I made soda bread today using this recipe from Simply Recipes. The article suggested using a cast iron skillet to bake it in the oven, which worked very well. I followed the recipe except for substituting currents for raisins. It was quite yummy.
We’ve recently discovered that our waffle maker does a good job of cooking thick cut bacon as well. (This is yet another Alton Brown suggestion.) Our maker turns out flat, crispy bacon in about six minutes. If you want more ways to use your waffle maker, go to the Waffleizer, a weblog devoted to alternate uses for a waffle iron.
This weekend, Jack made an Alton Brown pasta recipe, Cracker Noodle Do, that incorporated two of Paula Deans four food groups: crackers and butter. It was very tasty with a little grated parmesan added. Jack has started watching Alton Brown’s show on the Food Network. Be afraid, be very afraid.
Jack received a copy of Alton Brown’s Good Eats – The Early Years from my sister for Christmas. The poor guy didn’t even know who Alton Brown is. We also received some Omaha Steaks from a friend. So New Year’s Eve Jack prepared the first application in the book: Pan Seared Rib Eye Recipe : Alton Brown : Food Network. The steak was wonderful. (I plan on reading the cookbook myself when Jack stops fondling it.)
Upscale restaurants are known for their beautiful presentation of food. Fancy Fast Food is a web log that applies these techniques to present fast food. The Colonel’s Chicken Corn Chowder looks pretty good to me. The sidebar explains:
These photographs show extreme makeovers of actual fast food items purchased at popular fast food restaurants. No additional ingredients have been added except for an occasional simple garnish.
June 13, 2008 - Click on image for higher resolution version.
While I was looking for a place for us to celebrate our 30th anniversary as well as Jack’s birthday, I came across the website for the The Black Bear Restaurant, a four-star restaurant a short distance from Colorado Springs of which I had never heard. The Chef’s Table (a fixed price meal) seemed interesting, so Jack made reservations.
I thought it slightly odd that there was no photo of the restaurant building on the website, and when we made the drive to Green Mountain Falls, I could see why: it certainly didn’t look like any four star restaurant I had ever seen before. Stated bluntly, it looked like a dive.
Appearances are deceptive. We chose the six course meal, and it was some of the best food I have ever had. We had fennel salad, which was very spicy; bison stew; caramelized onion frittata; a creamy pasta dish; Limousin steak and potatoes; and chocolate. I think it may have been the best steak I’ve ever had. The portion sizes were quite restrained, so we were full when we left, without being stuffed.
Today I had a cup of cold Borscht from the deli across the street. I had forgotten that borscht can be served cold, and it was a freezing day. Once I got over the shock of cold soup when I was hoping for hot soup, I enjoyed it. I am fairly certain that I had borscht before and liked it, but can’t remember if I had the cold or hot version.