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Bob Stews No More
2008-05-19 13:51:00 CBS News old hand Bob "Face The Nation" Schieffer will face the nation until he's road kill. Wash Post reports 71-year-old Bob and CBS today announce the reversal Bob's January 2009 retirement and he'll stay until he exits the planet. Bob revealed he had retiree's remorse at Radio & Records DC Talk Radio Seminar in March...
By: Chickaboomer
Forever lentils.
2008-05-16 21:43:00 All winter long, I ate lentils. I made them often and ate them greedily, thinking, for some reason, that winter is the only season for lentils. Of course you could have them a few times in the late fall, when the weather starts to get blustery, and even once or twice at the very ...
Ugly as a Monkfish?s Uncle
2008-05-12 22:14:00 If monkfish can teach you one thing, it’s “don’t judge a book by it’s cover.” There are hardly any foods in the world that are this ugly: But monkfish isn’t simply ugly, it’s also hands-down the best fish to use in a stew, assuming you can get over the look long enough to cook it. ...
Winter Ratatouille
2008-03-04 23:02:00 One of my favorite late-summer dishes is ratatouille. It helps to keep your spirits warm as fall begins to creep in and it’s outstandly satisfying to make. You chop and chop and chop, throwing everything into a big pot to swim together, and an hour or so later the flavors have melded to ...
Superbowl Coq au Vin
2008-02-08 00:41:00 There are a good many Americans who enjoy their football. I’m not one of them. I do, however, enjoy being stuffed to the gils in the name of celebration—every chance I get. And there’s always the commercials. I agreed to watch football with Jim on Sunday (our first football-watching together—Jim’s more a basketball ...
Superbowl Coq au Vin
2008-02-08 00:41:00 There are a good many Americans who enjoy their football. I’m not one of them. I do, however, enjoy being stuffed to the gils in the name of celebration—every chance I get. And there’s always the commercials. I agreed to watch football with Jim on Sunday (our first football-watching together—Jim’s more a basketball ...
All in the Family Brassica: Dijon Pork & Kale Stew
2007-12-06 18:08:00 Kale is one of those “new” foods for me, which seems strange because I am a huge fan of bitter greens. Most likely I never noticed kale when it was served to me, it’s not usually something one raves about (until right now, that is). I probably just happily ate it, noting the ...
Morrocan Chicken with Apples
2007-11-05 03:01:00 I’m lucky enough to cook in Maria Robbins’ kitchen quite often. Maria, talented chef and author of some dynamite cookbooks, is Jim’s aunt, and whenever we visit the Hamptons we stay on her pull-out couch and pay our way by cooking for dinner parties or family meals. Maria, who has spent countless, laborious ...
Lovesick Gumbo
2007-08-27 13:25:00 I came up with the name for this gumbo one day after thinking about a story I heard that concerned Marie Laveau, the infamous Voodoo Queen of New Orleans. In the 1800's many folks, rich and poor alike, would come to see Marie to enlisht her spiritual aid in solving their romantic troubles. Rumor has it that Marie could concoct a special gumbo that would enable her clients to capture the heart of another. I'm not sure if my gumbo will have the same magical properties as the one Marie made but what the heck--give it a shot and see if it works on that special someone in your life!Notes on making Gumbo: I fear I may offend some traditionalists with this gumbo recipe because I do not start the gumbo with a roux---in this instance I prefer to add it later. This will not restrict the flavor of the gumbo in any way. Also, one of the ingredients may be difficult for you to find locally---gumbo file powder (ground sassafras leaves)---b...
Alabama Crab Stew
2007-08-23 13:29:00 Having spent part of my childhood growing up in Louisiana, I was lucky enough to have a Dad who was a staunch believer in the family car trip. As a result I got to travel around many parts of the deep South and taste many local dishes. Here's a stew I remember having in a little cafe in Mobile, Alabama.Ingredients:1/4 lb unsalted Butter1 large Spanish Onion, diced1 large Green Bell Pepper, seeded & diced2 stalks Celery, diced2 large Carrots, root end removed, peeled & diced1/2 cup Cabbage, sliced into thin strips3 TBS Old Bay Seasoning 1/4 cup dry White Wine1 tsp Ground White Pepper1 tsp Dry Mustard2 lb fresh lump Crabmeat6 cups Shrimp Stock Note: To view my recipe for this stock, go to Homestyle Shrimp Stock1 large Red Potato, cubedCooking Procedure:Place the crabmeat in a bowlPick through the crabmeat carefully for any shell fragments or pieces of hard cartalidge --- discard any that you findIn a medium sized pot, met the butter over medium hig...
Lentil Stew
2007-08-11 13:24:00 I guess you'd have to classify lentils as one of the original "fast foods" as they cook a lot quicker than most other dried legumes! Here's a recipe for a simple lentil stew that has been known to "clear the mind" and put things right after a long, hard day.Read More...
Florida Conch Chowder
2007-07-08 13:13:00 Conch based dishes such as this were brought to the Florida Keys by Bahamian imigrants in the early 1800's. I've tweaked this recipe a bit by adding some modern products to it (like Ketchup and Woreestershire Sauce) and employing a shirmp stock in the place of water. Ingredients:1/4 lb Salt Pork, rind removed & diced fine2 Spanish Onions, chopped coarse3 cloves Garlic, crushed1 large Green Bell Pepper, stem removed, seeded & diced1 large Red Bell Pepper, stem removed, seeded & diced1 can Crushed Tomatoes (16 oz)1 can Tomato Paste (6 oz)2 quarts Shrimp StockNote: for my shrimp stock recipe go to HOMESTYLE SHRIMP STOCK8 large ConchsREAD MORE...
Vermont Cheese Soup
2007-06-15 15:17:00 Ingredients:1 quart Chicken StockNote: For my stock recipe, click on this link: HOMESTYLE CHICKEN STOCK1 TBS Olive Oil2 Leeks, rinsed well & diced (white part only)1 stalk Celery, diced1 small Spanish Onion, diced1 small Carrot, peeled & diced1 TBS Worcestershire Sauce2 TBS dry White Wine3 Tbs unsalted Butter3 TBS White Flour, sifted2 1/2 cups shredded Extra-Sharp Cheddar Cheese2 Egg Yolks1 cup Heavy CreamSpice Mix:1/2 tsp ground White Pepper1/2 tsp ground Nutmeg1/4 tsp thyme1/2 tsp Dry Mustard1 tsp Kosher Salt Cooking Procedure:Combine all ingredients for the spice mix in a bowlMix well & set asideIn a large pot, heat the olive oil for 2 minutesAdd the leeks, celery, onions, carrots, worcestershire sauce & spice mixStir well & cook until onions & celery begin to wiltAdd the white wineStir well & cook for 2 minutesAdd the chicken stock & bring this to a boilReduce heat to mediumLet this simmer with the pot ... |
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