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MicroCake

September 15, 2009
Not all our meals are a thing of beauty.

Not all our meals are a thing of beauty.

This is a very simple to make cake that Tom and I threw together in about 8 minutes, including baking time.

This is a recipe anyone can do. All it calls for is a few essential ingredients and a microwave! Who doesn’t have that? So here we go, no excuses.

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Meal in a Bag

September 10, 2009
on a pallet of delicious vegetables

on a pallet of delicious vegetables

So I’ve been wanting to try out this recipe for a while now, and when someone from the paper called me and said he wanted to do a story on me it seemed like the perfect opportunity. Today we’ll be looking at a method of cooking older than most food itself. This is a French method that is so fast and easy I’ll probably never cook another meal without it. It’s called “en papillote,” which means “in parchment.”

When you cook anything en papillote, the parchment really seals in not only the moisture but also the flavors. The reason parchment cooking works well for so many different types of food is because the parchment seals in all of the steam and basically steams the food. We’ll take a closer look at this devastatingly simple way of preparing wonderful food that will wow your friends and family.

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Flan

September 9, 2009
caramel top

caramel top

Eggs eggs eggs.
Some of you might have noticed that my last three recipes have been centered around eggs. I love eggs, and really what’s not to love? They are fun, easy, and best of all cheap!

This week we’ll be making the delightful desert enjoyed all over the world known, at least in America as flan. We will also be taking a closer look at the egg. Follow me after the break to explore what makes this ingredient one of my all time faves.

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Quiche

September 1, 2009
The finished product

The finished product

Quiche is by now a standard in French cuisine, but it was originally a german dish. The word ‘quiche’ comes from the german word ‘Kuchen’ meaning cake. In English it is often simply referred to as ‘refrigerator pie.’

There’s something about quiche. It’s so remarkably light and yet unmistakably hearty. All this and it’s ridiculously easy to make. Impress your friends with this wonderfully simple recipe.

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Bobo’s

August 29, 2009
Bobo's

Bobo’s Chicken

I lived! Thus was the victory cry of my companions as we pulled out of the shady parking lot at 3:00 a.m. last night.

Bobo’s chicken is a fried chicken joint in a part of town that is, needless to say, a little scary. It is run completely out of the back of a trailer parked in an abandoned parking lot. To make things worse, it’s only open on weekends from about 11:00 p.m. to 4:00 a.m. when none but the most suspicious-looking Oklahoma residents venture into the city. Aside from that, it sells what might be the best fried chicken in all of Oklahoma.

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Angel Food Cup Cakes

August 26, 2009

One of the few culinary experiences to allude me for any real amount of time has been the lucid Angel Food. This food of the gods is completely fat free and so deliciously light and fluffy it seems almost impossible to make. It’s really not as hard as all the big time chefs make it sound.

If you look up a recipe for Angel Food Cake on the internet you’re going to find lots and lots of ‘unbreakable’ rules. Personally I think someone just made these up. It really doesn’t take exact measurements, an electric mixer, or a tube pan. It’s really easy and tastes great.

a picture of the finished product

a picture of the finished product

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