I've recently had a very little bit of encouraging success with saag. It's tricky, because spinach is gritty and annoying to wash and chop properly. It either tastes too chewy because there are stems or it's too bitter, or the pieces are too big. As much as I usually promote … [Read more...] about “Saag It To Me”…what the recipe would be called in the LooneySpoons Cookbooks…but it’s not
I've come a long way since the last time I made naan...about 3 weeks ago. I have subsequently learned to knead. Since my last naan didn't rise properly, I figured I should go out of my way to figure out this leavened bread business. People have been making it successfully for a … [Read more...] about Naan, take 2: Madhur Jaffrey’s Indian Cooking
....Hot Comfort for a Cold Winter Day Soupesoup Montreal, QC ●●●●●●●○○○ 7 out of 10 … [Read more...] about Soupesoup vs. Soupe Café…
Bringing it all together. When you have a whole lot of recipe ideas that sound interesting, you sometimes have to say "No, I just don't see how hamburgers can possibly be served with Duck a l'Orange". But then you remember that mini gourmet burgers are popping up everywhere … [Read more...] about So, how many layers were there?
Assembling the great Bûche... After I made the double recipe of bittersweet chocolate truffle mouse, the Bûche recipe says to line a jelly-roll pan (just a baking pan with rims) with aluminum foil, like I had done for the Chocolate Soufflé pastry (see previous post), and freeze … [Read more...] about The Bûche de Noël: Alice Medrich’s Christmas Log