No recipe this week -- and this is why -- a new puppy! She's adorable and running us ragged. So take the opportunity to peruse the archives this week and try out some things. Please also take the opportunity to post some comments (encouragement, feedback, love and kisses) – I feel like I’m writing into a void without them! 
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Cooking (and eating) is a passion. I love to discover new techniques and dishes. I love tackling a new recipe. I love cooking for others. I have a deep interest all things food: the chemistry and process of cooking, the art of presentation, and the overall aesthetics of a meal. What started as a passion for cooking, therefore, has also blossomed into a deep interest in exploring the visual art of food via food photography (after all, we eat with our eyes first). |
11 comments:
ADORABLE!! Will there be " Puppy Treat Recipes" appearing on Cookbook Catchall now? And the puppy's name is ........
R______y
Ridiculously cute pup. Must also tell you that the new graphic at the top of your home page is outstanding. Your content is always a good read and the visuals are exceptional. Very nice.
I know the puppy comes first, but I have a serious cooking question. How does one brown chicken so that the skin does not stick to the pan and shrivel up?
signed
Not from the South.
Wow - it's more fun not to post a recipe -- thanks for all the puppy love!
Re: chicken and sticking: I assume you are sauteeing chicken cutlets versus roasting or some other cooking method (?) (if not, let me know). I pulled out Mark Bittman, the source of all knowledge, to see what he had to say and he says there are a few keys for successful cooking / browning and not sticking (didn't mention shriveling):
1. To make it easier, use a non-stick skillet
2. Use a skillet that's large enough to avoid over-crowding and make it easier to turn the meat
3. When, cooking, the skillet must be hot before you add the fat, and the fat must be hot before you add the meat (oil will shimmer and sizzle when you add a pinch of flour or the foam of butter will subside and the butter will begin to brown)
4. You must use enough fat to get a crunchy crust
5. You have to pay near-constant attention to the stove; and
6. Pre-heat an oven to 200 degrees to keep any pieces that cook sooner warm and crip until you need them (don't hold for more than 10 minutes)
I've now made the cucumber soup for the 3rd time. I think I'm addicted to it. What do you think the 2 T of oil adds to it? Just to make it thicker? It seems to taste the same altho I never saved some of 1 recipe to compare immediately to the other (with and without) Adds an extra 240 calories so just wonder if it's necessary. May not sound like alot, but remember, I'm eating the whole thing myself in 2 sittings!
I agree with AMY -Great new header on your home page and ZULU's portrait is over the top. She continues to get more beautiful. Keep the photos and recipes coming - I love reading them. Hope you and R can get some rest and that you'll be cooking again soon!
Incredible crowd (my spouse) pleaser. Nice to have a quick, but special, dinner to whip up when getting home after 5. Yum.
Dear "S",
"R" shared the blog with me and I LOVE IT!! Such good information. I too believe in healty eating (with cushion for sweets). Between that and our doggies, we will have lots to discuss tomorrow. Excited for a formal introduction. On a food note - since we are food blogging (my first blog!)- I am interested in a very easy coating to toss with baked beets. My attempts last night were rather bland...and I felt wasteful discarding the greens but I had no idea what to do with them. Enjoy the Day!
"ALT"
Love that doggie
ALT:
Gosh! I'm all for simple with beets because they're so flavorful on their own -- I usally roast them in foil with a little S&P and then then drizzle a little olive oil over them when they are cooked and peeled. I looked in my Chez Panisse vegetable cookbook to see if Alice Waters does anything more interesting but I didn't think what she had was that appealing (she, BTW, uses the beet greens in a pasta dish -- let me know if you want the recipe). I also checked Tom Colicchio - he does basically the same thing I do but coats them with grapeseed oil before roasting (3 tbs for 18 medium beets) and then drizzles with 4 tablespoons EVOO and some additoinal S&P after cooking and peeling.
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