In a schnitzel mood? Here is a quick recipe for making schnitzel at home, via Souvlaki for the Soul.

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I love Twitter for maybe 50 or 60 different reasons and this post resulted from one of them. A year ago, Donna was poking around in an antique store, bought the above pan for no explainable reason and put it in the basement where it sat untouched for, well, a year. The other day, looking for something to shoot an egg in, she brought it upstairs along with a few other props. The cups are about twenty-five percent bigger than the fattest part of a large egg and it didn’t work as a prop. I’m sure I said something annoying like, “You bought that,” as in paid cash money for something we can keep in the basement for a year? Then I said, “I mean, what is it.” She said something along the lines of Read On »

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Broke Ass Gourmet is a blog by Gabi Moskowitz which helps people prepare great meals on the cheap, via BrokeAssgourmet.com  

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[Update 1/16: Winners have been chosen; their dishes are at the bottom of this post.] Two and a half years ago, I wrote a post on staple meals because I’m fascinated by what people eat at home when they don’t want to think about what to make, what their go-to, middle-of-the-week meal is, because they are invariably quick, efficient, economical, and well, good enough to eat once a week forever. (I think they also tell us a lot about who we are). The woman who has been cutting my hair for 12 years, three kids 16 and younger, husband not always at home, an “I don’t have a lot of time” mom. She makes chicken legs on a small rotisserie, and will do lamb or steak, with beans and rice.  Soup once a week with what’s Read On »

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Marlene Newell, who runs an excellent cooking forum called CooksKorner tested all the recipes for Ratio and Twenty. She’s a friend and excellent cook. One of her passions is Yorkshire pudding, in effect, a savory popover, which is how she bakes them (as above). I, too, make roast beef for Christmans dinner and Yorkshire pudding. I believe it’s critical to cook it in beef fat, for flavor, so I buy and render suet for this purpose. I’ve also poured the batter straight into the roasting pan which works great so long as there are no burnt bits (the pudding ripples and puffs like crazy; I then cut it to serve). I imagine the roasting pan method was how it would have originated, the batter cooking in the fat and meat juices in the roasting pan. Read On »

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