Way back in July of last year, I posted a recipe for a family favorite, Quickle Pickle, made simply enough with cabbage, onion, cucumber, salt, and some vinegar. But that’s just the beginning.
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So long as we’re on the subject of yeast (Part 1, 2), here’s a recipe for a rye bread I made the other day. It was created and named in honor of my sister’s and brother-in-law’s happy acquisition of what will likely become the new family manse. I’m much more of a cook than I am [...] (Part 1) When you make bread, you touch history. San Francisco Sourdough and Philadelphia Pretzels. The Loaves that went with the Fishes. When you mix the grains and the water for dry heat cooking, you touch Neolithic prehistory. When you mix and knead and shape and bake bread, you do something that is uniquely and [...] You may have thought after the FAT TOM post that I had something against microscopic life. Not so. The bad guys are only a relative handful among the thousands of species we run across. Most of them we simply cohabit with in peace, and a few are particularly nice to have around. No, we’re not going [...] Learning to cook real food can be a daunting task. There’s really not much difficult about it—anyone can cook—but there is just so much information out there, it can be hard knowing where to start. Let me help. Minimalist cook and writer Mark Bittman has given us 101 short "recipes" for food on the grill. Here’s #102: Cut zucchini and/or yellow squash lengthwise, then in half. Toss with olive oil, salt, pepper, and a little bit of fresh tarragon. Lightly char but don’t overcook. Good stuff!
Orzo and Spinach with Tomato Sauce Simple, cheap ingredients. Simple steps, many of which you can even do ahead of time. The dish stands well on its own, but you can dress it up with some cheese, sausage, dried tomatoes, olives, eggplant, peppers, … Top it with tomato sauce, and you have a hearty, vegetarian [...] Whole milk. I keep thinking about that from my last post, and all by itself, it sends the wrong message. I eat butter. And lard. Heavy cream is a staple in my refrigerator. If I just want to sweeten something, I usually first reach for the refined sugar. My bacon cheeseburgers are made with 80/20—80% lean, 20% fat—ground beef. Whole eggs, sometimes raw, sometimes fried in bacon fat. Whole milk. Pasta made from refined wheat [...] This article is worth a read: How to start your own Jamie Oliver-like food revolution. 1. Stay positive. "There’s no need to tear others’ food down, no matter how artery-clogging it may be, just because you have a better idea," [Dr. John La Puma] he wrote in an e-mail. "Instead, serve a healthful, real-food-recipe at your [...] |
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