Pomodoro sauce (recipe based on Italyum): 1 1/2 pounds beefsteak tomatoes, cored, seeded, deskinned, chopped 1 medium Walla Walla onion, chopped fine 2T tomato paste 2T butter 2 ounces olive oil 20 basil leaves 2 cloves garlic, minced Salt to taste Core then blanch the tomatoes so the skinsRead More →

Over on Facebook, several of my friends were posting this meme of ten favorite albums, “no explanations.”  The “no explanations” aspect of the record meme made it just a bunch of random covers someone posted. Since I have an eclectic, arguably terrible music tastes, I started my own un-meme using fruitsRead More →

The original recipe is from Cook’s Illustrated, and is a pretty tasty diversion from the standard buttermilk pancake.  To offset the weight of the ricotta, you fold in extra, whipped whites. Lemon ricotta pancakes (original source Cook’s Illustrated) 1 C all-purpose flour 3/4 t baking soda 3/4 t salt 1Read More →

Janet and I took the Persian Cuisine demo cooking class at the local hippie grocery store last week.  I reproduced two of the recipes: Khoresh-e kadu Halvai-o Alu ba Morgh (Braised butternut squash and chicken stew with prunes and walnuts) and Aash-e-Reshteh (beans, fresh greens and noodle soup). Aash-e-reshteh (beans,Read More →

And now for something completely different… Paseo-like Cuban pork sandwiches, using a recipe from the Seattle Times food blog, originally based on Paseo reverse-engineering done by Lorna Yee, presented in her cookbook The Newlywed Kitchen. This took me about 1 1/2 hours of attentive cooking, but elapsed time was about 20 hours as most ofRead More →

I love making gyoza, but because I am not adept enough at it to hand-make them at the rate my family consumes them, I wanted to try the Dumpling Cube my mother-in-law gave me for Christmas.  The result was my best batch of gyoza using the Classic Pork Gyoza from JapaneseRead More →