The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when hand-me-downs, cast-offs and football boots of odd sizes all pointed to a problem that seemed to have afflicted me, my mum, my sisters, Ronnie and the whole lot of us. It was as though we had been dealt the 'all-time dysfunctional' poker hand. I wish I could say that, from this point on, the penny dropped and I decided to do something about it, but it wasn't like that. It would take years before the lessons of life, business and money began to click into place - before, as they say, I had a pot to piss in. This is the story of how those lessons were learned." This is Gordon Ramsay at his raw, rugged best. PLAYING WITH FIRE is the amazing story of Gordon's journey from sous-chef to superstar. In his no-holds-barred style, Gordon shares his passion for risk and adventure and his hard-won success secrets.
I felt like this post was probably needed (at least I needed it) again. I have enjoyed all the food this holiday, but boy am I ready for a good week or so of temple foods. Despite the fact that she…
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For those of you who will look at this and recognize it as something that Oma made, I wish I could add a scratch and sniff option to take you right into her kitchen. My Mennonite mother-in-law raised and fed 9 kids plus extras that came to the table. She did all the cooking with no recipe books; everything by memory. I’m sure that often she had to improvise and make do with whatever she had on hand, sometimes coming up with new recipes that way. One of my favorite things she made, when I joined the family, was sausage Bubbat. She usually served it with chicken Borscht and often had Plumimoos (cold fruit soup) for dessert. The Bubbat is very good with the fruit soup. As a newly wed, I attempted making this, but the words in the Mennonite Cookbook threw me for a loop. “Flour to make a stiff dough" followed by "Pour into greased pan." What did that mean? Much later in life I found out that my mother-in-law did have a written recipe and I grabbed it. When I tried making it according to this recipe, I called her up and I asked her, “did you put in 4 cups of flour, like it says?” She said, “Put in more if it’s not enough.” What’s not enough? I finally got it out of her that you should be able to stir it with a wooden spoon. So, that’s the secret. It all depends how strong your arm is. . . especially when the recipe gets quadrupled! Ingredients: 4 eggs 2 cups milk, scalded 1 teaspoon salt ½ cup water 5 cups flour 1 tablespoon instant yeast 4 cups cut up (in bite size pieces) farmer sausage and/or smoked ham. Method: Scald milk and add salt. Allow to cool so that it is only warm. If using regular yeast, dissolve it in the ½ cup water with 1 tablespoon sugar, as usual. If using instant yeast, add ½ cup water to milk and add the dry yeast to the flour. Beat eggs well, adding liquids and then stirring in the flour. Stir in sausage and ham. Spread into greased 9x13 inch pan and 1 loaf pan, or all of it into a larger cookie sheet. Cover with plastic and let rise 1 hour. Bake at 350° F for 45 minutes.
Update: Congratulations to Amanda of Something Savory on winning the giveaway! Please contact me with your information so I can send the book. There are a lot of great cookbooks coming out this fall. And I mean a lot. Like, so many that Eater had to split up their fall cookbook preview into two parts...
In my search for holiday recipes, I went back to one of my favorite blogs written by the cooks in Colonial Williamsburg’s Historic Foodways. The cooks at the museum and historic site spend ev…
August has flown by and the posting date for Recipes to Rival managed to sneak up on me. I wish I could juggle. Baring that, I wish I paid ...
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Now that we currently live in civilization, we have a lot of options of places we can eat out. The bad news is living in the DC area makes us poor. We thought we were broke when we lived in Buena Vista and have come to the sad conclusion that, yes there is poorer than that. We have been finding new ways of saving money. We are using cloth diapers, making our own laundry soap and eating out less. We did manage to get out and eat at one of my new favorite places on Friday night. It's called Moby Dick. It is an Iranian Kabob place. There is one within walking distance of my work and one about 15 minutes from our house. I can't get enough of their Kabob-E Joojeh chicken or the bread they cook in clay pots! Kabob-E Joojeh at Moby Dick Since eating out is such a rare occurring now I could pout and drool over all the awesome places I could eat, or I could be proactive and make delicious take-out like food. So if you are poor like us and can't afford it or are stuck in a rural place that has no access to good restaurants, this post is for you. Another good thing about cooking take out at home it is a lot healthier for you. Let's compare some nutritional facts about take-out Shrimp Pad Thai and this recipe. Nutrition Information: Calories Takeout: 668 | Recipe: 462 Fat Takeout: 14.5g | Recipe: 16.1g Saturated fat Takeout: 2.5g | Recipe: 1.6g Sodium Takeout: 2,771mg | Recipe: 779mg (This info is from Cooking Light's web page) Plus it's ready in about 30 minutes! Also if you don't like shrimp try chicken or tofu. Another good thing about this recipe is it didn't ask for anything too crazy that I had to get at a specialty Asian store. If you want more ideas about recipes you can make at home check out Cooking Light's page. They have Fish Tacos, In-n-Out burger (no one can ever make it as good as they do), Chicken fried rice and Chicken Souvlaki (I really want to try this one too!) So stay at home, eat your Pad Thai, watch a red box and enjoy savings the money! Shrimp Pad Thai Source Ingredients 8 ounces uncooked flat rice noodles (pad Thai noodles) 2 tablespoons dark brown sugar 2 tablespoons lower-sodium soy sauce 1 1/2 tablespoons fish sauce 1 1/2 tablespoons fresh lime juice 1 tablespoon Sriracha or chili garlic sauce 3 tablespoons canola oil 1 cup (2-inch) green onion pieces 8 ounces peeled and deveined large shrimp 5 garlic cloves, minced 1 cup fresh bean sprouts 1/4 cup chopped unsalted dry-roasted peanuts 3 tablespoons thinly sliced fresh basil Preparation 1. Cook noodles according to package directions; drain. 2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl. 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
This easy cooked rice recipe is made with leftover rice. Cook it on the stove for a quick dessert.
I wish I could tell you that there was some deep background history behind these pierogi-- that my father grew up in Poland and brought back the recipe from his family's long tradition, or that my mother used to enjoy them in the heart of Pittsburgh and shared the city secret of adding sour cream...Read More »
For those of you who will look at this and recognize it as something that Oma made, I wish I could add a scratch and sniff option to take you right into her kitchen. My Mennonite mother-in-law raised and fed 9 kids plus extras that came to the table. She did all the cooking with no recipe books; everything by memory. I’m sure that often she had to improvise and make do with whatever she had on hand, sometimes coming up with new recipes that way. One of my favorite things she made, when I joined the family, was sausage Bubbat. She usually served it with chicken Borscht and often had Plumimoos (cold fruit soup) for dessert. The Bubbat is very good with the fruit soup. As a newly wed, I attempted making this, but the words in the Mennonite Cookbook threw me for a loop. “Flour to make a stiff dough" followed by "Pour into greased pan." What did that mean? Much later in life I found out that my mother-in-law did have a written recipe and I grabbed it. When I tried making it according to this recipe, I called her up and I asked her, “did you put in 4 cups of flour, like it says?” She said, “Put in more if it’s not enough.” What’s not enough? I finally got it out of her that you should be able to stir it with a wooden spoon. So, that’s the secret. It all depends how strong your arm is. . . especially when the recipe gets quadrupled! Ingredients: 4 eggs 2 cups milk, scalded 1 teaspoon salt ½ cup water 5 cups flour 1 tablespoon instant yeast 4 cups cut up (in bite size pieces) farmer sausage and/or smoked ham. Method: Scald milk and add salt. Allow to cool so that it is only warm. If using regular yeast, dissolve it in the ½ cup water with 1 tablespoon sugar, as usual. If using instant yeast, add ½ cup water to milk and add the dry yeast to the flour. Beat eggs well, adding liquids and then stirring in the flour. Stir in sausage and ham. Spread into greased 9x13 inch pan and 1 loaf pan, or all of it into a larger cookie sheet. Cover with plastic and let rise 1 hour. Bake at 350° F for 45 minutes.
I found this recipe in the newspaper twenty years ago. I was impressed by the author's stories about life in the homefront during WWII so I decided to try this recipe. It was very good even without the allspice.
** SPOILERS AHEAD ** If you haven’t yet watched “Felony” please skip this post. :-) Someone asked the following question about the film but because it came Anonymously I cannot answer it privately...
