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.
I’m writing a cookbook of my mother-in-law’s recipes in order to give a copy of this book to my kids, my nieces and nephews and eventually my grandkids. She was from the south of England but cooked for her husband who, like her first two kids, was from Edinburgh, Scotland.
Make a pie crust and chill it (or use one that’s chill). Cut fresh, ripe tomatoes in wedges and arrange in a spiral, add fresh herbs & pepper, pureé goat cheese and 2 eggs, pour over tomatoes and bake. …
Grate zucchini or other squash. Julienne some rainbow chard both stems and leaves. Use a clean kitchen towel to press as much flour as possible from the vegetables. Add eggs (as needed to cover the vegetables) that have been mixed with 1T per egg of flour. Cheese (grated) could be
Large and too large squash are great for stuffing. Their seeds are tough and nice to remove, which leave the perfect cavity to stuff and its taste is (bland) also open to any type of filling. Most will soften as it bakes, so it needs no pre-bake. …
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
Chanterelle mushrooms were lightly sautéed in butter, tossed onto guitar pasta with (variegated) thyme and bbq shrimp …
Yesterday, I roasted raw almonds at 350 °F because it is the default on our oven. We were going out to meet people, so I chose roasting higher than the 300°F I usually use. After 15 minutes, they were tasted and determined not done. I planned to turn them off
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