By mlb, on July 5th, 2009%
This was truly an experiment and it was a good one. I generally have mediocre success with poaching eggs and I have never made hollandaise before. But here, everything seemed to turn out pretty well. I think this was mainly due to my sitting down and planning out how to make all this so everything was done around the same time. I did some stuff early (the bell peppers and the Canadian bacon) and made sure I mise en placed!!! it all. Ha!
I took my eggs out of the fridge about an hour before using, so they would be room temperature-ish. This may have helped. I also just accepted the fact that my whites might get a little messy. They did. There was still a little yelling. But, mimosas . . . → Read More: Bell Pepper Eggs Benedict with Amazing Blender Lemony Hollandaise Sauce
By mlb, on February 8th, 2008%
I came across a recipe by Michael Chiarello for white bean waffles a while ago and was very intrigued. So much so that I completely changed the recipe to be black bean waffles. Recently I had some time, a can of black beans and a waffle maker. Here’s what happened…
Black Bean Waffles
For the beans:
1 (15-ounce) can black beans, drained and rinsed
1/2 cup chicken stock
1 tsp chili powder
1 tsp cumin
1 dash tabasco
1 handful fresh cilantro
Kosher salt and freshly ground black pepper
For the waffles:
1 1/2 cups AP flour
1 tbsp baking powder
1/2 tsp kosher salt
2 eggs
1 cups milk
3 tbsp olive oil
Preheat your waffle device of choice. In a small pot combine the beans, chili powder, cumin, tabasco, and chicken stock. Season with salt and pepper and bring to a simmer for about . . . → Read More: Curiosity + Black Beans + Waffle Iron = Tasty, Tasty Snacks
By mlb, on March 4th, 2007%
This month’s Weekend Cookbook Challenge — #14, for those keeping track — is all about salads. This event is also being guest hosted by running with tweezers.
The cookbook that I chose is Donna Hay Modern Classics Book I, which is probably one of the most beautiful cookbooks I own. It’s paperback but the pictures, oh the pictures. I want to eat the pages. Well, okay, not really, but wow, she makes everything look so good
I was especially lured by the photo of the niçoise salad on page 53. “Okay”, I said to myself. “That’s what I’m making.” And so I did.
Niçoise Salad
This serves 4 — easily halved to serve 2
12 baby new potatoes, halved
10 oz green beans, trimmed and halved
14 oz ahi tuna steaks
olive oil for brushing
5 . . . → Read More: WCC#14: A Niçoise Salad for Dinner
By mlb, on November 29th, 2006%
This month’s Weekend Cookbook Challenge, (which I almost forgot about — oops!), is all about party food. So, to accomplish this, I turned to a book all about parties, entertaining and proper hostessing — I Like You: Hospitality Under the Influence, by Amy Sedaris. It’s very funny, kitschy, deadpan in tone and is sprinkled with hilarious photos of Amy and (quite honestly) some very unappetizing food photos. Ah, so what? I love this book. There’s also some handy and practical advice for entertaining:
A good trick is to fill your medicine cabinet with marbles. Nothing announces a nosy guest better than an avalanche of marbles hitting a porcelain sink.
or
Have toilet paper.
Genius!
While looking through the book I was tempted to make a cheese ball (one of . . . → Read More: Weekend Cookbook Challenge #11: Zucchini-Feta Fritters
