This isn't the classic, plain bread you would eat with dinner. It's more of a dessert bread, sweet, with raisins. Feel free to leave out the raisins and the sugar on top if you want to make it as a dinner bread. … [Read more...]
All-time Favorites
Archives for 2008
Turkey soup, Take 2
January 30, 2008 (Updated March 23, 2014) by
The last time I made turkey soup I totally spoiled my kids for ever giving them canned soup again. This time I think I've ruined myself. I knew I wanted to get some turkey or chicken thighs, since I much prefer dark meat for soup. Actually I prefer it for just about everything. All I could find on short notice was bone-in. I didn't think that would matter. (Remember this line -- it comes back to bite me in the end.) This would be the first time I did turkey soup that didn't start from … [Read more...]
Making Mirepoix
January 30, 2008 (Updated March 23, 2014) by
Mirepoix is a simple combination of onion, celery and carrot sautéed together. It is so common in French cooking that recipes will sometimes call for a certain amount of mirepoix, instead of listing the three vegetables separately. When you do see recipes for the mirepoix, it is typically either two parts celery to one part each of onion and carrot, or equal parts each. I have found that you don't have to be really precise with this. As long as there's enough of each that you get all three … [Read more...]
Pasta carbonara
January 22, 2008 (Updated March 24, 2014) by
Depending on who you talk to, carbonara may have eggs, cream, mushrooms, peas, garlic, pepper, and any of a half-dozen different kinds of cheese as the "proper" ingredients. I'm not a purist about it. I just care how it tastes. Oh, and "easy to make with what I already have" is pretty good, too. … [Read more...]
How to Dice an Onion
January 22, 2008 (Updated March 24, 2014) by
Lots of recipes have the line "1 medium onion, diced" in the ingredients. Not too many of them show you how to do that. Here's a simple way that's easy to learn and pretty quick. … [Read more...]
