How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Hilary Conway's Page
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Works for us!
I'll take the rosemary roasted potatoes and leave the fish for you seafoodies.
Sounds great. Where's the picture?
what a load of crap. i am the best dishwasher loader.
Dylan and I made this dish tonight and Dylan declared it "the best fish ever". Halibut steaks with salt and pepper. Then we made a paste of bread crumbs, minced garlic, thyme, parm, olive oil and covered the tops of the steaks. 450 for 15 minutes....
Great work Dylan! Now you can do "Baba's fried egg"
Great job Dylan! I love your technique on flipping your omelet! This video should move into the number one slot! Bravo!!!
You're a natural in the kitchen! It reminds me of myself in the kitchen when I was your age. Now you must try my breakfast creation I developed when I was a kid.
Hilary Conway's Blog
Best Baked Halibut
Dylan and I made this dish tonight and Dylan declared it "the best fish ever". Halibut steaks with salt and pepper. Then we made a paste of bread crumbs, minced garlic, thyme, parm, olive oil and covered the tops of the steaks. 450 for 15 minutes. Yum. so nice and moist. Had it will rosemary roasted potatoes and kale from the garden. Great on a chilly, drizzly summer night.
Posted on August 13, 2009 at 9:06pm — 3 Comments
Stuff a Squash
Here is my favorite item of the week. Stuffed acorn squash. While the squash were baking I made some quinoa (oh, so good for you) and sauteed some onions, garlic and mushrooms adding some spinach and parsley towards the end (this was what I had in the fridge). I mixed the sauteed stuff with the quinoa and stuffed my baked squash and topped with some spanish cheese I had and bake again until melted. They were good! There that is all the creativity I have for now!
Posted on January 5, 2009 at 10:58am — 10 Comments
Comment Wall (5 comments)
- At 10:31pm on June 18, 2007,
Hilary Conway said…
- I didn't think you would be very excited about my quesadilla recipe. Or maybe my bagel and cream cheese masterpiece.
- At 5:16pm on June 24, 2007,
Debbie said…
- Yes, that is the objective to hear about recipes! So, pray tell, what is your bagel and cream cheese masterpiece and yes, even the quesadilla!!!
- At 2:42pm on July 26, 2007,
John Barrows said…
- I'd like to hear about her Mexican lasagna. And she makes a mean jambalaya. Among many other things.
- At 1:28pm on July 29, 2007,
Jeanette said…
- Hi Hillary!!! Yeah, let them duke it out! Thats part of the fun. How are you? How are Dylan and Lily?
- At 9:36pm on July 11, 2008,
Jason Mosher said… - It's been a long time--I used to keep up with you and your brother through our grandmother's but time has eroded even that link . Hope you are well in the NW. I have been in San Antonio for about8 yrs now and love it
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Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
Portland ain't ready for me or my demeanor yet.
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
The inside....light and airy.
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
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