Monthly Archives: June 2013

Steamed Corn on the Cob p. 289

On the same night as the Broiled, not grilled, steak episode I had planned for Bryan to grill some corn on the cob. It has been one of my favorite ways to cook it over the last couple of summers as it eliminates one more source of heat in the kitchen. But alas, mother nature had other plans.

I don’t know why I’ve never tried steaming corn before. My other standard corn-on-the-cob method is to boil it.  Steaming it didn’t take as long as you don’t have to wait as long for the water to boil. The corn was tender and delicious.


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Filed under Corn, veggies

Redo: Marinated Broiled Flank Steak p. 729

Last night we had planned a grilled marinated flank steak from Simply Grilling. We’ve been cooking from it lately and everything has been really delicious. On this night we were having some friends over and a few minutes before they arrived the bottom fell out of the sky and we got some unexpected rain. Fortunately I brought out my trusty HTCE and was able to quickly adapt. We broiled the marinated steak inside and it turned out delicious. One of these days, though, I want it on the grill.

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Filed under beef, meat, Uncategorized

Poached Grouper with Vegetables p. 569

A few weeks ago I saw that the seafood man was coming to our farmer’s market. We have a great company that drives between the gulf coast and Memphis to make sure we get our fresh seafood. They come every other week to the farmers market I frequent (Cooper Young for you locals). 

I had a hankering for fish and the grouper looked good and was reasonably priced. Then I took to the HTCE app and decided upon this recipe. It quickly came together for a Sunday lunch.  The best part was that I had all the other ingredients on hand: carrots, celery, stock are all things I almost always have. 


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Filed under Uncategorized

Tomato and Cheese Frittata page 804

The key to a good frittata is a hot skillet.

Frittatas. I had never had one until a few months ago. It seemed easy, is a good use for those eggs I bought at the farmers market, is fast, and relatively healthy for you. Why not frittata?

The first frittata I made came from the Dinner A love Story cookbook. It involved ricotta and spinach and was delicious. This is a simpler version but in classic How To Cook Everything style there are numerous variations and additions to the flat omelet. We added bacon, because why not?

It was fast, it was easy, and it was good for us. I declare it a win.

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Filed under breakfast, eggs