eatabix.blogspot.com
Cooking with Weetabix: April 2006
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The culinary companion for our Weetapidol Live Blogging events. Wednesday, April 26, 2006. Menu for Tuesday, April 24. Since we were adding a kid to the mix, I decided to make a summer-centric meal that would appeal to everyone. Esteban cooked the hamburgers, so I don't know how he prepared them, but they were yummy. I know that he doused them with Chicago Steak Seasoning from The Spice House, but knowing him, there was probably more going on there. Fresh cantaloupe and strawberries. 1 oz cider vinegar (...
eatabix.blogspot.com
Cooking with Weetabix: January 2007
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The culinary companion for our Weetapidol Live Blogging events. Wednesday, January 31, 2007. 3 lbs boneless skinless chicken breasts. 3 stalks celery, grated and then minced fine. 4 carrots, grated and then minced fine. 4 garlic cloves, minced. 1/2 cup diced white onion. A handful of Italian parsley, chopped. Fresh tarragon, thyme, rosemary, and sage, tied with string. 1/2 tbsp ground white pepper. 1 tbsp poultry seasoning. 6 quarts chicken stock (I used Trader Joe's in the carton). Sea Salt to taste.
eatabix.blogspot.com
Cooking with Weetabix: May 2006
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The culinary companion for our Weetapidol Live Blogging events. Friday, May 26, 2006. Menu for Wednesday, May 24. 7-up (for Abby), Umberto Fiore Moscato d'Asti 2005. Starters: Spring green mesculine mix tossed with Bouchon house dressing. And topped with goat cheese crumbles and grape tomatoes; that Italian Tomato Thingy. Main: steamed baby red potatoes mixed with butter and garlic; Basil and Garlic stuffed Chicken. Cooked on the grill; Alteration of Orange Pepper Roasted Asparagus. This is the easiest a...
eatabix.blogspot.com
Cooking with Weetabix: October 2007
http://eatabix.blogspot.com/2007_10_01_archive.html
The culinary companion for our Weetapidol Live Blogging events. Sunday, October 28, 2007. The inclusion of rum makes you wonder why you don't just dunk whole apples into booze more often, because it's absolute perfection and makes total sense in your mouth. 8-10 baking apples (I used Golden Delicious, but Cortlands or Rome or really, any bakers would work well). 2/3 cup unfiltered apple juice (or filtered, I just had the unfiltered on hand). 1/4 cup light brown sugar. 1/4 cup vanilla-scented sugar.
eatabix.blogspot.com
Cooking with Weetabix: June 2006
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The culinary companion for our Weetapidol Live Blogging events. Friday, June 30, 2006. Menu for Mopie's Farewell Dinner (June 29). Wine: (Something) Cat Chardonnay 2004, Bonny Doone Strawberry Wine 2001, Elderton Semillion Botrytis 2004. Starters: aged white cheddar cheese (stolen from the mushroom prep station), fresh morello cherries. Dinner: chopped Romaine lettuce tossed with Archer Farms Caesar dressing and diced anchovies, Bacon-Wrapped Dates. Alteration of Roasted Asparagus thing. 2/3 c goat cheese.
eatabix.blogspot.com
Cooking with Weetabix: February 2007
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The culinary companion for our Weetapidol Live Blogging events. Thursday, February 08, 2007. 1/2 cup medium-firm tofu. 2 tablespoons Olive Oil. 2 tablespoons Dijon Mustard. 1 tablespoons Garlic, crushed. 1/2 to 1 teaspoon freshly ground Black Pepper. 1/4 teaspoon sea salt (although I sometimes use Kosher). Juice of One Lemon. Posted by Weetabix at 8:58 AM. Green Bay, WI. View my complete profile. Chili of Much Quantity. The HashHouses buttermilk flapjacks. Menu for Mopies Farewell Dinner (June 29).
eatabix.blogspot.com
Cooking with Weetabix: June 2008
http://eatabix.blogspot.com/2008_06_01_archive.html
The culinary companion for our Weetapidol Live Blogging events. Wednesday, June 04, 2008. Chili of Much Quantity. So, the big secret here is all technique. Most chili recipes involve browning the meat ahead of time. Bah! My friend Mark is asking for chili recipes and rather than typing it all up and send it only to him, I'm typing it up here and then sending him the link. Tricksy! 2-3 lbs beef stew meat or tenderloin tips ($ $). 12 ounces tomato juice. 2 quarts water or beef stock. 1/4 cup minced garlic.