Wednesday, March 30, 2011
Monday, March 28, 2011
disastrous attempt to make strawberry-rhubarb jam in my slow cooker. I put the ingredients in and, after waiting around for several hours, left them to finish cooking overnight. It was soup when I went to bed and fruit leather when I woke up—and a major disappointment all around.
Well, a lot of
jam water has flowed under the bridge since then, and I’ve learned a few things that I didn’t know then about jam making. And last Sunday, a little more than two years after my initial attempt, I gave strawberry-rhubarb jam another go. I got a knockout deal on strawberries (USD $0.99/lb, limit 4 lb/customer) and had the last bag of last summer’s farmer’s market chopped rhubarb in the freezer. I decided it was time to the lay the ghost.
Well, a lot of
Wednesday, March 23, 2011
Sunday, March 20, 2011
Polenta with sauteed Italian sausage and baby spinach
I’m not afraid to admit it: I’ve never made polenta before. I’m not afraid to admit the reason either: I was totally put off by the 30-40 minutes of continuous stirring that every recipe indicated was absolutely critical to a lump-free finished product. I like polenta, but not enough to contemplate the possibility of requiring physical therapy as the end result of a cooking project. (Should I mention the old hockey injury? Is that overkill…?)
Thursday, March 17, 2011
Tuesday, March 15, 2011
Did you know?
1. Yorkshire pudding and popovers are the same thing.
2. The same batter that makes either of these savory accompaniments can also be served as a sweet dish, as in a Dutch baby pancake.
3. The batter contains no leavener; it rises and gets puffy because of steam trapped inside the dough as it bakes, a method also used in choux pastry (to make profiteroles/cream puffs (sweet) or gougères (savory)).
4. It is most often served as part of a traditional English Sunday lunch, alongside roast beef, roast potatoes, and vegetables.
5. Tradition also holds that it was devised as a cheap way to fill people up so that they wouldn’t eat quite so much of the more expensive beef.
6. It is about 90% of my motivation for cooking roast beef.
Monday, March 7, 2011
|Clockwise from top: pita chips, hummus, |
cucumber sticks, grape tomatoes, Caesar dip, baby carrots