Sunday, June 08, 2008 For quiet some time now, my oven has been heating very badly. It took forever to reach the set temperature, if it did, and it never maintained it. So, finally a few weeks ago I had it looked at and it needed a new ignition thingy (forgot what it was called). […]
Sunday, June 01, 2008 I’d use any excuse to use my Andean clay baking dish (The one with the piggie face and ears), so when I found that I had some green beans on hand and some potatoes that needed using up, a light bulb went off. I’ll make an improvised baked casserole/gratin type thing
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Wednesday, May 14, 2008 Crespelle is the Italian word for crepes. Almost everyone knows what crepes are but not their Italian cousins. They can of course be made sweet or savory, but more often than not I’ve seen them as savory preparations. They are considered a form of pasta and served as such, as the
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Tuesday, May 6, 2008 Home-baked Ciabatta, canned beans, garlic, shallots, parsley, olive oil and some greens from the garden. Nothing to it and very delicious. I grilled the Ciabatta on my cast iron grill pan and rubbed it with garlic and olive oil.
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Thursday, May 1, 2008 Very few dishes are as satisfying to make and eat as a properly made pie, be it pizza, calzone, turnover or empanada. They are very versatile and take on almost any filling, with or without meat. The main rule is to make sure the filling is not too wet, so that
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Saturday, April 26, 2008 Ma Po Tofu is a very common item you see on most Chinese menus. This classic from the Szechuan cuisine of China is usually made with minced pork and some meat stock in addition to the tofu. It is flavored with chillies, zippy and numbing Szechuan peppercorns and hot bean paste
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Monday, April 14, 2008 What is the first thing that comes to mind when you think of cheese soufflé? No, not that it’s tricky or tough to make or sensitive to vibrations in the kitchen. All of which are not true by the way. Cheese soufflé is very simple to make, requires little to no
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Sunday, March 30, 2008 I had quiet a few more roasted peppers than I needed for the dinner the other night. To use them up I cooked them with a touch of garlic and some onions in olive oil. I then cracked a couple of eggs and let those cook leaving the yolks runny. To
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Friday, March 28, 2008 We had a friend visiting from out of town, and she is a vegetarian. What better excuse to make a multi course dinner with no meat? Here is the line up. White bean and spring onion Soup with Green herb oil. Sauteed a bunch of spring onions and added cooked white
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Wednesday, March 19, 2008 Everyone loves pizza, and baked goods in general are one of the easiest foods to make vegetarian AND delicious. What I did here is make the dough the night before. I used a dough recipe that is fridge friendly, Peter Reinhart’s Pain a l ‘Ancienne dough from ‘The Bread Baker’s Apprentice‘.
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