This past weekend, we had a Navy Dinner.  it came from a visit to the USS Hornet and Chef admitted that he still kept all his old Navy recipes.  After much debate, a menu was selected.  Saurbraten, red cabbage, lucky potatoes and carrots was the main entry with Mulligatawny soup as a starter.
If I'd know that they ate this well in the Navy, I might have fought my 4-F a little harder...

I think I have a mild addiction to carbs. And mild may be a mild way of putting it. I've said it before and I'll say it again: bread = amazing. Homemade bread = even better. So, of course, a grilled cheese sandwich on homemade bread would be just about amazing, wouldn't it? 

For the recipe, head over to my blog, Phenomenom.

I took a box of brownie mix, a tub of cool whip, some chocolate pudding, caramel sundae topping and heath pieces to make this amazing trifle. I was begged to make it again. Just sayin' :-)

Recipe here.

The International Association of Culinary Professionals' website just published an incendiary (but nothing new, actually, and nothing unexpected) opinion article by Amy Reiley that charged food bloggers with "faking it": faking the recipe development, food journalism, and cooking expertise that the culinary industry is supposedly painstakingly cultivating.

I have some strong opinions about this charge, obviously; visit WBB if you want to see my full argument and discuss. In the meantime, love one another and make some eggs.

These eggs begin with aromatic minced shallots and garlic sautéed in butter. Mayonnaise lends a slight tanginess and a gorgeous texture after cooking, and the green onions sprinkled on top round out the delicate onion flavor. You'll love these for breakfast or even as a quick, simple dinner, which is how Mike and I enjoyed them. Don't shy away if you're not a mayo lover -- the mayo adds only a subtle flavor but so much creaminess.



( recipe + photo )


To read my argument against Reiley's assertion that food bloggers are "faking it," throw your two cents in, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and cookingupastorm

At Hancook restaurant located on the 1st level of the tower, diners can look out over Seoul as they enjoy traditional Korean cuisine in surroundings which blend antique Korean beauty with modern convenience. The most popular choice at Hancook is the buffet, offering a selection of 30 different Korean delicacies.

This Wednesday I took a cable car and then a fast elevator to the top of the N Seoul Tower.

( Dinner in Korea )

I visited Austin, Texas last week and was treated to Shipleys Do-nuts... I especially loved a marshmallow cream filled. Ah yum! More info here.

A butter-basted sauteed chicken in Cooking Theory (I attend the New England Culinary Institute). Recipe under the cut or at my blog.


( Read more... )

Oh my, these are delicious! The crust is buttery and crunchy with oats.
The filling is full of rhubarb and topped with crystalized ginger.

Recipe and more over at The Alchemist.

Super easy! Courtesy of Food 52.

1 4 ounce burrata (carefully cut into 4 pieces)
3/4-1 cup berries (strawberries should be cored and quartered)
honey
balsamic vinegar
fresh ground black pepper

Place two pieces burrata on a plate. Drizzle with 1 teaspoon honey. Sprinkle berries around cheese. Drizzle with balsamic vinegar (to taste) and sprinkle with black pepper (to taste.)

For all our normal frugality and staying-in-ness, we do manage to eat really well every now and then.


There's this joint down the street called Fish Bar, and it's a perfect Sunday night meal.

( Amazing Eats and Fabulous Beers )