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Showing posts from July, 2007

Fine Art Friday

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Lorenzo Quinn: Beer Pump Sculpture, photo by Barcelona Photoblog

Linguine with Salmon and Tomatoes

This is from The Dallas Morning News food section from long ago. It was absolutely simple, fresh, and delicious. Certainly it made a perfect second-night use for grilled salmon and I can imagine it doing equally well with other grilled fish such as tuna or swordfish. This made more than 4 servings for us and I actually made sure the sauce was ready before the pasta so that the linguine wouldn't all stick together waiting to be tossed with the sauce. 8 ounces linguine 2 teaspoons olive oil (divided use) 3 or 4 cloves thinly sliced garlic 1/4 teaspoon crushed red pepper 1 cup whole grape tomatoes (I had cherry tomatoes and cut them in half) Freshly ground black pepper and salt to taste 3 tablespoons chopped fresh dill, plus more for garnish (I didn't have fresh dill and didn't use any at all) 1 tablespoon butter 2 (4-6 ounce) cooked (leftover) salmon filets, flaked Cook linguine according to directions, reserve 1/4 cup cooking water and drain pasta. Meanwhile, heat 1 teaspoon

Food Talkin'

When hanging around the retreat during the slow times, our talk turned to cooking. Here are some of the recipe links which came up: Quick and Easy Tuna Noodles Used for the Team Potluck Spicy Caesar Dressing Given to Others (Which means that Rita included these in the family cookbook made for her little brother now that he is on his own.) Creamed Jalapeno Spinach Thick and Chewy Chocolate Chip Cookie Bars Just Because It's a Favorite of Mine and So Easy Easy Chocolate Buttermilk Cake

Now Serving Hot Links

Chinese Food Recommendations for Foreigners Ben, who is living in China, is putting together a guide that has thorough information about various dishes, including a photo, the characters for the name, a pronounciation guide, the name we would call it, and a brief description. Is Cooking For Your Family "Retrograde June Cleaver" Nonsense? Barbara responds to a commenter on a NY Times story about personal strategies for putting home cooked meals on the table. Needless to say it was the commenter who made strangely judgmental remarks about cooking dinner. How Do You Carry Your Groceries Home? Slashfood's article looks at various approaches but winds up endorsing reusable bags. This is an approach I also would endorse if I didn't need the plastic bags for what is scooped out of the litter box and the paper bags for putting our newspapers out for recycling. Needless to say, I view those bags as a valuable commodity in our home. What's In Your Food Sur-Thrival Kit? Seri

Breakfast in Hong Kong

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Clearly this is another spot where cultural differences make a big difference ... I see that they do have a nice cuppa java there though ... From Tien Mao's Little Read Book .

A Different Kind of Kitchen Confessions

ALONE IN THE KITCHEN WITH AN EGGPLANT : Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler "A potato," I told my brother, when he asked what I'd eaten for dinner. "Boiled, cubed, sauteed with olive oil, sea salt, and balsamic vinegar." "That's it?" he asked. He was one to talk. He'd enjoyed what he called "bachelor's taco night" for three dinners and counting. "A red cabbage, steamed with hot sauce and soy sauce," I said the following night. "Do you need some money?" he asked. But it wasn't that, or it wasn't only that. I liked to think of myself not as a student on a budget, but rather as a peasant, a member of a group whose eating habits, across cultures, had long appealed to me. "Are you full?" my brother asked. "Full enough," I said. "What about protein?" Introduction This was the beginning of Jenni Ferrari-Adler's journeys cooking only fo

Hungry to Know About Ratatouille?

My embarrassingly long review (yes, I loved it in so many ways) can be found here .