a Daniel Howell blog
Posted in Recipes on Nov 25th, 2011
I wanted to do a Thanksgiving Turkey Recipe post, but having never really cooked an entire turkey myself, I knew that I had to Do before I could Teach. Roast chickens, dozens. Turkey, no. Here’s what we did: Four days before: Thaw that turkey One day in the frig for every 4 lbs of turkey. [...]
Posted in Recipes on Oct 1st, 2011
I grew up on Velveeta, tomato soup, and elbow macaroni as “mac n cheese”. It is still something I consider comfort food, but you don’t get this at Ruth’s Chris Steakhouse. Can I make a restaurant-grade mac n cheese at home? Let’s try! 1 cup of milk 1 1/2 Tbsp of Flour 1 1/2 Tbsp [...]
Sick of ice cream and crappy cookies? I am too. So let’s do something about it. From Wikipedia, Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. Cherries are in season, so let’s crank this out! Ingredients: 3 cups of fresh, pitted cherries. [...]
Posted in Recipes on Jul 20th, 2011
You’ve got $8 in your pocket and you’re heading to BK or McD for some fast, greasy, cheap grub. Well get your @ss over to the butcher, have him cut you a New York strip steak, about 8 oz, get an ear of corn on the cob, and flip the fast-food joint the finger. Here’s [...]
If cooking is art, then baking is science. Splash a little extra extra olive oil and nobody can tell. But add a little extra baking powder and suddonly Zambia becomes ruled by the British monarchy. Or the moon shifts orbits and the tides cease. So knowing the propensity for baking accidents to cause world-altering events, [...]
Posted in Recipes on Jan 14th, 2011
One would think forty cloves of garlic would create a nuclear bomb-sized garlic cloud that would prevent habitation of your home for at least a week. Not at all! When we cook this garlic down, it become very smooth yet flavorful. Let’s put it over rice, ’cause there’s very little better than chicken-n-rice! Ingredients! A [...]
Posted in Recipes on Dec 26th, 2010
You remember that movie Julie and Julia where the girl blogs about recreating each of Julia Child’s recipes from her “Mastering the Art of French Cooking” cookbook? Yeah, well this particular post is a 100% total and complete rip-off of Julie, Julia, and Mr. Keller. Food-bloggers’ prison, I’m waiting for my tickets. I was the [...]
Posted in Recipes on Dec 24th, 2010
Lookie what we’ve got here! That’s a 4lb pork shoulder just beggin’ for some cookin’. Let’s start with: 4lb pork shoulder, duh one head of garlic, pealed and sliced (not diced or minced) one bay leaf two leeks and one fennel bulb, sliced thin (in the same bowl here) one apple, peeled, cored, and sliced [...]
Posted in Recipes on Nov 27th, 2010
You remember beer-braised pot roast? Well we can use a very similar technique with chicken. Let’s make Chicken Cacciatore! Ingredients: kosher salt fresh ground pepper one onion, chopped one clove of garlic, finely chopped one can of diced tomatoes 10 oz sliced mushrooms 1/2 cup of red wine 1 tsp dried rosemary 1/2 tsp dried [...]
Posted in Recipes on Nov 22nd, 2010
Peanut butter and jelly is for eight-year-olds. Time to upgrade your sandwich-game with this gastronomic nuclear explosion. My Ingredients: Hormel® Black Label® Thick Slice Bacon Hellmann’s Real Mayonnaise Grand Rapids lettuce, (big leaves with the frilly edges) Diamond Crystal Kosher Salt Chicago Italian bread, unsliced A big, red tomato, (whatever is in season) Olive oil [...]
