What’s New This Week?
What’s new by me? Funny you should ask: 7th Entry (but who’s counting?) 02/28/10 We hit a sort of milestone early this morning — 1000 page loads. Challah To Die For: I actually posted this a few days, but what with one thing and another never got around to doing a “What’s New?” Good egg [...]
mashed potatoes
WONDERFULLY LIGHT and FLUFFY MASHED POTATOES Not to let the cat out of the bag or anything, but this is more by way of a very brief, technical primer than a recipe. Know your friends: • Butter, butter and more butter. • Dairy – Milk, 1/2 and 1/2, and cream, whether singly [...]
HORSERADISH – GREEN PEPPERCORN SAUCE
This is incredibly easy. It’s incredibly simple. It’s an incredibly good accompaniment to just about any protein. If there’s a catch, no one’s discovered it yet. It is infinitely variable, allowing scope for whimsical improvisation. Vary it by taking out the mayonnaise and using all sour cream, or vice versa. Or, replacing the mayonnaise [...]
RIB SMOKING RECIPE AND GUIDE
This was originally written in 2007, in a slightly different format than the one I usually currently use. Although there are substantial changes since the first time I posted it on the interwebs, I decided to keep it in (mostly) the old format. For one thing, there are so many contingencies it would have been [...]
what you need to know About kitchen knives – introduction
WHAT YOU NEED TO KNOW ABOUT KITCHEN KNIVES Introduction Whether you’re interested in buying a new knife or just know more about the knives you already have, this is the first post in a series that will help you understand what makes some knives better – or at least different – for any given task. [...]
Challah to Die for
You’ll love this soft, sweet bread that already has so much butter in it. It’s practically cake. Challah recipes may be classified as either regular or sweet. This one just shades into the sweet side. If, instead of forming challahs, you make sandwich loaves, the bread makes best-ever pain perdu (aka French toast), and bread [...]
What’s New Here 02/21/10
What’s new by me? Funny you should ask: 6th Entry (but who’s counting?) 02/21/10 Forming Batards: This is my first, pure technique post here at CFG. Batards are the “artisanal,” hand-shaped loaves which look like actual loaves. Fettucine Alfredo – The Real Way: No cream, no eggs. The same dish Mary Pickford and Douglas [...]
Forming Batards
How to form one of the most common “artisanal” loaf types. Formation is verrrrrrrrrrrry important, and the post contains good general information about it as well.
Fettuccine Alfredo – The Real Way
Alfredo the real way. Simple recipe. Lots of work. No cream, no eggs. You’ve got to try it.
CARROT CAKE with MAPLE FROSTING
Does carrot cake need an introduction? Not much. Maybe just that it’s hippy cooking; and yes we were actually so far from reality we thought it was healthy. At least so I’m told. I don’t actually have a clear memory of the late sixties and early seventies. This particular version is moist (a product of [...]