Da chow! Recipes, pictures, ingredients, and a bellyful of related stuff.
I wrote about pie crust in this post, but my pictures were of a two crust pie. When you are making a single crust pie with an unbaked filling, such as pudding, you need to pre-bake the crust. This is often called blind baking a crust.
Some recipes may call for par baking, which means to partially cook a crust.
To keep the crust from puffing up too much, you need to treat it in some way. You can pierce it all over with a fork or you can use some sort of weights.
The holiday season seems like an appropriate time to talk about gifts. It is nice to be given a gift, and even better to give gifts. One of our traditions is to wrap our gifts in interesting packages – to disguise what it really is. This post isn’t about gifts to others, but gifts to my future self.
We have so much to be grateful for, and I think of these things as we sit at the table to enjoy our meal. Tradition and family mean so much.
Thanksgiving is always a feast at my house, even if it is only Walt and I. I like to do the entire meal, turkey, stuffing, potatoes, gravy, two vegetables, cranberry sauce, and pie. Walt is the gravy cook in our family, and I am doing the last minute things like mashing potatoes and putting everything in serving dishes while he makes it.
Cooking sauces for dishes has always been treated as something of a challenge. I wondered how could I make Hollandaise or Bearnaise Sauce without a double boiler. Every recipe said to use one to cook the sauce. So, me being me, I decided to try it with what I had on hand.
There are any number of tools that let a cook slice and grate foods. I have a couple of hand graters and a food processor. But one of my favorite tools if I don’t have a lot of food to process is my Mouli. It “slices, chops, shreds, grates, and shaves ice” according to it’s manual.
As I mentioned in this post, I like to do some prep cooking when I have the chance. Walt and I really enjoy Mexican food, so we like to have some meat prepared for easy dinners. We usually just make an oversized batch when we are preparing dinner and then freeze the leftovers for later use.
We have used this basic recipe for quesadillas, tacos, chimichangas, and other dishes. It can be made with beef, pork, or chicken. Walt combined a couple of recipes to create this recipe.
Powered by WordPress & Theme by Anders Norén
