More with the recipes… Use a lot more leeks than you can usually convince Jonah to buy. 8-12 leeks is a good start. I prefer to use only the white and white-green parts. If you move on to green-white it’s okay, but don’t use the green parts. They just tastes like grass. Slice the leeks…
I’ve gotten several requests lately for my bread “recipe”. I don’t use a recipe for bread, and I don’t even really measure. In general, in order to make good food, it much better to learn techniques that get you toward an end goal than to follow a recipe. Baking a cake involves careful measurement, but…
My boss taught me this recipe, and it is so good. Ingredients: 1 lb Italian sausage 1 big bunch red seedless grapes Balsamic vinegar. Take a Dutch oven. Put one pound of good Italian sausage in it. My favorite is sausage from our local meat market Andy’s, but in a pinch I have also used…
Operation barbacoa: two blisters and two bags of charcoal (to melt through the frost layer) and many hours later Berck is exultant about his hole. The leg of lamb is thawing in the laundry room and a stack of maguey leaves is waiting in the garage. Berck has fashioned wire handles for the pot from…
My friend T once served me some delicious chicken tortellini soup. I got the recipe from her and modified it heavily. Here’s my version. It is so good. Even Mikey likes it. Chicken tortellini soup 1 lb chicken breasts cubed 1 lb sliced sausage (I like to use Andouille) 3 quarts of chicken broth 2 cans…