Archive for January, 2011
A Little Asian Influence
Posted by thesuburbancook in Appetizers, Chocolate, Cooking, Entertaining, food, Pork on January 30, 2011
Last night, we had some friends over on the premise of celebrating the Chinese New Year. Granted, we really had no intention of doing anything to actually celebrate other than cook some Asian inspired food and make a toast. Still, it was an excellent excuse for a dinner party.
Little Time, Big Meals
Posted by thesuburbancook in Chicken, Comfort Food, Cooking, Entertaining, food, Uncategorized on January 24, 2011
Crock Pot cooking Pot Roast
Meal #1 Slow Cooked Pot Roast When I
bought the beef for my Beouf
Bourguignon, I got it as part of a buy one, get one free
deal. Last Monday, I pulled out the “free” chuck shoulder
roast and started it defrosting in the refrigerator. I was
very proud that I thought to plan ahead for a meal later in the
week. By Wednesday night, it had thoroughly defrosted, so
after cleaning up dinner and getting the kids to bed, I pulled out
my knife, cutting board, and a big pot and got to work. Read the rest of this entry »
How I’ve Ignored Chemistry
Posted by thesuburbancook in Cooking, food on January 7, 2011
I failed chemistry in high school. It was the only class that I never understood even a smidgen of information. The teacher insisted we had to calculate equations with something called a mole. He would recite “A mole is a mole is a mole.” Really? Because I was under the impression a mole was an animal, a mammal actually, that burrows in the ground and destroys my yard. Or that brown thing on that guy’s skin. I have no idea how that helps explain why oxygen and hydrogen bond. Read the rest of this entry »
Ringing in the New Year with Beouf Bourguignon
Posted by thesuburbancook in Comfort Food, Cooking, Entertaining, food, Uncategorized on January 2, 2011
Beouf Bourguignon
Beouf Bourguignon. It seemed like a right of passage. First mentioned in the early 20th century by Auguste Escoffier, this dish has evolved over the years, becoming more flavorful with age. It’s the star dish in Julie and Julia, which suddenly increased its popularity as well as reminded us all why we fell in love with Julia Child. For me, it was a chance to say good bye to a crappy year and ring in the new year with successfully pulling off a complicated dish and treating my friends and family to a lovely dinner. Read the rest of this entry »
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