frankfoodtalk.blogspot.com
Frank's Food: Roasted Butternut Squash Bisque
http://frankfoodtalk.blogspot.com/2012/10/roasted-butternut-squash-bisque.html
Roasted Butternut Squash Bisque. There's a chill in the air and the leaves have begun the journey from the branches to the ground as the days grow shorter. A sense of melancholy begins to wash over the sun worshipers of summer as we prepare for the cold dark winter. The arrival of the season's first frost brings two things to mind and they're not doom and gloom, they're Soup and Squash! Back in 1966 a Scottish singer songwriter named Donavon called it the Season of the Witch. You might think that pointin...
frankfoodtalk.blogspot.com
Frank's Food: Greek Pizza
http://frankfoodtalk.blogspot.com/2012/10/greek-pizza.html
Greece is the birthplace of democracy, philosophy, feta cheese and kalamata olives but only two of these gifts to the world can go on top of a pizza! A few words about the primary ingredients before the recipe. 1 Ball of Pizza Dough. 1 - 1 1/2 Cups Chopped Kalamata Olives. 1 1/2 Cups Feta Cheese. 3/4 Cup Part Skim Mozzarella. 1/2 Cup Finely Sliced Red Onion. 1/2 Cup Cooked Chopped Spinach. 2 Large Tomatoes Diced (or 1 Can Diced Italian Style Tomatoes). 2 Tbs Dried Oregano. 2 Tbs Dried Basil. Cheese is ne...
frankfoodtalk.blogspot.com
Frank's Food: Five Cheese White Pizza
http://frankfoodtalk.blogspot.com/2012/10/five-cheese-white-pizza.html
Five Cheese White Pizza. In Italian it's called Pizza Bianco - White Pizza. My white is a bit more then Mozzarella and Ricotta and with all due honesty and humility is the best damn White Pizza in North America. Before you send me a nasty email telling me that my claim is not humble take note that I said the Best in North America, not the World! 1 Ball of Pizza Dough. 1 Cup Shredded Part-Skim Mozzarella. 1 Cup Part-Skim Ricotta. 1/3 Lb. Fresh Goat Cheese. 1/4 Cup Grated Asiago Cheese. 2 Tbs Dried Basil.
frankfoodtalk.blogspot.com
Frank's Food: How Cliche Is That
http://frankfoodtalk.blogspot.com/p/how-cliche-is-that.html
How Cliche Is That. I Eat Therefore I Cook! The Joy of Cooking is about pure adulation and the joy of cooking is about the trust your dinners place when they bring fork to mouth and step into the unknown at your request. The exhilaration, the sublime, the divine the use of all our senses at once the shared experience. The glow of triumph and the bitter taste of failure. Few things bring us together like food. Subscribe to: Posts (Atom). How Cliche Is That. On Life Insurance and at Smart Asset.
frankfoodtalk.blogspot.com
Frank's Food: February 2012
http://frankfoodtalk.blogspot.com/2012_02_01_archive.html
How Cliche is That! I Eat Therefore I Cook! The Joy of Cooking is about pure adulation and the joy of cooking is about the trust your dinners place when they bring fork to mouth and step into the unknown at your request. The exhilaration, the sublime, the divine the use of all our senses at once the shared experience. The glow of triumph and the bitter taste of failure. Few things bring us together like food. Subscribe to: Posts (Atom). How Cliche Is That. On Life Insurance and at Smart Asset.
frankfoodtalk.blogspot.com
Frank's Food: Chicken With Brown Rice & Leeks
http://frankfoodtalk.blogspot.com/2012/10/chicken-with-brown-rice-leeks.html
Chicken With Brown Rice and Leeks. Fast simple hearty soup that eats like a complete meal. 2 Tbs Olive Oil. 1/2 Cup White Wine. 2 Quarts of Chicken Stock. 1 Cup Uncooked Brown Rice. 2 Large Chicken Breasts. Prepare the chicken breasts by trimming away any fat and connective tissue and then cutting them in half horizontally so that you have 2 pieces form each breast about 1/2 - 3/4" thick. In a heavy skillet on high heat add enough oil, (canola is my preference) to just coat the bottom of the pan. Whe...
frankfoodtalk.blogspot.com
Frank's Food: October 2012
http://frankfoodtalk.blogspot.com/2012_10_01_archive.html
Chicken With Brown Rice and Leeks. Fast simple hearty soup that eats like a complete meal. 2 Tbs Olive Oil. 1/2 Cup White Wine. 2 Quarts of Chicken Stock. 1 Cup Uncooked Brown Rice. 2 Large Chicken Breasts. Prepare the chicken breasts by trimming away any fat and connective tissue and then cutting them in half horizontally so that you have 2 pieces form each breast about 1/2 - 3/4" thick. In a heavy skillet on high heat add enough oil, (canola is my preference) to just coat the bottom of the pan. Whe...
frankfoodtalk.blogspot.com
Frank's Food: Prosciutto Pizza
http://frankfoodtalk.blogspot.com/2012/10/prosciutto-pizza.html
I confess I am not at all ashamed of my thieving ways. While pretending to visit our son at NYU Lorraine and I ate at Mario Batali's Eataly and while Lorraine had what is the BEST, slightly better then mine, Braised Short Rib Ragu I have ever had, I thoroughly enjoyed a Bufalo Prosciutto Pizza so much so that I ripped it off along with the Ragu. 1 Ball of Pizza Dough. 1 Lb Fresh Mozzarella. 8 Oz Fresh Tomato Sauce (a can if you must). 1/4 Cup Grated Parmesan Cheese. 1/4 Lb Prosciutto di Parma. In either ...
frankfoodtalk.blogspot.com
Frank's Food: Rip Off Artist
http://frankfoodtalk.blogspot.com/2012/10/rip-off-artist.html
Who doesn't like Pizza? Since this is a blog about cooking and eating we're gonna talk about the homemade kind. Let's start with a little dose of honesty. Making Pizza at home is EASY! I confess that for a long time I allowed my culinarily challenged wife to believe that it was a big deal and deserving of her deep admiration for my Herculean effort. Eventually, guilt got the best of me and I confessed and shortly all of you will also know that making pizza at home from scratch is remarkably simple. Which...
