Okay. I am now about to ruin the suspense built up about last night’s episode of Top Chef for those who have not seen it. This is fair warning. Do not read beyond this point if you’ve TIVO-ed the show or if you plan to watch a repeat this weekend. Ready?
I am, as you may have noticed, powerfully obsessed with pizza. The quest for the perfect pizza recipe is one that has dogged me my entire cooking life. I’ve made so many pizza dough variations that I’ve now lost track. Beer, semolina, all purpose flour, high gluten flour, whole grain flour, extra virgin olive oil, [Read On]
I love iced coffee. My iced coffee proclivity is an anomaly because I’m not a daily coffee drinker. When the mercury climbs, though, there’s something about a frothy, sweet, chocolaty , icy coffee that really rings my chimes. I started making my own because the ones sold by most restaurants were too sweet for my tastes, [Read On]
A neighbor and friend of mine- who for the purposes of this post will be called Mrs. Ed- is a horse breeder, trainer and competitive rider. She loves horses and is incredibly knowledgable and enthusiastic about what she does. She told me the other day that her brood mare was in heat and that she had to [Read On]
You may have noticed a new addition to our blog and site. We’re now sporting the “Foodie Blogroll” icon. We’d like to thank Jenn DiPiazza a.k.a. The Leftover Queen for the invitation to join the wonderful community at the Foodie Blogroll and we look forward to a long, happy relationship with them. Cook on! [Read On]
The mail carrier brought us an unexpected treat today. We were the lucky recipients of a brand new Whirley Pop Gift Pack courtesy of my Aunt Molly. We immediately tore into the box. Thankfully, I remembered I was an adult in time to grab the instructions. The boys and I promptly seasoned the pan according [Read On]
In my column for the Record-Eagle last week I put my recipe for yogurt dill dip. I got some really nice feedback from a reader who had recently been diagnosed with celiac disease and had been looking for a Ranch-type dressing and dip that she could eat without adverse reactions. The dip fit the bill! [Read On]
For years, whenever I made any kind of stew or meat dish that required first braising the meat and then thickening the sauce, I used the flour and water method—mix some flour with some water, whisk or shake well to remove lumps, and slowly pour into the hot broth a few minutes before the dish [Read On]