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On a side note, you have be researching recipes for Veal Milanese. It sounds delicious, I know what I'm having for dinner tonight.
Toggle Commented Jul 23, 2011 on Too Much Decadence at The Amateur Gourmet
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The best eggs I've ever had come from a lady a few blocks away from us. She keeps a whole flock of chickens and they roam her loose on her property (they are locked up at night). They have the richest golden yellow yolks from all the bugs and kitchen scraps. They make the best eggs and soldiers. Just soft boil the egg, break off the end and dip toast "soldiers" into the yummy rich runny yolk. Great comfort food and so delicious.
Toggle Commented Aug 27, 2010 on The Taste Test: Eggs at The Amateur Gourmet
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My Dad was from the UK, and used to eat aged cheddar with apple all the time while watching tv. He'd cut hunks of apple off with a knife without taking his eyes off the tv set. I spent my childhood worried he'd cut his fingers off. Its a combo I like to eat now a days to remind me of him. Oh and a nice sharp cheddar is delicious with fruit cake.
Toggle Commented Jun 30, 2010 on Pies n' Thighs at The Amateur Gourmet
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Samantha is now following The Typepad Team
Mar 15, 2010
Baked bean soup As a recent arrival to the USA from Australia this is the soup that my mum made for us and it reminds me of home. It helps me cope with the shock of frigid midwestern winters. Measurements are in UK/Australian measurements I still haven't learnt to translate them yet, but its very forgiving and I don't usually bother measuring. * 3 x 220g cans baked beans in tomato sauce * 2 tbs olive oil * 1 onion, finely chopped * 400g pancetta or bacon, chopped * 2 garlic cloves, crushed * 300ml chicken stock * 400g can diced tomatoes * 2 tbs Worcestershire sauce Mash or puree half the beans. Heat the oil in a large saucepan, add onion and pancetta and cook over medium-high heat, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes. Add the mashed beans, whole beans, stock, tomatoes and Worcestershire sauce. Stir to combine, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. I usually serve this with toasted cheese sandwiches.
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Samantha is now following Mena Trott
Nov 20, 2009
I have been doing a similar thing for a while now to add some variety to tinned tomato soup for a change for lunch. Though I never went to the trouble of blending it and simply stirred in the cheese while the soup was heating and let it melt away to almost nothingness. I use a dash of mustard or horseradish instead of a hot sauce sometimes too. It never crossed my mind to try making the soup from scratch, I'll have to give it a try one night. PS that salad sounds delicious too, stealing that idea for dinner.
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Welcome to our Wedding Website. Simply click on the menu to the right to find your way around. If you have any questions or problems please don't hesitate to contact me at Continue reading
Posted Jul 30, 2009 at Sam & Noah Get Married
I have been skillfully avoiding cameras for years does this mean I am going to have to get my photo taken now?
Toggle Commented Apr 24, 2009 on It's Time We Finally Met at The Amateur Gourmet
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