riffininthekitchen.blogspot.com
Riffin' in the Kitchen: March 2012
http://riffininthekitchen.blogspot.com/2012_03_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Saturday, March 17, 2012. Friday Dinner: Tuscan Pork Stew and Polenta. According to the writer, it was developed by Chef Joe Sponzo to be made with wild boar. With garlic, salad and we drank a San Giovese with dinner. RECIPE: TUSCAN PORK STEW WITH POLENTA. Click Here for the Recipe. Links to this post. Sunday, March 4, 2012. Quick Preserved Kumquats - When Life Gives you Kumquats and Not Lemons. True, dat. Its also true that the quick ...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: July 2012
http://riffininthekitchen.blogspot.com/2012_07_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Saturday, July 14, 2012. Fried Asparagus with Miso Dressing. Found on Food 52. I made an adaptation of their adaptation of Nobu Matsuhisa. S recipe in his cookbook Nobus Vegetarian Cookbook. I also used only about a 1 depth of oil for frying in a 10 skillet. My cooking compatriot (Lynn) wasnt as delighted with overall dish as I was, she loved the dressing and would also use it on a salad (I agree). RECIPE: FRIED ASPARAGUS WITH MISO DRESSING.
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: February 2014
http://riffininthekitchen.blogspot.com/2014_02_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, February 2, 2014. Saturday Breakfast: Mushroom, Leek and Gruyère Tart. This is the sentence where I whine about forgetting to bring my camera and having to take pictures with my ancient Blackberry. The only thing that I think we both would change is that we used a press-in tart crust - one she has used before and likes a lot (I do too! The tart was delicious and we will definitely make it again. Click Here for the Recipe.
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: October 2012
http://riffininthekitchen.blogspot.com/2012_10_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, October 14, 2012. Friday Dinner: the Amazing Macaroni and Cheese, Oven Ribs and Creamy Coleslaw. I dont make mac and cheese or any pasta at home, nor do I order it in restaurants. Why? Because the angel on my shoulder reminding me that, Its not as much about what you eat, its about portion size. gets smacked into oblivion by want. However, Friday dinners cooked with my amica in cucina. Why did we get so excited about this recipe?
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: Roasted Delicata Squash
http://riffininthekitchen.blogspot.com/2012/11/roasted-delicata-squash.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Saturday, November 17, 2012. This is dead easy and all you have to remember if you want crispy edges is, "the magic number is three". The Delicata squash half-moons are cooked on one side, turned to cook on the other side and then turned to cook on the original side once more for crispy edges and creamy flesh. RECIPE: ROASTED DELICATA SQUASH. Serves 4 as a second side dish. 2 Delicata squash, 7-8 inches in length and 3-4 inches in diameter.
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: May 2012
http://riffininthekitchen.blogspot.com/2012_05_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, May 20, 2012. Do you swear by butter? Should you add baking soda? Flour from hard winter wheat (Northern - higher protein) or soft summer wheat (Southern - lower protein)? For a simple recipe that home cooks have been making in a recognizable-even-today form since the late 18th and early 19th century, there are a myriad of variations based on location, availability of ingredients and the state of your household economy. Fortunately...
riffininthekitchen.blogspot.com
Riffin' in the Kitchen: April 2012
http://riffininthekitchen.blogspot.com/2012_04_01_archive.html
The food I cook. The food we eat. Cooking and Food-Related Sites. Sunday, April 29, 2012. Potato Gnocchi with Gorgonzola Cream Sauce and Fresh Peas. There was unfortunate sauce breakage, but other than that, the gnocchi were perfect pillows of deliciousness. We decided to give it a shot. 160;Gnocchi, derived from the Italian word nocchio (a knot in wood, or knuckle), is considered to have been introduced in Italy by the Romans who based their dumplings on a semolina porridge dough mixed with eggs. They ...
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Foro Flamenco - Flamenco Forum
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Posts Since Last Visit. This site is dedicated to the memory of Paco de Lucía, Ron Mitchell, Guy Williams, Linda Elvira and Philip John Lee who went ahead of us too soon. We receive 12,200 visitors. A month from 200 countries. Page impressions a year. To advertise on this site please contact us. RE: Nuestro Flamenco El Lebrijano - Macanita. Aug 21 2016 1:15:03. Nuestro Flamenco El Lebrijano - Macanita. Aug 20 2016 3:19:04. Aug 6 2016 2:19:37. RE: Nuestro Flamenco- Hamburger Hands, hold the mayo.
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