By mlb, on August 1st, 2010%
So first of all, I redesigned my blog a bit. I had been meaning to for awhile, but I kept putting it off and only thought about it when I was at work, or at the store, or driving, or some other time when it was impossible to actually redesign it. That said, it is a work in progress, as I’ve already managed to break all my links. So, if I linked to you in the past, I probably will again. Just not right now.
Okay, this is a great peach tart! It can also be as easy as you’d like it to be. Instead of using the crust recipe below, I defrosted a ball of pie dough in my freezer (Dorie Greenspan’s awesome pie crust recipe from Baking: From . . . → Read More: Peach and Rosemary Tart
By mlb, on June 18th, 2010%
This was an experiment because I had too many zucchini (not from the garden, unfortunately), as well as a big hunk of Habernero Jack cheese from Tillamook Cheese. Yes, we finally went to the visitor center in Tillamook!
It was very interesting and aside from the Jack cheese, we came home with some Garlic, Chili Cheddar (it’s all gone). Oh yeah, we each also ate a huge ice cream cone while there. What? We were on vacation!
I found a recipe for Cheddar and zucchini scones online and adapted to use the Habernero Jack cheese. These had a spicy kick to them, but it dissipated quickly, with a really good flavor. At first, when I took them out of the oven, I thought they weren’t done yet, but it was . . . → Read More: Savory Zucchini & Pepper Jack Scones
By mlb, on May 31st, 2010%
Well, we celebrated Memorial Day with an old-school Chinese-American feast. Yes, weird. I know. I was just in the mood to make fortune cookies. And once you are making fortune cookies, you start to look for recipes online like Moo Goo Gai Pan and Vegetarian Egg Rolls. The Moo Goo Gai Pan was really good — added grated carrot, garlic tops, snow peas, and doubled the mushrooms (shiitake & cremini). It reminded me of going out for Chinese food when I was little. I think I always got the MGGP.
The egg rolls were good too, but I probably don’t have to make those again. I can think of other things I’d rather pan-fry — this is, after all a world where my pan-fry experiments are very limited. So, . . . → Read More: What’s My Fortune, Cookie? (PS: I Think You’re Tame…)
By mlb, on March 24th, 2010%
Here’s another breadmaking experiment that turned out pretty well! I’ve heard that King Arthur AP Flour has a bit more of a Bread Flour quality to it than other brands of AP flour, so since I was using Trader Joe’s AP flour, I added about a 1/2 cup bread flour to the dough flour. That’s just swapped out for the AP flour, not in addition to. It seemed to work well.
Let’s see, the original recipe did not use weight measurements, but cup measurements. I know it’s easy enough to figure out the weight and do it that way, but I was too lazy and just followed the recipe. When I made the dough, though, I held back about a 1/2 cup of the AP flour and just added . . . → Read More: Italian Bread with Sesame Seeds
