See this at: slowtrav.com| Added on 04/05/09

Remember personal info? Comments: (you may use HTML tags for style) This page contains a single entry from the blog posted on March 17, 2009 1:44 AM. The previous post in this blog was BEEF BOURGUIGNON. The next post in this blog is PHOTOHUNT -... See more

Remember personal info? Comments: (you may use HTML tags for style) This page contains a single entry from the blog posted on March 17, 2009 1:44 AM. The previous post in this blog was BEEF BOURGUIGNON. The next post in this blog is PHOTOHUNT - "YELLOW". Many more can be found on the main index page or by looking through the archives. Search Search this blog: My Links * Complete Blog Archives * Slow Travel * Slow Travel Blogs * Slow Travel Forums * Slow Travel Photos Subscribe to this blog's feed [What is this?] See less

See this at: find.myrecipes.com| Added on 04/05/09

Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the... See more

Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set. See less

See this at: seasaltwithfood.com| Added on 04/05/09

Well, this is probably the corniest muffin! (if there is such a word:-)) Chock full of corns, smells great, and tastes fantastic... Now, you have a try at baking some and you will know what I mean! Okay, have a good weekend everybody :) Recipe... See more

Well, this is probably the corniest muffin! (if there is such a word:-)) Chock full of corns, smells great, and tastes fantastic... Now, you have a try at baking some and you will know what I mean! Okay, have a good weekend everybody :) Recipe adapted from Baking From My Home To Yours By Dorie Greenspan Corniest Corn Muffins (Printable Recipe) Ingredients 1 Cup All-Purpose Flour 1 Cup Cornmeal 6 Tbsp Sugar 2 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Salt Pinch of freshly grated Nutmeg (Optional) 1 Cup Buttermilk 3 Tbsp (1 1/2 oz) Unsalted Butter, melted and cooled 3 Tbsp Corn Oil 1 Large Egg 1 Large Egg Yolk 1 Cup Corn Kernels (add up to 1/3 cup more if you'd like), fresh, frozen or canned (in which case they should be drained and patted dry) Method Getting ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups. Working in a large bowl, whisk together the flour,... See less

See this at: heythattastesgood.co...| Added on 01/29/09

Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron... See more

Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron pan, but you can use whatever you want. Mashed Potato Egg Boats See less

See this at: eatingoutloud.com| Added on 01/29/09

I've been thinking about spaetzle ever since reading a post from Francois-Xavier at FXcuisine. He made an amazing apple spaetzle as a dessert - it...

See this at: applepiepatispate.co...| Added on 04/05/09

A Croque Madame is a grilled cheese and smoked ham sandwich topped with a sunny side up egg. I used Black Forest ham, Gruyère cheese, and whole wheat sourdough bread because I want to be known as That Guy who makes a mean sandwich. Within minutes,... See more

A Croque Madame is a grilled cheese and smoked ham sandwich topped with a sunny side up egg. I used Black Forest ham, Gruyère cheese, and whole wheat sourdough bread because I want to be known as That Guy who makes a mean sandwich. Within minutes, this mini-sandwich was reduced to traces of errant crumbs and fingertip grease. No egg yolk dribbled and wasted. Skip on the fried egg you sissy and you end up with a Croque Monsieur. Who knew that eggs can define gender? Oh, nevermind. The sudden need to make such a sandwich came from an unexpected source. You may have heard that expressing random thoughts in 140 characters or less is what the cool kids are doing right now. You’re not limited to digital words, though. You can also tweet links to photos of all things mundane. Such as dinner. Which leads to this awe-inspiring photo of Croque Madame served with tempura green beans. Does that look good or what? Now go make your own or visit the Paramount Room if you’re in the neighborhood. See less

See this at: bloomacious.com| Added on 04/05/09

This is a deliciously healthy take on a classic lazy weekend brunch dish - Eggs Benedict - except we've changed some ingredients to give you a lower fat version - try it and you'll be hooked! First poach eggs and let cool in cold water. Then make the... See more

This is a deliciously healthy take on a classic lazy weekend brunch dish - Eggs Benedict - except we've changed some ingredients to give you a lower fat version - try it and you'll be hooked! First poach eggs and let cool in cold water. Then make the hollandaise and let it stand at room temperature. When muffins and haddock go in the oven, reheat eggs. Healthy Hollandaise Sauce*: 3 egg yolks 1 cup plain yogurt 2 tsp lemon juice 1/2 tsp Celtic sea salt 1/2 tsp Dijon mustard 1 Tbsp dill chopped (or dried) 1. In a double boiler whisk eggs, yogurt and lemon juice. 2. Using a spatula, cook uncovered, stirring regularly for about 15 minutes, or until thickened. If a thicker consistency is desired, mix one teaspoon arrowroot powder with one tablespoon water and add to mixture. 3. Remove from heat and stir in mustard, dill, salt and pepper. See less

See this at: thelunacafe.com| Added on 04/05/09

If the great number of Google searches from around the globe that land on LunaCafe’s doorstep each week signify anything, then EVERYONE IN THE WORLD is looking for Chef Robert McGrath’s recipe for Green Chile Macaroni, which is a specialty of the... See more

If the great number of Google searches from around the globe that land on LunaCafe’s doorstep each week signify anything, then EVERYONE IN THE WORLD is looking for Chef Robert McGrath’s recipe for Green Chile Macaroni, which is a specialty of the Roaring Fork restaurant in Scottsdale, Arizona. This frantic searching is a bit perplexing because the recipe is readily available in Robert’s most excellent homage to cowboy cuisine, American Western Cooking, which should definitely be in every good cook’s library. So, for the price of a cookbook, which is chock full of bold and delectable dishes that you will make again and again, you get the Green Chile Macaroni recipe. (If I haven’t convinced you to buy the book, you can go here instead and get the recipe for free.) But before you shout HOORAY and run off to get the recipe, I must in good conscience tell you this one little thing. There is no way on this sweet earth that the recipe featured in American Western Cooking, which is the same... See less

See this at: cookingontheside.com| Added on 04/05/09

Rich, golden spinach-bacon macaroni and cheese is kind of like having a little angel and a little devil on each shoulder. It’s decadent for sure, but the spinach relieves just a touch of the guilt. This was a rather simple recipe, from the back of a... See more

Rich, golden spinach-bacon macaroni and cheese is kind of like having a little angel and a little devil on each shoulder. It’s decadent for sure, but the spinach relieves just a touch of the guilt. This was a rather simple recipe, from the back of a pouch of Kraft cheddar cheese, but the flavors were anything but basic. There’s no added seasoning whatsoever to this dish - all of the rich flavor comes from the ingredients themselves. The roux for the cheese sauce starts from the leftover bacon drippings, distributing a gentle bacony flavor throughout the pasta. The cheddar is both sharp and buttery and the parmesan is salty and a little nutty, so the combination is pretty robust and complex. And aside from a welcome color contrast, the spinach adds a nice herbiness to the mix. You know what I love most about macaroni and cheese, besides eating it? Freezing it! Back when I was pregnant and looking for meals I could make ahead for after the baby arrived I learned about how well macaroni... See less

See this at: thelunacafe.com| Added on 04/05/09

Macaroni and Cheese is one of the easiest dishes in the world to prepare and surely one of the most wonderful, which probably accounts for the million-and-one versions that hurried, hungry folks have come up with over the years. (If you read to the... See more

Macaroni and Cheese is one of the easiest dishes in the world to prepare and surely one of the most wonderful, which probably accounts for the million-and-one versions that hurried, hungry folks have come up with over the years. (If you read to the end of this post, you will get to my most fabulous rendition, which I promised you a few weeks ago in Quintessential Mac & Cheese, Part 1, a review of the best of all the Mac & Cheese I ate last year in Seattle, Portland, and Boston restaurants, complete with photos. For the continuing story, check out Quintessential Mac & Cheese under the Dining tab. ) In case you want more than one fantastic recipe, however, there are fifty or so versions captured for your eating enjoyment in the excellent little cookbook, appropriately titled, Macaroni And Cheese, by Marlena Spieler. Dishes that will make your mouth water just reading the recipes, such as, The Contessa’s Rigatoni, with porcini mushrooms, Italian sausage, pecorino, and fontina cheeses, and... See less

See this at: marthastewart.com| Added on 01/29/09

* Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium;...

See this at: countryliving.com| Added on 01/29/09

* Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and... See more

* Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted — about 10 minutes. * Assemble the macaroni and cheese: Toss the provolone, 1 1/2 cups Parmesan, prosciutto, sage, pepper, and salt with the reserved pasta. Add the hot milk mixture and stir until well combined. Evenly divide the macaroni mixture among 8 four-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the tops. Bake until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins. See less

See this at: northwestnoshings.co...| Added on 04/05/09

So for my birthday lunch I met up with my friend A. We went to Purple. Curiosity was getting to me to see if they were back on their game. I am happy to report they were. I had the scallops that did not look cremated this time as well as the baked... See more

So for my birthday lunch I met up with my friend A. We went to Purple. Curiosity was getting to me to see if they were back on their game. I am happy to report they were. I had the scallops that did not look cremated this time as well as the baked goats cheese topped with honey and dried cherries. Yum. One of the appetizers I do eat their often was luckily featured in a fabulous cookbook called Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia(by Braiden Rex-Johnson). I got to review this book for a magazine and I can not say enough great things about it. If you are a wine and food lover this cookbook is for you. The contributers for this book are all from local wineries, restaurants and chefs in the Pacific Northwest. Not only do they contribute a recipe but they suggest the wine to go with it as well. Takes the hard work away from you for trying to guess! If you don’t own it…go get it. Purple Cafe and Wine Bar... See less

See this at: antoniotahhan.com| Added on 04/05/09

I know it’s been a while and I’m sorry, really. Luckily, though, I don’t have a laundry list of excuses for you - just one: I got a new job. On weekends I get paid to sell cheese at Whole Foods; yes, you read correctly, PAID to be at Whole Foods. The... See more

I know it’s been a while and I’m sorry, really. Luckily, though, I don’t have a laundry list of excuses for you - just one: I got a new job. On weekends I get paid to sell cheese at Whole Foods; yes, you read correctly, PAID to be at Whole Foods. The hours fly by when you’re surrounded by cheese and wonderful people. Not all customers are great, but I tend to ignore the ones that aren’t (i.e. the ones that spit out the blue cheese sample and give me a dirty look as if I was the one who forced them to stuff their face with every free sample they can find). The real gems are the majority of customers that stop by the cheese counter because they have a passion for the craft. Many families bring their children along and encourage them to try different cheeses, and I appreciate that. One family has the most adorable child that always calls me Mr. Man. Every weekend his parents greet me at the cheese counter and I give them the low down on all the new and interesting cheeses we carry. Once... See less