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By mlb, on May 22nd, 2006%
Last week, I caught The Big Chili episode of Good Eats and I remembered again why I love Alton Brown so much. I laughed so hard in so many spots in this episode — and the chili looked pretty good too. It’s the best kind of Good Eats episode as well, with characters, costumes, accents and a plot! Whee!
From the episode, while buying ingredients at the store:
Grumpy Gus the Cowboy (played by AB): Well, there it is, Rusty. It’s the secret ingredient of lazy chili chefs everywhere. Now you could go spending an hour slicing and dicing various vegetation. But I say why not just crack open the lid on your favorite hot salsa? This here is my favorite. It’s made in New York City, so you know it’s good.
Rusty: Imported!
Grumpy Gus: That’s right, imported.
Ha! But hey, that’s a great idea. Salsa in chili. The original recipe . . . → Read More: The Big Chicken Chili
By mlb, on May 21st, 2006%
Well, I kind of dropped the ball on this one. See, this month Wine Blogging Wednesday paired up with Is My Blog Burning to create “Fabulous Favorites Festival” — awesome. Except, I was looking for an announcement for IMBB26 and when I didn’t see one, I just assumed it was coming up later in the month. Oops. It was actually due Friday, May 19th. And it wasn’t just IMBB26 but it was WBW21 too. This combined event was hosted by evil-genius-mastermind Lenndevours and it’s such a great idea that I hope I am able to sneak in right under the wire.
The instructions were to either pick a favorite wine and create a meal to go with it or to pick a favorite dish and choose a wine for accompaniment. My thing being mainly the food, I decided on the latter scenario.
With that in mind, I made an asparagus . . . → Read More: IMBB26 & WBW21: Asparagus Goat Cheese Tart with Argyle Chardonnay
By mlb, on May 18th, 2006%
I love trying all of the new ice cream and sorbet recipes with my new ice cream maker — his name is Pierre, by the way. Pierre makes very tasty ice cream. This recipe is from my one ice cream book, “The Ultimate Ice Cream Book.” See, it’s ultimate — that’s really all I need.
This recipe relies on sweetened, condensed milk, much like the low-fat vanilla ice cream recipe I posted about earlier. The fun part with this one, though, is that you can play around with it quite a bit. Want Mexican Chocolate? Add some cinnamon and almond extract. Or, how about some espresso powder? Oh, or toasted walnuts during the final few turns in the machine. The possibilities are endless, I tell you!
Low-fat Chocolate Ice Cream
2 cups milk (2% or fat-free)
1/4 cup cocoa powder (unsweetened)
2 oz bittersweet chocolate, chopped
2 large eggs
1 can sweetened, condensed milk . . . → Read More: Chocolate Ice Cream Rules (Especially if it’s Low-fat)
By mlb, on May 18th, 2006%
I know the latest IMBB sung the praises of stale bread but really, can this be done too often? No. And, of course, the quintessential stale bread feast is French Toast. Add some nuts and fresh berries and you have one great breakfast. Add some mimosas and bacon for a truly decedent brunch.
Strawberry-Almond French Toast
1/2 to a full stale baguette (or other stale loaf of bread) — ours was a half a 2-day old French baguette from New Seasons
2 eggs
1 1/2 cup of milk
2 tbsp sugar
1 tsp almond extract
1/4 tsp vanilla extract
1 pint of fresh strawberries, washed and sliced
1 tbsp butter
1/4 cup slivered almonds (or other nuts — I used walnuts as I had no almonds)
Maple Syrup
Slice the baguette into 1/2 inch thick pieces. When I know I am going to make French Toast, sometimes I even slice the bread when it’s fresh and then let it dry . . . → Read More: Stale Bread is Awesome: Strawberry-Almond French Toast
By mlb, on May 16th, 2006%
This — this was excellently tasty. I was a little cautious when I read through the recipe, which called for chipotle peppers, cherries, ketchup and assorted spices, but after all, it was in the June/July issue of Eating Well* and…well, they’ve earned my trust.
This is also a nice recipe for the summer months. You can cook it outside or in a grill pan. Either way, there’s minimal indoor heat (no oven) being used. In the hot Summer months, I envision this with a creamy jalapeno potato salad and roasted corn on the cob.
Regardless of the sides or season, it made for a wonderful meal. Go make some now — you won’t regret it!
Cherry-Chipotle Grilled Chicken
1 cup fresh or frozen cherries (pitted, if needed)
1/2 cup chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tbsp red wine vinegar
1 1/2 tsp minced chipotle peppers in adobo sauce
1/2 tsp dried thyme
2 lbs . . . → Read More: Summer Dinner: Cherry-Chipotle Grilled Chicken
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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