recipes

Here’s a recipe for a squishy dough to play with. We like it because you can tailor the color combinations to the kids’ whims-du-jour. Fun dough — https://www.wt8p.com 1 C (250 ml) water 1 C (250 ml) flour 2 t (10 ml) cream of tartar 1 T (15 ml) vegetable oil 1/2 C (125 ml) […]

As mentioned a few weeks ago, I had been using the Carl’s starter mix. Well, I managed to deal it a crippling blow after stirring in milk and started anew. One theory, which is actually kinda scary, is the antibiotics in the milk wiped out my yeastie beasties. This recipe is a light sourdough from

Our spate of warm days has given me the incentive to experiment more with Fungi, more specifically, the sourdough starter mix Lisa sent to me from Carl Griffith’s friends. The idea is wonderful: you send a self-addressed, stamped envelope with a request for the starter and, if you’re feeling generous, an optional donation. You’ll get

I’m making tuna steaks tonight with a soy-ginger mayonnaise topping. Below is the recipe for the mayo. If you don’t want it to be soy/ginger flavored, leave out the soy sauce, ginger, and garlic. Here’s the recipe.

Here are some pictures of the pizza assembly for the recipe I posted last week. 3/12/2004: Here’s a pizza I made tonight. I pre-cooked the crust 5 minutes and added Kalamata olives and parmesan cheese on top. This has the pre-cooked crust, pesto, and mushrooms. We’ve added a layer of mozzarella. I prefer using a

I love the America’s Test Kitchen show, Cook’s Illustrated, and their books The Best Recipe (thanks, St. Heave) and The Best Recipe: Soups and Stews because they take a very deterministic approach to cooking. I recently checked out The Dessert Bible from the library because I was interested in their analysis of chocolate chip cookies.

For my birthday dinner last night, I went to an “Asian Wraps” cooking seminar. There were four dishes, all of them excellent. I did most of the preparation and cooking of the shrimp gyoza below.