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Technically, this is a conserve, or whole fruit jam. I made this very small batch with only the barest semblance of a recipe. The result was startlingly good. Having sampled a number of golden berry, or cape gooseberry, jams prior to this, my expectations were fairly low. But, given the […]
This pasta dish won’t win any beauty contests. But, with a handful of finds in a near-empty fridge , the end result was surprisingly tasty. It’s a rather impromptu dish of baked ziti with pesto filling in for the red sauce. Due to the richness, we needed a very small […]
The majority of the time spent preparing this dish goes into browning the pork belly and caramelizing the onions. However, you can make the most of this time by prepping the vegetables at the same time. Just be careful to keep an eye on the stove, burnt onions are useless. […] Ya Pear (or Chinese White Pear) I’m in love with these pears. While this white pear might not have the depth of flavor or smooth creaminess other pears offer, they have a number of desirable attributes. They have a crisp, yet tender, flesh that has very little of the fibrous […]
With a taste reminiscent of upscale Hershey’s syrup, this wasn’t exactly my goal. But, the smooth consistency made lovely drizzles. This is a perfect chocolate sauce to use as a garnish. And, it makes a near-perfect chocolate milk, as an added bonus! Chocolate Sauce makes over 2 cups […]
Another mostly healthy spice bar made with oatmeal. We really enjoyed the flavor. But, it is noticeably lean. (the texture of a crumbly, yet moist granola bar) A bit more fat would add flavor. If I were eating this as an indulgent treat, I’d add another 2-3 tablespoons of butter. […]
The peel of three grapefruits provides more candied grapefruit than you can use in a year. After setting aside enough candied peel for easter (most to be used in easter bread and wheatberry pie), I still had two full sheet trays of candied peel. So, I decided to turn the […]
Stone’s smoked porter was a perfect match for this rich savory stew. The deep dark bitterness and smoky malt accented all of the natural sweetness in the vegetables and the rich meaty flavor of the veal stock. Lentil Stew 2 lbs French lentils, washed March 8th, 2010 | Category: Recipe, Soup | Leave a comment
This simple, soft & chewy sugar cookie pairs beautifully with an espresso. I’ll be making a batch with almonds in the near future. These disappeared too fast. Soft Sugar Cookies makes 36-40 2 cups AP flour 1/2 cup powdered sugar 1/2 cup extra-fine granulated sugar 1/4 […]
This dish should have a fine dusting of bottarga on top, but, I didn’t have any on hand… maybe next time. Fregula with Tuna serves 5-6 1 bag (500 g) Fregula Sarda 1 can (25 oz) DOP tomatoes, finely pureed in a food processor […] |
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