There’s a “First (and probably last) Annual [my company] Bake-off/BBQ” tomorrow. I’m the underdog in the muffins category. The favorite’s been very cagey about what she’s making, except she’s bringing two varieties. So, with nothing to lose, I’m trying a very aseasonal pumpkin chocolate chip recipe. First is the generic muffin mix. This makes four […]
Generic Muffins (Pumpkin chocolate chip) Read More »
This week’s Camp Fire potluck is “Native American food.” This is unlike previous weeks, where we had a reasonable shot at making passable food. And if we didn’t happen to know the nuances of a particular genre of food (e.g., Indian from India, Indian), we could always wimp out and pick up some take-out from
Dandelion (not prairie dog) stir fry Read More »
Vegetable tempura — www.wt8p.com Dipping sauce: 1/2 C soy sauce 1 t grated ginger 1/4 C brown rice syrup (or mirin if you have it) Batter: 2 eggs 2 C very cold water 2 C flour Vegetables: (choose four) 1 medium head of broccoli, cut into small florets 10 small to medium-sized mushrooms (stems removed)
¡Feliz cinco de Mayo! Zucchini Tostadas — www.wt8p.com(Makes four) 2 T vegetable oil — corn, peanut or canola, not olive because it will burn Four 8″ flour tortillas 1/8 C olive oil 4 C thinly sliced zucchini 1/4 t oregano 1 C cooked pinto, kidney or black beans 3/4 C salsa 2 C shredded cheddar
The beauty of this ratatouille equivalent is twofold: 1) it eggplant-free, which is important to those of us who think eggplant looks (and probably tastes) like the the the pods in the original Alien movie. 2) It’s very easy to make: throw stuff into a pan. Dump two more cans of stuff and serve. Roasted
Roasted vegetables parmesan (ratatouille) Read More »
Twice this week someone’s sent me a dried sourdough culture that has accidentally been opened by the US Post Office and encased in a “We’re Sorry” envelope. One envelope was labeled “sourdough,” but the other was a cryptic “Maui,” Bo Ure’s home grown culture. Should I tidy up my place in anticipation of a “courtesy
It’s sourdough. Not Anthrax. Read More »
Here’s an amazingly simple side dish to take advantage of those in-season avocados. The proportions are approximate, just don’t overdo the salt or the vinegar. Since the vinaigrette ingredients are used sparingly, this is one of those times where you want to pay for the high-quality ingredients. I prefer walnut (versus olive) oil because its
Avocado salad (side dish) Read More »
While making gyoza Sunday evening, I played with my spouse’s digital camera to show the process involved. The only change in the previous recipe is the addition of 1/3 pound of ground pork. I’m using pre-made wrappers to save time. This particular brand is smaller and thinner than I’d prefer. Making wrappers from scratch is
Making Shrimp Gyoza Read More »