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I'm a blogger on a mission to encourage parents to teach their kids how to cook and eat well.
Interests: cooking, writing, teaching, skiing, biking, hiking, music, travel, literature, entertaining
Recent Activity
My friends at Cooking Light have done it again by taking what can be a rather ho-hum dish of chicken and mashed potatoes and ramping up the flavor in a big way while still keeping the dish waist-line friendly. How do they do this, exactly? Read-on and find out..... Let's start with their use of sliced green onions, whole grain... Continue reading
Posted 4 days ago at Oui, Chef
There are SO many ways to cook mussels, but its hard to beat this classic French preparation....nice!
I'm not much of a tea drinker, but I'm an absolute animal for a good scone! YUM!
This past week I committed the cardinal sin of food shopping, the very thing I urge all of my "Cooking Matters" students to avoid. I went shopping while hungry. Starving actually, if I'm to be totally honest with you all. While racing from point A to point B last Thursday, I zipped into my farmer's market (with my stomach at... Continue reading
Posted Aug 12, 2014 at Oui, Chef
Sex sells. I know, sort of an odd way to start a food blog post, but there....I've said it. More specifically, "sexy" is what sold me on my latest cookbook acquisition (I know I didn't NEED another cookbook....don't judge me!). It took all of two minutes spent flipping through the pages of Sorella: Recipes, cocktails & true stories from our... Continue reading
Posted Aug 5, 2014 at Oui, Chef
You are right, Devaki, there is hardly anything better in this world than a well made quiche. This one looks stupendous...I'm off to get my apron and glass (or two) of wine!
Making your own Achiote GO girl!
These little darlings were inspired by a post I saw on Deb Perelman's awesome blog, Smitten Kitchen. The technique I employed is basically the same as hers, but I added a few extra steps by making my own ice cream, then not able to leave well enough alone, a batch of pressure cooker dulce de leche to kick these babies... Continue reading
Posted Aug 1, 2014 at Oui, Chef
A quick shout-out to my ex mum-in-law, Carol, who recently sent me a link to a blog post by The Tough Cookie all about the various ways you can make dulce de leche at home. Thanks, Mimi! If you haven't had the pleasure, dulce de leche which literally translates as "jam of milk", is basically a sauce made by slowly... Continue reading
Posted Jul 29, 2014 at Oui, Chef
When the dust had settled on the July 4th weekend a few weeks back and people had packed their bags and left town, I took a few moments to peruse my fridge and various coolers for left-overs that had to be put to use. It turns out that I did pretty well packing up goodies for everyone to take with... Continue reading
Posted Jul 25, 2014 at Oui, Chef
Once a year, whether it needs it or not (who am I ALWAYS needs it), I spend some time totally emptying my freezer to assess its contents and craft a plan for how I'll eventually move all the goodies stored therein from the deep freeze to my belly. Today was not that day. Rather, today was just a mini-version... Continue reading
Posted Jul 22, 2014 at Oui, Chef
I'm not in the habit of sharing many drink recipes here, but every now and again I come across one that I like so much that I can't resist sharing it with you all. For the most part I'm a wine and beer drinker, though in the cold winter months I can occasionally be found sipping a small batch bourbon,... Continue reading
Posted Jul 18, 2014 at Oui, Chef
Love the big "mum win" ion the last day of school, and the deliciously melted mozzarella goodness here. Eggplant perfection!
I've always been a freak for twice baked potatoes ('s embarrassing), so when I saw this twist on the classic in my latest Cooking Light Magazine, I couldn't resist. I had a bunch of baby potatoes in my crisper left-over from a potato salad I made for the the 4th and everything else I needed on-hand as well, so these... Continue reading
Posted Jul 15, 2014 at Oui, Chef
I am a HUGE tomatillo fan....can't wait to make this dish!
Don't eat them all....I'm on my way over now !
Lucky Mr. Hubby, hanging out in "Infinity Heaven" with a slice of this goodness!
As I was with Sarabeth's "Chocolate Chubbies" that I posted here some time ago, I am grateful for the quirky name that Flour Bakery adopted for these cookies. Having the word chunky in the name helps me to keep my intake of these dandies in-check as it is a constant reminder of the risks inherent in letting yourself go with... Continue reading
Posted Jul 8, 2014 at Oui, Chef
A brookie....what the hell is a "brookie", I can hear you asking? Well, in my parlance, a brookie is a cookie with the texture of a brownie. Get it? I decided to whip these up the other day because I needed a BUNCH of cookies in a hurry for an event I was hosting at my home. Rather than cook... Continue reading
Posted Jul 4, 2014 at Oui, Chef
This inspired dish comes to us courtesy of my friends at Cooking Light Magazine. Culled from its "Summer Cookbook 2014" edition, it is a recipe that couldn't be easierto make or more delicious! I used halibut here because I'm such a fan, but any meaty mild fish would work well. The fish is first seasoned and seared then quick braised... Continue reading
Posted Jul 1, 2014 at Oui, Chef
Looks fresh, bold and photogenic to me, my friend!
Genius move adding the marinara here, Devaki. Would never have thought of it, but it makes so much sense!
This recipe is from Jim Lahey, the owner of Sullivan Street Bakery and Co. Pizza in NYC. In addition to the success he enjoys as a baker and restaurateur, Jim became an internet sensation a few years back when his "no knead" bread recipe tore through food blogs like a wild-fire. Those of you who have been with us a... Continue reading
Posted Jun 25, 2014 at Oui, Chef
I made this gorgeous Melissa Clark dessert a few nights back to cap off a special "thank goodness EVERYONE is finally done with school" meal. It was a huge hit! This is a no-cook cheesecake, and as such is pretty simple to put together. The crust does spend a few minutes in the oven setting up, but after that your... Continue reading
Posted Jun 20, 2014 at Oui, Chef