Category Archives: Cooking Stories

Worth-it Rhubarb Meringue Pie

June 14, 2010 | By gesine | 0 Comments

Worth-it Rhubarb Meringue Pie 1
Rhubarb love can be tough. I wanted to do something a little fancy with the umpteenth bunch of rhubarb I bought and decided pie was the way to go. I turned to Nigella Lawson and her rhubarb meringue pie sounded like just the thing. Nigella gives fair warning when she admits she cannot “pretend baking a meringue pie is easy”. I, with rose colored rhubarb glasses on, decided that would not stop me, and set about baking.

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The Madison Market Challenge

May 24, 2010 | By justinlovesfood | 0 Comments

The Madison Market Challenge 1
As I walked the square, admiring the market, I realized how lucky the Madison community is to have this great resource at our fingertips each week. There are so many different foods to find at the market – an array of fresh, vibrant veggies, bakeries, honey, beef, flowers, even ostrich! “I really need to start taking advantage of this,” I thought.
So here it is. I’ve been wanting to do something for awhile. To truly challenge myself to eat locally, healthier and enjoy the foods that are all around me, in season. Now I’ve decided on how to do it.

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Kielbasa & Ice Cream

May 19, 2010 | By justinlovesfood | 0 Comments

Kielbasa & Ice Cream 1
I love food. I’ve loved food for as long as I can remember. All kinds of food. I love food because of the smell, the vibrant colors, the memories it awakens, the smiles it summons. Food, a simple four letter word, can be extremely complex and controversial, it can be extremely simple and cooperative. I have a fascination with food. Some may call it an obsession. I call it a love affair.
I love the science of food. I love the art of food. I love the nature of food. Food, to me, is the best commonality between all of mankind. It is a necessity for survival, and a cherished ritual by many. Food itself has a past and a present and is connected to every one of us.
Growing up in the suburbs of Wisconsin, there were some important rules about food in our family that, as the oldest of three – and undoubtedly the spunkiest, to put it lightly – I learned at a young age.

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Become a Master Chef in 5 Easy Steps

April 25, 2010 | By maren | 0 Comments

Become a Master Chef in 5 Easy Steps 1
(1) Choose “playful” dishes.
In my vast culinary experience, which has included an intensive practicum in viewing every episode of every season of Top Chef on Bravo-tastic looped rerun, I have learned that it is difficult to knock a “playful” dish. Usually such dishes will garner, at worst, a comment like, “Good concept, poor execution.” Tom Colicchio will shake his gloriously shiny head, but with a sly smile and a twinkle in his eye.
With that in mind, tonight’s dish is Ginger-beer-battered Stuffed Tofu paired with Spicy Mushy Peas, a playful vegetarian twist on fish and chips featured in Maria Elia’s cookbook “The Modern Vegetarian.” Just saying the name, I feel like I’m swinging from a jungle gym! Wheeee!

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Give a girl a minute and she starts sucking marrow out of bones.

April 25, 2010 | By foodgal | 0 Comments

Give a girl a minute and she starts sucking marrow out of bones. 1
Recently I’ve been reading, for fun, various food blogs, thanks to the suggestion from my dear friends Angelo and Jacob. See, we are all a few of the most fabulous foodies you’d ever meet and when we can’t be home whipping up heart-stopping dishes in our own kitchens, we like to see what other people are cooking. So it was, after reading a blog post by Adam Roberts, The Amateur Gourmet, that I had the courage to approach these bones, that I happened upon in the grocery store yesterday, with the open-mind that only a seriously curious foodie like myself would.
When I happened upon this Styrofoam package of cut beef bones in the meat section I thought to myself, “self, you wanna?” and I answered, “Hell Yes!, self, why not!?!” I immediately consulted my trusted food blogs, via a very useful hand held mobile device, and decided the overall most popular and appetizing way to serve these primal delicacies was with parsley, shallots, and lemon juice on toast points, mmmmmmm!

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Salty Sweet

April 13, 2010 | By neil h | 0 Comments

Salty Sweet 1
I’m a salty sweet girl. I love how the two flavors play off of one another, enhancing the essence of each. Pretzels and chocolate? Absolutely. Chocolate and peanut butter? Right on. Bacon and chocolate? But of course. Kettle corn? If only I could still eat popcorn. Berger cookies and CheezIts? Mai oui – but maybe that’s just a Baltimore thing. My point is that I embrace the salty sweet dichotomy. So when I saw that Adam had posted the recipe for Momofuku Milk Bar’s Compost Cookies, which celebrated the salty sweet, I figured I could get down with that. So I did. But then I didn’t. Because, and I can’t believe that I’m going to say this, they were too salty.

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How I Learned to Love Spaghetti Squash

April 8, 2010 | By cookinmiami | 0 Comments

How I Learned to Love Spaghetti Squash 1
I won’t lie. I used to hate spaghetti squash. My memories of it involve my younger self at the dinner table, my mom forcing me to try it, and me complaining that it was gross. I was definitely a very picky eater back in the day. Over the years, I have grown to love all kinds of vegetables, including Brussels sprouts, beets, and most kinds of squash. Spaghetti squash, however, was one that I had continuously avoided (semi on purpose), simply because I thought I did not like the flavor. This meal completely changed my opinion.

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Death to Dinner

April 8, 2010 | By andrew | 0 Comments

Death to Dinner 1
After a frustrating afternoon, I decided to drown my sorrows in the brine of a few fresh, local Massachusetts oysters.
On the way home from work I steered my bike slightly off course to pay a visit to my neighborhood fishmonger to buy said oysters. But as I crossed the threshold of the Quarterdeck, my attention was drawn to the following irresistible words chalked up on the blackboard: “lobster, $7.99 a pound.” Before I had even realized what I was doing I was walking out with a bulging, squirming plastic bag full of the two animals that would become dinner.

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6 Strange Things I Put Kimchi In

April 7, 2010 | By mark d | 0 Comments

6 Strange Things I Put Kimchi In 1
I have been living in Korea (the good one) since 2004. Back when I arrived, all you could get was Korean food. I like Korean food a lot, but being American, I’m used to dining with different cultures on a regular basis. Rather than saying, “Do you want chicken or pork tonight,” I’m used to wondering, “Should I eat Mexican or Thai?”
The the onus was on me to adapt Korean food to my comfort foods. In the process, I have grown to not only tolerate kimchi, I’m addicted to it. And I’m what you might call a culinary early adopter. I’ll experiment with most anything to see if it’s good. During my first few months, I found that kimchi went well in burritos and quesadillas–long before they discovered it on west coast K0-Mex taco trucks. They took the credit for that, even though I blogged about it long before.
So maybe I’m on to something there. If you like kimchi quesadillas, here are some other experiments that have gone pretty well. Don’t knock till you tried it.

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Fresh Local Ingredients Yield Delicious, Tasty Food

April 7, 2010 | By cookinmiami | 0 Comments

Fresh Local Ingredients Yield Delicious, Tasty Food 1
I love photographing my boyfriend’s culinary creations. He is really into plating, and always makes things look so appetizing. They key, he says, is to not overload the plate. He now serves up much smaller portions than he used to, which looks prettier. but we always end up going back for more later. He has food tweezers that are key for plating food: they allow him to move little pieces around without touching every little thing with his hands. This was just an easy weeknight dinner that “the chef” prepared for a friend and I. It focused on fresh, local ingredients: various fruit, vegetables and fish from our market nearby. I really love buying fresh and local ingredients whenever possible. There is something about their flavor and texture that is just so much better than buying from afar. We bought a whole striped sea bass from the fish market, which he fileted and de-boned, then quickly grilled with simple seasonings. On the bottom is blanched kale tossed in a homemade vinaigrette made of hazelnut oil, sherry vinegar, almonds, lemon zest, and a little fil mjolk (a Swedish yogurt that I make which is similar to kefir) for creaminess. Alongside there are roasted delicata squash, golden beets, turnips and Jerusalem artichokes. Topped with a fried sage leaf and garnished with toasted pumpkin seeds, this was an extremely satisfying dinner. All the flavors blended so well together, and the fish was perfectly succulent.

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