This southern staple is something I never grew up eating, and in fact the first time I had it was today. After a long hard week of many ups and one big down I found myself in the kitchen. Friday night I made some of my easy-mode cheesy scallion drop biscuits to go with some salmon and veggies. I guess rice would have been more fitting for that dinner, but I needed to cook. So I made biscuits. In my haste I did not cut the recipe in half, so we ended up with way too many biscuits.
It’s almost July and I am still making soup!! Mhm.. That’s right soup! As many of you know I always make my own stock and keep it stored in my freezer. Stock comes in handy for last minute risotto or a ton of other tasty creations. There are a lot of quick and easy things you make whip up – out of them all, soups are one of my favorite! The key to making a good soup or risotto is the stock. People make yer own stock (don’t know how? Keep reading!)! Do it. Trust me. You will be more creative and being more creative will make you happier!
I was blessed this year by an almost none existent spring, it rained all the way through May here in the Bay Area. I really love the rain and would prefer fog, clouds, and rain over the heat of summer.
Summer and spring is such a double edge sword. The bounty of fresh ripe fruits and vegetables truly inspire me to cook like nothing other, but the heat in my apartment unfortunately puts an end to my plans.
Yes, I know a pinch of time has passed since my last update! I am still here! I’ve just been so busy with my new job (hooray!), and all the wedding planning/details (double hooray!) that I haven’t had a chance to get anything posted. On another note, you can see there has been some big changes around here! New theme for the site, new colors, and all kinds of goodies!
(You see this super cute red button below? It’s the new ‘Read More’ or ‘See the Whole Enchilada’ button. It should scream “Click Me!”)
Tom Colicchio’s short rib recipe has been in my Cook ASAP Bookmark folder for about 6 months. I really wanted to make these for Christmas but they were not on sale, and well, I waited, and waited.
Finally last week I asked my butcher if they over go on sale, he says they do and I must of some how over looked them. I usually see a pack of 4 of them, for around 10 dollars, I hardly call that a sale. Any whoo the butcher was nice enough to discount some for me that were going to be past there date the following day. I looked at them, asked him if I could smell them. He obliged and cut open the plastic wrap. They smelled fine, still super red and smelled like healthy cow meat. So I purchased two packs of them at 75% off. Get to know your meat, smell it, touch it, you will know when it is past it’s prime if you know how it feels and smells when it is not.