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Sunday, November 25, 2007
Muffin Method - Banana Bread
Before I headed out of town last week, I looked at the three bananas I had sitting on the counter and wondered what to do with them. I realized they were already past their prime and would be goners by the time I got back. Then I had a thought; BREAD!; BANANA BREAD! So I tossed them in the refrigerator so they would not be fuzzy when I got back.
You know I hold Alton Brown in very high regard, so I pulled out his second tome, I’m Just Here for More Food. Pages 98-99, Banana Bread. Muffin Method, here I come.
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Tuesday, July 31, 2007
Ravioli with Zucchini, Mushrooms, and other stuff
Today was a hard day. It isn’t worth getting into now. It will work itself out over time, but for the purpose of this entry, let us just say I had considerable motivation to have a nice dinner. There was also a very strong motivation to just order something, and have it delivered, but I knew it would be more restful to make something myself. I didn’t think to take pictures until I was mostly done, so you get to see more of the end product than the process.
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Tuesday, July 24, 2007
Anchovy Tomato Garlic Pasta - A Tour
A month or so back, Brianne sent me a link from the New York Times for a video by Mark Bittman that showed him cooking what looked to be a wonderful anchovy, tomato, garlic pasta. The comment was made: “This recipe with garlic, olive oil and anchovies (do I even like anchovies??) actually seems really yummy.” My memory of anchovies was the same kind he describes in the video, those cans that had the somewhat fun looking, but never the less boring little keys that you used to open them. My dad used to get them all the time and would eat them raw. Not exactly appetizing to my 8 year-old mind. Yet events conspired to change this opinion.
Yesterday at work, I saw that one of my coworkers had brought in a bucket of (not anchovies) Roma tomatoes. I picked up a few of them thinking I would make something with them. Then at the grocery store on the way home, I saw oil-packed anchovies. “Hmm”, I said, “I could make that recipe.” So I bought them, and I did. I hope you enjoy the chronicle below.
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