It’s been a while since I posted here. I’ve still got a few recipes in the backlog that I never wrote about. An unfortunate side-effect of waiting so long to write about something is that I forget a lot of the details. That results in boring posts like this one.
Some time in the last three years, everyone in my generation decided that they’re either gluten-sensitive or lactose intolerant. Some of them probably are. A lot of them are probably hypochondriac hipsters who don’t know what gluten or lactose even is. Anyway, I stumbled across this flour-less, dairy-less recipe for peanut-butter chocolate chip cookies online and it was so weird I just had to try it. Surprisingly, it’s really good.
I made these chocolate cookies as Christmas cookies and decorated them with melted white chocolate. The recipe is based on this one from King Arthur Flour. Those cookies are fancy stamped cookies with molded white chocolate medallions on top. I get it King Arthur, you want to sell me fancy cookie stamps and chocolate molds, but I OUTSMARTED YOU. How? By making these as regular cookie-cutter holiday cookies and piping white chocolate on with a pastry bag. I also replaced their blend of bespoke cocoa with Hershey’s Special Dark. (more…)
This hearty, sweet, and spicy (but not too hot) slow-cooked chicken dish is from the Good Housekeeping Cookbook (125 Anniversary Edition), which is rapidly becoming my favorite cookbook. The recipes I’ve cooked from it tend to be pretty easy, and they don’t call for too many exotic ingredients. Most importantly, the recipes work the first time, without having to change things around or guess at vague instructions (looking at you, Mark Bittman).
I’ve been making sandwich bread lately, and I think I’ve finally got at least one recipe that’s worth sharing. (more…)
Ahi tuna steaks were on sale this week, so I decided to buy a tuna steak and do some improvisation. I’ve messed around with tuna steaks a bit in the past, and I’ve come to the conclusion that they’re a lot like beef steaks. Season them simply, and grill them hot, fast, and rare. Like, still-raw-in-the-middle rare.
I wasn’t going to do a post about these because they’re so simple, but then Lynn, who almost never likes double chocolate cookies, said they were “sooooo good.” I figure that means I have to share.
I think the best word for this one is gratuitous.
A couple weeks ago, I decided I wanted to make bagels for New Years. I later learned that bagels (and other round, ring-shaped pastries) are a traditional New Years food. Apparently, rings symbolize the year coming full circle, as well as eternity. I wasn’t trying to be traditional, but apparently I am.