Tapenade

Nov 30, 10 Tapenade

Posted by in Side dish

Tapenade is Provence in an easily portable form. Take all the great Provencal ingredients: olives, basil, lemon, capers, anchovies, and grind them into a paste. Voila! Tapenade! In Provence, it is a universal topping. It is at its best spread on slices of french bread. You could toast the bread (over an open fire) if you really...

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Things I love: Food Processor

Nov 29, 10 Things I love: Food Processor

Posted by in Things I love

I own my fair share of cooking gadgets – slow cookers, pressure cookers, garlic presses, Asian mandolines. There are only a handful of cooking tools that I keep out on the counter, so I can get at them right away: Knife block and wooden cutting board 12 inch stainless fry pan, 4.5 quart nonstick sauce pan, 2 quart sauce pan...

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Giving Thanks

Nov 25, 10 Giving Thanks

Posted by in Ramblings

I’d like to thank: My loving wife, Diane, who puts up with the time I spend on this blog. My wonderful kids, Ben, Natalie and Tim, who put up with the all the recipes I make. My family and friends, who don’t run screaming from the room when I start talking about food. My loyal readers; your interest, questions,...

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The Countdown Has Begun!

Nov 24, 10 The Countdown Has Begun!

Posted by in Ramblings

T minus 48 hours and counting…The turkeys are dry brining in the refrigerator (with a beverage chilling for the chef) T minus 24 hours and counting…The stuffing and gravy are ready for tomorrow. I’m so far ahead of the game that I have time to write a blog post. How did this happen?...

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Turkey Soup with Chickpeas and Vegetables

Nov 23, 10 Turkey Soup with Chickpeas and Vegetables

Posted by in Uncategorized

The second best part of Thanksgiving is making soup from the leftovers. *The best part? Sitting at the table, surrounded by friends and family, while gnawing on a turkey leg from a grill-smoked turkey. Every year, I make a big pot or two of turkey stock with the carcasses from my birds. I use that stock to make one old fashioned...

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Dad Cooks Thanksgiving Dinner 2010

Nov 22, 10 Dad Cooks Thanksgiving Dinner 2010

Posted by in Ramblings

I spent last week showing you what I’m doing with my Turkey on the big day:Grill your Thanksgiving Turkey!Video: How to Truss and Spit a Turkey for the RotisserieRotisserie Turkey, Dry Brined with Orange and Spices To warm everyone up for the high holy day of American food, I want to share some Thanksgiving posts...

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Rotisserie Turkey, Dry Brined with Orange and Spices

Nov 18, 10 Rotisserie Turkey, Dry Brined with Orange and Spices

Posted by in Rotisserie, Sunday dinner

This Thanksgiving, I’m using all the finesse techniques I’ve learned to cook my Turkey. Here’s what I’m going to do. My first trick is to dry brine the turkey. For years, my gold standard for turkey brines was the apple cider brine from Weber’s Art of the Grill by Jamie Purviance. I am a complete...

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Winter Market in Cuyahoga Valley 2010-2011

The Countryside Farmers Market in the Cuyahoga Valley National Park has switched to their winter schedule, starting this weekend.  Time to stock up on local produce for Thanksgiving! The market will be held at Old Trail School this year, right next to their usual Howe Meadow site.  The market will be open on Saturday mornings, from...

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How to Truss and Spit a Turkey for the Rotisserie

Nov 16, 10 How to Truss and Spit a Turkey for the Rotisserie

Posted by in Rotisserie

It hit me when I was reading my old Rotisserie Poultry Basic Technique post. I link to two different methods for trussing poultry in that post, but I don’t use either of them.  With Thanksgiving coming up, I decided to share my trussing technique. Besides, how can you do the rotisserie turkey recipe I’ll be posting...

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Grill your Thanksgiving Turkey!

Nov 15, 10 Grill your Thanksgiving Turkey!

Posted by in Ramblings

Every year, I grill my Thanksgiving turkey. This year I’ll be grilling two of them.Rotisserie grilling, of course – the picture is from the recipe coming later this week. Family and friends watch me out in the cold, wrestling with a 12 pound bird, while they sit inside watching the football game. Someone always asks...

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Grilled Fajitas

Nov 11, 10 Grilled Fajitas

Posted by in Uncategorized

Fajitas. The recipe that put a Mexican restaurant in every strip mall in America.* Really, Fajitas are Tex-mex, a blend of styles born from the Norteno border of Mexico and the Southwestern border of the US, where the cooking doesn’t let a little thing like a line on a map stop it.The holy trinity of Tex-mex...

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Pork Chop Saute with Apple Butter Sauce

Nov 09, 10 Pork Chop Saute with Apple Butter Sauce

Posted by in Weeknight dinner

This is an improvised weeknight recipe.  I made it for dinner last week, and it turned out so well I had to share it. The idea came while I was staring into my refrigerator, trying to figure out how to use up a bunch of ingredients I had lying around. First were the pork chops cut from the shoulder end of the loin I used in...

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Ruhlman: Cooking Is What Made Us Human

Nov 08, 10 Ruhlman: Cooking Is What Made Us Human

Posted by in Ramblings

Once a year, it seems, Michael Ruhlman gets to the heart of the matter.  He takes all the scattered thoughts I have about cooking, random things that I can feel the edges of, and distills them down into their essence. He puts the reason I cook for my family every day into words.  Like…this: Had Something to Say...

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Dianne Jacob and Laura Taxel at the Fabulous Food Show

Nov 07, 10 Dianne Jacob and Laura Taxel at the Fabulous Food Show

Posted by in Ramblings

[Update 11/10/2010: Never mind.  I got a call last night saying the writing workshops were cancelled.  Darn!] Next weekend is the Fabulous Food Show at the IX Center in Cleveland. Two of my favorite authors will be giving a workshop on food writing: Food Writing for Food Lovers. Dianne is the author of Will Write for...

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Rotisserie Stuffed Pork Loin with Pepperoni, Provolone and Capicola

Nov 04, 10 Rotisserie Stuffed Pork Loin with Pepperoni, Provolone and Capicola

Posted by in Rotisserie

I complain a lot about bland pork loin. By breeding out the fat in pork, the Other White Meat has become a slab of protein without any real flavor, and one that turns dry if it is slightly overcooked. Here is my solution to those problems – use pork loin as a carrier for other ingredients that have a big hit of flavor. The...

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Slow Cooker Pot Roast, Tex-Mex Style

Nov 02, 10 Slow Cooker Pot Roast, Tex-Mex Style

Posted by in Slow cooker, Weeknight dinner

The first issue of Cooks Country magazine suggested making a slow cooker pot roast with a Tex-Mex flavor profile, and this is now my favorite way to make pot roast. It combines the best part of a pot roast, the tender beef chuck covered with a thick sauce, and adds the punchy flavors of Tex-Mex cuisine – chili powder,...

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Road Trip: BayLobsters Fish Market

Nov 01, 10 Road Trip: BayLobsters Fish Market

Posted by in Uncategorized

For my Four Fish Week posts, I needed to find a good fish market.  I can find decent seafood at my local megamart, but when I want the best, I go to a fish market. I’ve been meaning to check out BayLobsters Fish Market in Twinsburg, and reading about sustainable seafood in Four Fish gave me the push I needed to make the...

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