It’s official. The pizza dough recipe is locked down. I have been working on variations for a couple years. The final test was reproducibility. And, after a few weeks of testing the same mix, everything is bubbling up consistently. Firm on the bottom and soft on the inside. Here we have a two cheese, cherry […]
Michael Pollan wrote an interesting article in this week’s New York Times Magazine about the state of TV cooking shows and how they have changed our eating habits. We are actually watching more and cooking less. NPR has a podcast interview with him on the same topic.
It’s hot out, which usually dissuades me from cranking up all the burners in the kitchen. But, every so often, I need a Chicken Parmesan fix. I have tried countless variations of this dish: sliced tomatoes, wrapped in prosciutto, herbed pasta…but the original can’t be beat. A chicken breast pounded flat will give you two […]
Tablecloth BBQ. Everybody has an opinion. I think Lambert’s, not only passes as the real thing, it’s probably one of the best. The only problem is that everybody else knows this, too. The place is packed. The three times I have eaten there and the food has been consistently good. The trio of house made […]
In the process of testing pepper oils. Great to use on tacos, pizzas and salad dressings. Different oils, peppers and steeping times. They are currently percolating. I will post the results as they come in.
I don’t understand how this could get any better. Maybe the Italian’s are right, butter is for quitters. Not a drop in sight for this recipe (and my peeps were really watching). Pan seared chicken and mashed potatoes. The trick is slow. Cook the chicken slow. The crust will still develop (in fact better). Deglaze […]