News about jdixon

View All | Hide
  • jdixon Jan 14 8:47 AM - Comment
    commented on The beauty of breadcrumbs.

    A couple more really good uses for breadcrumbs...

    -Browned in good olive oil and sprinkled over pasta (poor person’s Parmigiano)
    -Judy Rodger’s eggs fried in breadcrumbs (here on Culinate: http://www.culinate.com/books/collections/all_books/The+Zuni+Cafe+Cookbook/fried_eggs_in_breadcrumbs); really, really good
    -what I call fritters: leftover vegetables (mostly) bound with egg, breadcrumbs, and pan fried (http://realgoodfood.com/recipes-2/the-fritter-chronicles/)

    Even here in the damp of Oregon I can leave old bread on the countertop to dry and it doesn’t get moldy. How I make breadcrumbs: http://realgoodfood.com/recipes-2/basics/bread-crumbs/

  • jdixon May 25 10:36 AM - Comment
    commented on Molly O'Neill.

    Nice interview. I’ll be getting the book.

    Jim

  • jdixon Mar 31 7:45 AM - Comment
    commented on Jim Dixon.

    Chet,

    Since your newspaper reprinted the recipe without letting me know, I’m not sure if it was altered. But I’m guessing that your version was dry because the pork was too lean. It’s a common problem with most supermarket pork. You could try reducing the cooking temp to 250F and the time to a couple of hours or until the pork is done but not too dry.

    Jim

  • jdixon Feb 25 9:04 AM - Comment
    commented on Happy Birthday, Mr. Beard.

    I recently posted an old story I did about one of the first Beard birthday celebrations in 1988. I actually met his childhood friend Mary Hamblett, interviewing her at her house near Council Crest.

    http://realgoodfood.com/writing/celebrating-james-beard-1988/

    Jim Dixon

  • jdixon Feb 19 7:43 AM - Comment
    commented on The difficult cardoon.

    I used a basic refrigerator pickle approach, equal parts water and vinegar (shameless self-promotion: best is Katz Gravenstein Apple Cider Vinegar, Orleans method vinegar from California’s Suisun Valley), 2 parts salt to 1 sugar, boiled, cooled, and poured over sliced cardoons (prepped as you describe above). A few days in the refrigerator and eat.

    I’ll admit that we mostly grew cardoons for the flowering thistle heads with their electric blue tops. But we did a little garden makeover last summer and pulled them out. We had several growing, all from a sampler seed packet I’d planted several years earlier. They were robust, and I’d moved some to different parts of our small garden, but they got to be about 10 feet tall and the lower leaves crowded out anything nearby. The biomass from trimming took over the compost, so we decided we could do without them for awhile.

  • jdixon Feb 18 7:32 AM - Comment
    commented on The difficult cardoon.

    Cardoons grow well here in the Pacific Northwest, and I had them in our garden for years. I usually stuck with the classics like gratins, but inspired by some I had at Higgins, I made pickled cardoons that were very tasty.

  • Deborah Madison Jan 14 12:15 PM - Comment
    So that's where I met you. Thank you for the reminder. There was something familiar about your name and your site. And thanks for that mention about olive oil. I find the latest talk on olive oil has everyone nervous about keeping it a while, but like you, I've found older bottles to be fine. And if they're corked, capped and stored in a cool dark place, they shouldn't be rancid. Found that pack of Sibley's squash - yeah! But now I'm forced to make persimmon pudding just when I'm trying to put sweets behind me!
  • jdixon Jan 14 10:40 AM - Comment
    left a note for Deborah Madison
  • Deborah Madison Jan 14 10:10 AM - Comment
    Jim - I went to your site and really enjoyed it. Unfortunately I pulled out persimmon puree from the freezer instead of squash so I didn't make your Squash Corncakes (it does pay to label) - but I know it's still in there. Thanks again for that good idea.
  • jdixon Jan 13 12:19 PM - Comment
    commented on Disappearing winter squash.

    I’ve decided the best use of winter squash is what I call fritters. Here’s a recipe from my site:

    http://realgoodfood.com/recipes-2/the-fritter-chronicles/winter-squash-polenta-fritters-with-romesco-and-creme-fraiche/

    I recently tweaked this approach a bit and made pancakes with the cooked squash, too:

    Squash Corncakes with Bacon
    In one bowl, combine the dry ingredients: 1 cup good cornmeal (Ayers Creek, Anson Mills, or similar whole grain ground corn), 1/2 cup whole wheat flour, 1 teaspoon each baking soda and salt. Add about a half cup of chopped, cooked bacon.

    Separate two eggs. To the yolks, add a cup of cooked winter squash, and a cup of milk (or buttermilk or yogurt or a mix). Blend well, then combine with the dry ingredients. Add more milk if the batter is too thick to pour. Beat the whites to soft peaks and fold in. Cook on a griddle, serve with maple syrup (and maybe a dollop of creme fraiche).

  • jdixon Oct 19 6:42 AM - Comment
    commented on Pasta gets healthier.

    My issue with her article is the implication that “regular” pasta is somehow bad for you. More ranting here: http://realgoodfood.com/?p=342

  • jdixon Oct 13 12:31 PM - Comment
    commented on 'What I Eat' for you.

    What I ate Tuesday:

    Toast with peanut butter, orange juice, espresso for breakfast.

    Lunch at work was leftovers evolved from a chickpea & farro stew made Friday. Added leftover pork loin, stirred in Ayers Creek polenta and cooked until thick.

    For dinner I fired up the Weber for grilled chicken thighs (with Shawn’s secret rub), resurrected the clarklewis version of caramelized brussells sprouts with mustard, experimented with Cajun butternut squash (a keeper), and made another whole wheat olive oil tart with plums.

Latest Blog Posts

View All

jdixon has not yet posted.

Culinate Member:

jdixon

Login or Register to become a friend of jdixon.

jdixon’s Content

Recipes

Recipe Boxes

Friends

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe