Tiger Nut Cake First, an administrative note: I’m skipping some of the recipes. I may or may not go back to them. The second in the book is Tuh’u (no, I don’t know what an apostrophe sounds like, either), which is a lamb dish. It’s rather difficult to find lamb in January, since they areContinue reading “Mark & Max – II”
Category Archives: Cooking
Poached Egg
I saw the YouTube short from Chef John about poaching eggs. I’ve never poached an egg. I have double-boiled/steamed an egg in one of those pans for poaching eggs, but I’ve never done it in just boiling water. I learned two things. The obvious-after-the-fact one is that if you create a vortex in the waterContinue reading “Poached Egg”
Mark & Max – I
Stew of Lamb This is a Babylonian recipe for, wait for it, lamb stew. This recipe faced resistance. I don’t much care for lamb. I find it gamey and greasy. I absolutely loathe the ancient six-fingered Babylonian priests that have saddled us with 360 degree circles; dozens, grosses, and myriads; 12-hour time; 60 minute hours;Continue reading “Mark & Max – I”
Mark & Max
The Laird got me the Tasting History cookbook for Christmas. I haven’t watched every episode of Tasting History, but I enjoy it and I have made Pumpion Pie. I loved the movie Julie & Julia. The Anti-Chef’s Jamie and Julie series/subset is outstanding. I thought to myself, I thought, why not go through Tasting HistoryContinue reading “Mark & Max”
Learning 2 Bake from Scratch – LXIV
Peanut Butter and Jelly Shortbread This was the previous version with the changes I wanted to try. I still needed to add water to get something that would roll out. I used only 3 tablespoons (half-ish of 1/3 cup). That worked fine. I made these thicker, so there were many fewer. I used half theContinue reading “Learning 2 Bake from Scratch – LXIV”
Learning 2 Bake from Scratch – LXIII
PB&J Shortbread This was triple inspired: My “early out of the oven so it stays moist” peanut butter cookies reminded Kay of shortbread (because they collapsed). Ari wanted me to vet a recipe for shortbread cookies with icing before she went to all the work of making them; I have not seen the recipe, yet.Continue reading “Learning 2 Bake from Scratch – LXIII”
Needy Macaroni
I just can’t help but snipe at serenity. This is version two of Nidi di Ronide from The Most Serene Republic of San Marino (version one, for backstory). The differences: Smoked Gouda instead of Fontina. Fontina was too bland. The smoked gouda is excellent. It has a full-bodied flavor without being sharp. It came inContinue reading “Needy Macaroni”
Learning 2 Bake from Scratch – LXII
Peanut Butter Cookie Perfection I consider this not only “learned” but “perfected”. I can’t imagine them getting any better. Third time is the charm. The first batch was the original recipe, which was tasty, but a bit dry. The second batch had less flour, which made them less dry (more moist sounds vaguely icky) butContinue reading “Learning 2 Bake from Scratch – LXII”
Learning 2 Bake from Scratch – LXI
Peanut Butter Cookies Nobody makes peanut butter cookies for Christmas, so I have a good chance to be unique. I went to the Farmer’s Market (mostly to return a big pile of canning jars) and bought more white chocolate peanut butter. I followed my own suggestion and they turned out better with less flour. ThisContinue reading “Learning 2 Bake from Scratch – LXI”
Mac & Cheese
Last week, my work had a “how to make a comfort food lunch” webinar. They do a “how to make healthy lunches” thing every now and again and that was the most recent. Our intrepid nutritionist made macaroni and cheese. It seemed to take too long and I have a Cook’s Illustrated recipe that I’veContinue reading “Mac & Cheese”
