I started blogging at ProfessorBainbridge.com in 2003. The blog started out with a focus on corporate law, but quickly evolved into a platform for talking about all of my interests: both vocational and avocational.
In the earlier years, the Food and Wine section of the blog consisted mostly of notes on wines Helen and I had tasted. But I had started cooking in my teens and it had eventually evolved into a hobby. Encouraged by Helen, I gradually started writing down some of the recipes I concocted and transcribing them to the blog.
Being bored during the pandemic, I decided to amuse myself by compiling all those recipes into a cookbook. Not to sell but just to share with friends and readers. And now it's ready.
You can download Cooking with ProfessorBainbridge.com here.
I hope you make some of the recipes and enjoy them.
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at 425° on the roast setting. It took about 40 minutes to get to a peanut butter color, stirring every 10 minutes or so. Much easier and safer than making a traditional dark roux in a Dutch oven.
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, it’s so good you can drink it straight if you want, but why would you?)
for a couple of minutes over medium heat (6 out of 10) and then added enough canola oil to just lightly coat the bottom of the pan. In went the poblano chiles. They cooked for about 5 minutes. Then the onion whites went into the pan and the onions and chiles cooked for a couple of minutes. Then the garlic and ginger joined the party and sautéed for about 45 seconds. Finally, I added the strained tomatoes and cooked the mixture for an outer couple of minutes. 
) to sauté. When it had heated, I added the sausage and cooked it until it was browned on all sides (about 8 minutes). I removed the sausage to a paper towel-lined plate to let it drain. There was about a tablespoon of fat left in the cooker, which was just right. If there had been more, I would have drained the excess off. If there had been less, I would have added a little olive oil or butter. 
using your 
. Cook for 90 minutes. Remove and pat dry.
.) Add shallot. Cook 1 minute. Add garlic. Cook 30 seconds. Add brandy and crank heat to high. Bring to boil and allow to reduce to a glaze. Add chicken stock, return to the boil, and reduce heat to medium-high. Add peppercorns, chives, and parsley. Cook over a fast simmer 5 minutes.
heat the oil over medium-high heat. Add filets to the pan and turn heat down to medium. Cook for 2-3 minutes or until bottom side is light brown. Flip and add the butter and garlic. When the butter melts, tilt the pan towards you and use a large plastic or silicon spoon to scoop up the butter and pour over the fish. Repeat for several minutes. Check the fish's temperature. When it hits 140°, it's done.
following the package directions. As the sauce came together I added a tablespoon of tomato paste and 1 ½ tablespoons of finely diced sun-dried tomatoes (that were packed in oil).
. It's going to use a lot less energy than your big oven.
, scoop out all the pulp from the tomatoes. Put the pulp and any juices into a strainer set over a bowl. Season the interior of the tomatoes with several pinches of salt and sugar. Put the tomatoes onto a wire rack over a cookie sheet and let drain for half an hour or so.
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. Seal with your 
with the selected sprouts. Then I trimmed the sprouts and cut them in half. I tossed them with a large drizzle of olive oil, a heavy pinch of salt, and a few grinds of pepper. I baked them for 20 minutes.
