Things have been very slow at work lately, so I have taken to doing a lot of bread baking. I have been playing with artisan style breads, baking everything from Boules to Batards, white to whole wheat, and I even … Read More...Read more
Category: Cast Iron
When people hear the word “frittata” they automatically think “difficult.” Nothing could be further from the truth. Frittatas are simple to make. You can whip one up in less than half an hour. Heck, you could prepare them, mostly, in … Read More...Read more
I love making Hollandaise sauce. For so long the only recipe I made it for was eggs Benedict. One day I was wanting Hollandaise sauce, but I was out of breakfast meat and English muffins, so I came up with … Read More...Read more
This isn’t my recipe, but I have tweaked it a little. The original recipe called for milk. I used 18% cream, and then some.
The original recipe only included paprika as a spice. I have added a few spices. The … Read More...Read more
This is my take on Boston Baked Beans. First of all, tomatoes do not belong in baked beans, neither does ketchup or tomato paste. Let’s just get that point perfectly clear.
This recipe is basically a Boston baked bean recipe … Read More...Read more