Roasted Marinated Beets
Dec 5, 2020
I’ve been making roasted beets to add to salads lately and it had been a while so I’d forgotten how good they are.
This is originally from Thomas Kellar’s “Bouchon Cookbook”.
Take 3-4 beets, trim the greens down to about 1/4" off the top. Trim the trailing root end a bit. Wash them. Don’t peel.
Wrap them in AL foil and add 3 tbsp oil and 3 tbsp water and salt and pepper.
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Accidental Omelets: 5 Best Practices
Nov 6, 2020
A couple of months I accidentally made an omelet.
I probably wrote about that in my old blog. Since then, I’ve been continuing to practice.
It’s funny to me that omelets are basically scrambled eggs with an obsessive attention to technique. Thus they make sense to me. With practice they have gotten easier to do. Here are my tips and tricks so far.
Butter in the pan. I’m using vintage cast iron and melted butter is great for non-stickiness.
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Cooking Basic Vegetables
Oct 25, 2020
I want to quickly collect how I cook a number of common vegetables. This is just for reference.
Last updated 2020-11-01.
Asparagus I peel my asparagus with a vegetable peeler. Look for thicker asparagus. I don’t have any use for the twig thin kinds. After peeling, line up a bundle facing the same direction and tie with two loops of twine so the bunch fo them don’t float arond freely in the water.
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Red Sauce
Oct 23, 2020
This basic Red Sauce is an Italian American staple. Among other references, it is quoted in the dialog to the film, The Godfather.
I have been fascinated to realize that Italian American cooking is it’s own cuisine distinct (but, of course, indebted to) Italian cuisine.
Traditional Red Sauce
Red Sauce Ingredients 13 cloves garlic, peeled and smashed smashe olive oil red pepper flakes (optional) 4 cans (28 oz) crushed tomatoes Method Peel and smash the garlic Gently sautee the garlic in oil in a large stockpot.
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