Upgrades to Foodmedic
We’re almost in the New Year and I’ve made some changes to the site. One will make it easier to subscribe and get automatic email updates when I post new recipes. There is also a feature to allow all of you to make your own posts right on the front page. I’ve also modified the recipe postings following the most recent post to help the pages display more efficiently.
First, when you come to the site, you’ll notice a box just to the right of the featured article that looks like this:
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T’was the Night Before Christmas…
This was a quick attempt at a gourmet dish with fresh bay scallops and other ingredients I had lingering in the kitchen. It was a huge hit for my step-son. ...continue reading about T'was the Night Before Christmas......
A Tale of Two Soups
My mother in-law recently moved from California to New Orleans. I love New Orleans. They have great food, great music, and incredible people. Anyway, she came to visit for the holidays and was really excited to have some homemade soups. Why? She is sick of fried foods. ...continue reading about A Tale of Two Soups...
Poppy Seed Bread
Brian “The Guido” Bopp comes in today as the proud baker of the most amazing loaf of bread he’s made yet. There are ton’s of poppy seeds floating in the lightest bread protected by a flaky and firm crust that is lightly sweetened with a egg wash and sugar glaze. I call him “Guido” not because he likes it or anything, but because his grandmother said he looked like an Italian baker sometime during the Thanksgiving holidays. ...continue reading about Poppy Seed Bread...
Acorn Squash and Queso Fresco Sage Ravioli
Everyone that’s had fresh pasta knows the difference. It has lightness, is delicate both to work with and cook, and can be as temperamental as a hungry two year old after three hours of Christmas shopping in a stroller. While this may be a common belief, I spent the last couple of weeks testing and exploring why people don’t make pasta at home. ...continue reading about Acorn Squash and Queso Fresco Sage Ravioli...
Garbanzo Pozole Soup Recipe
There is a reason work is a four letter word. And you’ve thought to yourself, “Self, that’s eight hours of my life I’m never going to get back.” And then your mind wanders. Why in the world am I not working with food full time? I should be writing, traveling to exotic places with my wife, taking pictures of the Champs of this or The Great Wall of that, or quietly photographing the faces of children playing in some off-the-beaten-path town or village whose name I can’t pronounce. ...continue reading about Garbanzo Pozole Soup Recipe...
Caramelized Tofu with Asparagus Recipe
Tofu is like a blank painter’s canvas. It’s a thing void of taste and scent. It’s more like eating a kitchen sponge if you want to get to the bottom of it. So, why does everyone seem to want to eat this stuff? Why are vegetarians so keen on the idea of tofu. Tofurky? That’s just wrong. Here is this innocent little protein just screaming out for help and we’re there for the little package of bean curd. ...continue reading about Caramelized Tofu with Asparagus Recipe...
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