Creamed Soup Basic Formula
Are you hankering for the consistency of a canned cream soup without the excess sodium and other mystery ingredients? This formula will result in a thick and creamy soup where you control the fat and...
View ArticleClik here to view.
Starting Bread with a Biga
Unlike a sourdough starter, a biga is a fresh starter made the night before you intend to make bread. Biga is Italian; the French equivalent is a poolish. As with anything bread, there are literally...
View ArticleClik here to view.
Curried Turkey Meatballs
We’ve become hooked on having cooked turkey meat balls in the freezer ready to be nuked and eaten. Turkey meatballs rolled in panko breadcrumbs stay moist on the inside and crunchy on the outside....
View ArticleClik here to view.
Oat bread with honey and starting a bread notebook
Patient readers of this blog have noticed the long hiatus. I’ve still been cooking and have accumulated knowledge to share here. Much time has been devoted to learning more about bread making and...
View ArticleClik here to view.
A High Hydration Boule
This bread proves that bread really does need only four ingredients: flour, water, yeast and salt. But, oh, what a difference the flour makes. This loaf was made using NYB Euro-Style Artisan Flour, a...
View ArticleClik here to view.
Totally Reliably Fluffy Rye!
Marble Rye with Caraway, oddly shaped due to the pan I baked it in. It took many false starts making unplanned doorstops, bricks, and anchors, but I finally have a formula for a good sandwich rye that...
View ArticleClik here to view.
Country ham scraps — Prosciutto on a shoe string!
Country Ham or Prosciutto? The picture below is fresh spinach pasta dressed with mushrooms and country ham masquerading as prosciutto. Don’t fear if you, like me, would never have a whole slice of...
View ArticleClik here to view.
Bread Baking by Weight — The Easiest Way to Make Bread!
The bread bakers’ formula in a nutshell: weight of the flour = 100%; all other ingredients are measured as percentages of the flour. Made by weight: 50% whole wheat flour, 50% bread flour in a 70%...
View ArticleClik here to view.
Potato & Cheddar Pierogies — Not as Hard as they Look!
My first ever batch of Potato & Cheddar Pierogi. They are surprisingly easy to make! Pierogies belong to that wonderful family of filled dumpling that is popular around the world. From momo in...
View ArticleClik here to view.
Rich Beef Stock: Step One? Train the Butcher
Straight from the fridge! Cold beef stock is naturally jellied consomme. Great with a bit of lemon juice and salt. We love homemade beef stock. It is rich and delicious and wonderful and easy to make....
View ArticleClik here to view.
Instant Buttermilk Rye Bread
Instant? This formula for rye bread uses only dry ingredients and water. Two special ingredients, dried buttermilk powder and vital wheat gluten, are the secret. Rye bread needs acid and in this...
View ArticleClik here to view.
Fresh Pasta in the Food Processor
Making fresh pasta dough is especially easy if you use a food processor. There are endless variations for flavoring the pasta and shaping it. All start with the same basic dough. Fresh Pasta in the...
View ArticleClik here to view.
Easy Easy EASY Slider Rolls
These rolls use a basic bread dough made by weighing the ingredients. Flour is extremely difficult to measure consistently by the cup. Any digital scale is likely to measure both in ounces and in...
View ArticleClik here to view.
How to Hide a Whole Bag of Spinach in a Couple Sandwiches
In the mood for sandwiches but have a bag of spinach that needs to be used before it expires? This spinach, tuna and mushroom sandwich spread is delicious and satisfying. It also comes together...
View ArticleClik here to view.
How to win the race against cucumber collapse
Cucumbers are notorious for going bad before you get a chance to eat them, especially if you are cooking for one or two people. Four people can easily demolish 1 large cuke cut into sticks. But a...
View ArticleClik here to view.
Red Cabbage, Beets & Cranberries Make a Bright Purply Red Slaw
Red Cabbage, Beets & Cranberries Slaw with smoked sausage and melted smoked gouda on the side. Summer is a great time for salads. This recipe takes three healthy winter foods and turns them into a...
View ArticleClik here to view.
Rich No-Tomato Red Sauce from Butternut Squash & Roasted Red Peppers
Approximate nutrition information for one serving of sauce (1/8 recipe): No-flour spinach crust “pizza” with butternut squash & red-pepper sauce, sauteed mushrooms, salame, and mozzarella....
View ArticleClik here to view.
Easy Two-Pot Method for Making the Smoothest Cheese Soups
Getting the cheese smoothly incorporated into a “cheese-and” soup can be a daunting task. Often the semi-melted cheese wants to grab hold of whatever solids are in the soup before it will form than...
View ArticleClik here to view.
Inexpensive Sunflower Seeds Make Great Crackers!
Whirr sunflower seeds, grated parmesan, flour and a bit of liquid in a food processor and a great cracker is the result. They are strong enough to scoop a fairly stiff dip but with seasoning are...
View ArticleClik here to view.
Mother and Dad Horman’s Icebox Cookies
My grandparents’ icebox cookie recipe as written by my father. Mother and Dad Horman’s Ice Box Cookies Print recipe Ingredients 1/2lb butter (melted (the recipe doesn't specify salted or not)) 1 2/3...
View Article
