Gourmet Gastronomer

warning: Creating default object from empty value in /home/dgabriner/gourmetgastronomer.com/modules/taxonomy/taxonomy.pages.inc on line 34.

Food I'm Craving

$line) { if($line_num>=42) { if(strchr($line,"
")) break; $reader.=$line; } } print $reader; print "
"; ?>

Goat Cheese Lamb Burger

For lunch today I had an awesome lamb burger from Universal Cafe, which is just down the street from me. I like the restaurant because they change their menu every day, and almost everything is delicious in there. This lamb burger had goat cheese, arugala, aioli, and caramelized onions on a nice toasty bun. Think it was the first time I had a burger without ketchup or barbeque sauce, but it honestly didn’t need it.

Ham, Cheese, and Steamed Egg Croissant

Having breakfast today at Atlas Cafe because I am too lazy to make it myself. Luckily, they make the most delicious breakfast croisant sandwich. They steam their eggs, which is kind of like scrambled, but they are super fluffy. White cheddar cheese and black forest ham on a super flaky buttery croisant. Add some tapatio (hot sauce), salt, and pepper,and it is an unstoppable combo. I'd make this myself, but the recipe I found for croisants in the Tartine Cookbook is 5 pages long and takes at least two days.

Potato and Carrot Medley With Watercress

Another simple recipe using basic ingredients. I used a purple potato for this, which gave the dish a nice color, but you can pretty much use anything. This is actually way tastier than it looks. This is modified slightly from the Joy of Cooking. Boil:    3 medium potatoes, washed and cut into small pieces    3 carrots, peeled and cut into small pieces Cook for about half an hour, or until the veggies are very soft. Drain them, and put them back in a pan over low heat.

Caramalized Onions

A very basic recipe, but delicious. Goes well on lots of dishes. I've cooked with onions for all sorts of things, but I never realized they could taste so good until I had this. Melt over the lowest possible possible heat:    1 tablespoon butter    1 tablespoon olive oil    salt Add:    1 onion, thinly sliced    salt Cook for one hour, stirring every once in a while. Keep the heat as low as possible for the entire hour.

A Nice Simple Breakfast

I never used to eat much breakfast as a kid. Sometimes I would have a bagel, or an English muffin, but usually I didn't even eat anything. Now I love it, and try to eat as big and well rounded one as I can. Today I had a kiwi, strawberry yogurt, rosemary scrambled eggs, and rosemary wheat bread with butter. Eggs were pretty simple.

Eagle Rare 10 Year

I've been drinking a bunch of this bourbon recently, and I don't normally drink bourbon. Has tastes of orange, caramel, and oak. Very smooth for a bourbon, and tastes almost sweet.

Sauce Bechamel

As one of the four "Mother Sauces", I use this quite a bit. Â I use the recipe from the Joy of cook, although it can be modefied in quite a few ways. Combine in a small saucepan over very low heat:    1 1/4 cups milk    1/4 onion with 1 bay leaf stuck to it using 2 whole cloves    Pinch of freshly grated nutmeg Simmer gently for 15 minutes, and then discard the onion.

Sauteed Chicken, Served Two Ways

Chicken is such a basic meat to cook with, that sometimes I forget that even the simplest ways of cooking it taste delicious. In the past few nights, I've made the chicken twice the same way, but have changed the sauce and sides to make it a completely new meal. To make the chicken, put salt and pepper on boneless skinless breasts (or any other piece), and then coat them in flour. To fry them, heat up some butter on medium-high (I used 1.5 tablespoons for 2 chicken breasts) until it starts to get a bit brown. Add in an equal amount of olive oil, and then throw the chicken on.

Cooking and Social Media

I am just now beginning to immerse myself into the online wealth of information and community there is surrounding cooking. I have always seen and heard about these tools before, but have never quite gotten how to use them, or how they would apply to me. On the other side, I have always tried to search around on Google for information about cooking, and have always ended up at the same few places: About.com cooking, Epicurious, FoodNetwork.com, etc.

Savoy Style Omelette

To start my morning off right, I decided to make a nice breakfast from my new Talisman Italian Cookbook. Saw a dish in there for "Savoy Style Omelette", but was partially dyslexic and thought it said "Savory Style" (yum). Heres the recipe: 2 tablespoons butter 2 small potatoes, diced fine 4 eggs 1/4 teaspon salt 1/8 teaspon pepper 1 tablesppon milk 1 tablespoon grated Parmesan cheese Melt butter in frying pan, add potatoes and brown. Beat eggs lightly, add salt, pepper, milk and cheese and add to potatoes. Cook over moderate fire 12 minutes on each side and serve.

The Talisman Italian Cookbook

My brother just lent me "The Talisman Italian Cookbook" by Ana Boni, and it is great. Â Described in the front cover as "It is to Italians what Joy of Cooking is to Americans", it seems like a pretty critical book for me (Joy of Cooking is my favorite book). The book is broken up into sections, Antipasto, Soups, Eggs, etc., but there is no discussion or storytelling; it is pure recipes. Â The first recipe in there looks good, so I'm already into it. I already have everything I need, other than the artichokes.

Pork Tenderloin

Pork tenderloin is one of the best cuts from the pig, and unlike pork shoulder, you can cook it extremely quickly. Last time I cooked it, I cut it into 1/2 inch medalions, salted and peppered them, and fried them in butter over medium-high heat for only 2-3 minutes each side. After taking them out of the pan I made a pan gravy by adding some rosemary and shallots and turning down the heat. After a minute or two, I added some homemade chicken stock and orange zest, and let it simmer on low. Finally, I made a roux in a seperate pan, and added the stock mixture into it to cook a few more

Turning Into a Food Blog

I haven't been blogging at all recently, but I am now trying to get back into it. Â I think the reason I wasn't blogging is because I was bored to death by what I was trying to write about. Â Trying to consistently blog just so you can reach traffic levels is no good if there isn't a purpose behind it. Â Also, not being passionate about your subject is never a good thing. But now I will switch this blog to be mainly about food, something which I truly love. Â I still have not figured out my niche, but at least now I have a general direction.
Syndicate content