Apple Strudel Your Way!

(recipe follows — red text areas are links) I started working with Filo shortly after starting this blog (you might remember some of the teaser posts). I couldn’t bring myself to publish anything I’d written. I was unsatisfied with the pictures I took and unsure how to present filo dough in a way which would peak your interest, especially as an undeserved reputation as being difficult to work with. Filo needs just three ingredients: Flour, fat, water. To that you can add salt for flavor or stevia for sweetness. The principles for… Read More

Savory Pie — Your Way!

This is really very easy to do. You all have the skills, I know you do. It’s just a lot of baby steps leading towards something visually stunning and delicious. You’re going to be layering different fillings in a pastry, sealing it, and baking it. Everything going inside the pastry is already cooked. You’ll simply be baking the shell to meld the flavors. What you put inside is entirely up to you. In traveling through France I’ve eaten several versions three of the layering suggestions I like best are: Sautéed spinach, ham,… Read More

The Onion Sandwich — Caramelized Onions

(recipe follows) People who comment or send me mail tell me I can improve my blog by talking more about my life. From their advice I have been adding bits and bytes. A part of my life story I never speak about is poverty: I grew up poor. After my parents divorced my mother and I were so poor we couldn’t afford a vacuum. My mother borrowed one every couple of months from her half-brother’s wife. (To clean the carpet we used the back side of tape.) We were poorer than most… Read More

Sautéed Spinach for (can you guess, yet?)

(recipe follows) Sautéed Spinach is one of those dishes best made as improve. Knowing what flavors suit spinach, you combine flavors that match whatever you’re having it with or in. You can use frozen spinach, but fresh is of course better. You can use the whole leaf, but stemmed, spinach is smooth and creamy in the mouth. If you dislike spinach, it try it freshly stemmed quickly cooked quickly with these flavor combinations. Western: Bacon, garlic, onion or shallot, lemon juice or vinegar Indian: Cumin, garlic, lemon juice or yogurt or creme… Read More

Sautéed Mushrooms, you’re going to need this for (something)

(recipe follows) This is the recipe used for savory pie but is also an easy side dish. In my local market there no fewer than 20 different types of mushroom at any time. I combinations of mushrooms, chop them, and cook them together. You’ll need to work with what’s in your markets, but shitake, button mushrooms, portablello are generally easy to find, I hear, so you may want to start with those. When adding to Savory Pie, tarts, or turnovers avoid Enoki mushrooms as they are strings when cooked, but they are… Read More

Candied oranges

  (recipe follows) Yes, I really do curl up on the sofa reading “gode” “cookery” books or food histories. Two summers ago I spent two weeks in Provonce retracing Julia Child’s footsteps. So, yeah, I’m kinda single these days, but I can apply what I’ve learned from medieval cookbooks to make some of the best candied fruits you’ll ever eat. Candying fruit was something I taught myself through trial and error by following the directions from 16th century manuscripts. Much later I learned the science behind what I was doing and was… Read More

Daikon salad, and then some

(FIVE recipes follow) Well, spring is here. Soon I won’t be able to hide. Pre-blog, I was exceptionally organized. I discovered David Allen a decade earlier and his program made all the difference. Blogging — and then photography — introduced unknown unknowns into my life flow and my over-organized world is now piles of ToDo all over my apartment, on my computer, in my Dashboard. What to do? Well, I finally made myself reorganize. I set goals. I made lists. I decided deadlines. I programed automated alarms into my computers to get me… Read More

Yeasted Lemon Cakes

I’ve been wanting to post the recipe for this for a while, but I need to reshoot. Trust me when I tell you that yeast deeps the flavor and aromas in cake. The pics are from my older camera. I tried taking pics outside in direct morning sun.

Raw Apple Pie Your Way — Play with your food!

(recipe follows) When I was younger my credo was to try everything at least twice (in case I got it wrong the first time). Keeping an open mind this way, I learned — and shaped — my preferences. With food, over time, I developed a leaning towards the healthful. Even when cooking with butter, or cream, or sugar, or meat in my mind I work through variations. One fairly new approach I’ve been thinking about is raw food. Interestingly, dehydrating foods under 118 degrees Fahrenheit is still considered raw by many which,… Read More

Play with your food! Stuffed chicken.

(technique) The food industry puts too many chemicals in our food, it’s an idea I wholly concur with, which is part of the reason I do almost everything from scratch. There are enzymes and amino acids which have been lumped into  that idea of chemical which Molecular Gastronomists have embraced and which I use regularly in my kitchen. One of my favorite kitchen toys is Activa, aka transglutaminase. Restaurants and supermarket butchers use it to make uniform cuts of meat. Simply take two small pieces, sprinkle the amino acids, and put them… Read More

Eat more fast food! Salmon and Brown Rice.

(recipe follows) Fast food can be from a rice cooker. In the morning before work I set up my rice cooker with 1/2 cup of brown rice and a large pinch of long grain rice. I lay a piece of salmon, a stalk of celery, and some sliced shallots with a bay leaf. One cup of water and a jigger of dry Vermouth, set the rice cooker to turn on at 11:30 and I’m off — I have to make money to cook. Just before I get back my apartment fills with… Read More

Lunch: Savory Cauliflower Truffles, Braised Turnips, Greens, and Brown Rice with Mellon Granita for dessert