Category Archives: food

Cottage cheese soufflé pancakes…

Cottage cheese pancakes & friends at Chez Tim. Cottage cheese, a little flour, egg yolks, walnuts, some salt some sugar and egg whites beat until stiff folded in. It makes for very light and fluffy pancakes. The opposite of belly … Continue reading

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Chicken Soup…

In all the years I’ve puttered around in the kitchen I’d never made chicken soup, until today.  I had some left over uncooked chicken part in the ‘fridge that I was not sure what to do with, so I went … Continue reading

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Brandied “Pumpkin” Pie…

I have longed for the taste of pumpkin pie, but all those recipes, made with the usual suspects like canned pumpkin, condensed milk, etc., never did it for me.  This recipe, made from roasted butternut squash, is exactly what I … Continue reading

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St. Louis cut pork ribs

St. Louis cut (chine bone removed) with my own spice rub and BBQ sauce, doctored concoctions based on the basic ones described in Steve Raichlen’s “How to Grill” (2001 Workman Publishing). I like more vinegar in my sauce, I add … Continue reading

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The hot dog eating contest is NOT America

At the risk of sounding un-American… I wish we’d stop glorifying that hideous tribute to gluttony, the hot dog eating contest. How about a contest to see who can feed the most hungry people?

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Sourdough toast…

My buddy John is a pilot who regularly stops in San Francisco. He brought me some cheddar, jalopeno sourdough bread from Boudin Bakery. Perfect for toast with my eggs.

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Quick breakfast

This mornings offering is an egg, scrambled and cooked (microwave) in a mug* topped with ham and cheese on my homemade English muffin. Served with Bobs Red Barn steel-cut oatmeal with walnuts and pecans. *Scramble the egg in the mug … Continue reading

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Steak au Poivre for lunch

A simple steak au poivre with “frizzled” onions. The steak, a piece of tenderloin, was cooked very rare. The only thing missing was a glass of good red wine. Alas it was too early in the day for me.

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Breakfast

Slow cooked “fried” egg on wild mushroom risotto with Bartlett pear.

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Crispy roast chicken, haricot verts and gratin Dauphinois. Pan sauce.

Bell & Evans chicken roasted at high temp (500 degrees) for 15 minutes, then 350 for 40. Simple pan sauce with wine, stock and a touch of cream. Chardonnay 2005 Freemark Abbey. Meh… The funny thing is how the skin … Continue reading

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