My Garlic Press "helping the world taste better"

I picked this Mario Batali recipe because we had not been to the grocery in a week and it included ingredients that we had at home. This is similar to a dish I have made many times but this is a bit more zippy in flavor. I love this kind of pasta sauce because you toss everything in a blender and you’re done. Super easy and fast. Make sure you don’t try this on a first date because the garlic is potent. Recipe link (we used penne and 1/2 tsp. of red pepper flakes!)

When Luke came home from the farmers’ market with 10 pounds of second tomatoes, we had to figure out something to do with them. Roasting all the tomatoes seemed like a good idea, and then we found this soup recipe in a book cleverly named Soup by Debra Mayhew. It was a pretty quick (besides from the time roasting) and tasty dish to make. You can roast the vegetables in advance and let them cool, then leave them in a covered bowl in the refrigerator overnight before pureeing. Instead of p

From Recipes This story in the Guardian has been making the rounds in the food blog world and people are rightly freaking out about it. Guardian writer Tim Hayward is given access to a cache of books that celebrated British food writer Elizabeth David bequeathed to London's Guildhall library upon her death. In the margins and on slips of paper are "bitchy annotations," including one in which she designates the following recipe as the "most revolting dish ever devised" :

Victoria's Lasagna- now here's a real Raw Vegan Gourmet treat, from Victoria Boutenko of RawFamily.com(excerpt from Lesson 9 at http://chidiet.com/lessons.htm)CHEESE: (Start 8-12 hours ahead of assembly time)Blend:2 cups soaked cashews or almonds1 Tbs lemon juiceenough Rejuvelac to make a fairly thin pastePut in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.After fermentation add:2-4 Tbs raw Tahini2 Tbs miso (raw light or dark)2 cloves of garlic, pressedRed pepper (ca

There is one thing more exasperating than a wife who can cook and won’t, and that’s a wife who can’t cook and will. ~ Robert Frost Settle down there, Bob. My wife reads my blog. She’s going to read what you said and agree with you, for she has this notion that she can’t cook. Hogwash. I assure you, Dear Tweaker, no one residing within the friendly confines of The Cheeky Mansion is starving. Sure her meals sometimes lack creativity; when you’re catering to the likes of four busy

Apologies for the light posting. But the folks at the Awl have the solution to your sodden summer -- terrible salad. The Guardian offers a peek at Elizabeth David's library, complete w/ unflattering annotations (she did not think much of Waverly Root, for instance. David identifies "Italian Salad" from the Belfast Women's Institute Club cookbook, as the most revolting recipe ever devised: Italian salad 1 pint cold cooked macaroni ½ pint cooked or tinned pears ½ pint grated raw carrot French dres

I don't think anyone ever eats good on July 4th.  Its a time for fun, family and FOOD!  Burgers, dogs, beans and desserts.  Here a few for you to try out if you like! Blue Cheese Burgers Ingredients : * 1 pound ground beef * Salt and pepper to taste * 2 ounces crumbled blue cheese * 2 hamburger buns, split and toasted * 2 slices red onion * Tomato slices and lettuce leaves, optional Directions : Shape beef into four thin patties. Grill, covered, over medium heat fo

 The greatness of Sunthorn Phu lies not so much in correct and ornate style, which is the aim of most Thai poets, as in the very simplicity and sincerity of his expression. Unlike so many other poets, he wrote from his heart and not from his head. Not being a learned man, he confined himself to simple forms of verse and simple language. But in his own field he was past master and his works are unsurpassed and probably can never be surpassed although no other Thai poet has had so many imitators.

When I cook steaks, I usually only add some salt and pepper, maybe a little oil or butter, relying on searing and natural flavor to render good results. This time I was looking for something more special though.I modified the following recipe from The Splendid Table. Verdict—It has to be the juiciest, most flavorful steak I’ve ever prepared. Mr. GFE agreed and didn’t find it unmanly in any way (despite red wine, honey, and smoked paprika being used). Served with corn on the cob and steamed artic

You don’t have to go by the book to create tasty, easy, sociable food. Easy-peasy meal preparation is all about stripping cooking down to its bare essentials (they don’t call me the Naked Chef for nothing!), using little techniques and conveniences to make the most of your recipes. It’s so simple: Skip the fuss and follow your heart. Here are some tips to take the stress out of cooking, whether you’re stirring up supper for your mate or hoping to impress the new in-laws: Dinners-in-a-Bag

This is another recipe that isn’t exactly a baking recipe (maybe I should call this feature Wednesday Un-Baking for the summer!), which makes it perfect for summertime cooking. Most pizzas require such a hot oven temperature that I hate to make them in the summertime, but this recipe keeps the super-hot temperatures outside. What follows is a combination of a Cuisine recipe and a Cook’s Illustrated recipe, although I did a few things differently than both recipes.   The end result is a pizza t

Grilled Pizza Dough 2 tablespoons extra-virgin olive oil 1 cup water, room temperature 2 cups all purpose flour, plus more for work surface 2 teaspoons sugar 1 1/4 teaspoons salt 1 teaspoon instant yeast Topping 1 1/2 pounds medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice 3/4 teaspoon table salt 6 ounces mozzarella cheese , shredded (about 2 cups) 1 1/2 ounces Parmesan cheese , finely grated (about 3/4 cup) 1 recipe Spicy Garlic Oil(see bottom of

Okay let me give you a little warning about this salsa: It is not for the faint of heart. Its spicy. Make your eyes water spicy. With that said, it’s not all about the heat, this salsa has a wonderful flavor.  Despite the fact that my mouth feels like its on fire, I often find myself eating the whole bowl. It is full of fresh tomatoes, cilantro, onions and garlic. All you need is perfectly salted tortilla chips and you have one of my favorite summer time snacks. There has been a long stand

Here’s an inexpensive dish that’s ready in less than 30 minutes and won’t heat up your summer kitchen. Best of all, preparation time is only about 5 minutes — or just a little longer, if you choose the vegetarian option. What you’ll need: 1 1/2 cups of your favorite rice 3 1/2 cups water 1 package Knorr Spring Vegetable recipe mix 4 ounces frozen cocktail shrimp (See vegetarian option below) Preparation: We’ll be using a rice cooker to make this a true one-pot meal. Rice cook

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Wow, it's July already! Well, it has felt like July around here for months now, temperature-wise that is, but I can't believe that the 4th of July celebrations are right around the corner! Be sure to check the 4th of July recipe box link in the upper left hand sidebar to find some suggestions for your party or cookout, and this is a great one to add to the mix.I didn't get real creative with a lot of my "Latin Flavors" box veggies from the May Angel Food Ministries boxes. I used one avocado t

This recipe is about some beautiful eggplant I purchased at the Kitsilano Farmers Market . All I had to do was saute it for the right amount of time with some fresh zucchini and kale, toss with some sweet tomatoes to balance out it's bitterness and I was rewarded with the perfect healthy comfort food. And yes, of course, I added a few tablespoons of goat cheese to bring it all together. Goat Cheese is the new butter. You heard it here first. I am hosting this week's Presto Pasta Nights

If you have been following me on Tiwtter  then you know that I recently had some minor oral surgery.  For three to five days after I was to be on a soft food diet.   I know, how depressing. Well, I decided to be proactive and make some flavorful and hearty soups before I went in so my soft food experience would not be so dull, bland, and boring.  No offense, but there was no way I was going to live off Campbell’s Soup and pudding cups.   One of my favorite comfort dishes is cream

Maybe it was barfblog influenced, maybe not. My previous post on Mark Bittman's garlic and other stuff in oil was a letter to the editor I submitted to the New York Times on Friday night. As the Times likes to have exclusive first printing right I held off on posting the letter until last night (since I hadn't heard whether it was going to be printed). This morning, esteemed New York Times watch-dog blogger NYTpicker, noted that the botulism-promoting Bittman article has been updated to i

Cheesy Black Bean Burgers Makes 8 Servings When you’re strapped for time and it’s too hot to cook, burgers on the backyard grill are the perfect dinnertime solution. This is one of Janice’s go-to dinners in the summer. To give it a healthy makeover, she uses lean ground beef and tosses in a can of smooshed black beans – they add fiber and moisture and they extend the meat making this a budget-friendly meal too. One 15 ½-ounce can black beans, drained and rinsed 1 pound lean ground beef (