Category Archives: Cookbooks

What is old is new again

After four years of entropy, I find myself looking to document some more experiences and studies in my culinary education.  I’ve been working with sourdough for about a year and a half, and I am experiencing some success, some failure, … Continue reading

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a little sewing: culatello step 2

My regular readers know that I have been known to do a little sewing from time to time, and my current sewing student knows I know how to do a few stitches by hand.  This morning, I got out two … Continue reading

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the Salumi adventure begins – culatello step 1

I had anxiously awaited the arrival of my copy of Ruhlman and Polcyn’s latest book, Salumi.  As I have been dreaming of dry curing my own prosciutto, the idea of getting the word from my “mentors” in charcuterie for best … Continue reading

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Testing Is Absolutely Necessary

I was briefly visiting our local bookstore about a week ago, and I was immediately drawn to a cookbook.  I leafed through for about five minutes, turned the book over, saw what a bargain it was, and paid cash on … Continue reading

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Gaajar Shorba, or Spiced Carrot Soup

This is being posted in response to a reader request.  I’m sorry I don’t have a more detailed post, but here it is.  This is an easy soup to make, and it works well with all kinds of meals.  Easy … Continue reading

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Charcutepalooza! Getting Ready for the fun

It becomes necessary to make charcuterie a few times a year.  It is always more fun when you involve your friends in the process, whether making or eating.  (My life this year has been much busier than I had originally … Continue reading

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Dorie Greenspan’s Torteau de Chevre

It’s become obvious to me why Dorie Greenspan has so many devotees.  She’s a great writer, cook, and baker, and she believes that more detail is better in recipe directions, rather than brevity.  She’s up front when something takes a … Continue reading

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The Silver Spoon’s Torta di Ricotta (Ricotta Cake)

This is a recipe I love because it’s easy, delicious, and not a typical cheesecake.  It’s light, and is lovely with any kind of fruit or lemon sauce, or just plain.  I’ve substituted orange zest for lemon zest with similarly … Continue reading

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New Year, New Cure

Happy New Year!  After a lovely New Year’s Eve with friends, it’s time to squeeze a bit more out of the free time before heading back to work.  Today I’ve started duck confit, to be used later in January at … Continue reading

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Mark Leslie’s Polpette di Melanzane

The following recipe is from Mark Leslie’s book, Beyond the Pasta, Recipes, Language & Life with an Italian Family.   This is a recipe you want to make when you have plenty of time to do the work ahead, and it … Continue reading

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