Tupper Lake, November 6, 2012 by Jeff Boucher

Wednesday, September 29, 2010

Me a Vegan???

Well, quite honestly, no friggin' way. But, I'm not ruling out some dishes.  

Niki made a Spaghetti Squash with Vegetable Medley tonight.  

She based it on this recipe from VegWeb.com

And I didn't have to cook, which was very cool.
(Now I just hope I don't have to do the dishes)

Besides the Spaghetti Squash she added:
Green and yellow pepper and a Jalapeno
Shrooms (Yes, Doc, I said Shrooms!)
Marinara and diced tomatoes
Garlic and Onions
Chick Peas
Pine Nuts
Basil, Parsley

Baked the squash for an Hour, then did the following:

Sauteed Onion, pepper, garlic and shrooms, then added chick peas and tomatoes, then finally spinach, marinara and pine nuts.

Looked like this...

I'm still a meatatarian but I'm sold on this dish, great stuff.

Monday, September 27, 2010

Meat Sections.......

Every now and then you run across a blog that makes you LOL. This one is really good. 

It's not your typical food blog, but in a weird kind of way it is.

Thursday, September 23, 2010

Homemade Sauce and Onion Pizza

Finally got around to doing some cooking last night-Midweek is a good time for pizza (well, actually anytime is good for pizza).  I decided to make my own sauce from a recipe I found at The Splendid Table.  It met my critieria for cooking in mid-week. Had to be fairly quick to make and fairly easy. For the recipe, CLICK HERE.

Mise en place.

Some chopped onion, garlic, basil, whole tomatoes, EVOO and salt and pepper.  
Sautee' the garlic, basil, and tomato in a 1/4 cup of the olive oil for 30 seconds, then add the tomatoes, squishing them as you drop them in.  Warning, the tomatoes explode, squirting the surrounding area with juice and seeds.

Starts out like this.

Let it come to a boil, then simmer until it's reduced by half.

Ends up like this.

It came out really tasty. I used half and froze the rest.

Then came the onions.
I like onions on my pie and I ran across a different way to prep them on Allrecipes yesterday.

Here's the ingredient list.
  • 2 tablespoons butter
  • 2 large onions, sliced into rings
  • 1 cube beef bouillon, crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
Melt butter in a medium saucepan over low heat. Slowly cook and stir onions in the butter, and mix in beef bouillon, garlic powder, onion powder, salt and pepper. Continue cooking about 5 minutes, until onions are soft.I also added some pancetta.  I used red and yellow onions.

Can you smell it?

Then I spread the dough in my 18" pan.

Spooned on some fresh sauce.

Put the onions on.

Added grated mozz and romano and some tomato (on half)....

Baked on 425 until the bottom was nice a nd brown, then turned on the broiler for a minute or so to crisp up the top.
And there she is.......

A good slice I'd say.....

Wednesday, September 15, 2010

You're kidding, right?

Alrighty, I'm still slacking in the original post department. I would've put last night's cooking( Greek pizza w/ spinach, garlic red onions, feta etc., etc. and the better halfs Butternut squash soup, which was unreal) on today, but I left the damn camera at camp.  

I know, I know, time to buy another camera, one for each place, but I've got a compound miter saw to buy this weekend, so that's out of the question. 

But I digress- I ran across this post on The House Mouse.

It's the World's Most Expensive Cheese Sandwich- I kid you not. 

For 178 bucks you can have one. 

Dude's got a serious moustache...

I won't go into the details about the sammy, you can read about it at the link above, but loyal readers I'll ask you this- Is there any meal you'd pay 178 bucks for?

I'm struggling to think of one.....

Wednesday, September 8, 2010

Double Layer Tacos

Found this recipe at Betty Crocker-Link to recipeclick here)-funny thing is I had bought all the stuff for them this weekend and the same recipe was on the box (Old El Paso) . 

Quick and easy for a weeknight.
(Pic from Betty)

You know how a hard taco crumbles when you pick it up and all the filling falls out  and a soft taco lacks the crunch of a hard taco shell?  This recipe solves that dilemma.

Basically it's a soft taco, with warmed up refried beans, with a hard taco placed in the middle and your favorite taco filling inside it- It got great reviews from the family tonight. The only thing I might change is the cheese, it called for Monteray Jack, which I felt wasn't the right cheese for the double taco. I'd try cheddar or a taco blend the next time.

Good stuff.

Wednesday, September 1, 2010

Must see TV!

Ok, so I'm not ready for an original post yet, too much work to do around the house and getting ready for work after not doing a friggin' thing all summer.

But, here's some must see TV- Adam Richman the host of Man vs. Food was in Syracuse last spring to tape an episode, which shows tonight at 9PM. 

Late notice I know, but I just found out. Click on this link to get a preview and check out the dogs he eats with our favorite coach Jim Boeheim of the Syracuse Orange.

Here's the link- Boeheim vs. Food!

I just ate supper and I'm salivating over these Heid's Hotdogs....


Where'd the summer go? Seriously.  It's hard to believe that my last post was on June 25th.  September seemed an awful long way away and bang it's here!

One consolation is that the weather doesn't know it's Sept. yet, it's close to 90 here today and that's pretty warm for the mountains.  The other day I read that this was the hottest summer on record and I gotta believe it.  No complaints here, it'll be snowing soon enough.

I spent the summer on the St. Lawrence River in Cape Vincent , NY, fishing, puttering around camp and got a start on another hobby (besides cooking/blogging), building model lighthouses. Well, to be precise I made one 3 foot tall lighthouse, and had I brought the camera home from camp I'd have posted a pic, but that along with other summer pics will have to wait until after this Labor Day weekend when I'll retrieve it.  

We'll get back to blogging on a regular basis here soon-I'm looking fwd. to finding new recipes and posting after the 2 month layoff.  

Talk to you soon.