Author Archives: Tasha

Asian Cook by Terry Tan – GIFTED

Cover to Asian Cook by Terry Tan (unknown edition)

I think I got this book at Williams-Sonoma, but I’m not sure. It might have been a similar place (a small business in Santa Fe or Los Alamos, if not WS). All I recall is that I rarely bought things at that store, but loved to look. So when I saw this book marked down to $8.00, and filled with gorgeous photos of food I really wanted to eat, I snapped it up.

I haven’t since managed to cook out of it. It’s a little challenging at places, because it has normal pages, as well as pages that fold out (I’m always a touch concerned about tearing them). Furthermore, I don’t have the equipment for a lot of it.

Oh, but I want it. This book really breaks it down and talks about various styles of cooking in Asia, and the tools needed and the techniques used.… Continue reading →

[12] Escarole, White Bean and Roasted Garlic Soup

Cover of Cooking for Two: 120 Recipes for Every Day and Those Special Nights by Bruce Weinstein and Mark Scarbrough

Right now, you’re probably saying “wait, didn’t they already make this once? 13 entries and they can’t keep from repeating?” Well, WE CAN’T HEAR YOU, YOUR MICROPHONE ISN’T ON.

I mean, ah… Not exactly. This is a recipe out of a different book. Last time we used spinach instead of escarole, and this one has roasted garlic in it! What isn’t better with roasted garlic[1]?

Natasha made this dinner, but I’m typing it up for her.

h2. Ingredients

3 large garlic cloves, unpeeled
1 T olive oil
2 oz pancetta, finely chopped
1 sm onion, finely chopped
1 small head escarole (~12 oz), cored, shredded and washed, but not dried
14.5 oz can of chicken stock (we used home-made!)
1/4 t rubbed sage (we used whole, kind of chopped up.… Continue reading →

[11] Pasta Bolognese

Cooking for Two: 120 Recipes for Every Day and Those Special Nights

These two authors? I think they are not *quite* as good at writing recipes for two as they claim. HOWEVER, they might be better at it than just about any other “for two” cookbook authors I’ve read. This recipe, like the last one from this book, made over two servings. It made one Bill serving and two Tasha servings, and the second Tasha serving might have been a bit skimpy. When we get to one of my favorite chickpea recipes out of Healthy Cooking for Two Or Just You we’ll hit a recipe that claims to be for two, but seems to make enough for four or so.

The lovely thing about this book so far is that the authors do seem to have a good sense of the timing of their recipes.… Continue reading →

[10] Salade Aux Lardons Salad with Poached Egg and Warm Bacon Dressing

Cooking for Two: 120 Recipes for Every Day and Those Special Nights

Holy cow, guys! We’ve hit double digits in recipes made, and we’re only eight days into June! Admittedly, that’s because we started making recipes on 31 May 2010, but even with that, we’ve made more dishes than days we’ve been tracking. Which is amazing in and of itself, because we like to eat out, but also because we’ve had two nights in these past ten where we’ve had to punt and cook something else (like frozen ravioli). Of course, this is the wonders of having a backlog (and having started the day before the first of June), but I’ll take it.

Editor’s Note: Yes, I’m aware this didn’t get posted until 15 June 2010.… Continue reading →

Second week CSA

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  • Tuesday, June 8, 2010
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A tiny amount of turnips and broccoli again this week! We also got two kinds of lettuce (and I might be starting to be able to identify at least the New Red Fire varietal) and early strawberries! The e-mail from the folks on the farm says that early strawberries tend to be significantly less sweet, so they’re ideal for making jams and preserves. If we’d gotten more of them, I’d be all over that, just to see if a friend who always finds strawberry jam too sweet would like early strawberry jam.

Alas (just kidding!), there’s only enough for the two of us to eat like ravenous beasts. Heartbreaking.… Continue reading →