half food blog. half tech blog. half george blog.
recipes
Sweet Potato Casserole
Nov 17th
In the world of fostering education with the South and southern cooking, Thanksgiving is like the worldwide conference that leaves you with more knowledge than you can possibly absorb. At the same time you’re gaining said knowledge, you’re feasting on all the swag that comes as the results of all the success.
Though the roots of Thanksgiving are decidedly northern (U.S. History pop quiz: where was the first Thanksgiving held? AND NO GOOGLE/WIKIPEDIA), the South quickly transformed some of the staple foods into more delicious and therefore more unhealthy versions. After all, southern cooking has its roots in simple farm foods, not unlike those pilgrims and native Americans.
So with that, I present a recipe I stumbled upon today that was reprinted by The Amateur Gourmet – in the comments section, no less:
White Lasagna
Apr 21st
This is something I definitely need to try. I must have some kind of penchant towards ordinarily-red-but-adapted-to-be-white Italian foods – white pizza, alfredo/pesto pastas, cannolis (okay that’s always been white). In fact, I think I usually prefer the white version over their red counterparts (please don’t hurt me, Italian readers).
Anyways, I saw this via Twitter from Adam (@amateurgourmet) who authors The Amateur Gourmet, one of the many food blogs I’m constantly perusing through. As he is an ex-Atlantan, I subconsciously instill more faith in his food-brain and tastebuds. Besides, if you peruse deep enough, you’ll see that he manages to bang out some serious stuff out of a not-so-big New York apartment kitchen. That alone is quite impressive.
So here’s the recipe (after the jump), shamelessly stolen off his site. The whole vegetarian thing sets off some serious red flags, but I’m sure a little pork shoulder or roast chicken should fix it right up. I really like how it’s been borrowed and tweaked via a variety of sources. Crowd-sourced recipes are great! (By the way, consider this to be my official claim of ownership and inventorship of the phrase “crowd-sourced recipes” and all its punctuational and capitalization varietals.)
From http://www.amateurgourmet.com/2010/04/white_lasagna.html:
chicken andouille gumbo.
Mar 3rd
I have this sudden craving to whip up a big pot of chicken andouille gumbo and enjoy Creole’s ultimate comfort food basking in the warm (not really, it’s a LCD) glow of my television.
A Serious Eats adaptation of John Besh’s My New Orleans recipe is after the break to remind myself to do this before the weather gets too warm, otherwise competing cravings involving smoked pork shoulder and other summer-y foods will begin to overtake.