Redirecting Perverts to the Refrigerator Since 1999
As I pointed out in my last article, we were a bit late for porcini season this year. But not so late that we didn’t get any at all. We had a couple of beauties! On the first night we didn’t have the time or the materials for a barbecue so we just sautéed the…
We head up to Mendocino every Thanksgiving. We’ve been going up for about 10 years. The purpose of the trip is to crawl through the woods looking for fungus. Some years it’s quite successful. Other years, not so much. This year we were a bit late for the porcinis. we found a few to grill,…
We had three bottles of Syrah to drink: ’03 Cornas from France, ’00 Hardy’s from Australia, and ’02 Ridge from here in the Santa Cruz Mountains. I wanted to make a special dinner for our cousin’s birthday, but we don’t really eat much meat so I had to find something involving fish that would go…
This is a quick and easy, tasty mexican-style dinner. Outside of the guacamole, it’s all ingredients that are easy to keep on hand and you can use fish, shrimp or chicken…even beef I guess although I’ve never tried that. Put 2 dried ancho chiles in a dish w/ enough boiling water to cover them. Let…
Imagine my surprise when I went to link to my waffle recipe and it wasn’t on the site! I’ve got pictures of the waffles on the site, you can get a coffee mug with them on it but I’d never put up the recipe! D’oh! I make a double batch of waffles and freeze the…
I made this soup a few times last year and each time I had to wing it because I forgot to write down the recipe. I had told my mom how I made it though and so this year she sent me the ingredients which had no amounts. So I was sorta winging it again…
Way back in June, FoodPorn.com turned 10 years old and I held a recipe contest to celebrate. It took me way too long to cook the recipes but I now have a winner (unanimous among the family too I might add!): ADRI!! You can choose anything you’d like from the FoodPorn store. This was so…
I make ahi tartare almost every Wednesday. It’s different every week depending on what’s in season, or what I have in the fridge. Every week it’s good. This week’s was amazing!! 3/4 lb sashimi-grade ahi tuna, diced1 shallot, minced1/2 Japanese cucumber, diced1 clove garlic, finely minced3 T parsley, chopped2 T basil, chopped1/4 cup toasted pine…
I twittered this recipe the other night but don’t want to lose it, the sauce was great!! It was the first time I’d ever made Bolognese. Can’t say it’s quick but it’s still easy and rich and so yummy. 1 lg onion, 2 stalks celery, 6 cloves garlic. Add about 1c. chopped pancetta: Add 1…
I had one large zucchini left from my dad’s garden. I’d already made zucchini bread, I’d already frozen a bunch of it for zucchini bread in the winter, I’d sautéed, I’d put it in pasta, I needed something new! Well, there’s my tried and true ‘mashing things together and frying into a cake technique’… I’ll…
Last night for dinner I felt like being creative. When I started, I didn’t know what I was going to end up with. I began by throwing some sushi rice rice cooker, I didn’t know why but I thought I might end up using it. I ended up with this amazing dish, here’s how. For…
This is one of those “what’s in the fridge/garden” meals. 1/4 c. small dice pancetta1/2 a red onion, diced2 small leeks, diced1 small fennel bulb, diced Caramelize the heck out of all that. If you have a good range hood/fan and the nerve, deglaze with vodka. I tried it, it flamed up in an awesome,…
A mishmash of things from the fridge and the garden turned out to be a really wonderful dinner. 1-2oz. pancetta, diced small (optional if you’re vegetarian, required if you’re not!!)1 leek, white and pale green parts only, chopped Sautée these in a pan with olive oil until they are caramelized. (Make the pesto while you’re…
I am picking a basket of cherry tomatoes every other day from one plant. I eat as many as I can but needed another form of consumption. This recipe could easily be for just a bowl of gazpacho but since I had 8 people to divide this between, it became an amuse bouche. It yielded…
Updated Aug 3, 2009Cook 1/2 cup of quinoa in stock (I use chicken stock) according to package instructions. While that’s cooking, mix vinaigrette together:3T White wine vinegar2 minced shallots2 minced green onionsa handful of chopped parsleysalt and pepper NEW ingredients!:Sauté 1 small chopped leek and 1 small chopped fennel bulb, add 2T white wine when…