Kick Off to the Blizzard Weekend

We started off this snowy weekend with Guiness Irish Beef Stew (page 80). I actually made this last night and we had it for lunch today, as this is one of those dishes that is much better the next day. This recipe contains both Guiness beer and red wine, so how bad can it be? Al was down in his office on a work call when I took him a bowl, and he came upstairs a little later, exclaiming, "Wow - that was really good. I need a little more!" That's all any cook needs to hear to motivate them to keep on cooking! This stew wouldn't be my first choice on a hot summer day, but it's perfect cold weather fare. (Note: When I was making this last night, I noticed a few omissions from the recipe. There was no quantity listed for either potatoes or carrots. It should read 4-5 large russet potatoes, and 4 large carrots. I actually cut them in large chunks as opposed to the 1/2-inch chunks called for in the recipe. These changes will be reflected in the next version.) Guiness Beef Stew

This Isn’t Your Ordinary Papa John’s Pizza!

My dear friend John loves to cook and has a great creative flair. Instead of running out to the grocery store when he doesn't have an ingredient, he just substitutes the missing ingredient with what he has on hand, or just makes something up with available ingredients. Whenever he's in town, you can bet he's in the kitchen with us whipping up some new dish we've never cooked before. I love getting late night texts (he's on the west coast) of what he's cooking (as well as edits I need to make to the Cookbook). Last night John made Basic Pizza Dough (page 50) and totally improvised the pizza itself. Here he tops the pizza dough with Pesto, Mozzarella, Shrimp and Kalamata Olives. "Devine! The crust was awesome." With what ingredients do you like to top your pizza? John's Pizza

Ben & Heather Crush Their First Stir-Fry

Ben received a new wok for Christmas, and he and Heather put it to good use by making Chicken in Thai Peanut Sauce (recipe on p. 214). Ben put his own twist on this recipe by adding mushrooms to the other ingredients. He also suggests cooking the broccoli until the edges begin to brown before adding the chicken. What I would recommend is that you as the cook should judge which gets added first. I personally like vegetables to be crunchy, so I tend to add them to the very end of a stir fry. If you like them a bit more cooked, then add them earlier. That's the beauty of a dish like this - you can add or substitute ingredients, and can cook it less or more, depending on your individual taste.  The best part of this one though is the sauce. To quote Ben, "The Peanut Sauce is like candy. Delicious recipe and will make again!" Try this one and some of the other stir fry recipes included in the Cookbook. Or . . . make up your own.  Just cook something! IMG_20160119_191208927 IMG_20160119_184419223 IMG_20160119_184428712 IMG_20160119_190217155 IMG_20160119_182010022


Welcome to my Blog!

Cookbook Cover Every meal tells a story. Just regular food cooked by regular people. Who doesn’t love to see what real people are eating and drinking - not just for special occasions, but every day cooking as well. I’m lucky that my family not only loves to travel, eat and drink, but we all also love to cook and share our culinary exploits with one another. My husband (known fondly as The BF) and my kids – Charlie, Joe, Sara, Matt, Ben and Josh – have always been enthusiastic eaters. As they got older and started their own lives or went away to college, they would often call me up and ask how I made meatloaf, or mac and cheese, or simply how to poach an egg. As I would share this information with them, the idea emerged that maybe I should write a cookbook. Of course, our family is certainly not the first family to want their repertoire of family recipes to be organized in one place. So as I cooked, I started taking pictures and documenting what I was cooking. I looked for a template for a family cookbook, but couldn’t find anything to my liking, so I used iworks Pages to create my own. Cooking was the easy part. Learning new software, and making the book look the way I wanted was the challenge! I decided that this would be no ordinary family cookbook, rather I would incorporate pictures of family cooking and eating, and since my husband, Alan, and I love to travel and try regional specialties, I decided to include pictures of our travel culinary adventures as well. So after 10 years of saying, “I’m almost done with the cookbook,” I finally finished it in December, and proudly presented it to my family. I immediately started getting texts with pictures of what they were cooking, and thought this would be cool to share with everyone else. Now that the cookbook is complete, it seems like the logical next step is to create an interactive environment where we can all share pictures, comment about the recipes, and add new ones. Again, I am faced with learning new software, so it may take a little while for me to really get the hang of blogging, but if you can bear with me, I promise I will try to make this interesting and worthwhile, as I tend to never do anything halfway. I started cooking when I was about 12, but it’s never too late to start. As Julia Childs once said, “I was 32 when I started cooking: up until then, I just ate.” I am open for ideas and any and all comments. If you cook a dish, and change ingredients or do something to enhance it, add that in the comments so others can benefit from your changes. (If you don’t like it, that’s ok to say too.) Anyone can post any relevant comments here, as long as they are not mean spirited. I’ve organized this site as follows: What's New: Here I will add posts of new dishes we are cooking that are not already in the cookbook. By “we” I mean Alan and me, or anyone else who sends me a picture and the recipe. (It may take another week or so to get content here, as our kitchen isn’t done yet and we have no stove.) What's Cooking: This section will be you guys cooking the Cookbook recipes. Now don’t be discouraged if initially all the recipes are basic, easy ones. There are cookbook recipes that are more challenging as well, so stay tuned! In fact, you can post anything here that you think others might be interested in. In the Glass: We can share tips about wine, beer, or other spirits that we’re enjoying at the moment. For example, I tried the sommelier wine of the day recommendation from one of our favorite restaurants recently; I liked it so much I went home and ordered a case. I thought it would be a great place to share such finds here, as it was a delicious and very affordable wine. Favorite Eats: Short reviews and pictures from various restaurants will be posted here, including from areas any of us travel to. Having reviews from various contributors should make this an interesting read. Gadgets & Cookware: Special cookware and culinary gadgets that we find useful or interesting will be featured here. Just For Fun: This section is simply fun stuff related to cooking and eating. Download Cookbook: The Cookbook is now available for download.

Mazzocco Cabernet

Mazzocco2007 Mazzocco Cabernet Sauvignon Inheritance. (It's actually a blend, but it's mostly a cabernet at 91%). I like big, full-bodied cabs and this one certainly does not disappoint. In the description from the winery, it includes the descriptor forest floor flavors, which I describe as dirty or musty. Although it sounds a bit gross, it's that earthiness that really defines this wine. We belong to the Mazzocco wine club, and received a case of this one a while ago, but unfortunately I can't find a place to buy it now. If you're out somewhere and see it on the wine list, be sure to try it. Hopefully this will call your attention to this winery if you haven't been familiar with it before. This one is a moderately pricey, at $40 per bottle. Click here to read more about this wine. Click here to check out the Mazzocco website.