The nice thing about dog biscuits is that you can improvise a great deal with them, incorporating just about any element that your dog either likes or that you want to add to his/her diet. That said, feel free to swap ingredients in or out of this basic formula. As long as you have enough […]
READ ONYou don’t have to own a dog to know how much they love peanut butter (I don’t, but my girls are working on me). This recipe should endear you to all your neighborhood canine buddies. 4 ounces water or chicken stock 4 ounces vegetable oil 2 eggs 1 1/2 ounces peanut butter 11 ounces all-purpose […]
READ ONYou want to talk about the dynamic nature of a soufflé? By the time I got this beast into my preferred light to snap this picture, it had already fallen from its peak about two inches over the rim of the form to a level about even with the form. That’s normal for a soufflé […]
READ ONBase formulas for savory soufflées — their ratios of eggs, flour and liquid — are remarkably consistent from one recipe writer to another, at least in my experience. Where they differ is usually in the amount of flavoring added and the types of seasonings, though sometimes in the type of liquid used as well. Below […]
READ ONI should mention here that to my understanding tomato sauces aren’t usually paired with fresh egg pastas. It’s considered something of a no-no in Italian food circles. In my own defense, this isn’t so much a tomato sauce as it is a meat sugo with a little tomato added. Judges? I made this pasta using […]
READ ON…is pretty much all this is. We’ve had a sparse, late pea season here in Kentucky this year, but man, are the ones we have ever sweet. Blanch two cups of them for two minutes, then immerse them in a cold water bath. Next, heat two tablespoons of olive oil and a tablespoon of butter […]
READ ONHands down the most common mistake people make when cooking pasta is failing to salt their water properly. A teaspoon or two per gallon is about the maximum for most cooks. Yet that’s not nearly enough. As a good Italian friend of mine is fond of saying: it must taste like the sea! And that […]
READ ONI have trouble making my pasta “the authentic way”. That is, mounding up my little flour volcano, dropping eggs in the center and beating them up with a fork. I always get a breach in the wall, which sends partly scrambled egg spilling out all over the place. I don’t like the mess, but even […]
READ ONHey wait a second, these taste like egg noodles! And indeed strands of homemade fettucine will if you make them from the same base material as their Swedish equivalents, which is to say soft, finely ground white flour. There’s not a thing wrong with that, of course. Standard all-purpose flour makes fantastic pasta. However to […]
READ ONI know, it’s not pastry. And no, for those of you who remember the 80’s, I’m not planning on making any of those dessert pastas that were all the rage back then: chocolate lasagna, blueberry tortellini, raspberry ravioli with white chocolate crème Anglaise…what a nightmare all that was. Nope, this week it’ll be standard homemade […]
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