We've all got one; a group of friends who get together and talk about food, share recipes and techniques and generally shoot the shit. Ours just happens to be foul-mouthed and unabashed. This blog is a collaboration of authors (even occasionally male!) who share a love of booze, profanity, food and bitching.

Wednesday, December 15, 2010

The way to a person's heart is through their truffles

Warning: This recipe may cause spontaneous declarations of love and ardent offers of sexual favors.* Do not make these without proper safety procedures in place.

Right, so a lot of people I know love chocolate chip cookies and their dough; me, not so much. I mean, they're okay. But I've been making chocolate chip cookies since I was about seven; they just don't hold much interest for me anymore. I know I'm in the minority here, and realizing this I decided to try out this recipe for all the people in my family who lick the spoon after mixing up some cookie dough.

Tuesday, December 14, 2010

Chicken and wild rice soup.

I was too exhausted after work last night to do a full write up of this recipe, but it's so good that it simply must be shared. I've made this three times now and I have to say, it's pretty idiot-proof. I've forgotten to add the rice in until the last minute, only had half of the flour the recipe calls for and didn't realize it, and once my mother added about three cups of water to a big batch coming right out of the fridge before it had reheated thoroughly on the stove because it was "too thick", not realizing that the fat would thin out as it warmed. The finished product is always yummy regardless.

Few changes:

- I always saute onion, celery, carrots and mushrooms separately and add them with the chicken.

- I also add about 1/2 cup of instant white rice to help thicken it up.

- I use half and half instead of heavy cream, and 6 full cups of chicken broth because why on earth would anyone add water to soup? The only time water should be added at any point of the soup-making process is during broth/stock preparation.

Best winter soup ever. Thick, hearty and filling and goes great with a crusty hunk of bread.

Sunday, December 12, 2010

Not your average home cook.

Right now I'm reading "Kitchen Confidential" by Anthony Bourdain, lent to me by the wonderful Dez. It's a really great book so far, and I heartily recommend it to anyone with an appreciation for food and snark. But one chapter really tickled my fancy, where he described what sets a professional cook at a restaurant apart from your average home cook. These are a few of the things that he listed as being common to necessary in restaurant kitchens that you typically don't see in your average home:

- fresh garlic
- shallots
- squeeze bottles of oil, wine, coulis, etc.
- a good chef's knife


Garlic, shallots and oh, lemons, too! Because I will zest a lemon into practically any pasta or salad. Which I just did, along with frying up some of the shallots crispy for the greek salad I had for lunch. Speaking of oil...

Olive oil and peanut oil, arranged mise en place on the back of the stove, even. For when I need a drizzle of oil while I'm cooking.

This baby has been through years of heavy-cooking and eight months of peeling and chopping hard squashes daily for a foster iguana.

Now yes, I realize the book was written ten years ago before the foodie craze and suddenly every housewife wanted to be Rachel Ray. I also realize, as my husband put it, "No one would ever call you an 'average' home cook." And I've also met the very home cooks he's referring to. My own mother, when I ask if she has garlic, thinks I'm referring to garlic powder. I've been at house parties before and offered to help with prep, and when I asked for a knife to dice an onion have been handed a steak knife.

But I thought it was pretty damn amusing reading through his checklist of things that set restaurants apart as though I were reading through my own grocery list.

Saturday, December 11, 2010

Asparagus soup.

When we first began dating, my husband hated any and all vegetables save for iceberg lettuce. Slowly but surely we began to add new and exotic veggies to his palate; things like romaine lettuce, green beans and asparagus. He now loves asparagus.

So last night we were out to dinner with his mother and I mentioned that I would be making cream of asparagus soup the next day, one of his favorite dishes, and his mother says, "Asparagus?! You hate asparagus!" And I admit, I experienced that tiny thrill that goes along with knowing the man your significant other has become better than his own mother, who thinks that his tastes haven't evolved much beyond chicken nuggets and mac n' cheese. Then she went and fucked it all up by getting him to try a piece of tuna sashimi, something I've been begging him to do for years now. Bitch.

Anyway, the soup. This is a favorite of both of ours. It's warm, thick, creamy and peppery, and the flavor of the asparagus really shines through. My husband would drink this by the gallon if I let him.

Sunday, December 5, 2010

The Turduckening

I'd like to pretend that I'm such an awesome cook that this meal was simple as making toast. But in reality, this meal was as simple as making toast because this particular bird is literally idiot-proof. If you can make nasty frozen pizza, you can make this turducken.