Ciabatta! For some reason it seems to me that the word “ciabatta” should be some sort of Italian insult. Here, I’ll use it in a sentence: “Hey Whole Foods, you ciabatta, why the ciabatta should a few bags of grains cost me almost fifty ciabatta dollars?” Has a certain ring to it doesn’t it? “That’s […]
Fall is turning into winter, it gets dark far too early, it’s cold and dark out. Yes, winter has started to creep into St. Louis. And as the wind whistles around outside, it is blowing through the empty halls of this blog as well. Sorry about that. What happened to me? What happened to November? […]
On Friday I wrapped on the last shoot in a several week assignment that took me to Dallas, Salt Lake City, Chicago, Scottsdale and finally Silicon Valley. Before that another project had me on the road to DC, Raleigh, San Francisco, middle of nowhere Arkansas, and New York City. After the jet lag sorted itself […]
Have I mentioned how it has crossed my mind to turn Shoot To Cook into an all-baking blog? Don’t worry, I’m not going to but it sometimes is tempting. If it weren’t for my fear of my slowing metabolism in old age, the scourge of carbs, and my general concerns about obesity I’d eat nothing […]
Sometimes I feel like I should change the name of this blog to “comfort foods that Jon likes” because honestly that seems to be the majority of dishes that I like to make. Aren’t I supposed to be experimenting with new and interesting foods instead of learning how to master dishes that I already love? […]
Hello, spring? Why do you keep punking out on me? Once again we were running outside in shorts and now it’s 40 degrees again. I suppose when it’s 110 in August I’m going to look back fondly on these cool days, but for now I want warm breezes and I want to wear shorts. Clearly […]
I have been cultivating a small herb garden here in the studio so that I can have easy access to herbs without having to plan as much. One of the herbs that I truly love is basil. Like so many foods I’ve talked about here on Shoot to Cook, I took the fresh basil in […]
A while back when I started making bread at home I raised the question about whether the quick and dirty method of making bread was a viable option or if it was just an easy way out of the problem. The quick and dirty method that I’m referring to is, of course, the five minute […]
It’s approaching 9pm last night and I’m in the kitchen attempting to saute shredded brussel sprouts while at the same time keeping an eye on my vegetable soup. This is made slightly difficult because I have the front of the stove half-way open so I can keep an eye on the bruschetta that I have […]
Making a 1lb loaf of five minute artisan bread for dinner each night has become an easy habit to fall into. I always have about four loaves worth of dough sitting in the fridge and it’s a rare day that goes by that I don’t make at least one loaf for dinner. But dinner is […]