How I Taught My Brother To Cook - All Photos

black bean torte

Sun, 20 Dec 2009 15:54:52 +0000

by John Barrows A TRUE CONCOCTION!

black bean soup

Sun, 20 Dec 2009 15:54:51 +0000

by John Barrows WHAT TO EAT ON A COLD WINTRY DAY!

Chicken and Dumpling(s)

Tue, 15 Dec 2009 22:40:04 +0000

by Patrick It started with my buttermilk biscuit photo. Then Johnny commented on it that he had made some chicken and dumplings which got me to thinking that I had not made that in ages (shame on me!). Anyway, here it is made from leftover roasted chicken, etc and a dumpling. A perfect example of using leftovers to make a hearty, delicious and cost conscious meal.

Acorn Butter Nut Squash Kitchen Sink

Tue, 15 Dec 2009 17:18:12 +0000

by John

Acorn Butter Nut Squash Kitchen Sink

Tue, 15 Dec 2009 17:18:12 +0000

by John

Acorn Butter Nut Squash Kitchen Sink

Tue, 15 Dec 2009 17:18:11 +0000

by John

penne a la doube de bouef

Mon, 14 Dec 2009 20:49:04 +0000

by John Barrows penne cooked, drained, and soaked in the daube gravy

daube de boeuf

Mon, 14 Dec 2009 20:49:04 +0000

by John Barrows In the south of France where the beef graze in the salt flats of the Mediterranean, the lean beef is pot-roasted with lots of red wine, bay, olives, shallots, cloves, nutmeg, and thyme

"minute" sushi

Mon, 14 Dec 2009 20:49:03 +0000

by John Barrows if you like sushi, and you have a decent seafood (i.e. Asian) store nearby, then this is the way to go: buy some pre-sliced delectables (here. yellowtail, maguro, mackarel, and broiled unagi). Cook a pot of short-grain rice and flavor when cooling with salt, sugar and rice vinegar. grab a lump and stick a slab o' fish on it. dunk in wasabi infused soy sauce. I think this cost me about $20. In a restaurant about 3 - 4 times that.

stuffed french toast

Mon, 14 Dec 2009 16:55:59 +0000

by John Barrows As envisioned by Melissa Clark, food writer for the NY Times, French toast takes on a whole new image. Challah bread is sliced thick, then sliced partially through and stuffed with onion and gruyere. Soaked in cream and eggs. and fried in butter atop slices of apple. I served with maple syrup and powdered sugar (not in her original recipe)