Dans Gourmet Restoration

Ok, I intentionally didn't do a post for Thanksgiving - taking a little time off, and wasn't planning on releasing the link until afterwards.  But I feel the need to share an amazing tip.  My kids have always said I make the best mashed potatoes ever - and as long as you don't care about your heart health, I suppose I probably do - and I have my Mom to thank for that - mostly her recipe from when we were kids.  It's pretty simple - you can use regular, or red bliss with the skins on.  Dice the potatoes into inch and a half square pieces, put into a large pot, (at least big enough to have 2 or 3 inches above the potatoes and water) and rinse well.  Portion out the potatoes so each handful or so is a portion. ( not very scientific, but it seems to work.) Add enough water to easily cover the potatoes, add a 1/2 tsp salt, and boil until just able to break apart with a fork. Time depends entirely on how many potatoes you are cooking.   Drain, and return to the pan.  Add abou

This is the first of (hopefully) many posts by Dan's daughter.  He likes to think that I'm a chip off the old block in terms of my gourmet skills, but it could be that I've just been lied to for a while-- I really just throw a bunch of random stuff into a pan.  One of my favorite ingestibles, however, is beer.  I love to drink it, cook with it, and make it.  People think of the traditional beer-can chicken, where you crack a Bud and stick it inside a roaster and hope for the best.  The cooking possibilities of beer, in reality, are endless.  My favorite, for example, is to let a nice New York strip marinate in a good, thick, dark beer (think Sam Adams Cream Stout, or a Stone porter) for a few hours before cooking it.  You'd be amazed at how much of a rich, earthy flavor remains that compliments the beef and gives it almost a sweet taste and a delicate texture (the alcohol helps to tenderize the meat while marinating).  Serve with bleu cheese mashed potatoes and stir-fri

A week or so ago, while defrosting a steak for dinner, my wife came across this recipe for Cinnamon Roasted Chicken with Pumkin Sage Grits in Better Homes and Garden.  She showed it to me, and I thought, hmmm boy does that sound good, and, we just happened to have everything for it in the house. So the steak went into the fridge, and out came the grits....  Yup, we have grits in our house - all the time.  Now I am from New England, and most - if not all - people I know from up here think they hate grits. You mention grits, and the faces you see are pretty amusing! In reality, they don't hate them - they have just never had them cooked properly.  I thought I hated grits too, until my dear friends Larry and Doris took Lynne and I to T Rays, on Amelia Island.  This restaurant is actually a working gas station, with the kitchen and seating areas in what were formerly the garage bays....  and is easily one of the best restaurants for breakfast and lunch I have ever eaten in!  Absolutely

Ok, so you come home from a particularly stressful day at work - and the question is - pizza? Cook?  Chinese? Really dont feel like cooking a home made meal - ok, so what is easy?  How about whole wheat spaggetti with an Italian Sausage, Green Pepper and Onion sauce? Yeah, right.... forget it. Where was that Chinese menu??? Seriously, this is as easy as it gets...I made it tonight, and BELIEVE me, I did NOT feel like cooking.  Ok, a glass of whine or two (sic) helped, but my wife and I like to eat well,  so here is what I made: Start with a shallot - diced, and 3 HUGE cloves of garlic - about the size of your thumb...diced very fine. ( I keep at least 3 or 4 shallots, and 2 or 3 entire heads of garlic handy at all times - if you don't like garlic, go home, because it is REALLY prevalent here!) Add about 2 TBS of regular olive oil, NOT extra virgin, (regular has a much lower smoking point than extra virgin)  to a large frying pan, and saute on med high untill garlic starts to turn d

Well, a food and wine blog.  Something I have been toying with for some time.  I have been teaching cooking classes, and cooking for fun for years. I spent a good portion of my youth in the restaurant business - both front and back of house.  I have learned that restaurant quality cooking is not rocket science - pretty much anyone can do it - they just don't know it.  I have been collecting and drinking wine for many years as well - with many trips out to California's wine country under my belt.  I truly enjoy finding a really great deal on a bottle of wine- there is SO much out there for 15 or 20 bucks or less - and sharing my discoveries! This blog is for everyone from my single friends in their 40's and 50's who want to impress their dates with their newly found culinary skills, to people with fussy spouses and children who don't eat "anything",  to anyone who just wants something different for dinner.  I will be listing both easy, restaurant quality re