Cooking
(I apologize in advance; I'm a little cranky right now and it might not be the best time to sit in front of a keyboard...)
How's a girl supposed to plan the week's menu, when one day it's almost seventy degrees, and two days later, it barely cracks 30?
Light & refreshing salads, or warm & hearty soups? I don't know; the weather patterns, temperatures, Global Warming...whatever, have so screwed things up I can't cook seasonally, I suppose.
On one of the days when we did need to wear a coat (which, if I remember correctly, fell immediately after a day requiring little more than short sleeves), I made this omelet for Matt.
Shallots and pancetta and sun-dried tomatoes, cooked in olive oil till 'done', then added to the egg, folded and finished with a lovely Gruyere-heavy sauce (actually, leftover fondue!).
It was warm, it was filling, it was hearty. And if I have my days right, completely unsuitable for the next day, which reached temperatures in the mid-sixties...
We're going a bit crazy this month: Blog Party#31 is a Fried Food Frenzy!
You have till the end of February to get your fried finger food entries to me; hope to see you there.
Tagged with: Food and Drink + Eggs + Dinner + Family + Pancetta + Tomatoes + Cheese + Fondue + Gruyere + Omelet
- Cookbook Review: Great Party Fondues
Mozzarella Surprise: Marinara Fondue Matt & I were told, some years ago, that we were, in fact, people who looked like they'd own three fondue pots... I think it's ridiculous, how fondue has fallen out of favor. That everyone thinks it the...
- Dinner For Teacher
Somehow or another, our conversations with Alex's teacher always turn to food and/or cooking. And somewhere in one of those conversations, I offered to make a dinner for her. One day last week, when Matt dropped Alex off for school, he also toted...
- Happy Hearts To You
Cinnamon-Sugar Heart Pancakes Hugs from my kitchen to yours... We're going a bit crazy this month: Blog Party#31 is a Fried Food Frenzy! You have till the end of February to get your fried finger food entries to me; hope to see you there....
- Wartime Wednesday: Cheese Omelet And Hash Browns
To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very...
- And Still More Real Food
This time, nice and easy...Potato Cakes with Pancetta and Cheese. Pancetta, cooked crisp. Potatoes (cooked and cooled), grated and formed into patties, cooked in the same pan (with some oil and, of course, butter!), till golden on each side. Top potato...
Cooking
Is it Spring? Winter? Make Up Your %#(&^$ Mind
(I apologize in advance; I'm a little cranky right now and it might not be the best time to sit in front of a keyboard...)
How's a girl supposed to plan the week's menu, when one day it's almost seventy degrees, and two days later, it barely cracks 30?
Light & refreshing salads, or warm & hearty soups? I don't know; the weather patterns, temperatures, Global Warming...whatever, have so screwed things up I can't cook seasonally, I suppose.
On one of the days when we did need to wear a coat (which, if I remember correctly, fell immediately after a day requiring little more than short sleeves), I made this omelet for Matt.
Shallots and pancetta and sun-dried tomatoes, cooked in olive oil till 'done', then added to the egg, folded and finished with a lovely Gruyere-heavy sauce (actually, leftover fondue!).
It was warm, it was filling, it was hearty. And if I have my days right, completely unsuitable for the next day, which reached temperatures in the mid-sixties...
We're going a bit crazy this month: Blog Party#31 is a Fried Food Frenzy!
You have till the end of February to get your fried finger food entries to me; hope to see you there.
Tagged with: Food and Drink + Eggs + Dinner + Family + Pancetta + Tomatoes + Cheese + Fondue + Gruyere + Omelet
- Cookbook Review: Great Party Fondues
Mozzarella Surprise: Marinara Fondue Matt & I were told, some years ago, that we were, in fact, people who looked like they'd own three fondue pots... I think it's ridiculous, how fondue has fallen out of favor. That everyone thinks it the...
- Dinner For Teacher
Somehow or another, our conversations with Alex's teacher always turn to food and/or cooking. And somewhere in one of those conversations, I offered to make a dinner for her. One day last week, when Matt dropped Alex off for school, he also toted...
- Happy Hearts To You
Cinnamon-Sugar Heart Pancakes Hugs from my kitchen to yours... We're going a bit crazy this month: Blog Party#31 is a Fried Food Frenzy! You have till the end of February to get your fried finger food entries to me; hope to see you there....
- Wartime Wednesday: Cheese Omelet And Hash Browns
To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very...
- And Still More Real Food
This time, nice and easy...Potato Cakes with Pancetta and Cheese. Pancetta, cooked crisp. Potatoes (cooked and cooled), grated and formed into patties, cooked in the same pan (with some oil and, of course, butter!), till golden on each side. Top potato...