How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Portobello is the New Black
OK, Patrick had his day in the sun with his curly-cue site design. It had its strengths, I admit, but needed a little more "masculinity" (if you know what I mean).
This "look" is called "portobella" ( I assume because of the color). Anyway it reminds me of mushrooms, meatballs, and the good earth. The kinds of simple things that we celebrate here at "How I Taught My Brother to Cook".
Summer is here. The earth is thrusting up its food bounty. Uncle Claude is smiling somewhere in dirt farmer heaven.
This "look" is called "portobella" ( I assume because of the color). Anyway it reminds me of mushrooms, meatballs, and the good earth. The kinds of simple things that we celebrate here at "How I Taught My Brother to Cook".
Summer is here. The earth is thrusting up its food bounty. Uncle Claude is smiling somewhere in dirt farmer heaven.
5 Comments
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Comment by Patrick on July 7, 2009 at 4:18am - Masculinity? You're one to talk about masculinity Mr. "Toast Points"!!!!!!
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Comment by Debbie on July 10, 2009 at 4:46am
- I like this better than the red. This color is heartier than the red. Please don't do the red anymore....I did like Patrick's theme also, it was laid back, easy, relaxed. This current is good, reminds me of chocolate or gravy. Maybe the color should change to correlate with the recipe of the week? Except that red, of course.
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Comment by John Barrows on July 10, 2009 at 7:50am - good idea about co-ordinating the color with the recipe of the week
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Comment by Patrick on July 12, 2009 at 6:56am
- Going with the newspaper motif now to accentuate Johnny's white hot front page news!
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Comment by John Barrows on July 12, 2009 at 10:11am
- I like it
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my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
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