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Leave a comment here so that I can send you a HUGE THANK YOU! Haven’t voted? Click here http://www.vegetariantimes.com/chefschallenge09finals It just takes a second and I’ll be so so thankful. As an added incentive, your vote enters you to win a fancy-pants knife. Still don’t know what I’m talking about? My recipe for Wild Mushroom Ravioli was selected Continue reading Hey! I Voted! Vegetarian Times has officially opened the vote for the Chef’s Challenge! Please visit the Vegetarian Times Website and cast your vote! My recipe is the Wild Mushroom Ravioli in the entrées category. If you want to vote for my fellow ICE students, they are Forbidden Risotto, Curried Parsnip Soup, Soba Pasta, and Oatmeal Cheesecake. Polls are Continue reading The Polls Are Open! Best served with meatloaf. Its also a great way to use up odds and ends of cheeses that aren’t at their freshest anymore but you can’t bear to throw away something you spent $22.99/lb on. Or just plain old cheddar works too. Macaroni & Cheese Continue reading Macaroni & Cheese  Here are two delicious ways to cook, and re-cook flank steak. Flank steak comes from the belly of the cow and since its a muscle that gets used a lot, say for walking, its best when marinated for a while to tenderize the meat. Dinner #1 is grilled, so make sure you have charcoal. Continue reading Grilled, Marinated Flank Steak & Meat Sauce Leftovers The Gourmand & I are officially nested in our new home, which is amazing. There is so much space and the kitchen, oh! the kitchen! Expect plenty of amazing new recipes from me. What’s that fear called, when you are scared of wide open spaces? After years of balancing my cutting boards over sinks, Continue reading New Home Shrimp Fra Diavolo Ikea recently opened its doors on the waterfront in Red Hook, Brooklyn. While there are some downsides, namely, the view of the Statue of Liberty from Sunset Park is now obstructed by a giant, blue and yellow, admittedly well-designed billboard, and no press has covered this eyesore collateral damage, overall, it is a well-received Continue reading Ikea Meatball Stroganoff  The Gourmand & I had grilled pizzas at our wedding last summer (actually, our guests did.) I heard that they came out fabulously but was skeptical. How come the dough doesn’t fall through the grill? Isn’t one side crusty and the side with toppings, well, doughy? I was inspired by Heidi Swanson at 101cookbooks.com last Continue reading Grilled Pizzas The Gourmand & I calculated how much $$$ we’ve been spending at the farmer’s market, and then how much money we spend on take out (as a result of laziness and exhaustion at the end of long work days) and then how much of our farmer’s market veggies never make it to plate before Continue reading Recession Special When you are cooking, there are some basic rules of thumb.
1: Don’t let the gas run if the burner isn’t lit. 2: If in doubt, throw it out. 3: Marinading should be done for at least 24 hours. Practicing #1 and #3, we got a great recipe for Beef Bulgogi from our friend’s Asian-scholar father and he tells Continue reading Sometimes you have to make two dinners  |
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