I bragged about making these on Facebook, so of course then I got a request for the recipe. It is really easy! I got the recipe from one of Peter Reinhart’s bread books. I am embarrassed to admit that I don’t recall which one, but all his books are good. Homemade Ritz Crackers 1 1/4 […]
Crockpot Malmenye Furnez — Medieval Reci
Malmenye is something I got introduced to many years ago in the SCA, at the first event where I helped in the kitchen. I’d never heard of it then, but it made quite the impression — shredded chicken napped in a rich wine sauce, studded with pine nuts and raisins. And if that wasn’t good […]
Extreme Raw Kale Salad My Way
I’ve seen some recipes for raw kale salads floating around on the interwebs, and I’ve tried them, and they were OK, but they weren’t what I wanted today. Today, my body flat-out demanded Raw. Kale. Now. OK, OK, OK, says I. Here you go: Extreme Italian Kale Salad Serves 1 3 leaves lascianato (dinosaur) kale, […]
Things I’ve Learned About Boysenberries
In January 2010, I planted, on the advice of my nursery-man, four little sticks. In the intervening year and a half, I’ve learned a reasonable amount about said little sticks, and I’m going to share it now. (: I am pretty sure that ‘long around September I’m going to have an addendum to this post […]
Peach-Smoked Pork Chops
One of the major challenges of smoking pork is that the well-known applications tend to take time. In the case of ribs or shoulder, it’s time on the grill; bacon, it’s a week in a brine. So I share an approach which I successfully created yesterday. Because of the title, you’ve probably already guessed that […]
[Basics] Red Sauce
Everyone should be able to make basic spaghetti sauce. Everyone. And there’s no excuse for it to not be fabulous, when it’s really easy to do. This is what I do; feel free to play with it, ’cause it takes just fine to adaptation. Red Sauce 2 32-oz cans crushed tomatoes 2 6-oz cans tomato […]
Roasted Tomato Panini
No pictures. I know, I know. I ATE IT ALL, okay? ^_^ This is a great thing to do with leftover ricotta, which I often have, and then dither on what I should do with it. No dithering here! If you want to be luxurious, add a slice of prosciutto to each sandwich, or leftover […]
Poudre Douce and Poudre Fort
If you don’t do a lot of medieval cuisine, you’ve probably never heard of poudre fort and poudre douce — literally, strong powder and sweet powder. I was first introduced to the concept when I was doing SCA regularly, via a nifty little pair of books called Take A Thousand Eggs or More, by Cindy […]
Charcutepalooza: Documenting for the sak...
I’m working on the brine for March’s Charcutepalooza challenge. The basic challenge is a brined whole chicken or pork chops, the advanced one is a corned beef brisket. Right now we’re sufficiently meat-ed out, so I’m opting for a basic-and-a-half challenge, and brining a duck. (Yes, this is the one I was originally going to […]
Basics: Hazelnut-Roasted Fruit
I wanted something easy and delicious to go with the catfish Mark smoked tonight, something that would offer a sweet and light, yet hearty contrast. After discussion on the order of “well, we haven’t had fruit today” (Sundays are hockey days — we have a tiny breakfast and then go out for lunch), I poked […]