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Tim and Mary Party

February 15, 2008 at 11:15 am · Filed under Geo:French, Geography, Meat:Cooked, Recipe, Recipe:Cooking

My friends Tim and Mary invited me to prepare dinner for Tim’s business friends. Since it was a working week night, we selected dishes that could be served in about 2 hours. Mary prepared Thai Chicken Barbeque for appetizers, Cream of Asparagus Soup for the starting course, and Creme Brulee for dessert. I prepared the main courses which consisted of: Pan-Seared Steaks with a Mustard Sauce, Pan-Seared Scallops and Prawns with a Spinach, Arugula and Orange Salad, Fingerling Potatoes With Aioli, and Carrots and Parsnips Braised in Butter.

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The Ultimate Flourless Chocolate Cake

January 27, 2008 at 5:52 pm · Filed under Geo:French, Geography, Pastry:Baked, Recipe, Recipe:Baking

Today, I visited an overseas friend who taught me some of her native dishes. To celebrate her arrival to our town, I baked her The Ultimate Flourless Chocolate Cake, which has only 3 mandatory ingredients: chocolate, butter, and eggs, and an optional one: coffee liqueur, which I obliged.

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Beef Short Ribs with Tomatoes, Roasted Poblanos and Herbs (Costillas de Res a la Mexicana)

January 26, 2008 at 6:07 pm · Filed under Geo:Mexican, Geography, Meat:Cooked, Recipe

The Latin American grocery store in our town had a thin cut of beef ribs which we prepared into Costillas de Res a la Mexicana, braised in a charming sauce of poblano peppers.

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Chocolate with The Key Chocolate Class

January 19, 2008 at 9:40 am · Filed under Geo:American, Geo:Mexican, Meat:Baked, Pastry:Baked, Recipe, Recipe:Baking

	We had a cooking class with teenagers from The Key, a youth-run community-based organization.
	The common ingredient was Mexican chocolate — which we prepared as Champurrado, a hot drink, slightly thickened with corn masa. Here is the Champurrado recipe.
	and a luscious chile sauce called Red Mole. In the picture, it is served with roast turkey. Here is the Red Mole recipe.
	Traditionally, the meat is slowly cooked (braised) in the mole for about 1 1/2 hours. But to fit into our 2-hour class schedule, we roasted free-range chickens instead. Here is the Roast Chicken recipe.
	Unfortunately, we ran out of time to prepare a Hot Fudge Pudding Cake, a fun dessert with a brownie-like layer that floats on a pudding-like chocolate sauce. Here is the Hot Fudge Pudding Cake recipe.

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Basic Waffles

January 5, 2008 at 1:58 pm · Filed under Geo:American, Recipe, Recipe:Baking

Sweet Lou, a new waffle shop just opened in our town. Predictably, Andi, Alyssa and their friends have taken an interest in waffles. For the times that we can’t hang out in the new cool shop, we make them at home. Pictured is a topping of blackberry preserves and crème fraîche.

Here is the recipe.

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Apple Galette

December 24, 2007 at 5:02 pm · Filed under Geo:French, Geography, Pastry:Baked, Recipe, Recipe:Baking

Here is Apple Galette, a pastry treat for the holidays.

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Cream of Potato Soup

November 18, 2007 at 6:28 pm · Filed under Geo:French, Geography, Recipe, Soup

Here is Cream of Potato Soup, a comfort food for the cold Minnesota winter, from MFK Fischer, a comforting food writer.

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Buffalo Wings

November 17, 2007 at 6:58 pm · Filed under Geo:American, Geography, Recipe, Recipe: Frying

Buffalo Wings prepared with free-range chicken make compelling appetizers.

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Salmon Tortellini and Cornmeal Pizza

April 13, 2007 at 7:41 am · Filed under Fish:Cooked, Geo:Italian, Geography, Just Food Demo, Recipe, Recipe:Baking, Recipe:Cooking, Vegetable:Baked

Phil, our co-op’s new general manager, asked us to use some of the packaged goods promotional items in our demonstration. In response, we selected frozen vegetables (properly thawed) for three dishes.

	First, we used frozen sweet peas in a salmon tortellini with a lemon cream sauce. We used egg roll wrappers for the pasta covering. Here is the recipe.
	Then, we sautéed frozen spinach with caramelized garlic and red pepper flakes and used the mixture as topping for a cornmeal-crusted pizza with feta cheese.
	Finally, we sautéed frozen squash purÃ©e with caramelized onions and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. Here are the pizza recipes.