I’ve been going around telling everyone I met that limes don’t occur naturally in the wild, and that real oranges are green. I read both of these facts on the internet. Then a week ago, someone complained that I couldn’t back up my claim with anything substantial. So it’s been bugging me ever since. I … Continue reading D: Limes
We’ve almost made it through our first bunch of mint! I was interested to see how it turned out in bread, so tried out this orange mint bread recipe. For this recipe, I used all of our pineapple mint. Now, normally when I make bread, I either use the bread machine, or I use the … Continue reading K: Mint Cooking Spree, Part 2 – Orange Mint Bread
Pies! (Also known as, how to make an Ohio lemon pie.)
The dough from yesterday’s coffee cake was so delicious and easy to work with that I decided to reincarnate it in a savory form – twisted pizza rolls. I doubled the recipe posted, and cut the sugar down to about a tablespoon so that the dough wouldn’t be too sweet. Also, the timing of this … Continue reading K: Pizza Rolls
D was working at the market this week, so I had a bit of time early in the day to walk around and pick out the best produce. I’m pretty excited with our haul. But before I get into that, I wanted to share the bounty of what’s available right now for tomatoes: Heirloom tomatoes! … Continue reading K: Farmers’ Market Week 11
In continuing with our New Year’s Eve series, our next course on the list is the cream of duck soup with blueberry relish: Now, I’ve had some concerned readers inform me that they think the soup sounds gross, and that they weren’t sure what all of the stuff was floating in it in the above … Continue reading D: Cream of Duck Soup with Blueberry Relish
Real truffles. For eight hundred dollars a pound. And the white Italian truffle (the best truffle in the world) sells for thousands of dollars per pound. Now, I must confess: I have never once eaten a truffle. I don’t even really know what one is, except that it’s sortof like a mushroom, and you have … Continue reading D: And while we’re on the subject…
Yesterday was Easter – a wonderful day full of excitement, church, family, and friends, and generally chock-full of tradition. (Tradition, tradition!) For most people, this includes church in the morning, followed by time with family, and then a big meal featuring ham and other side dishes like deviled eggs, beans, etc. But, (as I’m sure … Continue reading K: Our Non-Traditional Easter Dinner
By night and weekend, I may be a chef, but my “day” job keeps me busy in a laboratory as an organic chemist. I enjoy going in to work and solving new problems about synthesis and biology, but my training gives me a special appreciation for the chemistry of the kitchen. I thought I might … Continue reading K: Cooking and Chemistry
So, here’s my second installment in the Pillsbury Bakeoff. This is a recipe that we’ve actually been making for a couple of years now, but it required some refinement before we finally submitted it: Crescent-Wrapped Sausages (The sausage guys are the ones on the left. I did two different recipes at the same time this … Continue reading D: Crescent-Wrapped Sausages