There's something about the way Chef John narrates his videos that is just friendly, easy going and entertaining. I've been enjoying his blog for some time now and it's been really neat watching his video quality progressively improve over the years. I repeatedly enjoy many of his videos but here is my short list of favourites:
April 15, 2011
April 12, 2011
Easy Tomato Sauce
Food lover I am through and through, but my approach to cooking meals depends entirely on who is eating. My feeling towards food, but particularly meals, is that it should be shared and enjoyed together with others. For me, there's a difference between enjoying treats and enjoying a meal in that enjoying treats can be social but it can be also a wonderfully private indulgence (mmm, ice cream). Enjoying meals means friendships and family, be it big lasagna lovingly assembled over 3 days or pizza ordered in. If I am the lone eater, I tend to put minimal effort into my meals. Cue Easy Tomato Sauce.
I discovered this recipe via Smitten Kitchen and oh mama, I'm so glad I did. I've adapted it to my tastes and out of curiosity, I tracked the exact time it took to make this.
Melt 3 tablespoons of butter in a pot. Total time elapsed: 5 seconds.
April 8, 2011
Fridays are for Inspiration: Smitten Kitchen
Ah, Smitten Kitchen. The first food blog I fell in love with.
Deb at Smitten Kitchen is in a word amazing. She seems to be equally passionate about both cooking and baking, which in my experience, is unusual in that people usually fall in one or the other camp.
Thanks to Deb
April 5, 2011
Sweet and Salty Cake
Remember the Whipped Salted Caramel Ganache Icing I shared? The cupcakes were just the taste, texture and pipe-ability (?) test. Here's the real deal:
April 1, 2011
Fridays are for Inspiration: The Kitchn
Introducing another one of my dailies: The Kitchn
One of the reasons I love The Kitchn (and all its sister websites) is that the contributions are beyond sharing recipes. The Kitchn is about the love of food, life in the heart of the home and meditations.
My measuring spoons have been separated for years now (not to worry, it was mutual and amicable) but I remember reading an article about this exact topic at The Kitchn shortly after having done so and feeling pleased at the discovery that there are others who function and think like me in the kitchen.
This article about freezing stock inspired me to make a habit of freezing soups, stocks and tomato sauces in muffin pans. I currently have 3 pucks of tomato sauce and 5 pucks of cauliflower soup. They come in handy for emergency lunches and evenings destined for major screen time.
Subscribe to:
Posts (Atom)