USCHO Cooks: Allez Cuisine!

[bostonewe]

Re: USCHO Cooks: Allez Cuisine!

Been really loving this baked eggs recipe. Been wilting the spinach with some onion and garlic and basil/oregano and a pinch of salt, no cream. Today I subbed broccoli in for the spinach and added some sliced turkey. Previously I've also added some mozzarella cheese.

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Allez Cuisine!

I probably wouldn't omit the cream , but since you did - did you sub-in anything?

 

[bostonewe]

Re: USCHO Cooks: Allez Cuisine!

I probably wouldn't omit the cream , but since you did - did you sub-in anything?

Nope. I basically sauteed my veggies in a pan until soft, poured them into ramekins, sprinkled cheese (if I wanted to use it), made a little hole in the middle, cracked the egg into it and baked. I like my yolks runny, so that serves as the sauce for the veggies. I've been eating 2 eggs and lots more veggies for lunch this way. I also sometimes will eat with toast if I am craving some bread.

 

[everyman]

Re: USCHO Cooks: Allez Cuisine!

Hello USCHO cooks and foodies...

Some of you who have been around here for a long time may remember that years ago I posted all the time. And for the pas several years I've been rather silent, due to work and a generally growing up and realizing that arguing politics on an internet message board isn't the best use of my time. I also began cooking professionally and found that I loved it and thrived in that environment. I couldn't be happier with my choice of profession. Well, food lovers of USCHO, I've come to my next adventure... chef/proprietor of my own place. Yes, you read that correctly. Fingers crossed, papers are being passed shortly and I will be a minority owner and executive chef of my own restaurant. There's a solid month of planning, renovating, and staffing ahead of me, but when everything is ready, I will let everyone know details... and invite you all to stop by and have some food. Right now, I'll let slip that it's in a suburb of Boston, it's going to be affordable (not rock-bottom, and not fine dining prices) it will have a bar and a bar menu, and will serve lunch at least during the week. Thank you everyone...

 

[melmac]

Re: USCHO Cooks: Allez Cuisine!

Hello USCHO cooks and foodies...

Some of you who have been around here for a long time may remember that years ago I posted all the time. And for the pas several years I've been rather silent, due to work and a generally growing up and realizing that arguing politics on an internet message board isn't the best use of my time. I also began cooking professionally and found that I loved it and thrived in that environment. I couldn't be happier with my choice of profession. Well, food lovers of USCHO, I've come to my next adventure... chef/proprietor of my own place. Yes, you read that correctly. Fingers crossed, papers are being passed shortly and I will be a minority owner and executive chef of my own restaurant. There's a solid month of planning, renovating, and staffing ahead of me, but when everything is ready, I will let everyone know details... and invite you all to stop by and have some food. Right now, I'll let slip that it's in a suburb of Boston, it's going to be affordable (not rock-bottom, and not fine dining prices) it will have a bar and a bar menu, and will serve lunch at least during the week. Thank you everyone...

Good for you! Congrats!
If I'm ever in the suburbs of Boston after your restaurant opens, I'll be sure to stop in.

 

[jmh]

Re: USCHO Cooks: Allez Cuisine!

Hello USCHO cooks and foodies...

Some of you who have been around here for a long time may remember that years ago I posted all the time. And for the pas several years I've been rather silent, due to work and a generally growing up and realizing that arguing politics on an internet message board isn't the best use of my time. I also began cooking professionally and found that I loved it and thrived in that environment. I couldn't be happier with my choice of profession. Well, food lovers of USCHO, I've come to my next adventure... chef/proprietor of my own place. Yes, you read that correctly. Fingers crossed, papers are being passed shortly and I will be a minority owner and executive chef of my own restaurant. There's a solid month of planning, renovating, and staffing ahead of me, but when everything is ready, I will let everyone know details... and invite you all to stop by and have some food. Right now, I'll let slip that it's in a suburb of Boston, it's going to be affordable (not rock-bottom, and not fine dining prices) it will have a bar and a bar menu, and will serve lunch at least during the week. Thank you everyone...

Wow, congratulations! I look forward to hearing more about your place once you're ready to share details.

 

[bostonewe]

Re: USCHO Cooks: Allez Cuisine!

Hello USCHO cooks and foodies...

Some of you who have been around here for a long time may remember that years ago I posted all the time. And for the pas several years I've been rather silent, due to work and a generally growing up and realizing that arguing politics on an internet message board isn't the best use of my time. I also began cooking professionally and found that I loved it and thrived in that environment. I couldn't be happier with my choice of profession. Well, food lovers of USCHO, I've come to my next adventure... chef/proprietor of my own place. Yes, you read that correctly. Fingers crossed, papers are being passed shortly and I will be a minority owner and executive chef of my own restaurant. There's a solid month of planning, renovating, and staffing ahead of me, but when everything is ready, I will let everyone know details... and invite you all to stop by and have some food. Right now, I'll let slip that it's in a suburb of Boston, it's going to be affordable (not rock-bottom, and not fine dining prices) it will have a bar and a bar menu, and will serve lunch at least during the week. Thank you everyone...

Holy crap! AWESOME! We've missed your posts in these parts (the cooking/top chef threads). Happy to hear that you're able to swing this and, as jmh posted, looking forward to hearing any details you're willing to share (publically or privately), particularly since I'm located in Southern NH.

 

[DisplacedCornellian]

Re: USCHO Cooks: Allez Cuisine!

Congrats, everyman!

I'm going to need to try that baked egg recipe, 'ewe. I've been on a bit of an egg kick lately. Anybody else have any favorite egg recipes?

Last night was two firsts for me - chilean sea bass and baby bok choy. I kept things very simple, and they turned out well. I had a ~ 1 lb skin-on filet of sea bass. I cut that into two portions, seasoned with salt and pepper, and pan seared it. Cooked the bok choy in some butter, garlic and chicken stock until it was tender. Not bad.

 

[Terrierbyassociation]

Re: USCHO Cooks: Allez Cuisine!

Everyman, my congratulations to you on this momentous achievement. If I'm ever in Boston again, I'll be sure to try and stop by.

All my good wishes! Hope you make it big!

 

[MissThundercat]

Re: USCHO Cooks: Allez Cuisine!

Hello USCHO cooks and foodies...

Some of you who have been around here for a long time may remember that years ago I posted all the time. And for the pas several years I've been rather silent, due to work and a generally growing up and realizing that arguing politics on an internet message board isn't the best use of my time. I also began cooking professionally and found that I loved it and thrived in that environment. I couldn't be happier with my choice of profession. Well, food lovers of USCHO, I've come to my next adventure... chef/proprietor of my own place. Yes, you read that correctly. Fingers crossed, papers are being passed shortly and I will be a minority owner and executive chef of my own restaurant. There's a solid month of planning, renovating, and staffing ahead of me, but when everything is ready, I will let everyone know details... and invite you all to stop by and have some food. Right now, I'll let slip that it's in a suburb of Boston, it's going to be affordable (not rock-bottom, and not fine dining prices) it will have a bar and a bar menu, and will serve lunch at least during the week. Thank you everyone...

Congrats! Best wishes to you as you start this new endeavor!

 

[leswp1]

Re: USCHO Cooks: Allez Cuisine!

Live in the Boston area too. Can't wait to hear where you are!

Congrats!

 

[dxmnkd316]

Re: USCHO Cooks: Allez Cuisine!

Congrats everyman. If I'm ever out in that neck of the woods after you open, I'll stop in.

 

[vizoroo]

Re: USCHO Cooks: Allez Cuisine!

everyman, I've missed your knowlegdeable and insightful comments. But since you are closing in on your goal, I'll forgive you.

Congratulations and good luck!

 

[melmac]

Re: USCHO Cooks: Allez Cuisine!

Made buffalo burgers last night with some baked sweet potato fries and chipotle ketchup. The ketchup is awesome.

 

[jen]

Re: USCHO Cooks: Allez Cuisine!

Is anyone in love with their food processor? The bowl on mine is cracked (I have to hold it down to get it to run) and I've been thinking about buying a new one instead of replacing the bowl. Are the two-bowl models overkill, or is it actually handy?

 

[DisplacedCornellian]

Re: USCHO Cooks: Allez Cuisine!

Is anyone in love with their food processor? The bowl on mine is cracked (I have to hold it down to get it to run) and I've been thinking about buying a new one instead of replacing the bowl. Are the two-bowl models overkill, or is it actually handy?

I barely use my food processor. Too lazy to clean it .

Made a pretty yummy salad for dinner last night. Blanched and shocked some asparagus, chopped it and tossed it with mixed baby greens. Tossed that with a dijon vinaigrette (just dijon mustard, red wine vinegar, olive oil and a touch of honey). Crisped up some bacon, chopped and put that on top, and topped it all off with a six minute egg. Served it along side some simple oven baked salmon. NOM.

 

[Timothy A]

Re: USCHO Cooks: Allez Cuisine!

Is anyone in love with their food processor? The bowl on mine is cracked (I have to hold it down to get it to run) and I've been thinking about buying a new one instead of replacing the bowl. Are the two-bowl models overkill, or is it actually handy?

I only use it to make my own ground pork for wontons, but now I found a butchershop who offers ground pork out of the meat case. I did use it to make fresh salsa once also, but I love Pace's medium picante sauce. I should just Goodwill it. I could use the extra space.

 

[leswp1]

Re: USCHO Cooks: Allez Cuisine!

I use mine to make pie pastry, shred stuff, slice stuff. Not often but when ever I am entertaining for sure. It is so old I don't even know the brand.

 

[MissThundercat]

Re: USCHO Cooks: Allez Cuisine!

Is anyone in love with their food processor? The bowl on mine is cracked (I have to hold it down to get it to run) and I've been thinking about buying a new one instead of replacing the bowl. Are the two-bowl models overkill, or is it actually handy?

I love my food processor! I use it to make salsa, Fromage Fort, rhubarb relish, bread crumbs, plus tuna salad and the mixture for my black bean burgers.

 

[walrus]

Re: USCHO Cooks: Allez Cuisine!

Homemade mayo is excellent. Used my stick blender and it was a cakewalk to make. Done it with olive oil which made it kind of strong, its the way my mom used to make it. Also did it with grapeseed oil, a more neutral flavor. Good either way and I control whats in it