tag:blogger.com,1999:blog-51516131415617112632012-01-29T19:13:04.656-08:00The culinary escapades of an avid home cook...Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comBlogger361100tag:blogger.com,1999:blog-5151613141561711263.post-86978470606019649852012-01-26T21:25:00.000-08:002012-01-27T07:37:42.847-08:00

First off, I must apologize. In my last entry I said that the next recipe would be for homemade vegetable stock. Unfortunately, I have not gotten around to it due to work-related issues over the Holidays and New Year's. I do have it penciled in for one of my upcoming posts. So check back with me occasionally. With that said, the rain season is finally upon us here in the SF Bay Area and

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-71135743402908754462011-12-28T22:53:00.000-08:002012-01-03T22:50:19.371-08:00

To continue in last entry's fashion of hearty stews and soups for the cold winter days, I dug up my Great-Grandma's ultimate, and wholly delicious I might add, Beef Barley soup recipe. This woman knew how to cook for all occasions; her soups and stews were legendary, always a highlight and have stuck with me for all my life. But, admittedly, they weren't always the leanest form of food, given

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-77192403586090047802011-12-18T20:17:00.000-08:002011-12-20T20:16:45.433-08:00

Ah yes...the winter's upon us. That means it's this time of year where hearty stews, hot soups and savory breads are most popular. Not to mention hot mulled wine. And Gingerbread men. And German Stollen. And Poffertjes...but I digress. Last week, we had a real cold stretch here in Northern California. Yes, I know...it's Cali so it won't get as cold as in other parts of the country but this

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-40421630491724743752011-12-12T18:49:00.000-08:002011-12-22T20:02:02.030-08:00

For some die-hard fans, In-N-Out is probably the best fast food burger available today. And it's hard to disagree with those sentiments, to be honest. Even some East Coasters envy Californians for having In-N-Out so readily available, from what I've heard. In-N-Out is famous for their fresh ingredients, from the freshly ground meat (from their own meat processing plant in Baldwin, CA), super

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-51450807891312766292011-11-14T19:11:00.000-08:002011-12-22T20:02:46.515-08:00

Goulash...not Ghoulish, although it was Halloween not too long ago. A great dish for the upcoming colder days in autumn and winter. Opinions are divided when it comes to the origins of Goulash but my belief is that it has its roots in Hungary, where it is called Gulyás. That can refer to a soup or stew, though. Usually the stew is called Pörkölt. However, we'll be making the Austrian version of

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-35780625418290882472011-10-25T19:56:00.000-07:002011-12-22T20:03:36.037-08:00

Another German Classic. If you ever had it before you know it can be addictive. If that's the case then here's the recipe to make thousands of them. Jägerschnitzel - Escalope chasseur, or Hunter's Schnitzel in English - is another famous German food that has recently seen an increase of good reviews here in the U.S. and there are plenty of pictures and close-up photos available on Google.

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-9528656752383337702011-08-29T12:02:00.000-07:002011-08-29T12:14:32.304-07:00

Andalucia. The most southern state in Spain, famous for it's beautiful coastline, culture and traditions, wine and its food, of course. It also is home to three of Spains larger cities, Sevilla, Cordoba and Malaga. And not to forget Gibraltar, although that's still British today. Now that the BBQ season is almost winding down, I thought I'd post a quick and easy recipe for these delicious

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-21786725084834301332011-08-22T14:09:00.000-07:002011-12-22T20:04:18.883-08:00

Potato salad. But not any potato salad. This one's the Mayo-free Swabian version, made with broth. Swabia is a region in Southern Germany and is rich in culture and tradition. Its food is tightly anchored in the region's vast history and most recipes are handed down from generation to generation. The Swabs are very keen to anything pasta, fresh and preferably homemade, such as Maultaschen and

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-17957085639004987752011-08-15T13:44:00.000-07:002011-12-22T20:04:48.903-08:00

Remoulade (pron. reh-mooh-lahd). Sounds like a very fancy thing. Maybe it is but it's also a very cool and all-around great condiment. But what exactly is Remoulade? Mayonnaise with some herbs? Aioli? Tartar sauce? Here's a quick introduction... First off, it's French. They invented it. Second, it can either be aioli-based or mayo-based. Either way, it is an emulsion. Remoulade can also contain

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-37747661692690168622011-08-15T12:48:00.000-07:002011-12-22T20:05:28.241-08:00

Fish. Cod to be exact. It's the same fish used mostly for Fish & Chips. Well, Haddock, Pollock and Hake also. They're all somewhat equal when it comes to texture. I chose fresh Cod this time since it was on sale at my local fish market. But before I go into the recipe I'd like to get a word in about rising mercury levels in fish and its health risks. Fish is usually a very healthy choice for

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-40307956489045065912011-08-08T19:46:00.000-07:002011-12-22T20:06:22.096-08:00

Sauerkraut. Very cool. It has a long tradition and was made initially in ceramic stone jars, which were later replaced by wooden barrels for larger commercial productions. The 'Kraut is rich in lactobacilli, Vitamins A, B, C & D, several mineral compounds and is an important provider of Vitamin C during cold winter times. Today, many different versions of Sauerkraut exist, made from white

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-64804666892301236572011-08-02T01:37:00.000-07:002011-12-22T20:07:28.872-08:00

Schaschlik (pron. Shush-leek) is another favorite German street food item; although not as popular as the Currywurst but it is definitely just as good. I know, I know... 'Schaschlik' is a strange name for a meat skewer. It has its origins in the Balkans, parts of Russia & Turkey and is usually a marinated, then grilled, shish kebab. In Germany, however, it's a meat (pork) skewer simmered over a

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-56339246721387195632011-07-25T12:01:00.000-07:002011-07-25T19:40:10.468-07:00

Does anyone else remember those? I do. I remember them from my childhood in the early 70's. Today, the Coca Cola® Company uses mostly plastic bottles. The glass ones are still around, although hard to come by, and the bottles pictured here are actually from Mexico.   When I saw these glass Coke® bottles on sale I had to buy a couple. Now, I'm not a big fan of sugary sodas, soft drinks and the

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.comtag:blogger.com,1999:blog-5151613141561711263.post-72616052707558058262011-07-21T10:50:00.000-07:002012-01-20T14:59:08.875-08:00

Ah yes... The Currywurst! Germany's favorite must-have street food. It's the country's equivalent to the Hamburger here in the US. Currywurst has been a staple of tradition since 1949 when Herta Heuwer invented it in Berlin, most likely by accident, while playing around with curry powder, Worcestershire sauce and Ketchup, which she obtained from British soldiers at the time. This Wurst has

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-27929224373282451022011-07-19T17:59:00.000-07:002011-12-22T20:08:41.120-08:00

I got a phone call a couple of days ago from my mother, telling me she's got a lingering craving for a great burger for about a week now. I got the hint and since she broke her left arm in two places about three weeks ago, required surgery and is known right now only as the "One-armed Bandit", I thought I might as well try to satisfy that craving of hers. I have posted another recipe for a good

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-4237980732552732512011-07-18T12:34:00.000-07:002012-01-11T22:24:36.271-08:00

First off, this is a long post but definitely worth the time to read, if you are on a mission to find a great homemade pizza recipe. There are tons of generic, bland pizza dough recipes out there and most of them start like this: "Dissolve one packet of active dry yeast in one cup of warm water until it foams, add 2 cups of flour, and blah, blah, blah..." Some of those doughs barely turn out

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-49613951828591389842011-07-11T10:26:00.000-07:002011-12-22T20:09:50.800-08:00

When I recently sifted through my old recipes I came across this easy but flavorful little gem, which I got from an older Italian lady I worked with way back in Germany. I have always liked Italian food, especially Spaghetti Bolognese, but never had I anything like this in any Italian restaurant. This sauce has its origins in Bologna, Italy hence the reference in its name. It was even registered

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-48027635700168277042011-07-04T14:37:00.000-07:002011-12-22T20:10:41.546-08:00

Ever wondered what the secret is to those amazingly good steaks you get at high-end Steakhouses? Wonder no more. Here are some helpful tips that will show you how to make a great Rib-Eye at home, Steakhouse-style, without the need to fire up the good ol' charcoal grill and without paying the big bucks. Don't get me wrong...a Rib-Eye is always best when grilled on a charcoal BBQ. However, if you

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com2tag:blogger.com,1999:blog-5151613141561711263.post-64381986739596773872011-06-27T13:00:00.000-07:002011-12-22T20:11:06.816-08:00

Pozole Rojo is a hearty Mexican pork stew with its origins in states like Jalisco, Sinaloa & Michoacán. Its main ingredient is Hominy. Hominy are big, dried kernels of maiz (corn) which have been soaked in slaked lime to remove the hull and germ. Pozole Rojo is traditionally served with fresh toppings such as sliced radishes, chopped white onion, shredded lettuce, crema and lime. This dish

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-31836825301840186122011-06-23T16:11:00.000-07:002011-06-23T20:48:47.910-07:00

Ah yes,....the ever so versatile Skirt steak, a sometimes much under-appreciated cut of meat in my eyes, that is flavorful, cheaper than other cuts such as flank steak or top round steak. And it's perfect for pan frying, charcoal grilling or broiling. It's decent amount of fat gives it a great flavor and keeps the meat moist during cooking. And since it cooks pretty fast, it can be quickly

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-68326361153385307942011-06-21T14:54:00.000-07:002011-11-29T19:17:47.177-08:00

A lean burger... Dagwood, of the comic strip "Blondie", is the go-to guy when it comes to stacking sandwiches! I'm not even half the expert Dagwood is when it comes to piling sandwich toppings sky high, so I chose to wimp it down a little but tried my best. Anyway... I also opted for a healthier, leaner version of this Dagwood burger because frankly, it's a comic strip after all, and no

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-88055267747703671132011-06-19T22:01:00.000-07:002011-08-18T17:34:23.489-07:00

This dish and its ingredients differ a bit from the one I posted on June 9th. It differs in a way that I made the achiote from scratch. The inspiration came from Robert Rodriguez' "Ten Minute Cooking School"  video series and is the favorite dish of Johnny Depp's character, Agent Sands, in the movie "Once upon a time in Mexico" starring Antonio Banderas & Salma Hayek. Here's how I

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-31648711551829234522011-06-19T13:38:00.000-07:002011-08-18T17:34:44.593-07:00

I have had my share of blenders and food prep gadgets but this thing takes the cake. It chops, blends, purees, liquifies and crushes ice. I made some Margaritas with it, chopped onions, made salsa and marinades so far. The blender part has a 1.5L (48oz)  capacity and the food processor part has a 2 cup capacity. Both seem more than enough. The motor is a 400 watt one and powerful enough for

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-41670225219398571252011-06-09T13:01:00.000-07:002011-06-23T22:54:27.530-07:00

Cochinita Pibil is a traditional Mexican dish from the Yucatan Peninsula. Cochinita originally refers to a baby pig but most recipes use either a butt roast (pork shoulder) or pork loin. The meat is marinated in orange juice, lime juice and achiote paste from 6 hours up to 24 hours and is then normally wrapped in banana leaves and slow-cooked. But to make it a bit easier, I use a medium -

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com2tag:blogger.com,1999:blog-5151613141561711263.post-43212710467674678582010-09-11T13:46:00.000-07:002011-06-27T10:17:33.463-07:00

This is an old family recipe from my Great-Grandmother. Yes, Great-Grandma knew how to cook. Anyway, I know it's nothing new since you'll see this dish at most Italian restaurants but it's easy to make and extremely delicious.  You can serve it with a nice glass of wine and some rustic french baguette. Let's start out with the ingredients: 2lbs of clams, cleaned and rinsed 15oz of

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-50370235307851848742010-08-21T15:03:00.000-07:002012-01-26T22:07:30.735-08:00

This Mexican dish is very easy to make but extremely flavorful. The achiote paste featured in this dish is available at most Hispanic markets. I haven't found it yet at stores such as Safeway. I brined the chicken overnight in a gallon of water, 1/4 cup of sea salt and 1/4 cup white vinegar. Mix the water with the salt and vinegar, place the chicken in the brine and store it overnight, covered,

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-71897468891088338452009-10-26T20:37:00.000-07:002011-07-18T15:15:14.129-07:00

I thought I'd try my luck on a traditional American apple pie. And it was made for the purpose of eating it, actually and not what the guys used it for in the movie with the same name. To be honest, I had no idea what to expect or how to go about it, so I enlisted the help and courtesy of the Food Network, and specifically Ina Garten. I took the liberty to make a couple of changes, though.

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-89238850975470751452009-08-26T08:39:00.000-07:002011-07-08T19:47:21.150-07:00

Shank, shin, shoulder or veal is normally used for this dish, which has its roots in Hungary. For this recipe, though, I use steak. The dish is very simple but the end result is amazingly tasteful. Kids will love this one. Plus, it’s pretty low-fat if you use the London broil. I always cut the cubes myself because sometimes the butcher cuts them a tad too big. Ingredients:  3 lbs Beef Stew (

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-155780144827831442009-08-26T08:19:00.000-07:002011-07-08T19:51:53.091-07:00

Here's another favorite of mine: The Classic French Mussels. It's very easy to make and is great as an appetizer or a full meal. I usually serve them with a blue cheese garlic bread and a nice salad. Clams instead of mussels work just as good as an alternative. Here's what you need: Ingredients: 3 tablespoons extra-virgin olive oil 2 shallots, finely chopped 4 garlic cloves, finely chopped

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-26500806684636653052009-08-05T18:09:00.000-07:002011-07-18T15:10:45.190-07:00

Last weekend I got a craving for a good seafood stew, such as a French Bouillabaisse from Marseille, but wanted to keep it a bit simpler. So I looked into the Italian Cioppino and thought it was perfect for a Sunday evening dinner. And it was! It is actually a very simple, healthy dish and very easy to make. I know the original recipe calls for Halibut and Dungeness Crab, but since Halibut is a

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-35494945240240126372009-07-06T17:57:00.000-07:002011-07-18T15:08:30.561-07:00

This is one of my very favorite things to throw on the smoker for a few hours of fun: Boston Butt aka pork shoulder. What you'll need is a nice piece of bone-in pork shoulder, between 4 - 5 lbs. Have the butcher trim the fat off a little because it does tend to have a bit too much of it. Next thing is to prepare it. I use a simple dry rub the night before, consisting of - 1/4 cup Paprika - 1

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-26134659134399660452009-05-11T20:36:00.000-07:002011-07-08T19:30:27.856-07:00

This is one of my favorite European food items...The Döner Kebab! The real deal is made with lamb or beef, or a combination of both, stacked on a long skewer and roasted vertically. They put tomatoes and an onion on top of the meat & skewer to prevent the meat from drying out while the juices of the tomatoes and onion are running down the length of the meat. Either way, here's a recipe for

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-22520391945670279692009-05-03T12:08:00.000-07:002011-07-08T19:34:40.897-07:00

Everybody loves pizza. With that said, I started my quest on a Monday at 3:30 pm, hitting the kitchen with the specific goal in mind to create a light and airy crust that had good flavor and an artisan touch to it. I finished at 8:30 pm. Here's what happened within those five hours... I remembered what a friend told me some days ago about achieving a lighter, more airy crust, and it proved

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-77231686762511917452009-03-30T15:37:00.000-07:002011-07-18T14:51:23.900-07:00

I know this dish must have been analyzed to death, endured endless variations, met different characters who claimed to be the "Owner" of the recipe, etc...etc...But(!), ...it's still a timeless classic, a silent tribute to all Grandmas if you will. And I mean all Grannies, whether Italian, Norwegian, American, French, Greek or German; every one of us have had it in some form or the other. I made

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-29902389660880024032009-03-15T17:46:00.000-07:002011-07-18T14:54:41.373-07:00

This is a delicious and healthy soup, almost like a stew. It's very nutritious and hearty. Makes a great lunch with a couple of slices of toasted baguette or some good country bread. Ingredients: 1 lrg can of white beans in juice 1 small can of peeled tomatoes w/juice (hand crushed) 1 lrg onion, peeled and diced 2 Tbsp tomato paste 2 slice of bacon (thick cut) 1 lrg Turkey Kielbasa, sliced Salt

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0tag:blogger.com,1999:blog-5151613141561711263.post-18447204940691057682009-03-15T14:57:00.000-07:002011-07-24T13:47:48.843-07:00

Hello, I know that there are already tons of fellow bloggers and hobby chefs out there who write about their food experiences in restaurants, about their challenges of home cooking or simply about their favorite recipes.  Mine, however, isn't so much about reviewing restaurants or presenting fancy food, it's about great home-style cooked food the way I have learned it from my Great-Grandmother,

Mikehttp://www.blogger.com/profile/11545981374587666978noreply@blogger.com0