James' Favorite Recipes & Culinary FAQ
When I was about five years old I had a story book called “Button Soup,” which was the Disney version of the classic tale “Stone Soup.” In the story, Daisy Duck, who was down on her luck, started a soup with water and one button. As the story progressed, she coaxed Scrooge McDuck into adding ingredients (carrots, peas, beef, herbs etc...) to the huge pot of simmering soup. As each ingredient was added, the soup grew more & more delicious. I loved reading this book, or rather having it read to me, while imagining all the different & wonderful possibilities which the world of cooking had to offer.
Over the years, my appreciation for food grew by leaps & bounds. Due to my fondness for experimentation, I became known by my family as the “brother who ate odd things.” Whether it was foreign cuisine, pickled pig's feet, or anchovies on pizza, there was little I wouldn’t try, and little which I rejected once I had tried it, as long as it was prepared well.
Now it’s true that because I go to specialty stores such as New Seasons, Trader Joe’s & Pasta Works to buy wine & cheese, and I buy fresh coffee instead of Folgers, I’ve been labeled as a bit of a food snob. However, while I do seek quality and I’m careful about what I spend my money on, one of my favorite meals is Campbell’s tomato soup & a grilled cheese sandwich . As I said, as long as something’s prepared well there’s little I’ll reject.
It occurred to me that if people going to read my food blogs, it's only fair for them to know my preferences & leanings, where food is concerned. The following answers, along the right side, will help you (the reader) determine if you & I are on the same epicurean page, so to speak.
Along the left side below, you'll find links to print friendly text versions of some of my favorite recipes. I've collected cookbooks & recipes from many sources for years, and have even written some recipes of my own. Having collected them for so long, I don't recall where I found each & every recipe, but credit has been given whenever possible. Recipes labeled with an * were written by me.
James' Favorite Recipes:
Soups, Main Dishes,
Side Dishes, Cocktails Desserts
with Roasted Vegetable-Feta Spread
Spicy Crab Dip
Onion with Dip
Spinach Salad with Bacon Thyme Dressing
WITH MUSTARD DRESSING
Sweet Potato Salad with Warm Chutney Dressing - Sara Moulton
Cream of Vegetable Soup*
Tomato Soup - I got this one & the following chowder from Caprial.
Fennel Corn Chowder
Shrimp Gumbo - I got this one from Justin Wilson.
Pepper Soup with Green Chilies and Smoked Chicken
Linguini with Clam Sauce*
(stuffed flank steak) I got this from Alton Brown, and it's WONDERFUL!
Ham - Got this from Paula Dean
Country Fried Chicken - This is another of Alton Brown's.
Chicken - Paul James
Pork Chops - Ceci Carmichael
Overnight Potatos - I got this from my friend Jamie when she was
studying to get into cooking school.
Potato Fries - This is from a show called "Cooking Thin", but they go great
with the Bricole listed above.
and Future Baked Beans - Alton Brown
Wild Rice Pudding - Emeril Lagasse
*A Dirty Vodka Martini - Straight Up
*A Bloody Mary
A Margarita (Classic Lime) By Colleen Graham of Cocktails.About.com
Potato Pie - Alton Brown
James' Culinary FAQ:
Linguini with White Clam Sauce,*
Goose/Duck Liver Pâté (Foie Gras)
Keep in mind, I LOVE many other foods too. The foods listed above are simply the foods I think of when I imagine an ideal weekend of eating. I also really enjoy:
Ballpark/Fair Food (pizza, soft pretzels, cheeseburgers, hotdogs/sausages on bun, etc...)
Comfort Food (grilled cheese sandwiches & tomato soup, meatloaf*, quiche, over easy eggs, bacon, sausage, omelets, pot pies, hot fudge sundaes, etc...)
Pub Food (wings, fries, nachos, onion rings, jalapeno poppers, popcorn, etc...),
Seafood (calamari, salmon, crab, shrimp, oysters, clams, etc...),
and much more...
The * marks links to recipes I've written. The meatloaf recipe I've linked to is for what I call Mexican Meatloaf.
Soft Drink - Coke with a wedge of lemon & no ice,
Coffee - Black with two sugars,
Coffee Drink - 140°F Raspberry Mocha with soy milk & no whipped cream,
Wines - Moscato D'Asti, Riesling, & Gewurztraminer,
Beers - Henry Weinhard's Private Reserve, Sam Adams Cherry Wheat, Fort George's Quick Wit, Widmer Hefeweizen, Blue Moon Belgian Wheat, Leinenkugel's Grapefruit Shandy, Young's Double Chocolate Stout, and McMenamins Terminator Stout
Cocktails - *Bloody Mary, *Dirty Vodka Martini - Straight Up, *Cosmopolitan, & A Margarita
Coffee Shop - Dutch Brothers, Insomnia,
Favorite Food Books:
Fast Food - Five Guys Burgers & Fries, Papa John's, Jack n The Box, KFC, Popeye's, Pizza Hut,
Fast Casual - Baja Fresh,
Authentic Asian - Jin Wah,
Grill/Bar - Buffalo Wild Wing, The Horse Brass Pub, & The Rock: Wood Fired Pizza & Spirits,
Casual Dining - Nonna Emilia Ristorante Italiano, Pastini Pastaria & Red Lobster,
Fine Dining - Copper River Restaurant & Bar, Dacarli
Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly,
Favorite Food Shows:
Anthony Bourdain's Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook,
Gordon Ramsay's Humble Pie,
Gabielle Hamilton's Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef,
Julia Child's My Life in France
Anthony Bourdain: Parts Unknown (Basically "No Reservations" on CNN),
Favorite Food Podcasts:
Good Eats (Even in reruns on Cooking Channel, it's still the most informative how to cooking show on TV),
America’s Test Kitchen (Recipes That Work, Kitchen Equipment Reviews, and Taste Tests),
Kitchen Nightmares (Ramsay's British version too)
The Splendid Table,
Favorite Food Blogs:
America’s Test Kitchen Radio,
Cutting The Curd,
Culinary Rules of Thumb:
The (Modern) Busy Girl's Cookbook,
I'll try anything once.
Most people only apply this last rule to gourmet cuisine, but there’s no reason it can’t be applied to everyday fare as well. Of course, no one's advocating taking the time to garnish your plate of bacon & eggs each morning, but if the bacon‘s soggy & gray and the eggs are oozing around the plate it’s not going to be an appetizing breakfast. We can even apply this rule to something as simple as tomato soup & a grilled cheese sandwich.
If it's prepared well, I'll probably like it.
Tips are earned with good service, they're NOT automatic.
Good food should please all the senses.
A Grilled Cheese Sandwich & Tomato Soup For The Senses
Sight: The grilled cheese sandwich should have a nice golden toasty color to the bread with the cheese barely showing all the way around the edge's center, and the soup should be opaque, possessing a deep red tomato color. Flecks of fresh ground black pepper resting on the soup's surface are optional but desirable.
Sound: True, you don’t usually think of hearing soup, but when you put some on your spoon and let it fall back into the bowl it should sound deeper than water hitting water, and the sandwich should have a slight crunch when biting into it.
Tactile Sensation: The soup needs to feel warm & creamy as it first coats the tongue then slides down the throat, plus the cheese needs to deliver a melted creamy texture.
Aroma: The room should be filled with a slightly peppery yet rich tomato bouquet combined with the pleasing scent of toasted bread and cheese.
Taste: A mild cheese flavor coupled with that of the toasted bread should compliment the faintly peppery (not spicy) rich tomato flavor of the soup.