You're definitely throwing down the gauntlet when you name something the "World's Easiest Dinner." the second my FIL received his Esquire and found it, they had to try it. Actually, they emailed everyone a scanned copy of the recipe, and tried it that night. We're up next.
Quail are small, dainty, and give off a "fancy" feel. Maybe that's because they can be sort of expensive -- at 2 per person for a main. But they're good as an appetizer (one or half per person) too if you're having ...
Here we go, continuing our quest to cook our way through Mark Bittman's Kitchen Express with Winter recipe #89. The colors are really beautiful, and the combination of the beans, the meat and the toothsome pasta give ...
I don't have enough ambition to cook my way through Mastering the Art of French Cooking or through The French Laundry Cookbook or definitely not through the Alinea cookbook. These women are the few and the brave. But the other day after prepping ...
On Sunday it was rainy and dreary and we just didn't feel like heading out for lunch. All the fresh ingredients in the house were destined for other meals this week. So I decided to put my "semi-homemade" hat on and see what I could whip up just from what was in the pantry.The result ...
Tonight: Grilled quail, one of my favorite discoveries of this year. Super easy and seemingly always good. And people always seem impressed because quail is one of those "fancy" food items you don't usually think about doing at home. But it's fun. What's ...
Last year we read about goat and where to buy it in the Bay Area (I'm not sure if this is the main article, but it's one of them), and early this year, when we finally got around to it, we stopped ...
Picked up some pork shoulder at the Berkeley Farmer's Market yesterday -- and braised it up today with some Guinness, bay leaves, thyme, carrots, onions and celery. First, get a nice sear on the pork shoulder on all sides. Then, put the Guinness, ...
Simple dinner tonight brought to us by Fatted Calf -- chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per ...
