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Put this one in the tastier-than-it-looks category. We have an overabundance of carrots, thanks to the CSA, and an ample supply of yogurt, thanks to the trusty yogurt machine. Thus, carrot yogurt salad. Carrot Yogurt Salad 5 or 6 large carrots, or as many as you feel like using It’s not quite time to start planting those spring vegetables, but we’re oooooh so close! Today I could no longer resist the pull of the garden, and ended up buying enough seeds to sow half the neighborhood. A girl can dream. My exact garden configuration is still up in the air, pending various community garden [...] The local billy goat and I consume a shocking amount of yogurt: usually about 3 quarts a week. Yogurt makers are inexpensive (my model cost me $15 in 2003 and is now selling for $25 on amazon.com) and well worth it. Your first few batches may be a bit wobbly until you get the hang [...] Double-yolk eggs = amazing mayannaise. You will want to eat it straight from the jar, with a spoon. This is basically Deborah Madison’s recipe from Vegetarian Cooking for Everyone, but less precise: 1 egg (double-yolked!!!!) So truly, you want tasty and fast bread that looks all artisan-y and spendy. Me too. I like expensive bread. I especially like it now that I love hundreds of miles away from being able to purchase this bread. Having moved to the land of 79 cent white bread two years ago, we always knew [...] Several of you have asked (mostly off-blog) for more information on pressure cooking—and here at Doris and Jilly Cook, we aim to please! The Science First, take a listen to the “Chemistry In Your Cupboard” segment on the “Time” episode of Distillations, a podcast one of us is involved with. You’ll find out a little bit more [...] When my mother offered me my grandmother’s pressure cooker a couple of years ago, I only agreed to take it because it meant I could reclaim my freezer from the stockpile of chicken stock it had become. Unlike jams or even tomatoes, you can’t can meats or stocks in a water bath. Instead, you need [...] I love preserved lemons. They’re like a sour, citrus salt kick, ready to be eaten straight out of the jar or tossed into salads. They’re also very easy to make, but you have to be patient and trust in the anti-microbial powers of salt. What you’ll need: 3–4 lemons Technically, this post is not about anything that I grew, made, or preserved. But I did eat. And eat. And eat. I’ve been in Chicago since Thursday at a scientific conference and have spent every spare moment exploring the four major tourist food groups: populist favorite; celebrity chef; foodie central; and slightly sketchy but amazing [...] Oh, my little crock-pot, I owe you a sincere apology. I abused your smaller siblings for art projects involving mean paraffin and cruel crayons while wholly neglecting your culinary talents. You’ve festered in back shelves, closets and dark, dark basements while I hopped around in the kitchen above with saucepans, skillets and stockpots. I’ve pawned [...] |
  
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