roasted tomato soup I've been making as my soup obsession. I was wrong. But I can't claim the credit for my new fixation.
We're cookbook readers in my house. Myself most of all, but Wife will pour
through different tomes of recipes over breakfast, and the kids like to go
through and imagine what it will be like when they are old enough to make
molten chocolate cakes and bacon wrapped meats without anyone hovering over
them providing moderation. My favorite is "The Joy of Cooking." It's
dependable, instructive, and thorough. Though (at least according to the Meryl
Streep film "Julie and Julia,") the recipes in the original
"Joy" were hardly tested compared to the cookbooks of real chefs, I
have found it invaluable as a starting point for nearly everything, and as
somebody who really likes tinkering with the recipes I make, a starting point
is all I need. Boy and Girl are both drawn to the holiday cookbook Mother-in-Law
got us for Christmas, with vibrant pictures that really sell the food. But it
is Wife who started the latest obsession--Cooking Light. She bought one of
their magazines simply because we were trying to eat healthier, but I have come
to appreciate the publication on its own merits. So many "healthy"
recipes cut out any sense of flavor, but Cooking Light recipes have never disappointed
me. I enjoy their recipes enough that when I saw a giant anthology collection
at the public library, I knew I had to check it out.
June 27, 2012
June 13, 2012
At least not until I heard about pouch cooking. I was familiar with it from camping, of course, but somehow I'd never made the logical leap to the oven.
If you're not aware, you can cook any number of meats and/or vegetables together in sealed foil pouches; providing you've found the right balance of ingredients, they will come out of the oven as little bundles of perfectly cooked individual dinner portions, steamy and aromatic.
June 7, 2012
Curry was a staple of our menus when Lotus was living with us; we made it two to three times a month, and there were always leftovers. But Boy had fallen in love with the dish, and he wanted to see how it would taste without the presence of his dreaded nemesis, tofu. More specifically, he wanted to try it with chicken, a request I was more than happy to oblige.