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.
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
Makes 2 cups Ingredients 1 cup heavy cream 1 1⁄2 cups sugar 2 1⁄2 T. unsalted butter 1 tsp. good salt Instructions In a medium saucepan, combine the cream with the butter and salt. Place over medium heat, and cook, stirring, until the butter has melted, 3 to 4 minutes.
Soufflé is deceptively simple to make. First, get some basic cooking skills, then make a velouté, add beaten yolks, add grated cheese, pour into stiffly-beaten egg whites, mix gently and pour into a prepared soufflé dish. Bake, eat immediately. If you have the general process in your brain, you can
Gourmet (Ghormeh) Stew Camping For our camping trip this July, we made this stew – in order to use all the beautiful green herbs growing in the herb bed just outside the back door. After a long, slow (but simple) cooking time, we removed the dried limes, then cooled the
Pho – in Denver is – cheap. Pho is beef broth, rice noodles, nearly raw meat, chili, bean sprouts, lime and a mounded pile of green-leaf herb, usually Thai basil and a saw-toothed cilantro. Eric Schlosser writes about cheap food in Fast Food Nation. He spoke at Denver University last
Start with oatmeal, cooked, and you do this because, like us, something came up and it was noon before we came to eat breakfast and decided on lunch instead. Adjust my recipe below for whatever you added to your oatmeal and the type of oats. I used steel cut, nothing-quick-about-them,
Cheese & Onion Enchiladas in Red Sauce 2 Corn Tortillas (per person) 45 grams of mild cheese (cheddar, jack, provolone or a mixture) 1/2 small onion For the sauce, mix: 2 T chili powder 1 T tomato paste (optional) 1 cup water Stacked enchilada, two each in our personal size