A recipe from Cook’s Illustrated. I thought it would make a good first pasta course for the Italian dinner I will be cooking (this coming Saturday). It’s supposedly difficult to get the cheese sauce right. Following the instructions in Cook’s Illustrated, it was not. It’s very simple: Pasta with Pecorino Romano cheese and black pepper.Continue reading “Cacio e Pepe”
Tag Archives: recipes
Mark & Max V
Placenta Stop giggling (or vomiting); this is Classical Latin so the “c”s are all hard (very similar to how the “a” in Ur-an-us is always short). It’s better than I expected. Sort of a giant sized baclava. On to the recipe… The internal layers (tracta) are a spelt and wheat mix. Max says to buyContinue reading “Mark & Max V”
Learning 2 Bake from Scratch – LXV
Ciabatta Having just returned from Rome (and finally over the airplane crud), I thought it would be nice to thank the friend who drove us to/from the airport with an Italian dinner. This requires ciabatta for the bread course. Need to make bread? Who ya gonna call? The Big Dog: Of course, it’s another oneContinue reading “Learning 2 Bake from Scratch – LXV”
Chicken Pot Pie
I watched an interesting video about Chicken Pot Pie, or as our intrepid host refers to it: Chicky P P. Or not. This recipe was an adventure because the pie plates took so long to arrive. The Grocery Fairy brought me leeks and chicken stock. The freezer yielded up peas and eight thighs. Some in-the-cupboard-way-too-longContinue reading “Chicken Pot Pie”
Mark & Max – III
Melos Zomos Spartan Black Broth. Who hasn’t daydreamed of being a Spartan Warrior? Apparently, anyone who has eaten their food: It is no wonder that Spartans are the bravest men in the world, for anyone in his right mind would prefer to die ten thousand times rather than [live as miserably as this.]” Editorial question:Continue reading “Mark & Max – III”
Mark & Max – II
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”
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”
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”
Marked Up 