The Kitchen

I’m an unapologetic free form cooker-er.  Recipes are suggestions and open to interpretation.  Many of the people I know take a dim view to this approach and rightfully so.  If you want consistently great meals go to people who know how to measure.

Another style of cooks are those who understand the chemistry of the kitchen.  These are the folks that understand how air pressure effects baking soda and can make a cake rise from the badlands to Mt. Ranier.  They will sprinkle a little water on flour before mixing in butter to make sure their cookies don’t crumble.  Very interesting approach.

I have been asked to quantify some of dishes I frequently make so that others can make them too.  I’ll be attempting that from this page.  There is a box to your right that says ‘Kitchen’ and underneath categories (Italian, Stocks, …)  This is where the recipes live.

Alternately, use these links:

  1. Vietnamese Dumplings
  1. Spinach and Ricotta
  2. Pasta Verde for tortelloni, tortellini and cannelloni
  1. Chicken Cacciatore
  2. Cream Cheese Stuffed Chicken Breasts
  1. Corn Chowder
  2. Huevos Rancheros
  3. Shrimp and Angel Hair Pasta
  1. Vegetarian
  2. Poultry
  3. Beef
  1. Pad Thai

If you have a favorite dish or have heard of something that intrigues you, describe it below in the comments section.  I get bored easily so I am always looking for different cuisines to explore.  I will experiment with it a bit than report back.

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