|Filed Under:||Fitness / Yoga|
|Posts on Regator:||111|
|Posts / Week:||0.4|
|Archived Since:||July 27, 2010|
I struggle because I am selfish. I have decided to try to see all meat as if it were dog. How can I eat (or cook?) any animal of the same species I hold as a pet? Or their eggs? Or… oh God, their milk? I am shifting. I am shifting. I am shifting.
I rendered lard a few days ago. It was my first try and it was easy. Not fast, but easy. It must be done slowly as not to brown the pork fat until the very end when all the fat has been melted out. It is recommended the process take place in a low crock […]
A super easy stock to add flavor and in a smart money saving way!
The Esalen Cookbook inspired these delicious vegetarian fritters. Esalen Institute is a fantastic place on the West coast that has incredible everything- including a fantastic kitchen. One day I hope to visit there. Until then I’ll peruse the beautiful cookbook, make these amazing fritters-meditate and visualize myself soaking in the healing waters while looking up at […]
If you make this soon, it will be ready for your holiday cookies (and gifts!) It’s so easy, and so worth the wait. I just packed this one up for a friend so it seemed appropriate to mention it to you here again. Simply add the beans to the vodka, put in in the dark and shake […]
Lately most of the things I venture to cook in my tiny San Antonio kitchen never get talked about here. The oven is quick to go from almost ready to almost burned. And I have yet to find a nice “go-to” spot for taking pictures of what might be interesting. But I keep trying. For […]
The winner of this “bread off” is: (click play)
It’s the easiest cooking liquid ever. It’s tasty and briny-earthy. It’s not pretty but considering the process it’s one of those miracles that make me love cooking. Lush and simple. It’s liquid umani- not vegetarian, but not too intense. Dried skipper-jack shavings (bonito) and seaweed (kombu) broth. It’s a new flavor profile around here […]
It’s as if he’s here: Everybody knows that the boat is leaking Everybody knows that the captain lied Everybody have got this broken feeling Like their father or their dog just died Everybody talking to their pockets Everybody want a box of chocolates And a long stem rose, everybody knows. -L.Cohen
The title of this post is somewhat deceptive, as my first semester winds down at the Culinary Institute of America I’m really having a great time. As I mentioned in my previous post there are some challenges, but I’m happy to report that in spite of my lifelong fear of “all things math”, classes are […]
Hello dear readers! Things are really busy around here, there certainly is plenty to blog about, but I’ve found in my new adventure in culinary arts school brings me more ideas than time. My enthusiastic proclamation last month that I would “see you next week” might have been a little optimistic. I will get here as […]
This is it friends! This is the post that reveals the most amazing adventure but I have embarked upon. Darla Cooks has gone to an entirely new level –I am now “Darla Magee culinary student” at the Culinary Institute of America. The Culinary Institute of America is known worldwide as the finest cooking school […]
Man oh man! It’s been a while since I’ve been here, even longer since I shared a recipe with y’all. There’s a lot going on in Darla-Land right now. (AKA Dar La-La land) I cannot even begin to tell you about it- so I won’t. I’ll tell you later, in another post when everything seems more […]
Into the fire.
As I’ve mentioned before, I cook a lot of chicken for dinner. My friend Lana teases me about it constantly, she says every time she calls I’m cooking chicken. That’s probably true. Sometimes I like to mix it up and do a little spatchcocked chicken in the oven. Spatchcocking is just as easy as it […]
This is the barbecue of my childhood. I don’t recall the first time I ever had grilled meat. I must have been in my teens. We didn’t grill. Maybe when we went camping once, but we weren’t campers either. But I digress, THIS is pure home-cooking barbecue. Those are country-style pork ribs (barbecued) and mashed […]
This recipe is just in time because cherries are about to be unavailable in Texas. I’m sure over on the West Coast you guys are covered up with beautiful cherries for a good part of the year, here in the South, the person who finds them first in the stores each season is given a […]
Have this fantasy that I should be able to create beautiful things effortlessly. Why? Because that’s how everyone else does it of course! Things that look effortless but aren’t really, at least not for me, perplex me. Frozen puff pastry is one good example. I’ve bought puff pastry and put it in my freezer several […]