I have never been that sure how to cook pork.
Last weekend, I accidentally grabbed a pound of pork stew meat, thinking it was beef. I was in a dilemma. In the absence of a slow cooker, what was I to do?
Luckily, I had a clay pot on hand. (Well, two, actually, but one is enough.)
After [...]
Category Archives: Recipes
BBQ Pork: The New Favorite
Sunday, April 12, 2009
Pasta and veggies
Wednesday, April 8, 2009
Step 1: go to Rome.
Step 2: buy fresh veggies and fresh pasta.
Step 3: cook and enjoy.
Go Steelers!
Friday, February 6, 2009
Ok, I’m a few days late.
My friend Matt had a Super Bowl party. Having lived in Pittsburgh for some time, he decided he was going to attempt to replicate Primanti’s sandwiches for the occasion. Wanting to contribute part of my own Pittsburgh culinary experience, I thought I’d try making a pierogie pizza, in the spirit [...]
Hand tossed pizzas, large and small
Sunday, January 18, 2009
This is a different, more convenient pizza dough recipe. Mix the ingredients, refrigerate the dough, leave it overnight (or a few days longer), then pull it out, let it sit for a couple hours, and make your pizza.
I definitely don’t have the hang of tossing the dough by hand, yet. (It’s more of a stretching [...]
Blue Ribbon French Bread
Sunday, January 18, 2009
Catching up a bit…
Here’s some bread from last week – yet another from the New Complete Book of Breads. It’s a soft, chewy French loaf, great with butter. I made a couple pizza sandwiches with extra toppings (fresh mozzarella, sausage, tomato sauce, and spinach), and I think they were better than the pizzas.
First (real) pizza
Saturday, January 10, 2009
Here it is – the first pizza with the new baking stone and pizza peel.
The dough is from the Chez Panisse book. It uses a rye flour based starter, which gives it a nice complexity.
The toppings are sweet italian sausage, spinach, red onions, goat cheese, and a little bit of mozzarella.
I’m pretty happy with it overall, although [...]
Pain de Campagne Honfleur / Honfleur Country Bread
Wednesday, January 7, 2009
From Bernard Clayton’s New Complete Book of Breads. Heads up – this one takes a long time. It starts with a sponge that sits overnight, but then it has over 6 hours of rising after that. Finished this one around 1am last night.
Scallops and roasted pepper pasta
Wednesday, January 7, 2009
This is my first attempt at a recipe from the Chez Panisse Pasta, Pizza & Calzone book (thanks, Grandma!). I was reading about the importance of high quality eggs in the introduction, which led me to Wilson Farm out in Lexington. In addition to good eggs, they also had fresh scallops. Yum.
First step: pasta. It [...]