Chicken Parmagiana is perhaps one of the simplest, most under-made recipes. At least it is here at Cuisine Capers. It is hard to say why that is, given that it is a full-flavored, hearty dish that really hits the comfort spot.
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irene
It’s that time of year again, when the crisp fall temperatures stir the hearts of Wisconsin’s Norwegian brethren. The aroma of rotting fish and rutabagas is in the air.
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For you wired technogeeks who love to cook, Belling has just come out wth a new digital cookbook. The Media Chef holds about 48 instructional cooking videos and can also be used as a calendar, a media player and a photo frame.
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So tonight season two of The Next Iron Chef kicks in. Much more serious than The Next Food Network Star, The Next Iron Chef pits true professionals against each other in a duel of the kitchen. The winner becomes, obviously, one of the Iron Chefs that make appearances on Iron Chef America.
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They love their dogs in Sonoma County. The dogs are a big part of the family and culture.
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One of the most pleasurable epiphanies of our trip to Healdsburg was that the restaurants there are world class. We took advantage of this, as well as restaurants along the way throughout the trip.
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There is no question that Napa’s main drag offers more of that in a concentrated tourist friendly package. But this was our fourth trip, and the primary focus was on wine
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The history of wine in the Healdsburg area is pretty much the history of the Seghesio Family.
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Our last day in Healdsburg was to be a short one as we had made plans to drive back to San Francisco to have dinner before flying home the following day. Still, we managed to stop in on two wineries before we headed back to the city.
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On day three we planned to start at the southern end of Dry Creek Valley and work our way north. This would allow us to visit most of the other wineries we had planned on while ending up close to our hotel. We were able to hit all of the wineries on our list, while discovering new favorites that were previously unknown to us.
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Farro is not one of those ingredients that most people have laying around in their kitchens. That’s a pity. It has become a staple in my house due to its versitility, texture, flavor and health benefits.
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Spring brings asparagus season, and asparagus just screams for two of my favorite ways to prepare food… grilled, and with an egg on top.
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I may have mentioned a time or two how much I like ramps. As it is now high ramp season, much of what I am cooking has a ramp component to it in one way or another.
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Ramps were one of the finds that made our first CSA Produce season worthwhile. I had never heard of a ramp before I first started getting our produce box from Harmony Valley Farm. Now they have become a passion. They came in the very first box, and I looked at them with intrigue.
On the surface, [...]
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Paula Deen Defends Herself On The View
by irene on September 25, 2009
It is reprehensible to me the way that Barbara Walters approached Paula Deen on this interview on “The View” recently.
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