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Word!

you are what you eat

Savory Lobster & Corn Cheesecake with a Tequila Sauce


“Cooking with spirits” is this month’s Creative Cooking Crew challenge. No, we’re not cooking with Halloween ghosts or los diablos del Dia de los Muertos. It’s booze, folks, and a good time to look through my liquor cabinet and see what’s there. I hardly go into it these days as most visitors drink wine or beer.

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Pork Steak Peperonata

Do you have a leftover container of your favorite pasta sauce in the freezer? This is a really tasty and easy use for it. Continue Reading

A Day of Remembrance for Victims and Survivors of Newtown Tragedy

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Braised Pork Belly with Creamy Cannellini Beans and Candied Tomatoes

One of the courses in Sunday’s Brunch, Booze + Bagpipes was pork belly, ‘stilo Italiano’. Continue Reading

What’s Wrong with Food TV and Some Celebrity Chefs

This is my first editorial post. No recipe. Not even one photo. It’s a RANT!

I believe ‘food as entertainment’, specifically TV shows, started years ago with PBS broadcasting a few top chefs on a somewhat limited basis. Coincident or not, as the years passed, the global population became very food-centric or shall we say obsessed? The resultant interest passion in all things ‘food’ gave birth to celebrity chefs, food bloggers, food photographers and terms like “foodies”, “foodgasms”, “food porn”.

And it catapulted the concept of ‘food as entertainment’ into a force to be reckoned with. Today there are as many food shows on TV as there are of any other genre of entertainment. In the U.S. they’re on 2 dedicated cooking networks 24/7 and are featured on other networks like Bravo, Fox, Travel and PBS.

This is not the rant.

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Candied Gremolata

Gremolata is an Italian condiment traditionally made from minced parsley, lemon zest and garlic. Of course, there are always variations…especially in the FOODalogue kitchen. Continue Reading

Wordless Wednesday: How Could I Resist?

Placemat and hand towel.

An Asian-Inspired Salmon Dinner for the Home Cook

I love cooking with Asian flavors. Coincidentally (or is it not?), whenever I do, it’s a healthy and colorful meal.

Many people are intimidated to attempt Asian cooking in their own kitchens but the truth is that it’s really simple. All you need are a few specialty items in your pantry. Soy sauce, mirin, miso, rice vinegar and sesame oil are good staples. Add srirachaca chili sauce, if you like a little heat.

It’s just that simple.

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