Recently I received an email asking for a basic waffle batter. I was surprised by this request actually as I thought I had posted one – but alas, I had not. So to correct that oversight, today’s post is this simple and delicious basic waffle batter recipe. It is perfect for tweaking with fruits, spices, herbs, or anything you think would make a tasty waffle. It really is a great blank canvas for waffles – whether sweet or savory. Give it a try – and to my email friend, thank you for asking for…
Here is a recipe straight from my wife’s culinary repertoire – even if she has never made it before! After hearing all my friends rave about mofongo after their trips to the Dominican Republic – and hearing my wife describe the deliciousness of this dish – I just had to make it. Well, she had never made, so I took the challenge of perfecting this dish while she is away on a short trip. This dish relies on mashing the fried plantains in a mortar and pestle and my wife actually gifted me with…
Recently, I had a few really ripe plantains that would not have made good tostones, mangu, or mofongo – the only recipes I know (so far) for plantains. So I thought, could I use them like overripe bananas and make a bread with them? Well, it turns out you can and the results are just as delicious as its more famous cousin. Here are the results of my experiment in making plantain bread – courtesy of this recipe from Imma at Immaculate Bites. Thanks Imma for the recipe and insight into this delicious plantain bread! If…
Tonight we return with a potent tipple – the Big Chief. Punch states, this strong and stirred cocktail is “named after the Big Chief Indians down here in New Orleans that lead their tribes in the St. Joseph’s Day parade.” I really enjoyed this full bodied, spirit forward riff of the Manhattan (by way of the Longshoreman, Redhook, and Brooklyn) created by Abigail Gullo, head bartender at Compère Lapin in New Orleans. So if you enjoy Manhattans or any of the myriad of variations, give this one a try. It is well worth it…
Guess what? I’m back! I hope you all missed me! It has been a very busy late summer and fall for me – both professionally and personally. Professionally, we (Precision Appliance Technology) released our Vesta Precision brand sous vide and vacuum sealing products on both our website and Amazon. Personally, I asked the amazing Ana Cristina to marry me and she said ‘Yes’. So with work travel and a wedding, it has been a wonderfully hectic few months. Ana and I have discussed changing Cooking-4-One into Cooking-4-One and…
Tonight I was feeling like I needed a little Oktoberfest inspired meal. I was also feeling a bit creative, so I put the two feelings together and came up with this dish. Whether using traditional or sous vide methods, this dish is simple to prepare. I really like the flavor of wurst cooked in sauerkraut (especially when bacon is involved), so I figured why not give sous vide a try. For those who don’t know, weisswurst is a delicately flavored veal and pork sausage from Bavaria. Traditionally made in the morning, the sausage contains…
I’m back! I want to thank everyone for their patience and support during my recent absence. Between launching products at work and enjoying time with my new fiancee, the blog has taken a backseat. After the wedding, I will have to rename ‘Cooking-4-One’ as I will be cooking for one and a half (as she puts it). We will see what we come up with for a new name. Of course, I look forward to introducing her to all of you as well as having her add her own recipes…