Roasted Peppers Pasta
Roasted pepper pasta inspired from Jamie Oliver’s Cook with Jamie cookbook.
Romanian Expat Living in Chicago
Roasted pepper pasta inspired from Jamie Oliver’s Cook with Jamie cookbook.
The All American Taco and taco potion #19 as seen through the lenses of Alton Brown’s glasses.
So, what happens if you like to cook, you like writing songs and like video-production? You might start singing about recipes and post them in a videosong. Which just happened with me. It’s a practical song that you can actually cook! Crepes Recipe is the debut song from a collection of videosongs I plan to post in an album called “Kitchen Tunes”.
You can download the Crepe Recipe mp3 for free from Reverb Nation.
Please leave a comment and let me know if you cooked this Crepes Recipe and if you liked it!
Here is another of those “oh my, it’s 5.00 pm, and I have no clue what to cook for dinner” meals. Considering of course that you already have a boned chicken, grainy Dijon mustard and of course the new POM pomegranate cranberry juice, you can craft a dinner to remember.
Another fast dinner recipe for days I don’t have time to go shopping and come up with elaborate dinner plans. Tonight is Chicken Piccata, a sublime marriage between sauteed floured chicken breast cut into thin cutlets and a lemony-buttery-garlicky sauce topped with lemon slices, capers and parsley. I bet you would pay thick for this dinner at a five star restaurant. Here is your chance to make it yourself!
Don’t be fooled. This humble chocolate tart is packed with enough potential to turn even the most chocolate-disciplined person into a dessert-ivore. So much more that is so easy and fast – if you read my previous post on baking short crust sweet pastry tart shells and you have two or three of them in the freezer.
Mamaliga’s main chef Gabi Bucataru was featured on the main page of the online foodie community Foodbuzz.com, and exciting social networking that’s all about cooking, sharing, and getting to know more people who are passionate about food!
Le Dough – (Bread Day 2)
A somewhat more complicated day. I started off by taking the sponge out of the fridge and cutting it into rough pieces to help it warm up faster (about an hour). I covered it so it would not crust over. Meanwhile, measured out:
4-1/2 cups flour (unbleached, all-purpose, high gluten)
2 Tsp salt
1-3/4 cup warm water
A fellow foodie – Nicole – the author of the fantastic Pinch My Salt blog full of superb recipes, tips ideas and marvelous pics, who had a great photo chronicle on making her own sourdough starter from scratch inspired me to do the same. Here are the Chronicles of Sourdough Starter.