Here's a challenge. Say this out loud; "Pane carasau con le uova." My publisher Jonathan tried this feat several times. He gave up after on his fifth attempt, he walked into his kitchen wall. Kinda funny given it describes a wonderful comfort food. When you don't...
Out of yogurt at work, I ended up making a batch, myself, going for the Greek style where you strain out the liquids. It was delicious and surprisingly simple. Here's a road to talk to yogurt heaven. Heat milk to about 200F Cool to 110F Leaving a half cup of warm...
It's been years since I first tasted and fell in love with Turkish "pide." These days my menu includes a lamb kebab, as well as a Turkish-inspired eggplant salad (patlican salatasi). So I decided to enhance the dish with some pide. Luckily I just looked into the...
Charcuterie is selling at work. We offer a terrine that varies, depending on the bird or the additions. From autumn through winter into early spring, it's usually foie gras. We play with a mosaic of layers based on cut. Below is an batch that mixed in pheasant, quail,...
In my worn out copy of Giuliano Bugialli's Classic Techniques of Italian cooking, one recipe has captured my imagination in particular; Ultima moda 1841. It's a re-worked version of a classic pasta dish that is rustic, simple and tasty. Most relevant to me recently,...
When late April weather went over 80 Fahrenheit, I decided to make a lobster salad. Then, using commercial yeast, I quickly whipped a batch of potato rolls. Yes, I'm a sourdough obsessed bread nerd, but this was a window of opportunity and I didn't have wild yeast!...
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