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Livingston Cooks: June 2009
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A passionate exploration of all things food. Sunday, June 28, 2009. CLEANING A CAST IRON SKILLET. Cast iron skillets are a standard in many home and restaurant kitchens. In my last post I discussed a few of the benefits of cast iron skillets. They hold and radiate a lot of heat for browning, they can be transferred into the oven for finishing a dish or for one pan cooking, and they will remain non-stick if they are perpetually seasoned. What does that mean? Here's how I do it. First I run the skillet und...
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Livingston Cooks: May 2008
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A passionate exploration of all things food. Wednesday, May 28, 2008. VEGGIES ON THE QUE. A little olive oil. Some cracked black pepper. And a smoky BBQ. And you're all set for some awesome grilled veggies! Posted by Livingston Cooks. BOUILLAIBAISSE: THE PRETENTIOUS LITTLE SEAFOOD STEW. Pretty simple, huh? Anyway, I had the shells of three lobsters left over from the dinner that I used to make a stock for a Boiullaibaisse. As you can see from the photo below, I threw the shells in a pot with some oni...
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Livingston Cooks: May 2009
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A passionate exploration of all things food. Thursday, May 14, 2009. You'll remember my posts last summer concerning barbecuing. If you don't, follow this link to one of my barbecuing posts in which I discuss heat and smoke control: http:/ livingstoncooks.blogspot.com/2008/08/bbq-chicken-101.html. This is important and relevant to what I am about to discuss. The barbecue is the Enviro Bistro 4500. And that has led to a change in my thinking. What I have been doing on the Enviro is grilling. Barbecuing in...
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Livingston Cooks: WING STEAK WITH MUSHROOMS PART TWO
http://livingstoncooks.blogspot.com/2009/06/wing-steak-with-mushrooms-part-two.html
A passionate exploration of all things food. Friday, June 26, 2009. WING STEAK WITH MUSHROOMS PART TWO. Okay, we have the Wing Steak grilled to perfection at this point, and you can refer back to my last post to see how that was done. But I want to serve the steak with a nice mound of sauteed mushrooms and onions on top. And that is really simple to do provided you have one essential ingredient. Heat. If I want to brown anything - especially meat - I use a large cast iron pan to do it. This is becaus...
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Livingston Cooks: September 2008
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A passionate exploration of all things food. Sunday, September 14, 2008. ROASTED FIVE ONION SOUP. Onion soup is one of those soups that most people like. I have served it as a soup of the day in many restaurants and have found it to be a good seller, and while there are as many different variation as there are chefs, I like a nice roasted onion soup the best. And the good news is that it's easy to make. Transfer everything over to a blender and puree until smooth. Posted by Livingston Cooks. The story th...
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Livingston Cooks: June 2008
http://livingstoncooks.blogspot.com/2008_06_01_archive.html
A passionate exploration of all things food. Wednesday, June 18, 2008. SMOKING ON THE PATIO. Summer awakens a primal urge in most of us to eat foods that are slowly grilled over an open flame; the urge seems to quicken when we begin to catch the smoky, mouthwatering scent of choice cuts of meat charring close by as neighbors take part in the summer ritual. Yes, summer is barbeque season. The barbeque below is the one I have been using for the past few years. I love this barbeque! Now you see that I have ...
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Livingston Cooks: October 2008
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A passionate exploration of all things food. Sunday, October 19, 2008. SEAFOOD LINGUINE PART TWO - THE SAUCE. Fresh tarragon is the herb of the day for this seafood linguine. A little licorice flavor is perfect with the seafood and works especially well with the mussels and the cream sauce. The tarragon is chopped and set aside until needed. Tomato will be used as a garnish in the pasta. And one tomato is diced and set aside until needed. One of the aromatics is leek. Shallot is another aromatic. The fis...
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Livingston Cooks: February 2009
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A passionate exploration of all things food. Thursday, February 26, 2009. THE BEST BBQ IN TORONTO? I haven't posted on my blog in over three months now. Where the hell did three months go anyway? It slipped by fast! Anyway, I figured it was high time that I got back in the saddle again and I just hope I haven't lost anyone along the way by such a long lul in posting. Lately, I've been watching a show on The FOOD Network. Called "Diners, Drive Ins and Dives.". I think it was Anthony Bourdin who said, "Any...