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Screen Name
jarobinson1
Member Since
March 20, 2008
Latest Comments...
If I didn't have space for a regular oven, I'd go for the microwave-convection oven combo! Maybe the one in the pics above is one of those? (As it is, I'm eyeing
The hardest part of cooking in a small kitchen is, by far, the lack of counter space. If I could change just one thing about my kitchen, that would be it. I don't ask for much - just another 4 squa...
I love cooking with family! I think it comes from having a large, close-knit family, most of whom are excellent cooks. Since I grew up in crowded kitchens, now it's just the norm. My husband helps ...
I completely agree with caw261. Most tariffs are about protecting domestic producers from competition. However, Bush's attempt to pressure the EU only serves to punish American consumers of French ...
It seems like there's a middle-road here. Like San Marzano Tomatoes, maybe? Easily found at most grocery stores, for only a dollar or two more than the store-brand. It seems like that would be a no...
My mother's family is Italian, so, in general we didn't eat fish and cheese together. The one exception was Tuna Noodle Casserole, but I'm not sure that "cheese product" really counts.
...
Dana McCauley, can you include some examples? The idea sounds delicious, but the only shellfish sauce that's coming to my mind right now is champagne vanilla sauce (to serve with lobster/lobster ra...
I love the Williams-Sonoma recipe archives. I've never had one go wrong yet! I particularly like their Cream of Tomato Soup with Pancetta the Caldo Verde. Yum!
Also, a great source for...
I have a regular routine for dinner parties, the first step of which is to choose a meal that requires very little kitchen time once guests have arrived, usually one that gets finished in the oven....
I'm not sure I'd call them "very difficult to break." I got a set of 32 glasses about 4 years ago, and have broken at least 5 glasses since then. I'm definitely going to replace the broken ones at ...
I use an old pesto jar for this purpose; it holds just enough dressing for 2!
Here's the dressing I use for Frisee aux lardons (adapted from Orangette):
2 Tbsp. olive oil
It's a tie between involtini (Americans would call it braciola) and beef wellington (individual-sized ones). For the time spent, the involtini/braciola was way more worth it.
Latest Comments...
If I didn't have space for a regular oven, I'd go for the microwave-convection oven combo! Maybe the one in the pics above is one of those? (As it is, I'm eyeing
The hardest part of cooking in a small kitchen is, by far, the lack of counter space. If I could change just one thing about my kitchen, that would be it. I don't ask for much - just another 4 squa...
I love cooking with family! I think it comes from having a large, close-knit family, most of whom are excellent cooks. Since I grew up in crowded kitchens, now it's just the norm. My husband helps ...
I completely agree with caw261. Most tariffs are about protecting domestic producers from competition. However, Bush's attempt to pressure the EU only serves to punish American consumers of French ...
You can sign a petition against the new tariffs here: http://www.thepetitionsite.com/1/support-roquefort-cheese
It seems like there's a middle-road here. Like San Marzano Tomatoes, maybe? Easily found at most grocery stores, for only a dollar or two more than the store-brand. It seems like that would be a no...
Drool. I'm in love with pâté and eat it every chance I get. (Although I've not yet been brave enough to make it myself.) I hope this trend takes off!
My mother's family is Italian, so, in general we didn't eat fish and cheese together. The one exception was Tuna Noodle Casserole, but I'm not sure that "cheese product" really counts. ...
Dana McCauley, can you include some examples? The idea sounds delicious, but the only shellfish sauce that's coming to my mind right now is champagne vanilla sauce (to serve with lobster/lobster ra...
Why didn't I ever think of this? Brilliant!
it should read: "AND the Caldo Verde." oops.
I love the Williams-Sonoma recipe archives. I've never had one go wrong yet! I particularly like their Cream of Tomato Soup with Pancetta the Caldo Verde. Yum! Also, a great source for...
I have a regular routine for dinner parties, the first step of which is to choose a meal that requires very little kitchen time once guests have arrived, usually one that gets finished in the oven....
I'm not sure I'd call them "very difficult to break." I got a set of 32 glasses about 4 years ago, and have broken at least 5 glasses since then. I'm definitely going to replace the broken ones at ...
Oh - forgot to mention! Sometimes I warm it up just a bit before drizzling it on the salad.
I use an old pesto jar for this purpose; it holds just enough dressing for 2! Here's the dressing I use for Frisee aux lardons (adapted from Orangette): 2 Tbsp. olive oil
It's a tie between involtini (Americans would call it braciola) and beef wellington (individual-sized ones). For the time spent, the involtini/braciola was way more worth it.
I just wrap up whatever I have in a cloth napkin. It seems to work alright for a few days.
You can get colorful tomato spirals here .
What about those little silicon cups? Seems like you'd get the lovely uniform eggs without the bulky kitchen gadget. Has anyone tried them?