Peanut Butter Brownies

Peanut Butter Brownies


These are  soft, baked just until barley set brownies with a creamy texture. Serve them with vanilla ice cream and a dollop of chocolate sauce.

Side Dish

Lima Beans and Tomatoes  

This is a great side dish, tonight I'm serving it with a Pork Tenderloin encrusted with fresh herbs, the recipe is from my mother...........
Thanks Mom..........

Ezine Article

Construction Talk


Check out my featured article on Ezine, It's a great place to find important information.
 I will be doing more of these articles in the future on Home Construction, the link is provided below........Enjoy

http://ezinearticles.com/?expert_bio=Thomas_Troy

Dinner Party

Meatball Lasagna


Tonight I'm having a dinner party for six friends, I have been cooking all day. On the menu is a Ceaser Salad with Tuscan Toast Croutons (find recepe for toast in search this blog) and Patsy's Meatball Lasagna, for dessert were having fresh Orange Sorbet (my friend Rosie is bringing the Sorbet, I'll have to get her to share the recipe).

This Lasagna recipe is from Patsy's in New York, it is time consuming but well worth the effort.  I make a full batch of the meatballs and freeze the other half, there the best.

This is so good............

Mozza Pizzeria

Mozza Pizzeria


Lunch yesterday with Sis was at one of our favorite pizzerias, Mozza  www.mozza-la.com We were on our way to the LA flower market and decieded we would have lunch. At the same time we said Mozza, we looked at the time and it was 11:45, perfect time to go without reservations, if your there by 12 noon when they open up you have a good chance to get a seat at the pizza bar, we were lucky as there was only 8 people lineded up to get in when we first arrived but by the time the doors open there were over 20.

The food is outstanding, the pizza is the best in LA. Look at there menu there is a great line up of different pizzas. We lunched on a chopped salad of fresh greens, lightly tossed with salami and provolone cheese and a wonderful oil and vinager dressing, along with the margareta pizza. All I can say is YUMMY.

Do yourself a favor if you love pizza try it, there is three month wait to get in but if your there at 12 and 6 pm you will enjoy one of the two bars....

Donna Hay Magazine

Donna Hay


I was turned on to this wonderful magazine by one of my favorite chefs Sis. It's filled with great receipts, advice and photo's. Pick up the web site on my favorite links.
Enjoy...........

Tomato and Pepper Salad

 Tomato and Pepper Salad



This salad and the baby back ribs were dinner last night. I served them with a round loaf of French bread (perfect to soak up the juice of the salad) along with a custard tart Sis made (she is sending the recipe to share). After dinner we enjoyed chilled glasses of my favorite Villa Carlotti Prosecco.


This dish was a end of summer regular in my house as a child, my father called it Salada and would make it a few  times a week when our garden was in full harvest. It's delicious and easy to make......

Spare ribs

Spare Ribs
This is one of my favorite ways of making ribs since I don't have a grill, (yes, no grill). And even when I had one I still made them this way, so give them a try and if you want to use the grill you can at the end......

LA Dodgers

La Dodgers


Went to my first Dodgers game last night, (I've only been here two years). The all meat hot dogs were a major hit with everyone,  smother them in ketchup and mustard with a few onions and you have your own home run.

Brownies

Chocolate Brownies

I had a craving for these today so I made a batch, their moist and delicious. There is only one problem, you can't stop eating them.................. 

Corn

Fresh corn off the cob.         


This is soooooooo good it pops in your mouth with a  wonderful butter taste. Dinner tonight was this delicious corn with heirloom tomatoes and breaded cod fillets.


4 ears fresh sweet corn
2 tablespoon butter
salt
pepper
large iron skillet


Wash and cut corn from the cob, melt butter in skillet add corn, season to taste. Cover and cook on low heat for about 30 min or until corn is slightly tender. Let corn sit in covered pan 10 min more with heat off. Serve

Pineapple Upside Down Cake

Pineapple Upside Down Cake


This is a winner.........

Meatloaf

Meatloaf


Dinner tonight was Meatloaf, one of my favorites. This recipe is moist with a wonderful flavor. You'll want to make a large loaf so there is plenty for sandwiches the next day.

Talk

Talk........

I want to thank everyone for all the great response and support that I am getting from The Roaming Chef Blog. I'm having a great time doing it and love sharing this information with you.

All of my friends and clients are asking for information on construction and home finishing along with all the other topics that I have been sharing. So I have decided to add it to the blog.

Movie and Dinner

Taking Woodstock                 BoHo/Hollywood

I had the pleasure of seeing this movie tonight. I must admit that going in I was not sure, but was pleasantly surprised. The cast is great, Imelda Staunton was one of my favorites, check it out at http://www.filminfocus.com/focusfeatures/film/taking_woodstock/

After the movie my friends Tommie, John, and I went to BoHo restaurant in Hollywood. Every time I went to the movies next door I would see they had a good crowed sitting outside, so this time we went. We dined on a wonderful dark brew along with hamburgers and pizza topping it off with a chocolate cake bread pudding, (need i say more) . Here is there info http://www.bohorestaurant.com/ maybe we can get some of those recipes...........
   

Downtown LA Art Walk

LA Art Walk 




Last night I was invited to this event to meet Johnny Nicoloro and see his latest work, which I loved.
He is one creative and innovative artist, his showing was LA Virgins a collection of old and young virgins. Check out his work at nicolorophotography.com. 


So after dinner my friend Steve and I went. I had gone to Downtown LA Art Walk about a year ago and had a great time, but was surprised to see what a great turn out and how it had grown. The gallery's, studios, bars, and restaurants where filled to the bream with people.

Julia Child-Poached Salmon

Julia Child-Poached Salmon

Last night I served this with a salad of Romaine and Cucumber lightly dressed with Olive Oil and Balsamic Vinegar, along with Tandoori Naan Indian Bread.......

This is one of the easiest Poaching recipes I have ever tried, It's fool proof and delicious.

Leftovers

Leftovers


I do enjoy leftovers especially when you have a few different to choose from.

LA Flower Mall

La Flower Mall....


I took a journey yesterday and went to the La Flower Mall, I needed flowers for my Open House this Sunday.
A friend had taken me there a few weeks ago but this was my first time alone (still learning LA), after getting lost a little in the warehouse district I found it,

Beef Stew

Beef Stew
This recipe is from Barbara W. It's hearty and delicious. I made it today for dinner and served it with a crusty bread and good glass of red wine. 

Moon

Moon
I read about this movie about two months ago and just today was able to see it. It got my attention because it was directed by Duncan Jones Bowie, the son of David Bowie.
It was interesting to say the least, the story line was one that you have to think about and wounder what was the purpose. 
It did keep my attention the whole time and I loved the space ship (so modern).
If you get the time and chance to see it go for it.... Other wise wait and buy it at Target for $3.99 (love that rack)....

Gary's Lemon Bread

Gary's Lemon Bread
This recipe  comes from my best friend Gary. He would make these and give them as gifts, what a wonderful gift they were. 
There moist inside with just the right amount of tart lemon flair. They also have two toppings...

Fiesta Cantina

Wolfgang Puck Spago

 

 Spago in Beverly Hills...

Went the other night to meet Sis's and Pat there, always a great drink at the bar followed by a wonderful dinner. 

The highlights of the evening were.

One of my favorites, Tuna Tar-tar in the small cones, presentation is just as good.You have to ask for it, since It's not on the menu.

We shared a few different plates since we all wanted to try everything.

A special appetizer for the evening was a small ravioli filled with white corn, it was so good we ordered another.

If your in the Beverly Hills area you must make a trip there, I have never been disappointed.

Sis's says try the one in Maui It's her favorite.  www.wolfgangpuck.com

 

Pacific Peach Pie

Pacific Peach Pie

This is another one of my sis's out of this world pies, she is the best baker.

Filling....6 organic California peaches 

organic sugar to taste

                                           tad of flour

Peel and cut Peaches add sugar and flour, toss, Sis never measures so adjust to your own taste.

Crust.....(remember this one, you will use it over and over)

4oz melted butter

4oz veg oil

 ice water

salt

1 3/4 cup flour

6 inch pie pan

395 degrees(Yes 395 degrees)

milk or half & half

natural raw sugar

pour butter, salt,and oil into flour mix to form beads,add water by tablespoon until soft dough stage, divide into two pieces and roll to fit,6 inch pie pan.

Line bottom of pan with one disk of dough, pour in filling and dot with butter, place on top disk, fold bottom over top, seal edges and brush top with half and half. Bake until crispy and golden.

 

Frothier

Great find........ Battery operated frothier.....

My friend Sid (aka Marge) turned me on to this. She found it at Ikea for just a few bucks, it works great.

I heat milk in the microwave for a few seconds and use this wonderful tool, it froths the milk just like Starbucks, pour in your French Press Coffee and Enjoy.....

I'm going to try it on eggs, will let you know......
Thanks Marge, your the best.....
I tried it on eggs and it doesn't work there to thick and it slows down the motor, now we know..........

Iron Skillets

These are a must have for every cook, there is nothing like a well seasoned iron skillet for frying, sauteing, and baking. The ones in the photo are from my Grandmother and have to be over 50 years old, so they are well seasoned. The trick to making these skillets work is the way you prepare them before use and during there cooking life. When they are new wash well and rub the inside with lard or Crisco and place into a 500 degree oven (make sure you have good ventilation) for a good hour, let cool and repeat 2 or 3 times. There ready to use, never soak in water, wash after use and rub with oil, return to stove top and heat on high heat for 3 to 5 Min's, they will smoke allot so have on the ventilation......

Do this every time and you will see how good they preform.....

Tuscan Toast

This is a staple that I keep in my kitchen all the time, I use It for appetizers, snacks, and main courses. It is always a hit, your family and friends will love it.

Tuscan Toast

1 large loaf ciabatta bread

6 large cloves garlic

2/3 cup olive oil

1 tablespoon butter

Italian seasoning
                                                       Parmesan cheese                            
                                                       Fresh ground pepper

Slice bread into 1/4 inch slices

In a large Iron skillet on med heat, put in oil and butter, diced garlic and pepper, cook until soft.

Dredge slice bread in warm oil and garlic mixture coating both sides, set on a cookie sheet.

Turn heat up to high and place bread in batches back into skillet, sprinkle with Italian seasoning and cook bread until crisp, turn over and do the other side, when crisp remove from skillet to a cookie sheet and sprinkle both sides with Parmesan cheese.

Sweet Refrigerator Pickles

This comes from the kitchen of my mother and father, these are a sweet pickle that are great as a snack or with your favorite sandwich.

Roxy and Barb's Refrigerator Pickles

7 cups sliced pickling cucumbers

1 cup sliced onion

1 cup red sweet bell pepper

2 cups sugar

1 cup white vinegar

1 tablespoon salt

1 tablespoon celery seed

Wash and slice pickles into 1/8 round slices, peel onion and slice into small strips, dice red pepper, set aside.

Combine sugar, vinegar, salt and celery seed in med sauce pan, bring to a boil until sugar is dissolved.

Pour mixture over copped vegetables.

Put into Jars or covered dish, use non metal utensils and containers.

Keep Refrigerated for 3 to 5 days before using, stirring daily.

The longer they sit the better they are.

Gnocchi

Today I decided to make my Grans Chicken and Gnocchi receipt,It was great.....

It tasted just like my mother's, It brought back wonderful memoirs of when she would come to spend the night and we all would help make the Gnocchi and let it dry over night on top of the towel la din pool table in the basement.....

My kitchen has changed allot since then, but that same great taste was achieved......

Here It is......

Gran's Gnocchi

Sauce

1 Stewing chicken

(go find that in LA, they looked at me like I had three Heads)

Olive Oil (lightly cover bottom of pan)

Tad of Butter

12 oz Tomato Paste

42 oz Chicken Stock

42 oz Distilled Water

6 Clove Garlic

1 Large Onion

Fresh Basil

Oregano

Italian Seasoning

Cover bottom of pan with olive oil and tad of butter add chicken (skin on) and brown, remove chicken add garlic and onion cook of med heat until soft, add paste, stir, add stock and water bring to a boil add spice, lower to a simmer add chicken.

Cook until chicken is cooked and falling off the bone, remove chicken from sauce, remove bone and skin, break chicken into small pieces.

Strain sauce, add pulled chicken to strain sauce return to pan.

Keep warm

Gnocchi

2 Baking Potatoes

1 3/4 Cup All Purpose Flour

1 Egg

Boil Potatoes with skin on, peel and mash potatoes add flour, form into a ball, flour counter, with ball on counter form a well in the middle and add egg, kneed until smooth dough, cut into strip and roll by hand to 1/2 inch dia. Cut into 1 inch, roll over back of fork.

Add to boiling salt water, done when floating on top of water, remove.

Dish into small bowl and cover lightly with chicken sauce. Add fresh Parmesan and copped basil.