I’ve struggled with the best way to cook pork loin, which tends to come out dry (there’s not a lot of fat in it). Tonight, I think I figured out the solution: Blast it at high heat till it’s almost done. I’ve tried the low and slow approach, with a sear at the end, but […]
THINK about it
Choo choo! Hadn’t made pizza in, like, forever. This one’s with New York style crust from Peter Reinhart’s American Pie, fermented overnight. Topped with green olives and spicy salami. On the bike ride home, I considered my limitations, size wise. My pizza steel is 14×16″. My peel is 13″ wide. So 13″ is my pizza […]
It was all born out of desperation. It’s March, the dead time. As I seem to write on this blog every spring, we’ve reached the point in the year where we’re tired of eating the heavy winter dishes, but there’s really nothing fresh yet to speak of. It’s warmer, so we haven’t been craving a hearty […]
We got a little surprise at the Midtown Farmers Market yesterday. Only the second week in May, but Peter and Carmen had a few small bundles of asparagus. We almost missed them – it pays to make a couple of passes through the market. The first asparagus of the year is always a cause for […]
Safe to say stew season is behind us. Now it’s time for fresh. None of this stuff is really growing in Minnesota yet in spring – the grass isn’t even growing yet. Nevertheless, the craving for raw vegetables is there and international shipping provides. Martha pointed out that as far as assemble-at-the-table meals go, spring […]
The word ‘oatmeal’ technically just refers to dried oats – be they steel-cut, rolled or quick – or a porridge made thereof. Long habit and family tradition, though, conjure up a whole dish for me: oats cooked soft, mixed with raisins and milk and generously sprinkled with brown sugar – you know you’ve got enough when […]
5 comments | Cheese, Oatmeal, Paprika, Savory, Scallions, Tradition
A specter is haunting Minneapolis: the specter of per-half-pound cheese pricing. There you are, innocently perusing the fancy cheeses, thinking to yourself, “Alas! These cheeses entice me so, but I could never afford them!” But then you pick one up and glance furtively at the unit price, and lo! $10! The kids might have to […]
The best thing about your father-in-law building a wood-burning oven in his backyard is the amazing pizza you can bake: its pillowy crust dotted with pinpoints of char, the right balance of chewy, soft and crisp. The worst thing about baking in a wood-fired oven? All the other pizzas you’ve ever made seem horrible in […]