https://throwingfood.com/Restored recipes and food writing.https://throwingfood.com/2010/02/baby-finger-foods-better-grip-with-wheat-germ/https://throwingfood.com/2010/02/baby-finger-foods-better-grip-with-wheat-germ/Thu, 04 Feb 2010 01:37:18 GMTOur baby is just about 8 months old now and loves to feed herself. (I think we may need to check her into a Cheerios rehab center soon.) One problem she has is trying to pick up small pieces of slippery, wet fruit or veggie, like pears, bananas, avocado, carrots, etc.--she can't get a good enough grip on them to get them off of the high chair tray. We've found that if we toss the food pieces in whhttps://throwingfood.com/2007/05/mixed-berry-smoothie/https://throwingfood.com/2007/05/mixed-berry-smoothie/Mon, 28 May 2007 21:27:50 GMTA sunny holiday weekend cries out for a cold, thick smoothie. Here's a simple one that's sure to please. Mixed Berry Smoothie Ingredients 2 cups of frozen mixed berries 1 teaspoon light brown sugar 1 sliced banana 1 cup of milk 1 6oz cup of vanilla yogurt Put all of the ingredients into a blender. Blend until thick and smooth.https://throwingfood.com/2007/02/aquavit/https://throwingfood.com/2007/02/aquavit/Sat, 03 Feb 2007 15:28:34 GMTI'm taking a trip to Sweden soon. In honor of that (and by request of Jana ), here's a recipe for some homemade aquavit. I first saw this made on PBS on New Scandinavian Cooking , and then again in that show's Norwegian host Andrea Viestad's book, Kitchen of Light . It's an aquired taste, at least for an American, but I like it. Aquavit Ingredients 2 teaspoons of caraway seeds 1 teaspoon of fennelhttps://throwingfood.com/2006/10/funny-restaurant-names/https://throwingfood.com/2006/10/funny-restaurant-names/Wed, 25 Oct 2006 18:41:05 GMTI was looking around on Foodry today and was amused by some of the restaurant names from around the country. Here are a few of them: Sacks Art Of Sandwicherie - Phoenix, AZ Ignoring the obvious hilarity of "Sacks", "Sandiwicherie" is just a cool word. Tibetan Yak Restaurant - Queens, NY Yak. Just saying it makes me snicker. Plus the thought of one in the middle of Queens... Souper Bowl - Anchoragehttps://throwingfood.com/2006/10/applesauce/https://throwingfood.com/2006/10/applesauce/Sun, 08 Oct 2006 15:24:16 GMTOur backyard apple tree is dropping apples like crazy, much faster than I can eat them by hand. Too many of them are already being wasted, sitting on the ground for days, so I decided to do something about it: make applesauce. Here's what I did, based on a recipe at Simply Recipes . Applesauce Ingredients 3-4 pounds of a good cooking apple 1 cinnamon stick 1/4 cup of brown sugar 2 tablespoons granhttps://throwingfood.com/2006/08/the-throwing-food-store/https://throwingfood.com/2006/08/the-throwing-food-store/Thu, 24 Aug 2006 22:36:54 GMTWith the gracious help of Amazon.com, I've set up the Throwing Food Store , featuring great cookbooks, kitchen gadgets, and food that I mention on this site. Check it out if you have a second. :) Throwing Food Storehttps://throwingfood.com/2006/04/skirt-steak-tacos-with-fresh-lime-sauce-ala-slashdot/https://throwingfood.com/2006/04/skirt-steak-tacos-with-fresh-lime-sauce-ala-slashdot/Thu, 20 Apr 2006 16:48:31 GMTIn a totally offtopic comment on Slashdot, an anonymous poster provided this recipe. It sounded pretty good, so maybe I'll give it a try. Skirt Steak Tacos with Fresh Lime Sauce Ingredients 1 pound skirt steak, cut into 4 pieces 1 1/2 teaspoons chipotle chile powder, divided 3 tablespoons olive oil, divided 2 tablespoons fresh lime juice, divided 6 green onions 2 ears of corn, husked 1/4 cup chopphttps://throwingfood.com/2006/04/summer-couscous-salad/https://throwingfood.com/2006/04/summer-couscous-salad/Mon, 17 Apr 2006 21:24:09 GMTThe sun poked through the rain clouds this weekend, so we got in the mood for some lighter, summery fare. I dug through our recipe folder and found a couscous salad that was based on something from a Naked Chef episode we saw years ago. It's great served in pita. Summer Couscous Salad Ingredients 10 ounce box of couscous 2 cups of water 3 red bell peppers 1 handful asparagus, trimmed 2 smallish zuhttps://throwingfood.com/2006/04/chili-with-beef-a-k-a-chili-con-carne/https://throwingfood.com/2006/04/chili-with-beef-a-k-a-chili-con-carne/Sat, 15 Apr 2006 14:37:21 GMTAs mentioned in the post about my Le Cruset cast-iron pot, I've got a chili recipe that Carol and I really enjoy. It's somewhat based on a recipe I found on All Recipes a few years ago, but I've modified it a bit, replacing the ground beef with nicely browned stew beef and adding a few other things here and there. If you've got a few hours free on a Saturday or Sunday, give this one a try! Chili whttps://throwingfood.com/2006/03/bacon-avocado-sandwiches/https://throwingfood.com/2006/03/bacon-avocado-sandwiches/Mon, 13 Mar 2006 19:40:40 GMTAvocados on sale at the grocery store, a few extra slices of bacon from our salmon chowder , and some leftover bread can mean only one thing: bacon avocado sandwiches. Bacon Avocado Sandwiches Ingredients 6 slices of bacon, cooked 1 medium avocado, sliced A few slices of pepper jack cheese 4 slices of bread Make a couple of sandwiches, layering the bacon, avocado, and cheese. Eat and enjoy! Technohttps://throwingfood.com/2006/03/salmon-chowder-with-dill/https://throwingfood.com/2006/03/salmon-chowder-with-dill/Sun, 12 Mar 2006 21:32:18 GMTWe watched a marathon of New Scandinavian Cooking with Tina Nordström on PBS this weekend, which was pretty much wall-to-wall seafood with the occasional moose steak thrown in. All of Tina's salmon dishes reminded me of some salmon chowder I made a while ago, so I dug up an old issue of Gourmet Magazine and made their quick and tasty recipe: Salmon Chowder with Dill Ingredients 4 bacon slices, cuthttps://throwingfood.com/2006/02/vegetable-stock/https://throwingfood.com/2006/02/vegetable-stock/Sun, 26 Feb 2006 14:54:47 GMTI occasionally get in the mood to chop up vegetables. The best way I've found to quell the urge is to whip up a batch of vegetable soup, the first step of which is to make some vegetable stock. The following vegetable stock recipe is from 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery , a book I bought when my wife (at the time, my girlfriend) was a vegetarian and I wanted to https://throwingfood.com/2006/01/my-christmas-present/https://throwingfood.com/2006/01/my-christmas-present/Sun, 01 Jan 2006 13:44:37 GMTMy wife Carol and I decided that for this Christmas we'd only get each other one present. She got a treadmill and I got a bread knife. They're not exactly equivalent price-wise, but both of us use both of them, so it all works out. My new knife is a 10 1/2 inch MAC Bread/Roast knife , purchased from The Epicurean Edge . Carol works with a guy that buys so many knives that he's on a first name basihttps://throwingfood.com/2005/12/food-blogs/https://throwingfood.com/2005/12/food-blogs/Sat, 31 Dec 2005 22:24:10 GMTSince this is a blog about food, I decided that I should get better aquainted with the food blogs that are out there. There are many. :) I found a nice list of some good ones in a posting at > tastingmenu : tastingmenu 101 Cookbooks Accidental Hedonist A Full Belly à la cuisine! Arthur Hungry Becks and Posh I Heart Bacon Noodle Pie Obsession with Food Orangette Simply Recipes The Food Section Enjohttps://throwingfood.com/2005/12/le-creuset-5-12-quart-round-french-oven/https://throwingfood.com/2005/12/le-creuset-5-12-quart-round-french-oven/Sat, 31 Dec 2005 19:50:34 GMTLe Creuset 5-1/2-Quart Round French Oven One of my favorite pieces of cookware in my kitchen is my red Le Crueset cast-iron round oven. It's heavy as heck, but it sure can make a great pot of stew. This past weekend I made a big batch of chili--I'll post the recipe soon--and my heavy red pot did its job nicely, evenly heating the chili with a constant low heat. It's a great size, too, especially fhttps://throwingfood.com/2005/10/pumpkin-seeds/https://throwingfood.com/2005/10/pumpkin-seeds/Sun, 30 Oct 2005 13:18:31 GMTThe best part of carving a jack-o-lantern for Halloween is the pumpkin seeds. My wife and I carved our pumpkins yesterday and ended up with three cups of big and plump pumpkin seeds. Probably non-coincidentally, my Joy of Cooking daily calendar had a recipe for preparing winter squash seeds. Based on that, here's how I prepared my pumpkin seeds: Pumpkin Seeds Separate the seeds from the pumpkin inhttps://throwingfood.com/2005/09/baked-macaroni-and-cheese-with-brocolli/https://throwingfood.com/2005/09/baked-macaroni-and-cheese-with-brocolli/Sun, 11 Sep 2005 19:20:15 GMTThe combination of this weekend's temperature drop and the start of the football season means that if fall's not here yet, it will be soon. Around our kitchen, fall means the reappearance of dishes like stews and casseroles. One of our favorite quick casserole-like dishes is baked macaroni and cheese. We made that today, based on the recipe we found years ago on the back of a box of Mueller's elbohttps://throwingfood.com/2005/09/capellini-with-tomato-and-basil/https://throwingfood.com/2005/09/capellini-with-tomato-and-basil/Thu, 08 Sep 2005 09:54:26 GMTHere's the simple (and tasty) meal we made with the first ripe tomato that came from our backyard garden: Capellini with Tomato and Basil Ingredients Capellini (angel hair) pasta for two 1 medium tomato cut into bite-sized pieces Small handful of fresh basil, cut into chiffonade 1 clove of garlic 1/2 teaspoon of red pepper flakes Grated parmagiano-reggiano cheese 4-5 tablespoons of olive oil Cook https://throwingfood.com/2005/09/food-photos/https://throwingfood.com/2005/09/food-photos/Tue, 06 Sep 2005 22:51:02 GMTThere's something about a nice picture of food that's really pleasing to my eye. I'm not sure how, but every once in a while I've been able to take a nice one food photo myself. The photo here is of a simple salad, one made with precut bagged lettuce, sliced up cucumber and roma tomato, almond slivers, and some store-bought pesto italian dressing. The white salad bowl adds a bit of simple style tohttps://throwingfood.com/2005/09/hard-boiled-er-steamed-eggs/https://throwingfood.com/2005/09/hard-boiled-er-steamed-eggs/Thu, 01 Sep 2005 10:30:34 GMTOn the weekends, when we don't get our standard muffin-and-coffee breakfast at the local coffee shop , I sometimes make hard-boiled eggs. Only, I don't boil them. I'm not sure where I saw it ( Good Eats , perhaps), but a TV-chef recommended steaming the eggs rather than boiling. That method has worked great for us, so here's how I do it. Hard-steamed eggs Ingredients Eggs Salt and pepper Add abouthttps://throwingfood.com/2005/08/herby-flank-steak/https://throwingfood.com/2005/08/herby-flank-steak/Wed, 31 Aug 2005 10:19:37 GMTSunday's beautiful weather demanded that I grill dinner out on the deck. So, I bought a flank steak. I used a recipe that I've adapted over the past few years from dishes found in Cook's Illustrated and Fine Cooking . Herby Flank Steak Ingredients 1 flank steak A good handful of fresh herbs (e.g., sage, rosemary, thyme ) 1 clove of garlic 8-10 black peppercorns A large pinch of kosher salt 1-2 tab