Here is another set of tips for the novice cooks out there: -DO NOT use jarred minced garlic. It is no flavor! It is a waste and a disgrace! Garlic is one of God’s greatest gifts to humankind (along with butter and cheese, of course). Fresh garlic, when chopped and used properly, can add the most wonderful flavor to almost any dish. Do it justice! Buy one head at a time and store it in a dark, dry place.-DO invest in a pepper grinder and use it! This is the same concept as the garlic. Freshly ground pepper provides a distinct, simple layer of flavor to . . .
I’ve wanted to write a post like this since I first started this blog and am now finally getting around to it! Whenever I cook with beginner cooks/people who don’t cook often, I always notice them making the same cardinal mistakes. Though these rules become second nature to one who cooks regularly, they may not be so obvious to a beginner. So here are a few do’s and don’ts: · When grilling or pan-frying meat (chicken, steak, pork, burgers), DO NOT press on the meat while it is cooking, with your spatula, tongs, or whatever weapon of choice is handy. JUST LEAVE IT . . .
I’ve been living 2 blocks away from Brennan and Carr for the past 10 years, so when I’m looking to satisfy my ever-present cheeseburger craving, this is where I find refuge. This fast food gem has been open for business since 1938. It is a small, brick and wood-paneled shack, located in the Marine Park neighborhood of Brooklyn. The interior is designed like a log cabin, which is just one of the many charming things about it. They’re notorious for their roast beef sandwich (the entire thing is dipped in jus!) and the Gargiulo burger, which is a cheeseburger that’s . . .
Greetings. I spent this past weekend in Dublin, Ireland. It's a relatively small city but the people are friendly, the food is delicious and beer is a'plenty. The climate is cold and wet and there's not much to do during the day but the nightlife is...gee, what would be the right word...energetic? We arrived at noon on Friday and my first and only thought was breakfast. The receptionist of our hostel recommended The Lott's. The description of Traditional Irish Breakfast on the menu said sausage, Irish bacon and black and white pudding. Being an uncultured American, I . . .
Hello, blogosphere! I've been in Paris for about ten days now and of course it's been nothing short of marvelous. All of my expectations have been exceeded. I've been eating plenty of pain au chocolat and croque madame, and drinking wine everywhere. I love this country.Forgive me for the lack of posts but I have no kitchen here and therefore cannot cook.Below are some photos of my stay here so far.Jardin du LuxembourgLa Tour Eiffel et moi!I hope all of you are enjoying your summers as much as I am. A bientot! . . .
The first 24 hours in Paris have been a dream. This city is magical and too beautiful for words. I've wanted to come here for so long, I still can't believe I'm actually here. We live in the St. John's Paris Campus on rue de Sèvres in the 6e arrondissement, surrounded by patisseries and brasseries. Our first dinner out was in a brasserie called L'Horizon. We ordered two onion soups, a steak in a pepper sauce and a bottle of Rose. Everything was fantastic and relatively inexpensive.For today's lunch we decided to buy some groceries and eat at home.Charcuterie, . . .
Banana Bread is a great comfort food - it makes me feel right at home. This recipe is super easy, I've been making it for years. Anyone who's tried it loved it so hopefully you will too.Ingredients: 1 tsp. salt 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 eggs, at room temp 1 cup white sugar 4 ripe bananas, mashed 1 tsp. vanilla extract 1/2 cup canola or vegetable oil 1/2 chopped walnuts, optional Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl and set aside. In a food processor, stand mixer or by hand, . . .