Restaurant reviews from Richmond, Virginia and beyond by real fans of good food.
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I’ve made soup from broccoli many times; tonight I came up with a new method I really like, and thought I’d share. First,, melt butter over medium heat, and add 3-4 cloves of chopped garlic. Stir, and cook for about 3 minutes. Add onion powder, and hot pepper flakes. Next, add some flour, and make a […]
Filed by MessyChef at May 3rd, 2008 under In the Kitchen
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Yesterday, a friend’s birthday, with a simple meal, and cake. We start with a vegetable roast: brocolini, peppers, fennel, potato (parboiled), and assorted extras, amid EVOO, salt, pepper, and garlic. Once it had done roasting, I added fresh lemon juice. For protein, I served a pork baby-back rib dish: They had marinated in two soys (sauce, miso), garlic, ginger, […]
Filed by MessyChef at April 28th, 2008 under In the Kitchen
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I don’t want to re-make the Julie/Julia story, but I did check-out Julia Child’s Mastering the Art of French Cooking after seeing Ina Garten make the classic Coq au vin the other day. I followed Child’s recipe almost completely, taking the modern liberties at times that the Barefoot Contessa seemed to recommend. You start by browning […]
Filed by MessyChef at April 21st, 2008 under French, In the Kitchen
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Sunday night I made a salad that featured domestic prosciutto, mozzarella cheese, and tomato, with left-over bread. It was delicious. I used a creamy parmesan-pepper dressing. The main course was a special Cavanna-made gorgonzola (blue cheese) gnocchi, with a tomato and basil sauce. I augmented the cheese factor by adding fresh grated parmesan. It too, was […]
Filed by MessyChef at April 21st, 2008 under In the Kitchen
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I recently made a lasagna dinner. I used the pre-cooked lasagna noodles. Like Cooks Illustrated suggested in a recent podcast, I pre-soaked the lasagna noodles in warm water for 3-4 minutes. We started with a simple “salad” of sweet tomatoes, with typical flavors: basil, prosicutto, and mozzarella cheese. EVOO and a balsamic glaze completed the dish, […]
Filed by MessyChef at April 14th, 2008 under In the Kitchen
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