I like to cook…
These are really good, with a smooth texture.
I often adorn these with some bittersweet or semisweet chocolate that I’ve melted in a double boiler with some corn syrup, and then, before the chocolate hardens, I push some mint leaves onto the still-liquid chocolate.
Copied from Ultimate Strawberry Popsicles Recipe
A true bagel can be hard to find — they are not to be found in most supermarkets. Many restaurant “bagels” are simply round bread — boring. And real bagels are boiled — that is not something that is up for debate.
This recipe can be easily be modified to make plain (water), sesame, garlic, or other flavored bagels: just change-out the onion. Note, however, that after being boiled the bagels are not sticky and onions, seeds, or what-have-you will tend to slide off.
I use this mostly on tri-tip roasts.
Saturday, 29 January 2017
This is an easy recipe to create a flavorful chicken: citrus and tangy. It takes about an hour.
Tuesday, 12 June 2007 18:18
These are extremely easy to make.
They have a robust flavor - not at all your wimpy, just lie-there-on-the-plate, kind of tomatoes. I’ve found these to go well with lamb, beef, and strong fish (like salmon.)
I have found momotaro tomatoes to be by far the best variety for this. The momotaro is a solid tomato that has good flavor, can be carved into thick "steaks", and stands up to marinating and grilling. I usually use the largest ones I can find.
I find that one tomato "steak" per person is about right.
Recently I’ve been adding a layer of shredded parmasean cheese so that it melts to form a cap when grilling. When I do this I don’t flip the tomotoes when they are on the BBQ.
Saturday, 09 June 2007 07:31
I use this glaze roasting a chicken or turkey. It is rather sweet and thick.
It tends to burn, so it has to be and watched and sometimes covered with aluminum foil (it will stick to cheesecloth.)
Saturday, 09 June 2007 05:11
These yams have an intense flavor. I’ve used them alone (as an item to bring to a potluck dinner). They work very well with turkey.
Saturday, 09 June 2007 07:15
I tend to make this with the ricotta pancakes.
This is great for a summer gathering.
Friday, 08 June 2007 18:01
I bake these for Thanksgiving and holiday dinners. These rolls and butter seem to to particularly well with turkey. And given the long preparation time, these are best done when one is expecting a long day in the kitchen.
These are not "light and flaky" rolls; these are solid stock.
Don’t expect these rolls to keep for very long; and the butter will go sour within a few hours.