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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
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 12 hours ago 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 4 days ago 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 7 days ago 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
I'm with you, Devaki. There is NOTHING lame about a good summery and so good.
WOW....never knew you were such a cultural rebel, Devaki! I think I would like to bathe in this sounds SO GOOD!
YUM....I'll meet you at the beach. You bring this tasty treat, I'll bring the Cloudy Bay!
I first came across this salad over a year ago on my friend Stacey's awesome blog, Stacey Snacks. I filed it away in Evernote where it has sadly resided unused ever since. I first reached for it a couple weeks ago when we gathered friends together for a BBQ to celebrate Jordan's graduation and it was such a hit that... Continue reading
Posted Jun 17, 2014 at Oui, Chef
Ever go to a top-notch bakery and buy a huge, delicious chocolate chip cookie and wish that you could make one just like it at home? Well now you can. These behemoths, from the famed Tartine Bakery in San Francisco are the ultimate bakery case cookie. Fully 3" wide, they are packed with chewy-earthy oats, crunchy walnuts and decadently rich... Continue reading
Posted Jun 13, 2014 at Oui, Chef
Fresh home from college, my oldest son and I enjoyed these awesome baked potatoes the other night when sitting down to a nice home-cooked steak dinner. It was my first foray into cooking steaks sous-vide, and while I'm sure to dedicate a post to that cool experience soon, I'll just tell you now that they were simply amazing! Perhaps not... Continue reading
Posted Jun 10, 2014 at Oui, Chef
This Cooking Light recipe is one that was love at first sight for me. As soon as I saw the photo of it in the June issue of the magazine I knew I had to make it, and once I read through the list of ingredients, I decided to whip it up for dinner that very day. This is one... Continue reading
Posted Jun 6, 2014 at Oui, Chef
Love your "architectural" plating, Devaki! Oh la la....
I feel like I'm on the verge of another "chef crush". First there was Thomas Keller, the super talented and famous chef behind "The French Laundry", "Per Se", "Bouchon Bakery" and "Ad Hoc". Over the years I've cooked and shared a number of his recipes here, and each has been the perfect expression of what the dish should be. From... Continue reading
Posted Jun 3, 2014 at Oui, Chef
Oh my..... I am left speechless by this one. Any way you could send me a piece? ;-) the idea of adding the pine nuts for a little earthy crunch!