As I previously stated, we don’t eat a lot of desserts, not that we don’t like sweets because we do. We just consume our calories in different ways. Nevertheless, a cookie is always welcome. Pignoli cookies are one of the most classic Italian American cookies, and it is one of the easiest to make. Continue reading Pignoli Cookies
Given the temperate climate we have been having in Texas throughout the winter, we haven’t made a lot of soups, stews or hardy meals. Although the months have flown by, the seasons have more or less remained the same, except we are not being brutalized by searing heat. As such, we are still eating light, crisp meals we would typically eat in the Spring, Fall and Summer. Today was ceviche. Baby makes a pretty mean ceviche. Continue reading Baby’s Grouper Ceviche
Today is one of those lazy Sundays puttering around the house. Baby Lady and I got up early, read the latest news and decided it was time for breakfast. Quickstep was up and moving foraging among the cereal boxes. Not for me. Contrary to millions and millions of people, I DO NOT LIKE CEREAL. Continue reading Lazy Sunday Morning Frittata
Some dishes require a lot of garlic, i.e Tacos de Pescado al Mojo de Ajo, which takes 2 HEADS of garlic or Chicken with 40 cloves of garlic. That is a whole lot of garlic. Here is the trick to peeling that much garlic. Continue reading Tips and Techniques – Peeling a lot of Garlic
First, I have to say without disclaimer, I absolutely love my wife, the Baby Lady! Although she has no professional training and is self taught in the culinary arts (she is an electrical engineer, teacher and project manager by education and training), she is a fabulous and adventurous cook with an incredible feel for food. She is also one of those people who can go somewhere for dinner and identify every ingredient in a dish. It’s uncanny. Unfortunately, telling a story aint her strength (she will forgive me for this comment, I hope :D). Continue reading Baby Lady’s Marinated Tofu Stir Fry.
This whole social networking thing is a bit overwhelming. I’m still used to communicating with two soup cans connected by a string and pulled taught. :o Nonetheless, let it never be said this older gentlemen can’t learn new tricks. :) We have now added a Facebook Page (I’m still trying to figure out why). Show us a little love and like us on Facebook by clicking here. Facebook will have additional photos of where we eat and what we eat. You will also be able to post you’re own ideas and thoughts there as well. If you tweet, you can follow us on Twitter @REMCooks, as well.
Regardless how much we love to cook, we all have those days that cooking isn’t the top thing on our minds. Yesterday was one of those days but you still have to eat and dining out wasn’t really an option. Continue reading Leftovers! Gemelli with Shrimp, Grape Tomatoes & Citrus Arugula Pistou (or That Green Shrimp Pasta Thing We do)