It’s been a while since I used the slow-cooker (about three weeks, so I suppose not an inordinately long time, and the time three weeks ago was quite a doozy, which I now realize I haven’t posted about but which I would like to post about, though the chronology of reference will be all screwed… Continue reading Pulled Chicken with Fries and Spinach
Ingredients: Black bean tacos (see Black Bean Tacos: REDUX) Guacamole: onion, avocado, serrano pepper, lime, cilantro Old tortillas Greek yogurt I’ve recently begun using Greek yogurt as my “cream of choice” on homemade tacos and related foods. I’m not even totally sure why. Anyway, guacamole is pretty simple: peel the avocados, dice some onions and… Continue reading Tacos with Guacamole and Chips
Squoodles, here, mean “squash noodles” – that is, squash that I grated thinly and sauteed in olive oil, then served with a light dressing of butter and Parmesan. The mashed potatoes I made as I usually prepare them, but this time, I sectioned off some and rolled them in a flour-Panko mixture, which I then… Continue reading (Fried) Mashed Potatoes and Squoodles
The first time I ever ate a biscuit was at the Petaluma Lions Club, when I was probably 8 or 9. At the time, I was a very picky eater, and my dietary preferences could be summed up as “carbohydrates + butter”, with an optional addition of cheese. A biscuit, then, with its incomparable tenderness… Continue reading Buttermilk Biscuits
The night before, I roasted a pork loin. For this meal, I used leftover pork loin and sliced several medium-sized strips, which I served on a sesame-seed bun, along with a fried egg, onion, roasted bell pepper, sharp cheddar cheese, and some homemade hot sauce.
I purchased about 2 pounds of pork loin at the butcher, coated it in salt, pepper, and garlic powder, sliced several slits along the shoulder so that I could stuff minced garlic into the middle, and then wrapped it in foil and roasted it in the oven for about 3 hours, at a low temperature.… Continue reading Roasted Pork Loin With Asparagus and Potatoes
Harboring both a desire to consume a chocolate baked good and to test my mettle in the crucible of small-kitchen pastry-baking, I decided to prepare an eclair. I particularly enjoy the eclairs offered at the Hopkins Street Bakery, on Hopkins and Monterey in Berkeley, CA. My first attempt at making eclairs was, generously, disastrous. When… Continue reading Eclair