You know when you’re just working on autopilot in the kitchen? When your hands just do a thing with minimal involvement from your brain? This happened to me on Thursday as I was making dough for our weekly Friday pizza night. I make pizza dough the night before because letting the dough rest overnight gives […]
There are times at the farmers market when you see a vegetable you just can’t resist, even if you have no idea what you’re going to do with it. That was the case last weekend at the Midtown Farmers Market when I saw beautiful, massive Napa cabbages from Mom’s Garden. I had to have one. […]
No comments | Midtown Farmers Market, Napa cabbage, Potstickers, Projects
A chicken in every potpie.
Pizza making around here follows an annual cycle. Since getting a portable, outdoor pizza oven, summers are devoted to Neapolitan-style pies. But in winter, when it’s too cold for the outdoor oven (I found that the Ooni struggles to stay hot enough when it’s below 20º out, plus who wants to walk out there?) we […]
The first time I ever ate a Manwich sloppy joe, I thought it was so weird — and definitely not a sloppy joe. It’s not that I’m a snob about food the comes out of a can. It was because, growing up, this is how my family made sloppy joes: Cook some minced onion and […]
We almost missed observing Våffeldagen this year! I threw together my basic pancake batter and poured that in the waffle iron and the holiday was saved, but if I actually plan ahead, my favorite waffle batter recipe is the yeasted waffles from the March/April 2004 Cook’s Illustrated.
This is not a post about why pancakes made from scratch are better than pancakes made from a mix. Pancake mix is fine. I grew up eating pancakes made from Bisquick, and while I haven’t had a Bisquick pancake in a while, if I did I bet I’d enjoy it a lot. But I don’t […]
Continuing my rye kick, for St. Patrick’s Day I decided to try to make soda bread using only rye flour. I started from a brown soda bread recipe from Cook’s Illustrated. That recipe called for a roughly fifty-fifty mix of white and whole wheat flours, with some wheat bran also thrown in, and enough buttermilk […]
Quiche was on the menu tonight. I decided to try making the crust with rye flour, figuring the toasted/nutty flavors of rye would be good with savory quiche fillings. In the food processor I combined: 4.3 oz bread flour 2 oz rye flour 1 tsp sugar 1 tsp? kosher salt After mixing that I added […]
