Yearly Archives: 2005

February 5, 2005

Baked Eggs

Baked Eggs Originally uploaded by dumin. I made baked eggs last weekend for John and I somewhat following this recipe. I substituted mushrooms for the onions. I then sliced some light rye bread into strips and toasted them. They worked well for dipping into the soft egg yolks. I also made some Morningstar veggie sausage […]

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January 26, 2005

Devon

Devon Originally uploaded by dumin. Tonight John met me after work and we went up to Becky and Peter’s and then we all went up to Devon. We went to dinner at Udupi Palace, an amazing vegetarian Indian restaurant. I have been there a few times and it is always amazing. We also went to […]

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Anonymous - At 2/2/2005 11:46:16 AM, js said…
We forgot to eat our mint chutney last night with the Indian food we made.

January 26, 2005

Green Zebra

Last night Harold invited me to go to the Green Zebra (which I have learned is a type of heirloom tomato).  It was out of both of our normal price ranges, but his grandmother had told him to take a friend out to dinner on her for his birthday and he sweetly invited me.  Harold […]

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January 26, 2005

Salt & Sugar

salt & sugar Originally uploaded by dumin. The other night I met my Mother and Grandmother for dinner and I had some time to kill. I did this by buying french sea salt and caster’s sugar from Williams & Sonoma I have been running across a number of recipes lately calling for these things and […]

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January 23, 2005

quiche

quiche Originally uploaded by dumin. I was bored so I made a quiche. I used the reserved and frozen portion of the pate brisee I had prepared for my blueberry tarts for the crust. I cooked half a white onion in butter on the stove. I then added chopped broccoli, cherry tomatoes, and chopped green […]

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Anonymous - At 1/24/2005 08:14:45 PM, Chefsf said…
i use a “silpat” that’s made in France. It acts like parchment paper. great for cookies, or cooking with anything that’s sticky or messy-silpats don’t stick.
you can find them at novelty cooking stores-im sure you already have your favorites!, for about 20-30 bucks a pop. I love mine. I use it when baking pies for the spill over. It washes so easily!

Anonymous - At 1/24/2005 08:14:45 PM, Chefsf said…
i use a “silpat” that’s made in France. It acts like parchment paper. great for cookies, or cooking with anything that’s sticky or messy-silpats don’t stick.
you can find them at novelty cooking stores-im sure you already have your favorites!, for about 20-30 bucks a pop. I love mine. I use it when baking pies for the spill over. It washes so easily!

Anonymous - At 1/25/2005 10:53:05 PM, Chefsf said…
I haven’t noticed the silpat giving off any foul odors or tastes. Have you ever baked with a baking stone or used cast iron? My silpat, I like to say, is seasoned. I wash it everytime after I use it(which you’re not supposed to do with cast iron or the baking stone).
If you go to a kitchen store or even better, a restruant supply store or if you read in the classified section of the newspaper and read the restruants going out of business, they have liquidating sales to get rid of the equimpment before the courts take over. You can find good deals on pots, pans, deli slicers, stuff like that(a little worn, but good otherwise), you can get the 1/2 and full jellyroll(cookie) sheet pans. The silpat was made for this size and not the home cookie sheet size because they originated from the industry, not from a homemaker.
Your quiche is beautiful! I will post your blog address on my blog, I haven’t figured out how to add links in yet.

Anonymous - At 1/25/2005 10:55:05 PM, Chefsf said…
oh, and thankyou for adding my blog to yours!