The Cooking Potter

12/29/2022

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Baby rescue donkey turns into a little kid when he gets a ball that's bigger than him! Keep up with Irvin and the other amazing animals at Solstice Sanctuary...

06/25/2013

Reposting. Check this out! Please read comments on this one as they are good.

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron gridd...

06/22/2013

I've been making Gravlax since 1996. It was during my Fulbright year when I had an opportunity to live in Helsinki, Finland while studying Industrial Design at UIAH/TaiK. I learned from Anna Hackman, who is an amazing clay artist and an equally fabulous cook. We both share a Swedish heritage and I spent a weekend at her home making handmade paper as well as learning how to make one of my favorite noshes. I am interested that the author of this post used Arctic Char instead of the traditional salmon. The substitution does sound like it came out very well. Hope to try this version in the near future when I can get some fresh char.

Mix together the salt, sugar, dried minced garlic, dried minced onion, poppy seeds, sesame seeds and zest. Place the fish, skin-side-down, on a long piece of plastic wrap. Splash with the vodka, and then pack the salt mixture on top of the exposed flesh. Sandwich the fillets together, wrap well in p...

06/10/2013

Well, it's finally happened. The Cooking Potter now has a page. I'm working on putting together a web site since FB has a few caveats with it's concept of "Pages". This is a FB page is for family and friends who love to cook. Since this is new, be patient, there will be posts with recipes several people know about already. I feel lucky to get this far already! Meanwhile enjoy the photo of the collection. If you click on it, there is a description and some history behind it. Cheers!

06/10/2013

This is "The Cookbook Collection" as we call it here at home. I've been collecting since high school although I've become an avid collector as an adult. The oldest cookbook was published around 1883. It belonged to my paternal great grandfather, Michael Porter, a Sous Chef for Fred Harvey on the Santa Fe Railroad round-trip Chicago-LA run. I also inherited a first addition Good Housekeeping Cookbook published in 1927 from my maternal grandmother, Ruth. She was Irish and grew up on a farm about 50 miles outside of Houston, Texas. Grams never lost her Texas accent and made Navy Bean soup that I miss to this day. The collection is about our culinary and cultural history. It speaks loudly and has much to teach if you listen with your mind.