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Tuesday, November 25, 2014

This Week

This week 11-25-14 Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: One of my good friends invited PK and Macky and me to dinner for Thanksgiving. Her 2 daughters will be home from college so it  will be great fun. I tol her to get a beef tenderloin and put it in the Sous Vide at 128 and I would do everything else, even bring my blowtorch to finish the beef. (searing at 5000 degrees browns it but doesn't cook it or raise the temp of the meat which w... Read More
Posted by Mack Oates at Tuesday, November 25, 2014

Tuesday, November 18, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet:Polenta is Italian for thick grits/cornmeal. We already know what to do with grits, Right? Salt, Pepper, tabasco, breakfast. Or make cornbread with cornmeal. Well there's way more stuff to do with grits/cornmeal than that. Here's one from Martha Rose Shulman from the New York Times. She has lots of great recipes. Roasted Root Vegetables With PolentaINGREDIENTS2 large carrots (3/4 to 1 pound), peeled and cut into 3/... Read More
Posted by Mack Oates at Tuesday, November 18, 2014

Tuesday, November 11, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: This doesn't have much to do with the Mediterranean Diet, but along with that I really love anything I can cook in one iron skillet. Tarte Tatin with Crème Fraîche 4 pounds Golden Delicious apples—peeled, cored and quartered 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt Pinch of freshly grated nutmeg Pinch of allspice 1 stick unsalted butter3/4 cup sugar 14 ounces chilled all-butter puff... Read More
Posted by Mack Oates at Tuesday, November 11, 2014

Tuesday, November 4, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: It was cold riding in this morning and all I could think of was a warm bowl of soup and a big hunk of cheesy bread. This first recipe is the best tomato soup I've ever tasted. Nothing else is even close. This is from Bistro Jeanty in Yountville in Napa Valley, one of the great restaurants in Napa Valley. For years this recipe was a secret. I guess they had so many requests for it that they gave up and publish... Read More
Posted by Mack Oates at Tuesday, November 4, 2014