The craving for pizza is a demanding mistress.
And on this particular day, I succumbed. Gladly.
I made the dough early in the day...
http://www.thisoldchef.com/blog.html/basic_pizza_dough/
Then I decided that this would be a No Sauce Version! I crumbled and cooked…
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Living with a Southerner for almost 37 years, I have come to accept that this particular meal will be required of me every January 1st...
And I've come to like it!
1) Regardless of package instructions... black-eyed peas do not…
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Yes, I know... the two things one should never see being made.
However, I must disagree. You see, I have to serve pork, greens, and black-eyed peas every year on New Year's Day...
What can I say, I'm married to…
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So... We had just returned from our annual "Cooking in L.A. for VERY Rich People" gig. There was nothing in the house, and we were too fried to shop, so it was time to take stock of the pantry and…
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After an exhausting few days cooking in LA...
(My annual trip to "Do Christmas" for a major Hollywood A-list couple... and no, I can't tell you who... I'm not North Korean!!!)
...My best friend took us out for a celebratory…
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A few weeks ago, I thawed a gigantic chicken breast. And I had thawed a few rashers of bacon for another use. Then I dug under the snow and harvested some arugula. And I still had a bit of my…
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There were homemade biscuits from the weekend thinking about getting stale...
I started thinking about what I might do with them... And my mind, which has been headed in a decidedly retro direction lately, landed on Chicken à la King…
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We both wanted pasta.
We both felt the need for a garlic overdose to counteract the colds all around us.
Ergo... pesto!
But we still had some turkey from Thanksgiving. So why not shred some white meat into our fresh…
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Yes... Hash may seem commonplace... But it's soooooooo good that one must just go with it!
I brown small cubes of raw potato in EVOO, with lots of salt and pepper, then move them to a bowl. Next I brown…
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I love Thanksgiving...
But I may seriously love the days after even more... No, really! I know I've told you before that "already cooked" food is, to me, the equivalent of having a sous chef on call 24/7. And no…
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OK... It's happened... I've drunk the Kool-Aid... I will quite probably never cook a turkey any other way.
Yesterday afternoon, I spatchcocked the Thanksgiving turkey!
All that actually means is...
I cut out the backbone, then made a little slit…
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OK...
I'm jumping on the bandwagon...
I have, for the first time ever, spatchcocked a turkey!
Yes, it looks funny... I'm roasting it at 450 for about 80 to 90 minutes...
I'll let you know how it works out. Fingers…
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I was really in the mood for my fake Boursin...
... but had no fresh cream cheese.
Then I remembered that Italians oftentimes add fresh herbs to ricotta and, though I had no ricotta, it may be the…
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Yep, you read that right!
In the fridge, I had some thawed ground beef, as well as colcannon from a few nights before and a peeled onion and some starting-to-wilt celery... Hmmmm... What to do with all of that?
I…
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Here are two posts, one that will speed things up on Thanksgiving Day... and another that will REALLY help in the days that follow!
Turkey Stock, or Turkey Jello, If You Prefer
So, how do you manage to have enough…
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