 Farm Fresh Eggs Edited to add: Yes, I know technically these aren’t hard-boiled eggs, but I titled the post as I did so folks could search on hard boiled eggs and actually find it. Really, my version is easy to peel hard cooked eggs.
Eggs, particularly hard cooked eggs, are an easy and convenient way to get some extra protein in your brown-bag lunches. They’re self contained, travel well, and pack a solid 6 grams of protein in their 70 calorie package. I like to have one after a hard workout (another great post workout snack? Peanut butter and jelly sandwiches. Carbs, protein, and good fats from the nuts make for a great recovery food. Add in some delicious whole grain bread and you’ve got one of the most complete meals you can pack without refrigeration).
But we were talking about eggs, weren’t we?
Continue reading Easy to peel hard boiled eggs
Cucumbers are a bit tricky when you want to do a recipe for them. After all, we mostly eat them raw. I’ve been known to slice off the ends and eat a cucumber like a carrot. We regularly just slice them up and sprinkle them with a little Secret Stash Salt.
We do, however, have a recipe or two. But first, a digression.
 Tasty, tasty pickles One of those bands I like is called The Gourds. One of their songs, very apropos to this recipe, is about pickling.
It’s not really relevant, but it’s a damn good song, and The Gourds are just fun. Head over to here, set’er up to track 15 and lets talk about pickles. Continue reading If you want to make some pickles…
Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique.
Today’s technique is planking. With the return of nice weather (at least sporadically) to the Pacific Northwest, it is time to break out the grill. We’ll be posting a lot of grilling recipes over the next few months. Whether we’re using our Big Green Egg or our gas grill, one cooking technique we [...]
Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique.
Today’s technique is slow cooking.
Slow cooking: is a method of cooking food at a low temperature for many hours. Slow cooking is typically accomplished through the use of a slow cooker or Crock Pot (which is actually a trademarked name of a particular type of slow cooker. Slow cooking is often used for [...]
Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique.
Today’s technique is steaming.
Steaming: The act of boiling water to make steam,which then heats and cooks food. Only the steam (not the boiling water) touches the food, keeping the food moist. Steaming is usually accomplished through the use of an electric steamer or an insert that sits on or in a stovetop pot.
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Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique.
Today’s technique is risotto. Yes, we know that risotto is a dish rather than a technique, but the same basic techniques to in to making almost all risottos. We’ll cover that basic technique today.
Saute the meat and/or flavoring vegetables in a fat (usually a mixture of butter and olive oil). Remove [...]
Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique.
Today’s technique is rendering.
Render: To cook meat (usually a fatty cut such as bacon) over relatively low heat so that the fat separates from the muscle. Rendered fat will be clear (clarified) and can then be used for cooking other foods such as vegetables or potatoes. When rendering, impurities are separated out [...]
Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique.
Today we’ll cover browning butter.
Brown butter: Butter that has been cooked until the milk solids turn a rich, golden brown. When heated over medium heat, the butter will separate into milk solids and butterfat. The milk solids sink to the bottom of the pan and will brown if left cooking for another [...]
For the last of our shiitakes, we scoured Tom Douglas’ Seattle Kitchen cookbook for a truly special recipe. Honestly, although I’ve never been disappointed by a Tom Douglas recipe, they are often fairly involved and complicated. However this particular day was a Sunday, and we had some extra time, so we decided to make potstickers.
Homemade potstickers
We figured (rightly so), that we could make these potstickers on a Sunday afternoon and then cook them throughout the week. They take a few extra minutes to put together, but once you’ve made them, just freeze them. When you’re [...]
Here at Cook Local, we’re not professional chefs. We’ve learned a lot by trial and error. Not all recipes (even ours) are that easy to follow. So every Thursday, we’ll bring you a quick definition and a couple of pointers on a different cooking technique. Today’s technique involves cooking with FIRE! Yes, that’s right.
Today we’ll cover flambe!
Flambe: To pour alcohol (often brandy, scotch, or bourbon) over a food item in a hot pan, thus igniting the alcohol. This sears the outside of the food and caramelizes the alcohol on the outside of the food.
When choosing [...]
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