Welcome to Food Historian

Foodhistorian.com was established in Fall 2008 as a fun, self-directed project combining of three of my favorite things:

1. engaging technology,
2. hands-on learning, and
3. cooking/food.

I hope it delights and entertains you and leads to some top notch cookery in your very own kitchen.

I also hope that it encourages you to become your own, self-appointed family food historian on a mission to capture your own recipes, memories, traditions and history - all surrounding great food.

Parslied Rack of Lamb

Parslied Rack of Lamb
from the Silver Palate Good Times Cookbook

I just created and served the parslied rack of lamb for my girlfriends on Saturday night - it was out of this WORLD. Nothing else in the meal mattered but these delicious and delicate lamb morsels.

RAMBLE: Everything in this cookbook is FANTASTIC. It is an oldie and better than goodie - it is one of my most cherished cookbooks, one of the good living basics. Thanks to Google books, you can actually browse and search the cookbook online to see if it's one you'd like to own. The Macaroni Quattro Fromaggi is unforgettable and has won instant admirers of all ages!

One Nutty Date

One of Steff's favorite Christmas bakes was One Nutty Date from the November/December 2007 issue of Eating Well. Follow the link below and YUM OH indeed!

We could not stop eating these!

One Nutty Date
From EatingWell: November/December 2007

http://www.eatingwell.com/recipes/one_nutty_date.html

Yum Oh!

  • By Trina at 02/22/2010 - 15:57

Blog Entry: Pasta & Creamy Tomato Sauce, American's Test Kitchen Link

http://www.cooksillustrated.com/recipes/login.asp?docid=13065

The above link takes you to a wonderful pasta with creamy tomato sauce from America's Test Kitchen.

It is "the bomb" - must make. Calls for procuitto minced, sundried tomatos, crushed tomatoes and heavy cream.

Log in and see it - give this site a test drive!

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