Monthly Archives: July 2009

Stonewall Kitchen scone mix

Friends of mine gave me an assortment of food gifts from Stonewall Kitchen.  They’re from Maine and so is Stonewall Kitchen, so it was a nice, local-type thing, like when I send Acme bread out to other parts. The scone mix has been tempting me … Continue reading

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Country pork ribs

While it’s true that we’re trying to cut costs here at the home front right now, I have always made country pork ribs (from the blade end of the loin, by the shoulder) because they’re so good – tender, great flavor, … Continue reading

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Save your chicken fat for a rainy day

You should be frugal when it comes to cooking, utilizing whole chickens to full measure.  The Ziploc freezer bag in the bottom slot of my freezer door houses little packages of chicken fat that I’ve trimmed from whole chickens – to be … Continue reading

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Succulent roast chicken via yogurt with Brussels Sprouts

Roast chicken is something that falls under my list of foods to have the night before execution or Armageddon.  There is nothing that offers as much comfort as a big, juicy, flavorful chicken with roasted sides, such as the brussels sprouts … Continue reading

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Tabouli is better at home

I have had so much terrible tabouli over the years that I eat it only at home or at a good Middle Eastern restaurant where I know it is being made fresh.  Many of my friends don’t like tabouli because … Continue reading

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Tuna, Asian-style, for a hot day

On a hot day I want to eat sushi, usually, or something like it, and this dish satisfies that yen at an easier price without all the work.  This recipe also combines hot and cold, which is something I like, … Continue reading

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Put some long beans in your life

That’s right – it ain’t all about run of the mill string beans these days.  Go to your local Asian greengrocer – or an Asian megamarket, like 99 Ranch Market – and pick up some long beans.  They look like green beans … Continue reading

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When you’re German, it’s all about potatoes

That’s right.  If you have potatoes, oil, salt, pepper, a pan and source of heat, you have  the makings of good eats. Roast potatoes are a big part of my oeuvre.  They add comfort to a meal, and can serve … Continue reading

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Semi-homemade pizza

I put together semi-homemade pizzas (two Caprese style and one a doctored-up focaccia) for a group today, using the following items:  1)  1 Tetra Pak (15 oz) of Italian tomato sauce 2)  1 small bunch of basil, washed and the … Continue reading

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Yogurt granola dessert

When I was in culinary school, we used to make a yogurt parfait out of the following: 1)  Really good, thick, whole milk yogurt, like Nancy’s or Fage 2)  Really good granola 3)  Fresh shredded coconut, or even that packaged, shredded, … Continue reading

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