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Pablove In the LA Times So Honored to have cooked for Pablove Across America http://www.pablove.org/: Feeding Jeff Castelaz and crew as they bicycled across the nation, Oct. 8 – Nov. 21 (photo by chad contreras, thanks chad!) On the way from St. Augustine, Florida to California the gentleman riders ate about 4,000 calories a day. They ate (more or less) 80% carbs, and mainly wheat free. This worked [...] A mash, thick soup with parmesan on top, or baby food, adapted from Rose Gray and Ruth Rogers’ Italian Easy. Saute in a pot: 1 small chopped onion and about 4 chopped zucchini for a few minutes in olive oil – just until the onion is translucent and the zucchini is somewhat softened. Add 2 cups of [...] A dip or spread for crackers or veggies – recipe snagged from the Los Angeles Times - Food process 2 c. edamame (peeled defrosted), 2 c. chickpeas (drained rinsed), 1 c. cooked squeezed dry spinach, 3 T. chopped shallot, ½ lemon’s juice, 2 T. tahini, 1-2 t. kosher salt, 1 T. gr. Ginger, and with processor running, add [...] Break clean cauliflower (or romanesco) into bite sizes, then toss with olive oil, salt, and pepper. Spread pieces on a sheet tray lined with paper and roast, 425′ for 15 minutes. Turn each pieces over, and roast for another 15 minutes. Top with grated parmesan.
#gallery-1 { Making Brisket is as simple as it is DEEEE-LI-CIOUS. Buy the meat (some people marinate the meat in herbs, fresh garlic, and chilies first.) I just Brown the (salted) outside of the meat in a hot-as-possible pan, then Set the meat (fat side up) in deep-enough roasting pan. Brown some cleaned vegetables in the trail left by the meat’s browning. Let them [...]
#gallery-2 { 8 oz. cream Pinch of salt 3 T. (1 ½ oz.) grappa 1-2 oz. invert sugar – (honey or, glucose syrup) Chop the chocolate and hold in a bowl off to the side. You just have to get the best, most badass chocolate you [...] ‘dressing’ or ’stuffing,’ for holidays 12-14 slices of toast, run them under the faucet or dip in a bowl of water to wet them, then leave them in a colander while you prep the rest - 8 potatoes, mashed and seasoned to taste with butter and salt, chopped celery and chopped onion Poultry Seasoning (to taste as well). Squeeze [...] (from Cook’s Illustrated) If you use chicken with bones in, ( apparently well regarded among fried chicken connoisseurs), so we’re talking, “split bone-in chicken breasts, 10 to 12 ounces each, skin removed, and rib bones trimmed with kitchen shears” – it should amount to: only 215 calories, 9 g. fat (4g. saturated) – compared to 552 calories [...] #gallery-3 { |
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