Category Archives: Tart it Up

Take ordinary food with some additions to make you go yuuuummmm

Mostly Modernist Thanksgiving

Posted on November 24, 2011 by admin

Menu ===== -Turkey Breast -Gravy -Bread stuffing -Roast Potatoes -Mashed Sweet Potatoes -Cranberry sauce -Bread machine rolls/buns -Pumpkin Pie with whipping cream Day N-2 ====== Make large loaf of bread in your bread machine. It seems like a crime, but … Continue reading →

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Man sometimes leftovers ROCK…

Posted on September 27, 2011 by admin

Sorry I don’t have any pictures of this one, but it was so good I had to blog it. On the weekend I cooked some Costco Sirloin steaks sous vide to a perfect 134F medium rare. The steaks were fantastic … Continue reading →

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Deep Fried Pizza…

Posted on June 27, 2011 by admin

Or if you are Italian “Panzerotti”. When I was a child in Dubuque, Iowa there was an Italian Restaurant, which served the most fantastic dish called Panzerotti. I had the makings for pizza for when the kids came over, but … Continue reading →

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Open Face BBQ Beef Sani…

Posted on June 23, 2011 by admin

Made my son go yuuuummmm last night and he exclaimed “I remember having these when I was little!”. On Tuesday I bought a Morphy Richards 48815 Digital Electric Pressure Cooker and then made Beef Pot Roast. I now had left … Continue reading →

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Tart it Up and say yuuuummmm…

Posted on May 22, 2011 by admin

I think that I will start a new category on my blog which is Tart it Up… as a way to take food from the grocery store with additions to make you go yuuuuummmmm. The reason I am writing this … Continue reading →

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Sometimes…

Posted on May 12, 2011 by admin

You don’t have time to cook, or be honest you forgot to take something out of the freezer last night to eat today (more like it). You could turn to the store cupboard to look for something tasty or you … Continue reading →

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Seriously Tarted-Up Sweet and Sour Pork is on tonight…

Posted on March 22, 2011 by admin

Sliced spring onions, sliced peppers and thin ribbons of carrot made with a vegetable peeler will be cooked in garlic and ginger with a couple of tablespoons of vegetable oil. Two 1.5 inch pork chops were cooked in the sous … Continue reading →

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