Tonight my stepdad (who is an exceptional cook) gave my stepbrother and I a Skype cooking lesson resulting in the best meal I’ve ever made with my own two hands: sweet potato & caramelized onion flautas with pico de gallo, salsa verde, refried beans, roasted mushrooms, and guacamole. Darrell and Michelle came over with a six-pack of Sierra Nevada Summerfest and helped me test the results, and none of us were disappointed.
Let me get mushy for a second here: the food was amazing, but the real treat was to spend time with my mom and stepdad (in Rochester) and my stepbrother (in Sacramento) doing something we all love and feeling connected even though we’re all in different corners of the country. Technology is mindblowing and my family is wonderful and I don’t know, kids, go hug someone you love tonight, because I am in a damn good mood.
This is the best. This is how I always want to cook. This and slow cookers. Pour that shit in your pan or crock pot, cook it, eat, get all your meat and veggies in one place.
This is pretty great. Loading up my recipe book as we speak.
When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?
Holy mother of god is this amazing. My favorite part:
Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?
Be a Better…Cook.
Cooking with Pumpkintown:
I really don’t tend to like mixing salty and sweet flavors and pumpkin is one of those veggies that I ALWAYS associate with a sugary taste, but alas…I wanted to make a low carb Fall soup and ventured into a savory new world armed with cans of organic pumpkin.
This soup is a total mouthgasm.
Autumnal Pumpkin-Sausage Soup:
1/2 Cup of Diced Onion
1 Clove of Minced Garlic
1 TSP Ground Sage
1 Tablespoon of Italian Seasoning
1 can (15 oz) canned pumpkin
12 Ounces of Breakfast Sausage (Jimmy Dean or the like…not links) or Hot Italian sausage (without the casing)
2 cups diced Fresh White Mushrooms
4 cups of Beef Broth
1/2 cup of Heavy Cream
1/2 cup of water
1 bay leaf
Step One: Cook the sausage in a large pot and drain off the grease (I left a little for additional flavor)
Step Two: Add onion, garlic, seasonings, and mushrooms to the pan and saute until onions are lightly browned
Step Three: Throw in your pumpkin and stir
Step Four: Add broth and bay leaf and mix well.
Step Five: Simmer for 30 minutes on low-medium heat
Step 6: Stir in your heavy cream and water and simmer 15 additional minutes.
Season with S&P and serve!
This is enough for 4-5 people and is the PERFECT dish for a chilly night in with friends…or you know…for a hurricane.
I missed you guys.
THIS RECIPE. I made this last night using hot Italian sausage and now I need to tell the world about how amazing it is. It’s creamy and filling and juuuust a little spicy and you should go make some right now.
So Ryanair magazine wants to publish a couple of my photos from Barcelona (they’re featuring one of the restaurants I went to), which is cool, but a) Ryanair has a magazine? and b) they really want my grainy food photos?
Either way, here’s my plug - if you’re ever in Barcelona, you MUST go to Bar La Platjeta and gorge yourself on seafood.
Cheesecake Stuffed Strawberries
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Oh shit. Morningstar Farms Chik’n Nuggets have wood pulp in them.
Pillsbury and Duncan Hines cake mixes have it too.
And the Filet-o-Fish at McDonald’s.
And Nestle hot chocolate.
I’m going to die of root rot.
WHAT NOOOOO I love Morningstar farms nuggets :( The buffalo ones are the best thing in the world.
How bad is it for you to eat? Is it bad? Halp.
Also I eat boxed cake mix all the time because I am too lazy to buy real ingredients.
Wait, what? Wood pulp? Can someone link to sources or more info, please?
Cellulose. Any time you see cellulose in the ingredients, you’re chowing down on a wood pulp-based additive. Not harmful, but it’s pretty common.
One water might be infused with leek and radish, another with jasmine and dried seaweed. Most taste like indecisive teas, commitment-phobic broths or pond runoff.
Restaurant culture has become a parody of itself. Frank Bruni calls out the pretention.
Purple basil, marjoram, geranium leaves and such grew in tidy clusters around the restaurant’s dining room, which was ringed by white mesh cloth. I felt like a cheese. An herbed, flowered, pampered, bamboozled cheese.