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I’ve been craving veal lately, so I decided to make some wiener schnitzel. It’s basically just breaded, pan-fried veal scallopini. Both of the wife’s grandmothers spent time in Germany, so this dish isn’t exotic to her at all. Her Croatian grandmother always pairs schnitzel with spaetzle. It makes sense. WhatRead more
It’s taken me a long time, but I’ve finally perfected gumbo. I’ve gone through countless over-complicated recipes over the years and have systematically thrown out the steps and ingredients that were superfluous. This recipe is what remained. It’s the best gumbo I’ve ever had. There are regional, heritage-defining dishes thatRead more
I’ve been meaning to make ravioli ever since I got my pasta press. I finally got around to it last night and I was pleased with the results.
I realized I forgot to buy a loaf of sandwich bread at the store the other day, so I just decided to make my own. I’m glad I did. It came out much firmer and tastier than standard white bread.
The wife’s family collects other people’s traditions. They’re not German, but they hide a pickle ornament in their Christmas tree and make the kids look for it on Christmas morning. And they’re not Danish, but they always make ebelskivers for breakfast on the morning after Christmas. The wife has carriedRead more
After my successful experiment with homemade linguine noodles over the weekend, I decided to make some spaghetti. Over the years, I’ve learned to experiment incrementally to see what my flavor limitations are. Like with bread, pasta is 95% flour. That means that you’d have to add a lot of anotherRead more
I’ve been wanting to make pasta noodles from scratch for a while. When we got a stand mixer for a wedding gift, we also got a ravioli attachment. I’ve always wanted to use it, but it seems pretty useless without a pasta roller. Since the pasta press attachment costs aRead more
I know what you’re thinking; you’re finally making pretty good no-knead bread but it’s getting a little boring. You’re wondering if there’s a way you can add flavors to your bread without changing the cooking method. I wondered the same thing. I’ve had much success incorporating various liquids and solidsRead more
As regular readers know, I’ve been experimenting with homemade bread for months now. In retrospect, I handicapped my learning process by adopting and abandoning several different methods and recipes before perfecting one. After initial success with a no-knead bread technique, I decided to stick with it. Over time, I incorporatedRead more
I’ve been baking bread at home for a while now with mixed results. This weekend, I finally made some very good bread: I used the no-knead technique made famous by Mark Bittman and Jim Lahaney (video here), but I incorporated some tips from America’s Test Kitchen.
My job involves staying up to date with social media trends. As part of that effort, I keep a Hobby Blog. It’s mostly a public scrapbook for my friends and family.
