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Tomato sauce recipe
So a couple of weeks ago, I attempted my usual tomato sauce. The recipe itself, I assure you, is 4 spoons, but this attempt I give only 3 spoons due to the following: tried new equipment, which was unsatisfactory; lack of necessary ingredients. The recipe is infinitely variable but quite easy.
( Photo-heavy behind the cut! ) -
chicken pot pie
Holy cow, I just made a delicious and easy chicken pot pie. I'm impressed with myself - partially simply because I thought of attempting it ( Read more... ) -
white bread
I give this recipe three and a half spoons; not because the recipe is deficient, but rather, that's what I would rate my final product. I think there is the possibility for four spoons once I become more adept at bread-making. I also take one half spoon off for the fact that my entire kitchen was covered in flour. This is very messy, though I am ( Read more... ) -
Mustard
I've been eating sausage and kraut the last two days, which of course means I'm eating mustard a lot too ( Read more... ) -
(Untitled)
There is little that is more life-affirming than eating half a tube of homemade frosting. -
bread making
Okay folks. Are there any bread makers out there ( Read more... ) -
update on maple ham and beans
I didn't cook them yet, but today I went to the Ferry Building Farmer's Market in San Francisco to see the Rancho Gordo people. They know beans. I asked for advice. They suggested yellow eye beans and a sauce with a little bit of mustard and tomato. The internets have lots of recipes for maple baked beans, so I think I'll try one of those, but ( Read more... ) -
Scooby-Doo cake pops
Has anyone ever tried their hand at Bakerella's cake pops? I have always wanted to, ever since learning about them, and I finally gave it a try last night. I wrote the whole escapade up on my cooking blog, Pidge In The KitchMy verdict? The way I did it, three spoons out of four. Definite tweaking needed, but HUGE potential. As a bonus, since I like ( Read more... ) -
chili
I'm making chili tonight. Nothing in the manner of competitive chili cookoffs or anything. In fact it's been so long since I've made it that I can't remember what I do...something simple, for sure ( Read more... ) -
another hambone question
So I was inspired by the hammy beans discussion last week, and on Saturday my favorite meat guy was at the farmer's market and I picked up a gorgeous ham shank. Got it home and read the label. and it's maple cured. Now I know this company's products and their maple cured bacon is to die for, so I'm sure that the flavor in this meat is perfectly ( Read more... )