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  • Banana Bread

    bbread

    Things are crazed with projects running in every direction, I have little time to cook, but have found server slices of banana bread do wonders to slake my hunger.

    I have a whole bunch of banana’s that are just too ripe for anything but Banana Bread or banana malts. But let’s try to do this with a bit of style. Walnuts, raisins, maybe some grated carrot, and a tot of good bourbon..

    Background

    Banana bread (also called Banana nut bread) is a type of bread that contains mashed yellow bananas. Banana bread is usually a quick bread, a sweet, cake-like bread which typically uses baking soda as the leavening agent instead of yeast; however there are some banana bread recipes that are traditional style yeast breads.

    Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. The origin of the first banana bread recipe is unknown. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits and nuts.

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  • Beef Roast

    BAH!! Cold, Wet, Rain, Snow. The weather is going to kill me, if not from pneumonia, then from a hearty food overdose. If I’m going to go that way, I’ll die from a Massive Roast Beast Attack.

    Just to keep the menu juggled, I’ll do this roast with rosemary and garlic, and maybe a few other herbs rolled in.

    As to the juice and the tender, I’d use a moist heat cooking method, and cook tenderly, low and slow in a closed dutch oven this is technically a braise not a roast. Then again who is counting …. I would add flavor in the guise of a stock, since this is a pot roast, I’ll use my onion soup.

    I have several friends joining me for dinner this night, I am cooking roast, horseradish sauce, greens, veggies, fresh bread, and just for the heck of it, deviled eggs, all rounded out by nice red wine. For desert, apple pie.

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  • The Day After the Party

    So the big night is done, and you are left with the aftermath, empty Champagne bottles, half eaten bowls of dip, bags of water that used to be ice, cigarette butts stuck into half empty drink glasses, and worst of all the unpleasant physical and mental symptoms including fatigue, headache, dizziness, and vertigo.

    And I have deliveries at 08:00, systems to build and a client move @ 19:00, time to go for turbo-turtle power….

    And thank you to all who joined me last night, esp the folks delivering my new MacBook Air..

    How to get rid of all of it …

    First of all, fluids, and I would suggest not the fluid you have been most recently consuming, water is good, juice is good, sports drinks are better, and MAYBE aspirin. (Aspirin and alcohol, WILL mess with your liver so use caution)
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  • Stuffed Peppers, Jalapeno’s

    jalapeno

    Often I call for the addition of jalapeno peppers to kick up the flavor or heat in a dish up a notch, but rarely do I have a recipe that uses them as the main ingredient. Using these, in this recipe, allows me to state, right up front, this dish is hot, this dish is NOT for the wimpy, this dish is rogue chef fare.

    A lot of recipes call for bacon, and in my opinion, every thing tastes better with bacon, but there are folks who do not eat pork, or do not eat meat, that would savor the flavor of this dish, so I’ll use a bacon flavored, (not containing pork or meat), vegetable flake to add the taste and texture of bacon crumbles to this. Likewise I’ll use dairy to smooth the harsh edges of the jalapeno flavor and make it a nice even burn….

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  • Fat Tuesday – Cast Iron Chicken and Dumplings

    CnD

    As spoken prior:

    As the wind up to the data center migration(s) continues and the run up to my annual party starts, I find I still have little time to cook, but still need to feed the pack. We’ll add in the fact that days are getting shorter, and night are getting cooler so there is a natural tendency for hearty, flavorful fair.

    With the cleaning strike team doing a carpet bombing run on the the conference room and bar area, I will need to feed them something tasty and hearty to fuel their moves and provide something tasty to help cut the clouds of dust being raised. (There are bottles of Scotch at the back of the bar that have been aging since the time of creation.)

    Chicken and Dumplings is one of the most delicious Fall foods, it is a comfort food, of the highest order. While there are many ways to make this as their are cooks that make it, there are some fast ways and some slow ways. For this occasion, having spent the weekend in the kitchen making BBQ, I think I’ll go with a fairly fast method, and use my already made chicken stock.

    We’ve had a couple of chill days and it seems a couple of the lair denizens, have manged to contract a set of sniffles. Now to make sure I do not get this, I’ll double up on the “Jewish Penicillin”, and make a big pot of Chicken and dumplings.

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  • Broccoli Risotto

    As the wind up to the data center migration(s) continues and the run up to my annual party starts, I find I still have little time to cook, but still need to feed the pack. We’ll add in the fact that days are getting shorter, and night are getting cooler so there is a natural tendency for hearty, flavorful fair.

    I have some broth / stock / almost gravy from the weekend roast and I have a package of dried porcini, and I’ll steep them in just enough boiling water to cover for 20 minutes or until they’ve expanded. Drain them, reserving the liquid, and mince them. I’ll use the rehydrate as well. I’m looking for a lot of mushroom aroma, and the beef stock will add that umami mouth feel/taste.

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