Archive for November, 2010

Mise en Place

Tuesday, November 30th, 2010
Mise en Place

Mise en Place

Tuesday Tip

With holiday baking in full swing it’s an excellent time to discuss mise en place.  Mise en place is a French term used in the culinary world and refers to measuring out and preparing all ingredients necessary for a dish before starting to cook or bake.
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Ristorante Ideale

Monday, November 29th, 2010

Ristorante Ideale is my favorite Italian restaurant in San Francisco.  I’ve had many of the dishes on the menu — every one has been amazing.  It’s family owned and operated, and the same friendly staff has been there since my first meal there over six years ago now.
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Roasted Salmon with Soy-Mirin Glaze

Sunday, November 21st, 2010
Roasted Salmon with Soy-Mirin Glaze

Roasted Salmon with Soy-Mirin Glaze

Fish is simple and quick to fix, so it’s perfect for any night of the week.  It’s also healthy and pairs well with just about any vegetable.  Serve this fish with a side of quinoa (which cooks in under 20 minutes), and some roasted vegetables.  You can have a tasty, healthy meal in half an hour.
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Mandarin Orange Chicken Wings

Friday, November 19th, 2010
Mandarin Orange Wings

Mandarin Orange Wings

Here’s your weekly Football Food Friday post!

Here’s a sweet and tangy twist on the popular Buffalo Wings, Mandarin Orange Chicken Wings.  I followed Mark Bittman’s process for cooking wings, but created this glaze on my own.  If you’re serving more people, just double or triple the recipe.
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Mashed Potatoes with Caramelized Shallots, Roasted Garlic, and Sage

Thursday, November 18th, 2010
Mashed Potatoes with Caramelized Shallots, Roasted Garlic, and Fried Sage

Mashed Potatoes with Caramelized Shallots, Roasted Garlic, and Fried Sage

These mashed potatoes are brought up to the next level by adding roasted garlic and caramelized shallots.  Fresh chopped sage adds a wonderful holiday touch.  Don’t be afraid of the butter and cream.  That’s what gives mashed potatoes most of it’s flavor.  Plus, if you are making this for a holiday dish, why not indulge a bit.
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