Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Cooking project today is spit roasted chicken. The BBQ has small motor, spit for two chickens and spike pins. Now in day 59 I find that I have time – after our ritual morning walk – to prep and roast chickens for lunch. The chickens […]
Day 58 of social isolation. Back from the ritualistic walk. Time is 9am – just after requested Hawaiian breakfast burritos – Charred flour tortilla, Ham, egg scramble , pineapple chunks and confetti sprinkles. Confetti sprinkles were just for oatmeal – now it is the make […]
Day 59 in social distancing.
Thank goodness for the Rocky Mountain News! It is Wednesday with the Food Section. The news says 5 ways for avocado toast. The easy way is toasting an English muffin and Ssmuushh.
With plenty of time…a heart shaped toast, broil the avocado (skin on, peal the avocado, bread the avocado with the crusts crumbs ( add a bit of garlic salt. The toasted crumbs stick to the avocado due to the oil of the avocado ) and top with a soft poached egg. Pass over the soft poached egg – hooligan sauce – and smoked paprika to finish.
Just saying – Pizza Friday should not be devoid due to social distancing.
Brownies – My favorite culinary myth about the brownie is from Betty Crocker’s Baking Classics.. The story goes >> a housewife in Maine, who was making a chocolate cake, forgot to add baking powder. When her cake didn’t rise properly, instead of tossing it out, […]
Nutmeg history is rather dark as it was extremely rare. Nutmeg is native to Moluccas (or the spice Islands) . in addition to being limited to a very narrow region of growth, Nutmeg comes from a tree (whose botanical name is myristica fragrans) that takes years to produce growth. when this yellowish fruit ripens, it splits revealing the nut covered by red lace – aril or Mace. The nutmeg is sun dried for about 8 weeks and the seeds removed from the shell.
Nutmeg is a hard nut to crack. in the early days of spic trading the popularity of nutmeg within the circles of rich brought about a new gadget. the rise of the nutmeg grater. Nutmeg graters were made with beautiful workmanship
culinary recipes with nutmeg does not just for eggnog or custards at the holidays. Nutmeg enhances enhances recipes such as root vegetables and curries.
Today … again on the news i heard again about victory gardens from days past. The gourmet garden at the hotel roof top was definitely ahead of its time. Not farm to table, the garden out your side door to the line. Today now more […]
Saveur newsletter is my simple pleasure today. Today’s newsletter “5 Two Ingredient Sandwiches to make before your next Video Conference”. COVID -19 social distancing has us meeting by video conferencing. My 4 ingredient sandwich is Justin’s almond butter and banana. The sprinkles add the fouth […]
Last time we ventured to the market, grocery store shelves are empty. The new normal is grocery stores in Denver are the new COVID-19 front line. Social distancing of 6 feet between every one at the grocery store – for the most part – is ignored. even more scare than supplies are the common place “Good Morning”. Eggs are the protein that strangely has disappeared from the shelves. Basmati rice and instant potatoes were left on the shelf… and Magoes. Hmm perhaps a mango chutney. i am thinking this is a bad episode of mystery box cooking as i practice social distancing through self check out. Hospitality does still exist, the check out clerk asks if we were able to find anything.
I am cooking more basics – from the freezer. The mirepoix trimmings that i had been saving – today are simmering veggie stock.
COVID-19 … the world of restaurants in Denver has changed. An order banning public gatherings of 50 people or more. That order takes effect immediately and also remains in effect through May 11 2020. Impacting jobs as most of the crew are hourly workers. What […]