tag:blogger.com,1999:blog-59324752009-11-07T23:13:37.698-05:00<strong>Do not be afraid of cooking, as your ingredients will know and misbehave.</strong><br /> Fergus Henderson, <em>The Whole Beast: Nose to Tail Eating</em>Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comBlogger790125tag:blogger.com,1999:blog-5932475.post-70383643586841320782009-11-06T03:00:00.000-05:002009-11-06T03:00:01.145-05:00

Little CabbagesThe first time I served these at a party the hostess hesitated a moment at my suggestion. A lot of people don't like sprouts and in this particular case her husband "hated" them. But she, like me, loved them and I persuaded her, commenting that my mother didn't like sprouts but liked these. When I served the party I made a point of gently shaming her husband into trying them - he

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com2tag:blogger.com,1999:blog-5932475.post-24228591202894226352009-11-05T03:09:00.000-05:002009-11-05T03:09:00.187-05:00

Pancakes in the French ModePancakes are among the simplest of breads — and crepes are just pancakes. At their most basic crepes/pancakes consist of flour and water. They are also found around the world made of corn flour by native Americans, buckwheat flour in Normandy, and rice flour in China. They can be used in savory dishes such as Scallop Crepes or sweet like the classical French Crepes

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com2tag:blogger.com,1999:blog-5932475.post-80428497653986887182009-11-04T03:00:00.000-05:002009-11-04T03:00:02.694-05:00

Recipe here...Technorati: Food | recipe | kevin d weeks | seriously good | TAGNAME

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-976814060258969382009-11-03T03:00:00.002-05:002009-11-03T03:00:03.875-05:00

This is the birthday of the reputed namesake of this marvelous hand-held meal, the 4th Earl of Sandwich. Technorati: Food | photo | kevin d weeks | seriously good | sandwiches

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-62073696788884620462009-11-02T03:00:00.002-05:002009-11-02T10:06:00.640-05:00

Bile That Cabbage Down, BoysSteamed cabbage was, if not frequent, at least common in the house where I grew up — particularly in the winter. And I'm inclined to say that's why I like cooked cabbage. Except that cole slaw was frequent in the house where I grew up — particularly in the summer. And I don't care for cole slaw. On the other hand, I do like raw cabbage sprinkled with a bit of salt. So

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com5tag:blogger.com,1999:blog-5932475.post-10658405962011455072009-10-30T03:00:00.002-04:002009-10-30T03:00:03.291-04:00

FallingThe day-time temperature has been in the 70's this fall — right up until a few days ago when it plunged 30 degrees over-night. Colors haven't really started changing yet — because of the warmth, I suppose. But perhaps now we'll see fall. Although New England is certainly the most beautiful place in the country for leaf peeping, East Tennessee does pretty well — and for that matter when the

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-6926182086476534192009-10-29T03:00:00.000-04:002009-10-29T03:00:06.996-04:00

Leftovers go LightlyChicken Stir Fry is one of my favorite recipes for leftovers. For instance, a few days ago I roasted a chicken and that night had it with steamed broccoli and Cauliflower Puree. A delicious meal, but with lot's of leftover chicken. However, I planned for those leftovers. So a couple of days later I made some rice turned the leftovers into a stirfry. My original Mediterranean

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-38905394723117729542009-10-28T03:03:00.000-04:002009-10-28T03:03:03.144-04:00

Technorati: Food | photo | kevin d weeks | seriously good | wordless wednesday

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-64492402810635028452009-10-27T03:00:00.001-04:002009-10-27T03:00:06.487-04:00

Low & Slow in a PotPerhaps it seems odd to have a favorite cooking method. I know it seems odd to me. But I love braising. There's something irresistible about taking a tough, cheap cut of meat and turning it into a tender cut of meat. And then there's the sauce.For instance, a couple of weeks ago I featured canard au vin. This dish is a variation on Boeuf Daube and Coq au Vin. Popular throughout

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com1tag:blogger.com,1999:blog-5932475.post-38462304865205323242009-10-26T03:16:00.003-04:002009-10-26T03:16:03.901-04:00

FrothI've loved soufflés for as long as I can remember, my mother made them fairly often when I was a child and I recall a feeling of wonder at the way they puffed and browned magically becoming a toasted yellow mushroom. I also recall wonder at their ethereal texture and rich goodness of egg and cheese — flavors somehow transformed to something better than eggs and cheese ordinarily are, a

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-51811180621464521152009-10-23T03:00:00.001-04:002009-10-23T03:00:03.321-04:00

Heaven ScentI read recently that the most popular sandwich in the US (discounting hamburgers, I assume) is ham. Although I presume most people eat of some sort of processed ham on some sort of commercial bread in their sandwiches, even some of those products aren't bad. And when you branch out into less common hams and handcrafted breads you can create some really spectacular sandwiches.Such

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-3865001604648355822009-10-22T03:00:00.000-04:002009-10-22T03:00:04.312-04:00

CalabacitasThis traditional Mexican Corn Saute (calabacitas) is a favorite with my clients — especially in the summer when all the ingredients are fresh. But I also make it using frozen corn and canned tomatoes. Think of it as form of succotash but with chiles and without lima beans (although there's nothing to keep you from adding limas is you wish) One reason I like it is because it freezes

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com1tag:blogger.com,1999:blog-5932475.post-40459985216076897662009-10-21T03:00:00.000-04:002009-10-21T03:00:02.832-04:00

Recipe here...Technorati: Food | photo | kevin d weeks | seriously good | wordless wednesday

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com0tag:blogger.com,1999:blog-5932475.post-91084391744831534862009-10-20T03:00:00.002-04:002009-10-20T14:10:30.636-04:00

IdeologyI just filled out a survey directed to professional cooks/chefs. For the most part it was fine, although there were some stupid questions such as:"What's your favorite spice?" — Depends on what I'm cooking. And do herbs count as a 'spice,' and what about flavorings such as lemon or capers?"What's your signature dish?" — Everything I associate my name with. What? You want me to pick a

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com4tag:blogger.com,1999:blog-5932475.post-82928118108241490832009-10-19T03:00:00.000-04:002009-10-19T03:00:03.837-04:00

Keep it SimpleSo far we’ve had an unseasonably warm and dry fall and I'm getting fed up with it. There are soups and stews and casseroles and roasts to make that can't really be enjoyed properly when it's a bright, clear sunny 78F outside. I find myself envying the flooding in New Hampshire and the snow storms in Colorado. The weather may be bad but the food makes up for it.Nevertheless, when I

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com1tag:blogger.com,1999:blog-5932475.post-16972404885359334372009-10-16T03:00:00.001-04:002009-10-16T03:00:02.897-04:00

My Fearless NeighborMy next-door neighbor, Richard, is absolutely fearless. Most people are afraid of feeding me. It's not that I'm that great a cook, but that I have a reputation for being a great (even "gourmet" as people used to say) cook. I'm seldom asked over to friends' homes for dinner because either A) I don't bath often enough or B) they're afraid of me judging their food. Given that I

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com12tag:blogger.com,1999:blog-5932475.post-42602957035473801972009-10-15T03:00:00.001-04:002009-10-15T11:27:44.861-04:00

The mouth of a perfectly contented man is filled with beer, according to an ancient Egyptian hieroglyphic inscription. Many of us would agree that after a hard set of tennis or an afternoon cutting firewood, there is little more satisfying than a cold, bubbly pint. Doubly agreeable is lifting a mug while eating food cooked with beer.In fact, ancient Egyptian and Sumerian physicians considered

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com2tag:blogger.com,1999:blog-5932475.post-84318720258508629352009-10-14T03:00:00.000-04:002009-10-14T03:00:07.889-04:00

Technorati: Food | photo | kevin d weeks | seriously good | wordless wednesday

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com2tag:blogger.com,1999:blog-5932475.post-12793843094917703872009-10-13T03:00:00.001-04:002009-10-13T03:00:06.107-04:00

It's Tailgate TimeI suppose it's possible for me to care less about football. But it's hard to imagine a level of interest lower than I have already. You'll never find me picnicking at a football game and in fact when I was recently asked if I was willing to prepare a tailgate meal to be raffled off by a local church I agreed only on condition that I didn't have to go to the game. Fortunately

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com3tag:blogger.com,1999:blog-5932475.post-67954149844696196722009-10-12T03:00:00.002-04:002009-10-12T03:00:01.677-04:00

Looking BackSix years ago today I posted my first piece on Seriously Good, a recipe for Sangria. It consisted of a short paragraph and a recipe. At the time I didn't even know food blogs existed. Most of the blogs I'd seen really were what Pete Wells infamously called "grilled cheese blogs" or "what I had for lunch." In fact, it wasn't until nine days later that I posted my first grilled cheese

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com20tag:blogger.com,1999:blog-5932475.post-47325603151285905612009-10-09T03:00:00.001-04:002009-10-09T03:00:03.432-04:00

Spicy-liciousWe're now into our third day of fall showers. The rain comes and lasts for two - three - four hours interspersed with periods of clouds and sunshine. Unlike Tennessee's summer storms, the autumnal rain is steady, not violent, and extended, not brief. Unlike Northwestern rains they aren't day-long middling drizzles and perpetually overcast skies. In fact, when I moved from Knoxville

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com7tag:blogger.com,1999:blog-5932475.post-29173600829777632862009-10-08T03:00:00.000-04:002009-10-08T03:00:02.018-04:00

A Stir-fry StapleWhen I was a kid my mother made pepper steak on a regular basis. She'd use a round steak and cook it too hot and too fast so it was always tough as could be - but it tasted mighty good. I hadn't thought of it in years until a few days ago. The sirloin steak is much more tender, and because the recipe only calls for 1/2 pound it's pretty cheap. Don't be tempted to add more meat,

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com1tag:blogger.com,1999:blog-5932475.post-32417855679674732022009-10-07T03:00:00.003-04:002009-10-07T11:41:45.082-04:00

Recipe here... Technorati: Food | photo | kevin d weeks | seriously good | wordless wednesday

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com1tag:blogger.com,1999:blog-5932475.post-72144076015387160322009-10-06T03:00:00.001-04:002009-10-06T03:00:00.267-04:00

Something FishyKnoxville has a good fish store that sells fresh (not previously-frozen) fish delivered twice a week from the Gulf of Mexico. The fish is very good, particularly on delivery days, but expensive so I don’t buy there often and so I don't eat a lot of fish. This used to bother me back when fish was healthy, but now that we know fish contains mercury and other toxins, not so much. (

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com1tag:blogger.com,1999:blog-5932475.post-24135631441146971642009-10-05T03:00:00.001-04:002009-10-05T03:00:02.107-04:00

Supper, in'sh'AllahWhen I lived in Oregon I was invited to a party where the host and hostess provided an array of fillings and were baking pita loaves as we stood around stuffing the pockets and then our faces. It was loads of fun as well as delicious and I've had it in my mind to make pita ever since — but somehow have never gotten around to it.Then a couple of years ago Susan at Farmgirl Fare

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com4