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Ça surveille durdur la cuisson dans le four, c'est moi qui vous le dit ! x)
Petit cliché détente, pour une fois que des humains apparaissent volontairement sur l'un de mes clichés !!
Cooking anything has ingredients and so does science, so they are a match and Cooking and Science are very similar things. Science also uses measurements and so does cooking :)
Cooking food for an outdoor meal on Patriots Day weekend in Massachusetts, which commemorates the start of the American Revolutionary War. A kettle of chowder, a covered pot of Boston baked beans, and what looked like rabbit were all roasting over this fire pit, just as they might have looked in 1775.
This is a personal project I've started working on about two years ago. I didn't think much of it at the time, but now that I've gotten a few pieces of it done, it's coming together quite nicely.
In Italian culture, and many others, food plays a huge role. I know, for myself, when I think of my childhood and many memories, there is some food associated with those memories. While my nonna is still in good health to keep cooking, I wanted to start documenting her recipes, one at a time, to get them down into a written form with accompanying pictures. What started as a way of preserving some family traditions has now turned into one of my favorite photo projects!
When I have a sufficient number of recipes and photos, I'm planning to one day turn it into a very limited edition book, hence the title. Stay tuned!
Also, the dish in question? Fried vegetables with potatoes. So simple, but it's the small touches that make it so delicious.
5D Mark II
35L
Saucy goodness...suitable for a carnivore's desktop wallpaper.
4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Emmy award-winning television host, best-selling cookbook author, restaurateur & celeb chef, Lidia Bastianich dropped by our studio today to tape a cooking segment with WQED Cook, Chris Fennimore. A tasty shoot indeed!
I didn't spend all of this time alone. I have a flatmate, Amir, who quickly figured out that I know a bit about computers. So he often asks for bits and shares his own advice - trust me!
During my first days at the Hostel I met Amy. Amy and Ari came over to cook with me. We went with a national dish: burgers.
Hot dogs aren't good for you; this step is optional.
Read more about cooking hot dogs with electricity here.
I decided to bake a cake for my mother-in-law for mother's day, and for my wife too, of course. I would bake my own mother a cake, lest anyone berate me too soon, but she is on the East coast, and I am on the West.
I call this cake, my 'Black Rasberry Surprise'. There's a filling between the two layers made of black raspberry preserves, and the same preserves baked into the cake. The surprise part is that it's a chocolate cake under the white icing.
Happy Mother's Day everyone!...especially my mom. Hi mom!