Roasted Crickets

…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]

(And she smacks her forehead!)

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]

Scots Bannock

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]

Food! It’s what’s for dinner. Monday, June 9th, 2008.

While scrolling madly through the contacts on my cell phone desperately trying to find someone to talk to about my meal plans for the evening I had an epiphany…   Instead of pestering my mother, sisters, brothers, aunts, grandmothers, cousins, friends, and the UPS guy daily with detailed discussions of the evening’s dinner prep and [Read On]

Grilled Pizza Dough Throwdown: Part III The finale Fried Pizza Dough

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]

Grilled Pizza Dough Throwdown: Part I Semolina Grilled Pizza Dough

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]

So easy a four year old can make it…

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]

I love beurre manie!

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]