Live Qualitarian: Eat Well
Tastings are posts about the ideas or concepts of what we decided to cook, why, how we did it, and how it turned out.
Birthday Cake made for a friend Pat said her Kindle got her through the pandemic and so it was the decor of this sheet cake made for a summer evening, outdoor birthday party, and served with Lemon Olive Oil Ice Cream. Moist like a carrot cake, red like a red
Lemon Drops for the Beet Velvet Cake Made the day of the birthday party around noon, these round ice cream balls filled silicone balls that we use to make ice cubes. I cut the ingredients in half, from the New York Time recipe for Lemon Olive Oil Ice Cream because
Heat 3/4 of a gallon – 3 quarts because we have 3 quart jars – of new raw milk. When it reaches 180 leave for 10 to 30 minutes. Cool to 110 and pour into clean jars. Add the yougurt culture. Here it is the original yogurt – or a
Traditional French Ham & Cheese Grilled Sandwich A grilled cheese sandwich is satisfying — hot, melting and toasty. Add the umami taste of salty ham and the sandwich adds another layer of satisfaction. Then, make it in the French traditional ‘croque’ style with a Bechamel sauce as the interior condiment
Three kinds of Colorado grown, locally milled flour have tempted us to make a pure whole-wheat bread, something as beautiful as the bread on the cover of the book we’d just gifted ourselves – Tartine by Chad Robertson, a bread baker from San Francisco.We start an experiment: three levains –
Finger Food is Bread I’m buying the idea that this bread could be an hors d’oevres, like homemade potato chips we were offered as a passed around appetizer on the first trip we made to France as snow sculptors. I was a mere translator, not an artist, but all of
Make rice New method: weigh 250 g of water for 100 g of California white basmati rice. Bring to a boil. Medium heat for 10 minutes (use timer) then turn off and let sit without opening lid for at least 10 minutes. Curry Chop a green pepper and onion, lightly
Ingredients: 5 oz baking chocolate (Caillebaut) 1/2 cup mild olive oil 90 g fine organic sugar 2 eggs extra egg whites 5 oz baking chocolate (Caillebaut) 1/2 cup mild olive oil 150 g pastry flour (Sonora White) sifted 2 g. chopped chocolate or chips Melt chocolate in oil, slowly. Preheat