Goat Cheese is a huge crowd pleaser among us crows but when we cook for larger groups, not everyone is a fan of this tangy cheese…yet. My man-crow was one of those goat cheese haters, always asking if it was included into my dish. If I answered yes he would skip over it calling it [...]
Read more →This is a guest post from our friend Kevin- First introduced to the crows as a dance machine, we soon discovered his love for food when we tasted his homemade salsa. Here is the first post from an Honorary Man Crow: WARNING: These recipes are not for the weak of tongue- this salsa packs some [...]
Read more →Monday night I got to hang out with a good friend that I rarely get to see. We made pinhole cameras (or rather started to make pinhole cameras), and made a retro typewriter work in a build up to a delicious diner. Here are some action shots! For the main bit I made Mo’s Sauce-y [...]
Read more →It’s been almost a year. A year since I was granted the recipe for one of the finest sauces I’ve ever had the pleasure of devouring. A sauce so good that it puts most people in a prolonged state of pure joy (or a straight-up food coma). I’m talking about pasta’s BFF-the vodka sauce. Some [...]
Read more →Luckily us crows are free of food allergies, but since we like to entertain it is always wise to have some vegan/gluten free strategies in our back pocket. Arrowroot is a gluten free starch that can replace wheat flour as a thickening agent in culinary dishes. This allows people who have gluten allergies to enjoy [...]
Read more →I try to limit my consumption of meat, but when the craving for meatsauce arises it must be satisfied. My go to recipe is always Bolognese. There are tons of different Bolognese recipes out there, my own is a bit different because I use ground turkey instead of beef and I use two secret ingredients: [...]
Read more →It is (sadly) the end of summer. But before the colder months officially set in there is one of my favorite foodie seasons- tomato season. Tomatoes are gorgeous right now- and the crows have been snacking on big, plump, brightly colored heirlooms sliced onto fresh bread. I engaged in my own personal end-of-summer tradition this [...]
Read more →Pasta making: Great success! And holy moly, I never want to eat pasta out of a box again. It’s an entirely different meal. Using this great book by Pasquale Bruno (replete with black and white photos of hairy, Italian wrists serving up dozens of what I am sure are delicious dishes but what all look [...]
Read more →Let it be said that: casserole < style="FONT-WEIGHT: bold">Mac & Cheese for the summer days 1 lb dried pasta Bechamel Sauce*2 c whole milk3 T butter, 2 T olive oil (I know, I know)4 T flour 1 lb shredded cheddar3 handfulls parm cheese1 c peas1 c corn kernels off the cobb 1 sliced heirloom tomato [...]
Read more →Here is the link to the recipe I used for Hollandaise sauce: http://www.foodandwine.com/recipes/classic-hollandaise-sauce Please note that the picture looks absolutely nothing like what I created.
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