Liberate yourself from the kitchen. Become a guerrilla chef Photograph by Creatas Images. My daily homework in third grade was to write down a word and its definition from the dictionary. One day, the kid next to me forgot to do the assignment. As the teacher passed through the aisles, sharing our polysyllabic selections aloud, my seatmate borrowed my dictionary and scribbled something down. “Cook: to prepare with heat,” the teacher read from his journal. I can’t recall any other vocabulary words we learned that school year, but I remember this incident in detail—the paperback dictionary, the name and face of the classmate who moved away that summer, and the disapproving glare the teacher gave him. That four-word definition has stayed with me for 25 years, though, because there’s value in recognizing the essence of what can become a complicated act. Most importantly, nothing about a kitchen. It all started at work. At my office, it wasn’t convenient to pop out and buy something, so I had to improvise. Entry costs for guerrilla cooking are low.
delicious:days Swing Wine Bar in Olympia: Menu Call for our nightly specials. Menu items subject to change. Vegetarian (V), Vegan (V+), Dairy Free (DF), Gluten Free (GF) options available Happy Hour Jarlsberg and Caraway Fondue | 5 jarlsberg cheese, caraway, cream, with house made cheddar and stout bread (V) Gorgonzola Stuffed Mushrooms | 5 mushroom caps, Gorgonzola cheese, shallots, garlic, panko, served with wildflower honey (V) Thai Peanut Wraps | 5 artisan romaine, chicken breast, bamboo shoots, red bell pepper, thai peanut sauce (DF) Chévre Toast Points | 5 cheddar stout bread, imported chévre cheese, parmesan, sundried tomato and roasted red pepper tapenade (V) Truffled Popcorn | 5 popcorn, black truffle butter (V+, GF) Appetizers Jarlsberg and Caraway Fondue | 10 jarlsberg cheese, caraway, cream, served with house made cheddar and stout bread (V) Gorganzola Stuffed Mushrooms | 9 Thai Peanut Wraps | 9 Chévre Toast Points | 10 Olive Medley | 10 imported olives, spiced almonds (V+) Olive Oil Trio & Housemade Bread | 6 Swing Flatbread | 11 Soup Salads
Balsamic BBQ Glazed Chicken A homemade balsamic bbq sauce is used to glaze chicken as it’s grilling. The result is tender chicken with a slightly sweet, and tangy taste. Summer is one of my favorite seasons for one simple reason: grilling. We finally invested in a Big Green Egg last year and it completely changed the way I think about grilling. I could go on and on about it, but I won’t, because I’m sure I’ll be talking plenty about it in a few months when it’s not cold and wet here in the Midwest, and we actually get out to use it. This recipe is all about the balsamic bbq sauce that you use to baste the chicken while it’s grilling. While I used a grill pan with great success, I know this recipe would turn out even better using a grill. Is anyone else just itching for Spring to arrive? Prep Time: 5mn Cook Time: 35mn Total Time: 40mn In a sauce pan, combine balsamic vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, black peper, and garlic powder.
News on Food, Wine, Restaurants and Recipes - Diner's Journal Blog Cooks.com - Recipe Search and More Spaghetti alla Carbonara, Pasta Carbonara Recipe Print Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. Did I already mention indulgent? The trick to making a successful carbonara? Some people add cream to their carbonara. Updated recipe and photos, first published 2012. This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. The garlic is optional. Ingredients 1 Tbsp olive oil or unsalted butter1/2 pound pancetta or thick cut bacon, diced1-2 garlic cloves, minced, about 1 teaspoon (optional)3-4 whole eggs1 cup grated parmesan or pecorino cheese1 pound spaghetti pasta (or bucatini or fettuccine)Salt and black pepper to taste Hide Photos Method 1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.) Hello!
Grist | Environmental News, Commentary, Advice bacon cups I had an occasion calling for bacon themed food and my mind immediately turned towards the famed bacon mat. I needed something a little more single-serving though, so I decided to attempt bacon cups. In the bacon mat instructions there is mention of draping the mat over an overturned metal bowl and cooking it so that it would turn out in as a bowl shape. I decided to try using the backs of various muffin and mini cake pans, I ran out of bacon before I got to try as many as I would have liked so I’ll have to try more at a later date. I set the oven at 400 degrees and carefully formed foil over the back of the muffin pan. This all took three hours and my house filled with smoke, but it was worth it. For cup shapes I used the back of this Wilton King-Size Muffin Pan. For the first try I used two layers of bacon on the sides and wove it like a basket, or at least like I imagine a basket would be woven: I turned out to not be enough after the bacon cooked and shrank:
Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
Food Politics Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. In honor of the SFA's featured oral history project, Women Who Farm: Georgia, we’re sharing “She Spoke and I Listened” by Sara Wood, the group's oral historian. The evening I met Haylene Green, an urban farmer in Atlanta, Georgia, rain mercilessly poured on midtown Atlanta—and on me. I squeaked across the lobby of Ms. Green’s apartment building and followed her to a small room in the basement. Speaking of his book "The Storied South" on a radio program, folklorist Bill Ferris recently said something that stopped me in my kitchen: “When you ask a Southerner to answer a question, they will tell a story. Oral history, like the most satisfying literature, relies on listening and observation. Haylene Green’s Story FULL POST
cheesy, oozy guacamole bean dip I first had this at a party about 10 years ago. That recipe was my inspiration for this healthier version. We like to make this for football games. Reminder: this recipe doesn’t belong in the superhero family, but it’s loads better than what you usually find in party dips. Serves 8 Ingredients 1 (16-ounce) can refried beans3 large avocados3 tablespoons fresh lime juice2 (8-ounce) containers nondairy sour cream1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)1/2 cup diced mild green chiles, drained1/2 cup sliced black olives, or more if you like 5 tomatoes, chopped2 cups shredded vegan Cheddar cheese Steps Preheat the oven to 350 degrees. Do you guys have any kind snack ideas for the game this weekend? Related Stories: My Husband’s Fave After Breakfast SnackMissi Pyle’s Adventures with SeitanDelicious Sunday DinnersCheese, Chicken, and Mud Pies! Recommended
the tertulia Joyce Johnson (seen here, appropriately out-of-focus, in an image later used for a Gap ad) is perhaps best known for once dating Jack Kerouac, the writer who inspired many young English majors to come to Columbia and NYC. This year, she will publish the most comprehensive-and accurate-biography of Kerouac to date. But more than a famous ex-girlfriend and careful chronicler, Johnson is a great writer.