All posts for the month March, 2009

Irish StewI want to announce another Blog Well Done Live cooking event on!  This time I’ll be making

Vegan Irish Stew

Just in time for St. Paddy’s Day!  The event will happen on Saturday, March 14th at 2:00 Central time.  (That’s pm, not am…)

If you are interested, click this link:

And if you want to participate live can dial in:

Conference Dial-in Number: (218) 339-4600
Participant Access Code: 645838#

Also, if anyone wants to cook along, here is the recipe:

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Spaghetti and Eggplant ParmesanSo after yesterday, we’re back to what we do best: recipes.  (Yay recipes!)  This post was inspired by my Twitter buddy @fiftiesguy, who once told me, to my absolute horror, he wasn’t a big fan of eggplant.  Once I recovered from my complete shock, I promised I would create, espeically for him, this recipe:

Eggplant Parmesan

Eggplant is one of those vegetables that you either love or you think you despise.  Sadly, given my culinary experience, I find that there are far more of the latter than the former.  The only explanation I have for this disturbing trend is that those who say they don’t like it haven’t had good eggplant.

Cue the calvary charge music…

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Nachos Rule!In my recipe for Orange Rice, I mentioned my friend Carissa was a good enough chef to
“own the recipe.”  I didn’t talk much about it, but I got to thinking about it later.

I wrote that entire post off the cuff sort since I am between series right now and thought the recipe might come in handy.  Plus, I wanted to warn everyone of the dangers (at least to my taste buds ;)) of over citrusing rice.  Anyway, the term she could “own the recipe” got typed without me consciously typing it.

Later, though, it hit me what I had written and I started to think about what I really meant to own a recipe.

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Fresh Orange RiceThe other day, my friend Carissa emailed to ask a question.   It seemed that she was going to serve 30 guests that evening and wanted some thoughts on making this recipe from RecipeZaar for

Fresh Orange Rice

and wanted my thoughts on how to make it.

First off, Carissa is a great cook, so I had no doubt she could follow the recipe, own it, and make it great.  There was one problem, though, as far as I could see.

Being a big fan of Chipotle, I have tried and tried to make their cilantro lime rice and I just can’t get it right.  It’s ALWAYS too limey.  (Since trying and failing several times, I think I figured out the key.  I think they add the lime juice after the rice is cooked, but that’s another story.)

Anyway, I told her my misgivings that basically a little citrus goes a long way and that some people (like myself) were going to really taste the citrus if it was strong.  She later emailed me, telling me that she had changed the recipe, reducing the citrus and it had turned out wonderful.

I asked permission to share this story and her recipe. Continue Reading