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The Cupcake – Definitely an American Classic May 25, 2012

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As you know, I’m hooked on classics.  How can you call yourself a Bravado chef if you can’t prepare some of the great dishes from time past?   I’ve been working on French classics, but we’re visiting grandchildren who are interested in cooking but are not responding to Vol au Vent or Escargots, two that we might have tackled.  The whole French thing was getting no traction with the younger set. (more…)

Laing Family Homemade Pizza May 5, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Recipes.
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The Garbage Pizza

The Veggie Lover’s Special

Cheese Lover’s Special

Guest Post No. 3:  Junior Bravado Chef Alex Laing has stepped in this week with a post on how to make pizza from scratch.  Guest chef Tobin provided the expertise and training, as well as the masterful photography. (more…)

Dependable Skillet Cornbread April 29, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Recipes.
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Skillet Cornbread

Last week we did a post on an American classic, Jambalaya, which we served at a dinner party with skillet cornbread, another homegrown American classic.  As promised, we’ll now see how to make this wonderful dish.

Skillet cornbread is primarily a Southern dish.  In the North, the tendency is to bake a sweeter, muffin-like concoction.  In the 1700 and1800’s, it was an incredibly simple dish – corn meal, eggs, milk, salt, sugar and a fat of some type – usually lard.   Today, most recipes (but not all) use butter instead of lard and they usually add flour with the cornmeal.  This produces a much lighter texture. (more…)

Jambalaya – An American Classic April 23, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Stews, Recipes.
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Jambalaya with Skillet Cornbread

We have been doing posts on classic dishes – French, Italian and American.  But, what does that mean?  What is the definition of a classic dish?  I think there are a number of criteria – first, it has to be a dish that is widely known or, at the least, widely known in a certain region; secondly, while the dish might have some ancestors in other countries, it must have its own distinctive personality; and, thirdly, there have to be tons of different recipe variations showing that people have been experimenting for a long time. (more…)

Parker House Rolls – An American Classic April 14, 2012

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Parker House Rolls

A friend asked, irreverently, if there were any rhyme or reason for the posts we have been doing.  I told him that he had missed the point, as he had most of his life.  For others of you also wandering in the wilderness, 2012 is the year of the Great Bravado Classics.  We will be looking at famous dishes from France, Italy, Spain and America.  We’ve already done a number of French classics (Tarte Tatin, Beef Bourguignon, Onion Soup, Coq Au Vin, Gratin Dauphinois and Coquilles St. Jacques).  We’ve done two Spanish classics – Gazpacho and the Tortilla Española.  We’ve also done two American classics –  Mac and Cheese and Chicken Noodle Soup.  By the end of the year, we will try to do 12 from each area – 48 great classics. (more…)

Annual New Year’s Dinner Award – Horseradish Encrusted Prime Rib February 2, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Meat Dishes, Recipes.
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Guest Post No. 2:

Horseradish Encrusted Prime Rib

The Annual New Year’s Dinner Award goes to Howard Storck – charter member of the Bravado Cooking Society – and Carla Gorsky.  (They, btw, were the ones that triggered the special post about making a one-handed pie crust – a must see with the video clip from “The Postman Always Rings Twice”.)  They were helped by sous-chef Larry Hake and their dog, Charlie.

Boy, Did I Like The Prime Rib – Hope I Can Make It Until Midnight!

Here is Howard’s communiqué:

How about a horseradish encrusted prime rib…with a red wine reduction sauce…homemade creme fraiche….roasted potatoes and onions with sage…and roasted vegetables? (more…)

Sarah’s Magic Chicken Noodle Soup January 27, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Soups, Recipes.
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“I need some chicken noodle soup”

My wife got a cold/flu (Does anyone know what those names really mean?) right after the holidays.  I knew it was time for a true Bravado chef to spring into action.  When someone doesn’t feel well, they really want some extra attention – cuddling, TLC, and something soothing to eat.  Spring into action I did because, as any guy knows, actions in such times will lead to rewards later.

When your friends, family or loved ones get sick, it’s your chance to step up and show them the Bravado way to get better and make a lasting impression with a classic dish.  Of course, you have already guessed what it is – chicken noodle soup.  This is the age-old remedy that everyone talks about, but very few make from scratch.  As a true Bravado chef, that’s the only way we do it – no canned stuff for us. (more…)

Bravado Mac and Cheese January 5, 2012

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New Year’s Mac and Cheese

We made a beautiful Mac and Cheese for New Year’s Day and I realized that this is truly a great American dish.  If you haven’t started to develop your own personal recipe, make it a New Year’s resolution to do so.

Thomas Jefferson became infatuated with macaroni and cheese while in France during the Revolutionary War.  He introduced the dish to the U.S. where it was a commonly served at the White House during his presidency.

There are three components to a Dependable Mac and Cheese – the sauce, the cheeses, and the “accoutrements” – those things you might add to really set the dish off. (more…)

Salmon and Pesto August 8, 2011

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