One of the more interesting things about cooking is the way some small tweaks can fundamentally change a recipe. My object in telling you all this is to encourage people to cook more and play around. You needn’t be a slave to The Recipe! It’s green bean time in most of the northern bits of… Continue reading Evolution of a Recipe
Author: james romanow
White Wine Leftovers
Got a glass of white left over from last night? Here’s a quick and easy dinner, a staple from the Mediterranean. – Brown boneless pork chops in olive oil (2-4) – wipe out pan – add oil & heat pan – dissolve an anchovie filled in the oil or use anchovy paste and stir, about… Continue reading White Wine Leftovers
The Perfect Margarita?
So what makes a good margarita? Purists argue about everything, including the inclusion of the salt rime. For me I like one of two versions: Juice a lime, add a shot of reposado, either add a 1/3 shot of triple sec/cointreau/grand marnier OR twist a section of sweet orange into the drink. Shake over ice.… Continue reading The Perfect Margarita?
Perfect Gravy
Okay, I have a 93 year old father who misses my mother and can’t make a gravy. So I figured I can make most sauces, I should be able to manage a gravy. Here’s a version I’m finally pleased with. Anyone can do it. The secret is you need more mushrooms than most of us… Continue reading Perfect Gravy
Tips for Marinating
– Don’t be afraid to substitute. Make that Recipe youir own! Dominate it! Finish the check! – More than a few friends have been horrified by my casual approach to marinades. However a fluid based on booze, salt and sugar is about as antiseptic as you can get: I just don’t worry about the meat… Continue reading Tips for Marinating