In my house there’s a big red pot and that big red pot gets more big red love than anything else in the kitchen. Okay, maybe not more. The wok and the enormous mixing bowl probably are equal contenders. But I love that dern pot. Originally bought for the purposes of making no-knead bread (you [...]
Also tagged adventures in cooking“Get off, Napoleon! Make yourself a dang quesadilla!” And so the legend was born. Inspired by Napoleon Dynamite, a friend of the awesome ilk invented the Dang Quesadilla. Take yourself some tortillas — homemade unless you’re a lazyboneroo, and I’ll get to that in a sec — and spread half with chopped banana and a [...]
Also tagged adventures in cookingMan, clafoutis, am I right? Yes. The answer is yes. Clafoutis, in case you just walked in and are too dumb to do the Google, is a French dish where you take raw, sherry-drizzled cherries and pour a thickened custard-type batter over the top, then bake until the custard cooks. Top with toasted slivered almonds [...]
Also tagged adventures in cookingGytha’s done and I can hardly believe it. In keeping with the overall theme of this project, weaving in the ends and sewing in the sleeves was not only easy it was downright enjoyable. I’ve never done such a good job of sewing sleeves into an armhole. I only swore a couple of times and [...]
Also tagged FO Report, GythaThe funny thing about pie is that it is never quite what I anticipate. It’s never quite as robust, never really a hand-held affair. In movies and such, people pick up fat wedges, take a bite and it doesn’t spill out the sides and all over their clothes. I don’t think I have ever had [...]
Also tagged bakingLotta pictures ’round here. As I mentioned previously, if anyone can persuade me to rock the slow-rise bread, it’s Bertinet. Having let my lush, silken dough rise for 90 minutes, it was time for shaping. I took about two-thirds of the enormous dough the recipe produced and divided it into ten lumps. After a short [...]
Also tagged adventures in cooking, breadThe preserved lemon experimentation continues! Tonight: zesty preserved lemon guacamole. I’m pretty damn sure you don’t need a guacamole recipe, because you probably know how to make guacamole. And even if you didn’t, the Internet is shrieking with guacamole recipes. But I’ll tell you this: preserved lemons make guacamole freaking incredible. (Probably all the salt [...]
Also tagged adventures in cooking, preserved lemonsDo you remember I preserved some lemons? I do. Hellzyeah I do. M made a huge pot of mushroom bourguignon and served it with pasta. Delicious and enchanting. He also added poppyseeds and finely chopped preserved lemons and HOLY CRAP it was good. Now I’m on a quest! A quest of What Else Can I [...]
Also tagged adventures in cooking, preserved lemonsI love the word supper. It sounds cosy and uplifting, like a meal you would need after a hard night’s snowshoeing to rescue an injured baby moose. You stumble home, exhausted but jovial, and your waiting loved ones would bring you supper while you regaled them with the thrilling and humourous tale of how you [...]
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