Live Qualitarian: Eat Well
Two Burgers with Cheese Between We’ve become obsessed with Kenji Lopez-Alt’s burger how-to in the New York Time’s food section, particularly the double smash burger. The principle is simple: lacey-edged, each burger will have more undulating browned goodness than a smooth edged one.First, toast and sauce or condiment the buns
Bread Salad with Leftovers Make ratatouille for dinner. Save the leftovers. Tear up old bagels, stale bread. Add chopped red onion, fresh tomatoes, or leftover canned tomatoes, left over ratatouille, and dress with quality olive oil and balsamic vinegar. Refrigerate until ready to serve. Garnish with fresh herbs (thai basil,
Madeleines – Quick Beat the eggs with a whisk, add the sugar and whisk briefly. Pour the flour into a strainer, add the baking soda and salt and tap into the mixture. Add the zest and gentle mix. Put a lid on the bowl and rest in refrigerator for 1
Grilling pork roasts for Adobado Remove any weird ‘silver’ skin from meat. The photo at right is the silver skin on ribs, but where ever you find it, it’s a good idea to remove it. The cover the meat in a nice rub. See second picture for ingredients. Wrap in
Roasting Low and Slow: The key to a fall-apart brisket beef roast is to cook it at a low temperature so that it cooks slowly. This small, 2-pound roast was smoked and cooked on the barbecue, not in an oven, and not with the use of a smoker, so maintaining
Success and failures have been the results of our efforts to make a plate of smoky and juicy barbecued pork ribs. Key takeaway: if we are very, very pre-occupied we are not attentive enough to make sure the ribs are not burned to inedibility. Key Action: The temperature inside the
A brownie with a kick Mix 1.5 stick softened butter 2/3 cup turbinado sugar 2 eggs Cream butter and sugar, beat in eggs Combine 1.25 cups of flour: white(1/2cup), almond (1/2cup), ground flax. (needs more flour?) Stir flour into batter with 1 T Chimayo Red Chili Powder, 1/4 t. salt,
Moist Cake via Frozen Fruit Cubes This small, one cup of flour, cake made in a spring form pan makes use of the squares of frozen fruit puree from our orchard. In the summer, our apricot trees produce a lot of fruit, and only so many of these small apricots
Hummus – from scratch Starting with 1 cup (.5 lb.) of dry chick peas, I produce about 1 lb. of hummus – or a small yogurt container that is equivalent to at least two store-bought packages ($12 to $15). Cost to produce this is about $3.50 and all ingredients are
Oven Roasted Romanesco Like a curry-rubbed califlower, I oven roasted this beautiful Romanesco, after brushing olive oil onto the detailed surface and dusting it with red chili powder, salt, pepper and cumin. Oven was at 375°F and the cruciferous head in it for about 60 minutes. It was delicate but