Sometimes people can react oddly after I tell them I’m combining certain foods, usually a combination of surprise and mild apprehension. When I mentioned that I was combining pears and cheese I received more than one of these questionable looks. Then I see them preparing a cheese plate with fruit and nuts on it, or [...]
 |
||
|
So, we still are getting some cold weather. (I snowed a bit the last couple days in North Carolina–silly groundhog and his silly shadow. I wonder why we get our meteorological advice from a rodent in this day and age.) My potage ran out as did my simpler butternut squash soup. I needed more soup [...] Deep dish pizza is kinda an anomaly in the pizza world. It doesn’t follow the same rules as its brethren. The similarities to pizza begin and end with the ingredients, but then again that’s not saying a whole lot, many Hot Pockets share the same ingredients too. But this is no Hot Pocket. This is [...]
Categories: Main Dish
I’ve covered several chocolate chip cookie types so far and thought that now would be a good time to review how to tweak the ingredients of cookies to make different styles. The first cookie recipe we tried, the Nestle Tollhouse cookie, was a good start, and it got even better with a bit of tweaking. [...] I recently revisited my butternut squash soup with a much simpler take on it. I was pleased the original, but it did have a lot of ingredients and was a little involved to make. Remember that little back-story I gave about me being a BLT at birth? It turns out that that photo was actually published by the local news paper!
Categories: Food Musings
Crème Fraîche is a cream that is thickened and rendered slightly acidic by the bacterial cultures present (imagine a less thick and tangy sour cream). As you can guess by the name, which translates to “fresh cream”, this was originally a French specialty, but it can now be found all over the world. I’ve long been a fan of hot cocoa. A hot bowl of this was my morning ritual for many, many years. My technique for drinking it may have been a bit odd but it was not without reason. I would use the same specific bowl each morning–never a mug. Never. This, mind you, isn’t your American cheese covered lasagna. It’s a meat and bechemel lasagna that packs quite a lot of flavor. I have nothing against the more common cheesy ricotta and mozzarella lasagnas–that’s what I usually make! But as I researched the bolognese recipe, I came across anecdotal accounts asserting that ricotta was not [...]
Categories: Main Dish
Last week the BBC had a segment about Italian chefs campaigning for better spaghetti |
||
|
|
||
0 comments
Popular