Live Qualitarian: Eat Well
A la grain-berry crust: My favorite restaurant in Omaha for pizza is LaCasa – a family business more than 65 years old. They make a hamburger pizza that I order every time I visit, but order nowhere else. Their ground beef is spicy, not lumpy and just enough umami to
Brothers Bagel via Video Phone Call Steuart is making Paul Hollywood’s Bagels and Steuart’s brother is making Mark Bittman’s recipe. We were all happy with the taste and the chewiness of the outside texture. Andrew wished his had puffed up a little more and was looking to order some fast-acting
A Sharp Yeasty Cracker: Weighed 500 grams of organic white flour, worked in 4 Tablespoons of butter by hand, and when the mixture’s pieces were the size of peas. I added 4.5 ounces of cheese (1/3 cheddar and 2/3 emmanthaller), 6 grams of coarse pepper (see process story about pepper
Pretzels and Beer Happy Hour in Quarantine Pretzels for our treat at the Zoom Happy Hour with friends this snowy Friday night, and we knew we would need a beer to go with them. We turned to our beer making neighbor, Andrew, who left some malt extract on our porch
Pizza, then Bread You may not have flour – we heard there has been a run on it and toilet paper during Governor Polis’ Stay at Home order to prevent the spread of the Coronavirus. Early in the quarentine, we knew we’d need plenty of flour and so called the
Making crackers is easy but getting them to be uniform in thickness, and therefore crispiness, is the most difficult part, and the process might seem like a hassle, like baking cookies, to keep track of the time as you bake several sheets and get them all done just right. Using
Radishes on butter spread on a warm baguette First make the baguettes. This will take some thinking ahead. We are not people who necessarily write out our menus for a week in advance. We only do this when going to the store is a hassle. For years we lived in
New Red Enchiladas 2 Corn Tortillas (per person) 45 grams of mild cheese (emmenthaler, provolone, cheddar or a mixture) 1/2 small onion leftover squash, skirt steak For the sauce, mix: 2 T chili powder 1 T tomato paste (optional) 1 cup water Stacked enchilada, two each in our personal size
A Croque Monseuir is a famous French sandwich made of ham and cheese grilled to wonderful meltedness. Add an egg on top and its so great it’s called a Madame, something we just ate at a wonderful French breakfast place in Seattle – Cafe Presse, 1117 12th Ave, Seattle, WA