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kitchen notes
Cooking is about taking risks and trying new things, and
knowing when to throw the recipe out the window.
Things turn out one of two ways when you cook that way:
amazing or catastrophic. This blog is an attempt to capture
my successes and failures, so that I might be able to make
that wonderful Pumpkin Lobster Bisque again or someday
improve my bread making skills. I hope that these notes will
be as useful to you as they are to me.
'Focaccaboutit'
25 Mar 2005
So, now that I know how to make my own Focaccia bread (and
it only takes a couple hours), I don't think that I'll ever
buy it again. This time I quadrupled the recipe and changed
it up a bit. I found that this size batch fits perfectly on
my 1/2 sheet pan, so here ... (more)
Monte Enebro
25 Mar 2005
Ok, so I was never much of a fan of goat cheeses before I met
Tracy, but now I can't get enough of them. Tracy likes the
younger ones while I like the aged ones, so we've honed
in on cheeses like Humbolt Fog and Boucheron because the inside
is fresh and chalky, and the outside is aged and creamy, but I
was out for something entirely new. While T has been in Honduras
for her shark stuff, I've been able go off the deep end with aged
cheeses ... (more)
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