Projo Food Blog

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February 1, 2010

• 1:19 AM Ellen Waddle on Crazy Burger TV date set

  Gotta have the Luna Sea Burger recipe! I'm on a juice fast and eating one is the only way I will break the fast! Is there a way to get the recipe? Big fan of Guy Fieri. Cordially, Ellen Waddle

  
  

  January 28, 2010

• 5:29 PM Jayne heffron on Local 121 wins the 1st ever national award given on behalf of nation's mayors et al

  It is great all the local products they are using, i only wish it was prepared in a more exciting way. The menu is pretty blah, except the dessert menu which was fantastic.

  
  

  January 28, 2010

• 8:13 AM POOJA KOTHIA on How I bought the bread and milk

  man this How I bought the bread and milk - Projo Food Blog is hot. This one is also must see site www.momrecipebook.com

  
  

  January 24, 2010

• 12:19 PM roger s on Local 121 wins the 1st ever national award given on behalf of nation's mayors et al

  Who cares? This isn't news.

  
  

  January 22, 2010

• 3:19 PM Betsy on Local 121 wins the 1st ever national award given on behalf of nation's mayors et al

  Way to go! For those of you who have not yet found Local 121, it is a great place to go for a drink or for a special dinner, or for one of the many special events held in the Speakeasy downstairs. The food and atmosphere are both simply wonderful, and it is nice to see the community efforts have been recognized also.

  
  

  January 15, 2010

• 7:58 AM Carolyn Cabral on Dining Out: Cranston's Café Luna is a cozy bistro

  I loved the chicken marsala. It's the best I have ever had. Anyway to get the recipe?

  
  

  January 15, 2010

• 7:48 AM Carolyn Cabral on Dining Out: Cranston's Café Luna is a cozy bistro

  Loved the chicken marsala. Best I have had. Anyway to get the recipe?

  
  

  January 6, 2010

• 9:44 AM Onwatch on Someone's in the kitchen making soup

  I've got a great recipe for Pot au Feu's French Onion Soup and I made it Saturday night for the family. It was enough for eight, but it was gone that night with my family of four. I added some extras and took out others and came up with a perfect soup. Almost as good as Richard's Pub's!

  
  

  January 3, 2010

• 4:05 PM Dierdra on Julia Child's illustrated recipe for Boeuf Bourguignon

  That would be the actual recipe, not the one here.

  
  

  January 3, 2010

• 3:38 PM Dierdra on Julia Child's illustrated recipe for Boeuf Bourguignon

  Here is the recipe below for brown braised onions. Yes, there is a recipe...the recipe refers to a separate section of the book! Brown Braised Onions Oignons Glacés à Brun from Mastering the Art of French Cooking Ingredients 18-24 peeled white onions, about 1 inch in diameter 1 1/2 T butter 1 1/2 T canola oil 1/2 c brown stock or beef bouillon salt and pepper to taste Herb bouquet: 4 parsley sprigs, 2 thyme sprigs, 1 small bayleaf, tied together with twine Instructions Heat butter and oil in 9-10 inch sauté pan over medium heat. When bubbling, add the onions and sauté for about 10 minutes, rolling the onions around the pan so they will brown as evenly as possible. Be careful not to break their skins, but don’t expect to brown them uniformly. When browned, pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowrly for 40-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Roll the hot onions around in a tablespoon of softened butter, if desired. Sprinkle with parsley.

  
  

  January 3, 2010

• 3:34 PM Dierdra on Julia Child's illustrated recipe for Boeuf Bourguignon

  Yah you keep the carrots and the onions. And you are right it didn't say. What kind of nut would get rid of them!

  
  

  January 2, 2010

• 6:11 PM Marcia on Julia Child's illustrated recipe for Boeuf Bourguignon

  Vegetables go with the meat. Look at the picture.

  
  

  January 1, 2010

• 4:30 AM Robert E. on How to make the perfect martini

  Out on Block Island years ago the former OCEAN VIEW HOTEL had a free cocktail hour every Monday afternoon, Manhattan's- Daiquiris- and Martini's were served.(all you could drink#. Cocktails as we know them came in as a necessaty during the prohibition era to make the cheap liquors drinkable, fruit juices, sweetners, extracts etc were added. Where would better cocktails be served than out on the island where the establishments could run freely. the Martini supply at the OCEAN VIEW was blended as follows. 3.5 quarts of cheap GIN 8 ounces of Dry Vermouth 8 ounces of water put the above three items in a clean gallon vinigar bottle at least one day before use and store refrigerated until needed. Serve in a stemed glass#single service when available)garnished with an olive. Guests at the party would slam down a couple of these drinks, which were pure booze except for the 8 ounces of water per gallon and would be asleep in 20 minetes, they would tell their friends on the mainland how they got drunk for free at the hotel and the friends would go out for several days and spend like sailors waiting for Monday and the free cocktail party. In ending try this, use cheap whisky in a Manhatten, cheap rum in a Bacardi cocktail or Daiquri, cheap gin in a Gibson or Martini etc.and you will be known as a great drinkmaker. Drink the "good stuff" straight.

  
  

  December 30, 2009

• 6:42 PM Amy Stopp on Julia Child's illustrated recipe for Boeuf Bourguignon

  wow!!! that looks g8t!!! i think i might try that with a couple of my frends

  
  

  December 28, 2009

• 2:06 PM Tom Nichols on What are you leaving for Santa?

  When I lived in RI we usually left Santa Ballentine Ale and pretzels!

  
  

  December 25, 2009

• 5:37 AM Santa on How to make the perfect martini

  Keep your gin (or vodka) in the freezer and your vermouth in the fridge and dispense with all the ice and stirring.

  
  

  December 24, 2009

• 11:43 AM Sheila Lennon on Julia Child's illustrated recipe for Boeuf Bourguignon

  There are carrots in the photo.

  
  

  December 24, 2009

• 11:06 AM Cilantro on Julia Child's illustrated recipe for Boeuf Bourguignon

  I don't think so; I think the carrot and the sliced onions are just for flavoring the meat while it cooks. You should remove the meat and bacon and discard the onion and carrot, if you want to remain true to the recipe.

  
  

  December 23, 2009

• 9:21 PM lo on Gracie's in USA Today, today

  edhardy cap www.lookedhardy.com

  
  

  December 22, 2009

• 3:40 PM Sheila on Julia Child's illustrated recipe for Boeuf Bourguignon

  Put them back in the casserole dish. Keep them with the meat.