Sad News....

Folks, the links I have provided provides some very alarming, and sad news.  Conde Nast publications has decided to terminate Gourmet magazine!!!  The decision came quickly, and along with Gourmet went down other magazine titles, mostly bridal and home magazines under the direction of Conde Nast.  They have, however, decided to keep the ever popular Bon Appetit title running.  Which is good news to us foodies out here.  Sorry to bring this bad news, but I do proffer some good news as well.  A new recipe is coming soon! Today or tomorrow I suspect.  Enjoy!

Slainte Mhath!

TKK

A Friendly Feast

Well, I must say that the biscuits turned out really well!  They are light, fluffy, beautiful, and the texture is perfect.  My only complaint, is that they seem a little bland (which was easily fixed with some butter and a little jelly!!!).  So that will go in my report.  However, I must say that the people at America's Test kitchen do an awesome job of building their recipes so that they work, and work consistently.  They truly have to have a thumbs up from me on that one. 

I thought that tonight I would share a picture of a meal we shared with some friends a short while back.  We had A-L and M over for a long talked about dinner and fellowship.  Both food and fellowship were smashing and the spread just deserved a picture.

At Six o'clock we have a lovely chickpea hummus with paprika and olive oil on top.  At Eight o'clock is a tasty Lima bean and onion salad.  At 11, we have some pita bread for the hummus, and at 1 we have a green salad mix topped off with raisins.  Some fresh garden tomatoes are located at 5 o'clock, and our tour de force resides in the middle of the picture!  This was an experiment for us, but we grilled with lovely pizza!  Yes, Grilled!!  And boy was it worth it.  Honestly, it didn't take that much work (other than burning the first bread, and having to try again) and it was quite tasty.  It is a sauceless pizza, with bread, Fontina cheese, some oregano, and arugala greens on top with a drizzling of olive oil.  Dear M found the recipe at Marthastewart.com (and you can too!) and it turned out pretty well!  We'll definitely give it another try soon.

Anyway, I thoght you'd enjoy seeing what we had that night, and find yourselves inspired to try soemthing new, and savor the feast with family and friends.

Slainte Mhath, or
To your good health,

TKK

Testing, testing, 1, 2, 3, testing....

Okay. So I had forgotten about this, but a couple of months ago I signed up to be a kitchen tester for Cooks Country/Cooks illustrated magazines. The only reason I remembered, is that yesterday I receive and e-mail with my first recipe!!! Whoo, I'm excited! It's a recipe for biscuits, big biscuits that people around here would call Cat-head biscuits. That's about all I can tell you for now, because I am not supposed to reveal much about the recipe. I'm going to give it a shot, maybe even tomorrow morning for breakfast, and of course I'll let you all know what I think, and when you might see it hit the stands in a copy of Cooks Country. Who knows, you might even see pictures, if they'll let me.

On another note... sorry you all haven't seen much activity. Things got a little hairy around here, and unfortunately the blog was neglected. However, it is my goal to post here at least once a week, if not twice to keep, so keep those foodie appetites going! I should be up and running again at full steam at this point.

Slainte Mhath!! (Slawn-tchuh vahth) or
To your very good health,
TKK

Toad in a Hole

Toad in a Hole, Egg in a Nest, whatever you might want to call it, this simple little breakfast food is fun to make, fun to eat, and looks pretty cool too!! I can remember having this a few times growing up, and the dear M has made it once or twice since our nuptials, but it had been a long time since I had this tasty little dish.

It's very simple to make, and with a little patience you can have a breakfast treat. Take a slice of bread and cut a hole in the center of it. You can do this by simply tearing some of the center out, using a knife and cutting it out, or use a biscuit or cookie cutter. (This last method would be a good method should you want to surprise your dear other on Valentines, just use a heart shaped cookie cutter, and you're set!) Set a non-stick skillet (you can do a regular skillet, but it might make it hardeer to remove the final product. It is an egg we're cooking after all.) on your stove top and turn on the eye to a med low temperature. Drop a little bit of butter or spray some vegetable oil in your pan. Lay the bread down in the pan and then salt and pepper the hole. Crack the egg, and drop right in the middle of the bread hole. Now salt and pepper the top of the egg. Now cook the egg to it's desired state. (Mine is cooked all the way. IMHO one's food should not run away from you, especially eggs!!) If you're feeling adventurous you can flip the bread and egg all in one shot and fry the top side, or you can simply place a lid or heavy plate and let the heat cook it through from the bottom. That's it, that's all there is to it!

This was such a good treat this morning. Dear M was gone to band camp, and with us boys at home it was a fun way to have breakfast. You should try it soon too, and see what innovative things you can come up with to try with this dish. I enjoyed it so much I made another one! This time with a sprinkling of cheese on top.....




Slainte Mhath!! (Slawn-tchuh vahth)

The Kilted Kitchen