…The thing is that snails in aioli really are great. A few million Frenchmen can’t be wrong!
…That is what my kids told me yesterday when asking whether I could help them roast crickets and then dip them in chocolate. That is what I get for allowing them to read books about survival skills. I have 9 crickets chilling, literally, in my fridge in preparation to roast them. Mmm hmm. I [Read On]
Aidan, age 8, and Ty, age 6, came flying through the door while I was preparing tonight’s deja food masterpiece. Aidan, tightly grasping two cups with the open ends pushed together yelled, “Ty just had the BEST idea for dessert tonight, Mom. Tell her Ty!” At this point I expected them to show me some wild [Read On]
Leif was really looking forward to dinner Wednesday night. He loves ham (“the pink meat”), garlic bubble bread and homemade pasta. But he adores ice cream and anything that goes with it. I had planned this meal to please him particularly. ” But Mousie, thou art no thy lane, In proving foresight may be [Read On]
This is liquid cool. And I need to cool down badly. For those who don’t know me very well this post requires a little back history. I’ll try to keep it brief. Last year, feeling cramped with five kids, two dogs, a fish and a cat we decided to move from the 1400 square foot [Read On]
I fully expected that Peter Reinhart’s grilled pizza dough (based on the famed Il Forno grilled pizzas) would spank my semolina dough six ways from Sunday. Here’s the thing, though… It didn’t. Don’t get me wrong. I’m not saying mine was superior. I have a long way to go before I can come near [Read On]
To recap: In my first pizza dough throwdown post I pitted Peter Reinhart’s grilled pizza dough from “My American Pie” against my very own Foodie With Family semolina grilled pizza dough recipe. The dough was prepared rested in the fridge overnight. Now we move on to preparing the pizza. Making sure you have everything [Read On]
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]