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Wordless Wednesday

Wed, 22 Feb 2012 03:06:59 +0000

Tip: How to Cook Dried Beans

Tue, 21 Feb 2012 03:00:33 +0000

Mediterannean Beans
© 2012 Kevin D Weeks

There is a surprising amount of lore associated with cooking dried beans - or perhaps it's not so surprising. Beans are, after all, a great source of protein, carbs and other nutrients and, once dried, have a long shelf life. They're also relatively easy to grow and because of their ability to bind nitrogen to the soil they leave the ground they're grown in in better shape for other crops. So they've been a cherished food source for thousands of years. Recipe here...

Mental Munchies

Sat, 18 Feb 2012 03:00:11 +0000

Anybody who believes that the way to a man's heart is through his stomach flunked geography.
~ Robert Byrne

Beef Empanadas: Cuban Street Food

Fri, 17 Feb 2012 03:00:05 +0000

Beef Empanadas
© 2012 Kevin D Weeks

In most major U.S. cities you can find a hotdog stand every block or so. They're America's street food. But although you can also find hotdog stands elsewhere, in the Caribbean area empanadas are far more popular. An empanada is a meat pie, usually fried, and may be filled with beef, pork, chicken and seafood. In some places they're appetizer-sized, but big ones - five to six inches across - are meant for munching on as you wander the streets. This recipe is filled with a beef mixture known as picadillo. Recipe here...

Technique: Reduced-water Pasta

Thu, 16 Feb 2012 03:00:30 +0000

Penne with 3 Cheeses
© 2012 Kevin D Weeks

Six or seven years ago I was making pasta, but I'd screwed up my planning and my two soup pots were already full. I could have hauled out a stockpot but I was tired. So I grabbed a 4-quart sauce pan, filled it with water, and cooked the pasta in it. The pasta turned out fine despite not having nearly enough water - at least according to conventional wisdom. I began experimenting over the next few months and found that the 4-quart pot, half filled with water, worked fine for 1 pound or less of pasta (standard recipes call for 4 to six quarts of water). Recipe here...

Wordless Wednesday

Wed, 15 Feb 2012 03:00:10 +0000

Recipes here...

Dinner for Two, Tonight: Lamb Steak Menu

Tue, 14 Feb 2012 03:00:01 +0000

Lamb Steak
© 2012 Kevin D Weeks

I know a lot of people don't like lamb - or at least think they don't (I've managed to change a few minds in my time). But it's my second favorite meat after pork (and before beef). It's also a fairly lean meat, more so than beef and so a good choice if you're trying to watch your nutrition. In this menu the lamb is served with a sort of relish called gremolata. New potatoes with horseradish are a great complement and some quick spinach rounds out the main course. Then, if you have an urge for something sweet, try a grilled brie and Nutella sandwich.

"Dinner for Two, Tonight" is a collection of complete menus and grocery lists that can be prepared and served in 30 - 40 minutes from fridge to table.Recipe here...

Mental Munchies

Sat, 11 Feb 2012 03:00:48 +0000

If God had intended us to follow recipes, He wouldn't have given us grandmothers.
~ Linda Henley

Greek Rice Pilaf: White, but Not Plain

Fri, 10 Feb 2012 03:12:57 +0000

I grew up eating plain white rice with butter. No flavorings, no sauce, it was one of the few dishes where my mother's culinary imagination seemed to fail her. I ate it, but I did'n like it. Then in college I shared a house with a fellow who loaded his rice with all kinds of different flavorings - beginning with cooking it in either chicken or beef broth. This was good stuff and I became a big fan of rice. This Greek-flavored recipe is good enough for a stand-alone side dish but is also good with avgolemono sauce or keftedes in tomato sauce. Recipe here...

Broiled Greek Chicken: Lemony Goodness

Thu, 09 Feb 2012 03:07:25 +0000

I knew I wanted to make chicken, and I thought I'd like some with a Greek character, so I put my thinking cap on and decided to broil a couple of chicken breasts with Greek Seasoning and serve it over pilaf with the famous avgolemono sauce. Avgolemono sauce is a rich, lemony egg-based sauce and I knew it would be just the thing to moisten and enhance the chicken and rice. This is a good supper on a busy weekend and I served it over a Greek rice pilaf. Recipe here......

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