A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Ding, Ding, Ding! It’s on to Round Two of the great TMCIC challenge! (Somebody please come up with a better name for this thing.) For those who missed it all last time, the gist of it all is that a friend of mine, Kevin Hopp, and I, take on a sort of “invention test” with… Read More Top-Master-Chopped-Iron-Chef #2
While twerking was the topic of conversation on two of the nights this last week (was there something in the news that I missed?), tweaking was the way we went. All of this last week’s menu consisted of plates that I’ve prepared before, and my focus was adjusting them, replating them, making shifts here and… Read More Tweaking, not Twerking, the Dinners
A friend of mine, Kevin Hopp, who used to live here in BA and now lives in the Florida Keys, proposed that we come up with a sort of online cooking competition. But not really a competition, because we’re more than a few kilometers apart, and no one can really do much more than judge… Read More Top-Master-Chopped-Iron-Chef #1
I’m just going to jump right into the dinners from this last weekend, without any long commentary. All went smoothly, a nice change of pace from recent weeks. Our heart of palm tart with manchego cheese and chipotle chili. Balsamic glaze underneath, arugula salad with mustard and smoked balsamic vinaigrette above. Minestrone d’Asti – potatoes,… Read More The Weekly Dinner Roundup
It has been a few months since I last sallied forth on the quest for pizza along the 92 bus route. There are several reasons, none of them a lack of interest in pizza. Mostly logistical – as the quest has gotten further and further away from home the time commitment involved has gotten greater… Read More 92 Bus, Stops 44-48
As some of you who follow me on various social media know, I’ve been playing around with “zucchini gnocchi”. Not zucchini flavored gnocchi where, as one friend suggested, I dehydrate and powder the zucchini and add it to regular ones, but those where the zucchini basically takes the place of the potato. In truth, despite… Read More GadZucchs!
We all have days or weeks when we’re not feeling overly creative, the cook’s equivalent of writer’s block, and sometimes, we just kind of run out of new ideas. At that point, we can either force our way through it all, or, I find that what often works best is to fall back on things… Read More Mostly, Tried and True
Ahh the vagaries of taste. I know that on our website I state: I do hope that we serve good food and that people enjoy it, but I’ve been around enough to know that not everyone has the same tastes. In a fantasy world of some sort, everyone would like everything I cook. But this… Read More Pickles, Pastor and Passionfruit