My husband has been talking about eggplant parmesan quite frequently. While eggplant is an ingredient that I incorporate into our Tapas Monday on a semi-regular basis, I don't make eggplant parmesan all that often. If I do, I usually cook it with little oil and breading. However, I knew that he was thinking of the breaded and fried version.
After a busy week, we planned to have a quiet Sunday at home. With nothing but a few work projects on our schedules, I decided to make a mid-afternoon meal that could be enjoyed while watching a movie and relaxing. My
Cutting Boards
by Elizabeth Skipper July 19th, 2012 | Techniques, Tools, and Tips
Cutting boards. You need one. Actually, you need more than one. I wrote about knives in my first column, but the second part of the equation is the surface you use those knives on. So here are a few thoughts about cutting boards.
I've noticed that most of the folks I've polled, for some unknown reason, own cutting boards that are too small. I have two that are 20"x14", some others that are anywhere from 8 ½"x11" up to 10"x 17½", one or two smaller ones, and two that are much larger. All range in thickness from ¾" to 1½".
The
I've noticed that most of the folks I've polled, for some unknown reason, own cutting boards that are too small. I have two that are 20"x14", some others that are anywhere from 8 ½"x11" up to 10"x 17½", one or two smaller ones, and two that are much larger. All range in thickness from ¾" to 1½".
The
Chef John Ledbetter
by TT July 18th, 2012 | Chef Interviews
Although I haven't lived there since my early elementary school years, I used to live in the Bay Area of California. I have several aunts and uncles that still live there, so I still feel a tie to the area, an affinity for it. When I was offered the opportunity to speak with Chef Ledbetter of Bocanova, I was pleased to be able to do so. Not only would I be able to learn more about this restaurants and its menu, but it would be a little bit like speaking with someone from home.
Located in Jack London Square
Located in Jack London Square
French Toast Casserole
by BnB Finder July 17th, 2012 | Best B&B Bites, Recipes
As a little girl, French toast was one of my favorite breakfasts. According to my mom, when I was preschool-aged I would frequently ask my dad to make French toast for my breakfast on weekend mornings. As a mom, French toast is in my repertoire of breakfasts that I make for the kids. Depending on the day, we may add vanilla or cinnamon (or both) to the coating.
However, when we have a crowd of kids and their friends, this recipe seems like it would be much easier than standing at the stove making literally dozens of pieces. Courtesy of
However, when we have a crowd of kids and their friends, this recipe seems like it would be much easier than standing at the stove making literally dozens of pieces. Courtesy of
Ricotta-Topped Zucchini
by TT July 16th, 2012 | Appetizers, Recipes, Side Dishes
Living next to a farm, we have easy access to fresh produce during local growing seasons. Even better, our farm very kindly lists what new items are in season on their roadside sign. Thus, when I travel anywhere outside of our neighborhood, I am aware of what is ripe and ready for my kitchen. At the end of last week, I noticed that summer squash and zucchini had been added.
Both my husband and I love zucchini and have used it in a multitude of ways: in place of noodles in lasagna, in soup, stuffed with spinach, in quick bread.
Both my husband and I love zucchini and have used it in a multitude of ways: in place of noodles in lasagna, in soup, stuffed with spinach, in quick bread.