How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Rondi Leonard
  • Female
  • Lake Oswego, OR
  • United States

Rondi Leonard's Friends

  • anja van delden
  • Suzanne Barry
  • Jake Stryker
  • Chuck Braden
  • Scott Leonard
  • Lisa Laird
  • Noelle
  • Laura
  • Patrick
  • Nancy Barrows
  • John Barrows
 

Rondi Leonard's Page

Latest Activity

Rondi Leonard commented on John Barrows's photo
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skillet pizza

"John - They make the MOST delicious pizza in Nepal - and NOT in an oven but on top of one one like a bunsen burner. I will get Andy to do a photo and then we can post it. SO good! How long did you did you let the no knead recipe rise for for making…"
Feb 18, 2010
John Barrows commented on Rondi Leonard's photo
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Easter Bread with a Hard Boiled Egg

"No. But you will need to have a license from the state. They have certain rules and regs about food prep and food safety that you need to abide by - but it doesn't necessarily mean that you need to have "professional" stoves/ovens…"
Apr 16, 2009
Rondi Leonard commented on Rondi Leonard's photo
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Easter Bread with a Hard Boiled Egg

"John, do I have to have a professional kitchen to do that?"
Apr 14, 2009
Rondi Leonard commented on Rondi Leonard's photo
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Easter Bread with a Hard Boiled Egg

"Who knows. I took the breads to our future daughter-in-law's parents home and as I was slicing and toasting the various breads one of the aunties looked up the bread and found that their was some Greek influence. Somehow I had previously…"
Apr 14, 2009
Rondi Leonard commented on Patrick's blog post Listen to Italy's wakeup call.
"Sorry Patrick - I just re-read - you are the one who posted first.... I agree with you!!! Yup, John as well....... Oops."
Apr 14, 2009
Rondi Leonard commented on Patrick's blog post Listen to Italy's wakeup call.
"I agree with you, John. Andy recently made a comment about me that I wanted to share with you. He explained that in these times when we are trying to tighten our belts (IE shopping at Goodwill) and cutting corners that I will spare no expense when…"
Apr 14, 2009
Patrick commented on Rondi Leonard's photo
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Easter Asparagus with Lemon for a crowd

"Enough there for the 7th Cavalry!"
Apr 14, 2009
Patrick commented on Rondi Leonard's photo
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Pullapart Cinnamon Bread - true improv!

"Looks like good breakfast fare."
Apr 14, 2009

Rondi Leonard's Photos

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Rondi Leonard's Blog

John inspired me - stuffed red peppers and asparagus!

I added my photo of my stuffed red peppers. I used what was in my fridge - fresh sage, squash, fresh chopped tomato, chopped rehydrated tomato in oil, capers, some parmesan flat bread broken into pieces,& cottage cheese. I made the asparagus with a bit of oil & water in a saute pan. I roasted the peppers and stuffed them and put them atop some fresh mushrooms, above a base of freshly made brown rice. I finished it off with some vanilla soy and baked it till hot. I served it with a… Continue

Posted on February 24, 2009 at 7:54pm — 1 Comment

A most enjoyable evening with John and Nancy

Andy and I were the ones that John and Nancy had over last night. The evening was magical with one of the best meals I have had since being in Italy years ago. The soup was creamy, not heavy and delectable. The duck was tender & moist with a hint of orange. The asparagus were perfect and ever so slender. We had brought a Brunello that was the perfect pairing for the entree. John cooked and served at a wonderfully leisurely pace that remained with me today. The staging really allowed each of… Continue

Posted on January 24, 2009 at 9:55pm — 3 Comments

Comment Wall (3 comments)

At 7:12am on January 25, 2009, John Barrows said…
Thanks for jumping on board our cooking network! You and Andy are the perfect guests - you liked what I cooked :-)
At 3:34am on March 2, 2009, Laura said…
Here in France I can find different kind of flour (as its very fashion to make your own bread !). So, the multigrain flour I use as several grains like wheat, buckwheat, sunflower seed ... But I don't make the dough with only multigrain, I make it 2/5 multigrain 3/5 white flour. Other time, I can make farmhouse bread or wholemeal bread ... it depends of my mood !
When you start to make bread ... you can't stop it ! Its so good.
Hope I answered to your question.
At 5:02am on March 5, 2009, Patrick said…
Thanks for getting your clan members to join. It appears you are on a bread making rampage. Please put some pictures up of your creations.

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