Mel's Kitchen http://blog.news-record.com/staff/melskitchen/ en Copyright 2008 Thu, 26 Jul 2007 16:59:24 -0500 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Not exactly goodbye ... Culture Shock, blogging about one of my other favorite subjects, pop culture. You'll still be able to read past posts and recipes here, never fear -- it won't completely disappear. I'll see you guys over there!]]> http://blog.news-record.com/staff/melskitchen/2007/07/not_exactly_goo.shtml http://blog.news-record.com/staff/melskitchen/2007/07/not_exactly_goo.shtml Thu, 26 Jul 2007 16:59:24 -0500 Harry Potter recipes Harry Potter recipes that I might have to give a whirl. How excited am I about Harry Potter coming out on Friday??? And no, I'm not spoiled by anything, so please don't change that! :) ]]> http://blog.news-record.com/staff/melskitchen/2007/07/harry_potter_re.shtml http://blog.news-record.com/staff/melskitchen/2007/07/harry_potter_re.shtml Wed, 18 Jul 2007 15:49:53 -0500 How could anyone swear off garlic? Filippo La Mantia has sworn off using garlic in his trendy restaurant in downtown Rome.
"I will never use garlic!" declares the Sicilian chef as he demonstrates how to make a flavorful pasta dish -- octopus linguine with orange juice and almond pesto -- without the ingredient he hates.
It sounds like he feels like it is a common ingredient that overwhelms with its strong taste. Luckily, not everyone feels that way.
"Garlic is the king of the kitchen," says Antonello Colonna, another prominent Italian chef. "To eliminate it is like eliminating violins from an orchestra."
I don't get it. To me, even if it has common origins, it's one of my favorite flavorings. I use it in tons of dishes, Italian and otherwise, and I have yet to find something it doesn't go well with or improve. I seriously hope this campaign doesn't catch on.]]> http://blog.news-record.com/staff/melskitchen/2007/07/how_could_anyon.shtml http://blog.news-record.com/staff/melskitchen/2007/07/how_could_anyon.shtml Sun, 15 Jul 2007 23:46:25 -0500 Molecular gastronomy at home neat, but I'm not sold on the taste of it -- how good can foam really taste? (Declaration: I have never actually tasted anything from this cuisine.) Now it seems that it's invading the home kitchen. That seems downright silly. It's one thing in restaurants, but to now I'll have to create scientific experiments in my own kitchen in order to really wow the guests? Sorry, I'm just not joining the bandwagon on this one. ]]> http://blog.news-record.com/staff/melskitchen/2007/07/molecular_gastr.shtml http://blog.news-record.com/staff/melskitchen/2007/07/molecular_gastr.shtml Sun, 15 Jul 2007 23:30:41 -0500 Want free doughnuts? Is your birthday on July 13? "Visit your local Krispy Kreme shop on July 13 to make your birthday the sweetest day of the year ... . This offer is valid only on Friday, July 13, 2007 and at participating locations. Customers must show valid identification to receive one free dozen Original Glazed doughnuts." And if you need a recipe to go with that, check out this artery-clogging beauty I saw on Paula Deen: Krispy Kreme Bread Pudding with Butter Rum Sauce]]> http://blog.news-record.com/staff/melskitchen/2007/07/want_free_dough.shtml http://blog.news-record.com/staff/melskitchen/2007/07/want_free_dough.shtml Wed, 11 Jul 2007 14:58:10 -0500 A Dissertation upon Roast Pig A delightful and mouth-watering essay about the origins of roast pig by Charles Lamb.]]> http://blog.news-record.com/staff/melskitchen/2007/07/a_dissertation.shtml http://blog.news-record.com/staff/melskitchen/2007/07/a_dissertation.shtml Thu, 05 Jul 2007 13:29:14 -0500 No-bake Key Lime Pie No-bake Key Lime Pie 1 can sweetened condensed milk 1 tub Cool Whip (I'm using the no-fat kind) 1/2 cup key lime juice 1 graham cracker crust or pre-baked miniature pastry shells (freezer section). Pour condensed milk and lime juice into a bowl and mix on medium speed until smooth (about 3 or 4 minutes). Fold in Cool Whip. Now, at this stage you can do one of two things. You can spoon it into a pie shell and put it in the fridge for at least an hour, then serve it. Or you can leave it in the bowl and put it in the fridge for about an hour. When it has firmed up, spoon the mixture into a pastry bag with a wide-mouth tip decorating tip on the end. Pipe the mixture into the mini pastry shells. (Make sure you follow the instructions on the box to cook the shells beforehand and let them cool.) Store the shells in a container with a lid in the fridge. I wouldn't do this more than a day before you are serving them. I'm making these tomorrow, so I'll post pictures in the next couple days on how it went.]]> http://blog.news-record.com/staff/melskitchen/2007/06/nobake_key_lime.shtml http://blog.news-record.com/staff/melskitchen/2007/06/nobake_key_lime.shtml Sun, 17 Jun 2007 18:26:23 -0500 Eating in Wilmington The Gallery" in the historic district, just a block and a half from the River Walk. I requested a free guidebook from the Cape Fear Coast Visitor's Center and decided on The Gallery when I scanned the accommodations chart: The Carolinian: 61 units, The Wilmingtonian: 40; The Gallery: 1. I went to the Web site just to see if it was a mistake. But when I saw the place, I knew I wanted to stay there. We loved this place. The owners made it easy to feel at home there. They had bottled water in the fridge, a customized visitor's guide with their own restaurant reviews, a kitchen full of dishes, appliances and pots and pans, beach chairs and a cooler, toiletries in case you forgot something, DVDs and videogames, pretty much everything you could need. We parked the car and didn't move it again until it was time to go to the beach. We'll definitely stay there again. But back to restaurants: Here are some of the places we liked best.]]> http://blog.news-record.com/staff/melskitchen/2007/05/eating_in_wilmi_1.shtml http://blog.news-record.com/staff/melskitchen/2007/05/eating_in_wilmi_1.shtml Wed, 09 May 2007 18:48:24 -0500 Strawberry festivals North Carolina Strawberry Association's Web site and click on Media. Strawberry cobbler recipe Strawberry Peach Pie fruit%20closeup-usda.jpg For the next few weeks, there are a ton of strawberry festivals all over the state, including one right here at the Piedmont Triad Farmers Market on May 18. I will more than likely be there! List of festivals]]> http://blog.news-record.com/staff/melskitchen/2007/05/strawberry_fest.shtml http://blog.news-record.com/staff/melskitchen/2007/05/strawberry_fest.shtml Tue, 01 May 2007 23:14:29 -0500 Set your VCRs: Rachel Ray on True Hollywood Story Rachel Ray, the interminably perky cook who seems to be everywhere these days, will be appearing on E! True Hollywood Story on Saturday, May 5. Now, every other THS I've watched has been delightfully trashy, bringing up the sordid behind the scenes details of shows such as Saved by the Bell and people like Anna Nicole Smith. What gossip will we get on Rachel Ray? Is she a Martha Stewart behind the scenes? Does she do takeout more often than not? Is she -- gasp -- grouchy when she wakes up? http://blog.news-record.com/staff/melskitchen/2007/04/set_your_vcrs_r.shtml http://blog.news-record.com/staff/melskitchen/2007/04/set_your_vcrs_r.shtml Mon, 30 Apr 2007 22:36:47 -0500 Restaurant napkin origami guide this Web site has instructions for many of the most common folds. fleurdelysnapkinfold.jpg ]]> http://blog.news-record.com/staff/melskitchen/2007/04/restaurant_napk.shtml http://blog.news-record.com/staff/melskitchen/2007/04/restaurant_napk.shtml Tue, 17 Apr 2007 00:13:00 -0500 Three scrumptious brownie recipes simple, perfect brownie.
"What is a brownie? Certainly it’s one of the few truly American baking creations to enter the canon — like the blueberry muffin and the chocolate chip cookie. Beyond that, there is no clear point of origin. Most brownie legends begin with an absentminded housewife: stripped down to its essence, a brownie is just a chocolate cake without the baking powder."
Along with the scrumptious article, they provide three different brownie recipes: Supernatural brownies French chocolate brownies New Classic Brownies I think I will have to make all three and have a taste test to see which is the best.]]> http://blog.news-record.com/staff/melskitchen/2007/04/three_scrumptio.shtml http://blog.news-record.com/staff/melskitchen/2007/04/three_scrumptio.shtml Thu, 12 Apr 2007 22:33:35 -0500 Reese's Peanut Butter Cups vs. Eggs: Which is better? ]]> http://blog.news-record.com/staff/melskitchen/2007/04/reeses_peanut_b.shtml http://blog.news-record.com/staff/melskitchen/2007/04/reeses_peanut_b.shtml Sun, 08 Apr 2007 17:13:44 -0500 Free Star Wars papercraft Easter Egg boxes Yoda and Chewbacca Papercraft Easter Egg Boxes, illustrated by Star Wars artist Katie Cook, that can hold decorated eggs or candy or even your paperclips on your office desk? star%20wars.jpg ]]> http://blog.news-record.com/staff/melskitchen/2007/04/free_star_wars_papercraft_easter_egg_boxes.shtml http://blog.news-record.com/staff/melskitchen/2007/04/free_star_wars_papercraft_easter_egg_boxes.shtml Fri, 06 Apr 2007 22:22:05 -0500 Dinner with the King Elvis Presley and late-night cravings. Reminds me of college, when we would go to any lengths to get our munchies after a late night at the paper. The recipe, however, couldn't be more disgusting. I think this violates my "everything tastes better with bacon" rule. From Hebdomeros:
Fool's Gold Loaf
INGREDIENTS
2 T margarine 1 loaf Italian white bread 1 lb / 450 g bacon slices 1 jar of smooth peanut butter 1 jar of grape jelly
METHOD
Preheat the oven to 350F/180C. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.
Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.
Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.
Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat.
Serves one if you're Elvis. Serves 8-10 if you're a regular person.
]]> http://blog.news-record.com/staff/melskitchen/2007/04/dinner_with_the_king.shtml http://blog.news-record.com/staff/melskitchen/2007/04/dinner_with_the_king.shtml Fri, 06 Apr 2007 22:02:51 -0500