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
Baby Lady’s Marinated Tofu Stir Fry.
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.
Facebook Page
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. 😮 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.
Leftovers! Gemelli with Shrimp, Grape Tomatoes & Citrus Arugula Pistou (or That Green Shrimp Pasta Thing We do)
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)
Herb Crusted Salmon with Arugula Citrus Pistou and Grape Tomatoes
Tonight’s dinner was fresh, creamy yet bright; in perfect harmony. All is good with the world and I must share my treasure with you. Continue reading Herb Crusted Salmon with Arugula Citrus Pistou and Grape Tomatoes
Peach Tart with Almond Cream Filling
First off, I am not, nor do I pretend to be a baker (neither am I a butcher nor a candlestick maker :D). But this sure is good. Continue reading Peach Tart with Almond Cream Filling
Campanelle with Eggplant, Olives and Feta Cheese
Who doesn’t like pasta? Baby Lady & I love pasta and are thankful for whoever invented pasta and the faithful followers who have continued to improve upon it. There is a pasta for everyone and so many different shapes and sizes. You have Anelli (Rings), Capellini D’Angelo (Angel Hair Pasta), Fettuccine (Small Ribbons), Fusilli (Twisted Spaghetti), Linquine (Small Tongues), Rigatoni (Large Grooved Pasta), Spaghettini (Narrow Spaghetti), just to name a few. Continue reading Campanelle with Eggplant, Olives and Feta Cheese
REMCooks 