Outdoor grilling and smoking requires every bit as much planning & preparation as cooking in the kitchen.
Yesterday’s bimonthly meeting of the On On Gourmet Hash House Harriers was a grilling cook-off. Ditalini and I were the designated hosts, so we set up a new Fortress of Smoke™ on the concrete pad where our hot […]
When doubling Cajun recipes, don’t double the cayenne.
The On On Gourmet Hash House Harriers met again Saturday night, this time at the home of Giacomo “Hercules” Mandriano, where we were joined by Giacomo’s brother, Washington DC refugee Giuseppe “Pastoso” Mandriano, hiding from the wrath of the Blizzard of 2016. I usually know what people’s […]
I discovered this stew at a Mexican restaurant in Tucson. So far I’ve found only one other local restaurant serving it. I’m told it’s street food, highly regarded as a hangover cure. What impressed me was its rich beefiness, reminding me a bit of German oxtail soup: a thick broth with plenty melt-in-your-mouth meat […]
Don’t overload electrical circuits.
Members of our cooking club met last night at the home of Magret de Canard for our second attempt at a do-it-yourself dinner, this time to cook our own meats and vegetables on raclette grills. Everyone had a role to play in preparing dinner beforehand: Houskový took charge of the roasted […]
Pull your own weight. We come to cook, not just to eat.
Last night we tried something different. At earlier meetings, members prepared their assigned parts of the meal at home. Once we gathered at the host’s house we sat right down to eat.
Ditalini and I hosted this meeting, and we decided we’d have […]
You may notice blank spots where photos used to be on some of the older recipes here at Crouton’s Kitchen. Over the years we uploaded a lot of cooking and food photos to the server our blog lives on, and we were running out of space. This morning I moved those photos from our server […]
Yesterday Ditalini and her Aunt Radicchio made three pounds of gnocchi and a big pot of sauce.
Gnocchi (from Ditalini’s family recipe)
When it comes to rolling and shaping gnocchi, there’s some twist of the wrist thing I never quite mastered, but Aunt Radicchio, now the matriarch of Ditalini’s Italian-American family, passed the secret […]
Crouton dusted off his braised beef short ribs recipe for yesterday’s dinner. This is the one where the ribs cook in a 200°F oven for 11 hours, a recipe he originally learned from Poulet en Crote’s son, a professional chef. Appropriately, Poulet was one of Crouton and Ditalini’s guests.
The honored dinner guest was Radicchio […]
It’s been an annual tradition for several years now: Osso Bucco, our friend from Las Vegas, comes down to visit during my birthday week (his birthday is a week from now, so we celebrate together) and we all go over to Poulet en Crote’s house for a gala dinner.
This year Ditalini prepared three appetizer […]
Dilalini and I have opened the comments again, which means you can weigh in on recipes and posts here at Crouton’s Kitchen without having to register and log in.
We started requiring commenters to register and log in a few years ago after comment spammers discovered our little cooking blog. That got rid […]