Live Qualitarian: Eat Well
Starters, appetizers, entrés (fr) and first courses
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
– a soft cheese; preserving milk Before leaving on a short vacation, I used ingredients in the fridge – that might go bad while we’re gone – to make a simple soft cheese. The process begins with the milk you want to preserve (as cheese), to which you add a
Hummus – homemade Soaked 1.5 cups of dried chickpeas for about 30 minutes, then rinsed them well. Put into the pressure cooker with almost the maximum amount of water. On to power boil until the cooking was heard in the other room, and the blue and white rings on the
Italian snack : easy 250 grams semolina flour 250 grams unbleached all purpose flour 1 T. salt 1 T black pepper, coarsely ground, a pinch of saffron ¼ teaspoon active dry yeast 200 milliliters olive oil 175 milliliters white wine Put the yeast in the wine. Mix the flours, add
Three day old french bread – baguette cut in 1/2 inch slices – was toasted on the barbecue. The shallots, eggplant and garlic were sautéed on the side burner after being tossed with some lemon agrumato olive oil from Santa Fe Olive (Oil and Balsamic). When slightly browned, the eggplant
With no kitchen — yet — we make everything we possibly can on our newish barbecue, a Rogue from Napoleon, like these Nachos. Who would have guessed that nachos would benefit from smoking on the grill? But when you warm up chilies the flavor increases, and everything set in the
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
Sausage Rolls for the New Year Sausage Rolls have been the go-to appetizer for Steuart’s family for New Years Eve Parties since he was a child, and that was a long time ago. Finger food, plenty of umami and not too heavy thanks to their petite size. The idea of
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
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