http://www.cookthink.com/blog Feel Smarter in the Kitchen. Thu, 13 Oct 2011 22:41:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.cookthink.com/blog/2007/04/stir-fried-beef-leeks-and-bell-peppers-with-basil/comment-page-1/#comment-241631 Almost Famous? Or Maybe Not | Easy Asian Recipes at RasaMalaysia.com Thu, 13 Oct 2011 22:41:26 +0000 http://cookthink.com/blog/?p=400#comment-241631 [...] about link love, one of my favorite food blogs Cookthink also wrote some very kind words about Rasa Malaysia. Hop over there now but please bring along some Kleenex as you will be drooling over their food [...] [...] about link love, one of my favorite food blogs Cookthink also wrote some very kind words about Rasa Malaysia. Hop over there now but please bring along some Kleenex as you will be drooling over their food [...]

]]> http://www.cookthink.com/blog/2011/09/whole-wheat-penne-with-peas-feta-tomato-and-basil/comment-page-1/#comment-109512 Liz Tue, 13 Sep 2011 22:47:11 +0000 http://www.cookthink.com/blog/?p=961#comment-109512 this is almost exactly what i made the other night but i subbed fava beans -we don't have peas at market yet down here- oh and I used ricotta salata. as soon as we get lady creams or purple hulls i'll try it your way. this is almost exactly what i made the other night but i subbed fava beans -we don’t have peas at market yet down here- oh and I used ricotta salata. as soon as we get lady creams or purple hulls i’ll try it your way.

]]> http://www.cookthink.com/blog/2011/08/how-to-toast-pumpkin-seeds/comment-page-1/#comment-160355 Megan Sat, 10 Sep 2011 20:29:55 +0000 http://www.cookthink.com/blog/?p=1446#comment-160355 I actually make this a one-step thing and just put the seeds on a sheet pan, sprinkle them with salt, and then add water right to the pan with them. Then you can put the whole thing in the oven, and the water will evaporate as they cook, leaving you with salted, roasted seeds (and only one dirty pan to clean). I don't usually toss them with any spices (just salt), but I'm sure you could add that step right when the water is almost gone. I actually make this a one-step thing and just put the seeds on a sheet pan, sprinkle them with salt, and then add water right to the pan with them. Then you can put the whole thing in the oven, and the water will evaporate as they cook, leaving you with salted, roasted seeds (and only one dirty pan to clean). I don’t usually toss them with any spices (just salt), but I’m sure you could add that step right when the water is almost gone.

]]> http://www.cookthink.com/blog/2011/09/pan-roasted-duck-breast/comment-page-1/#comment-62634 yahaira Fri, 09 Sep 2011 16:05:12 +0000 http://cookthink.com/blog/?p=700#comment-62634 all those choices sound yummy! unfortunately my efforts were thwarted when I couldn't find duck breast and the sight of a duckling intimidated me. all those choices sound yummy! unfortunately my efforts were thwarted when I couldn’t find duck breast and the sight of a duckling intimidated me.

]]> http://www.cookthink.com/blog/2011/09/pan-roasted-duck-breast/comment-page-1/#comment-178894 Twyla Thu, 08 Sep 2011 17:56:39 +0000 http://cookthink.com/blog/?p=700#comment-178894 What do you do with a duck's breast when the hunter knew nothing about preparing one and removed all the fat before giving it to you to cook? What do you do with a duck’s breast when the hunter knew nothing about preparing one and removed all the fat before giving it to you to cook?

]]> http://www.cookthink.com/blog/2011/09/chickpeas-with-merguez-and-kale/comment-page-1/#comment-18504 Alex Thu, 08 Sep 2011 01:15:17 +0000 http://cookthink.com/blog/?p=480#comment-18504 I had a bunch of rainbow chard sitting in my fridge waiting to be cooked so I modified this recipe for that, left out the sausage to keep it veggie, and loved it. Very light, fresh dish, perfect for this amazing spring night in DC. I also diced up the chard stems for some added crunchiness and put a few dashes of the sherry vinegar on the rice. Thanks for the idea. I had a bunch of rainbow chard sitting in my fridge waiting to be cooked so I modified this recipe for that, left out the sausage to keep it veggie, and loved it. Very light, fresh dish, perfect for this amazing spring night in DC. I also diced up the chard stems for some added crunchiness and put a few dashes of the sherry vinegar on the rice. Thanks for the idea.

]]> http://www.cookthink.com/blog/2011/09/pan-roasted-duck-breast/comment-page-1/#comment-213905 Gina Wed, 07 Sep 2011 20:21:03 +0000 http://cookthink.com/blog/?p=700#comment-213905 About how long does it take to bake the duck breasts until they reach 125 in the thickest part? About how long does it take to bake the duck breasts until they reach 125 in the thickest part?

]]> http://www.cookthink.com/blog/2011/08/how-to-toast-pumpkin-seeds/comment-page-1/#comment-160416 Mrs Ergül Wed, 07 Sep 2011 09:00:18 +0000 http://www.cookthink.com/blog/?p=1446#comment-160416 exactly what I have been looking for!! exactly what I have been looking for!!

]]> http://www.cookthink.com/blog/2011/09/pan-roasted-duck-breast/comment-page-1/#comment-241467 b Tue, 06 Sep 2011 18:29:17 +0000 http://cookthink.com/blog/?p=700#comment-241467 Thanks for this! I'm going to serve it with a farfalle with butternut squash, brown butter, chard, and shallots. Thanks for this! I’m going to serve it with a farfalle with butternut squash, brown butter, chard, and shallots.

]]> http://www.cookthink.com/blog/2011/08/grilling-the-argentine-way/comment-page-1/#comment-191646 CJ Tue, 06 Sep 2011 15:51:34 +0000 http://www.cookthink.com/blog/?p=1848#comment-191646 Years ago I lived on a property where I had a campfire pit. Cooking over a wood fire is absolutely my favorite way to cook. Thanks for the review and the return of happy fire cooking memories. Years ago I lived on a property where I had a campfire pit. Cooking over a wood fire is absolutely my favorite way to cook. Thanks for the review and the return of happy fire cooking memories.

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