Strata with Sausage and Broccoli

Perhaps it has not escaped your notice that I seem to have a lot of eggs and cheese. It’s inevitable. I’m often on the road this time of year, but the CSA, with its dozen eggs, half pound of cheese, and two pounds of meat, arrives every week. My husband and I therefore eat a […]

Basic Corn Pudding

Our CSA supplies us with a lot of eggs and cheese. Plus, we have a freezer full of corn. Hence, corn pudding.

This version is a slightly altered version of the standby “Corn Pudding with Poblano Peppers” in the 1990s version of Joy of Cooking. Among other things, their recipe omits an oven temperature. I find […]

Chestnut Vs. Wheat Pasta

(I don’t know about you, but I needed a little break from fruit. Fortunately, a local foodie who wishes to remain known only as “the co-conspirator” hatched up a plan for a pasta experiment involving some chestnut flour she picked up on a recent trip to Italy. Even better, she volunteered to blog about it. […]

Ask the Goats: Precision Egg Cookery

I just made a batch of egg salad and something is seriously wrong. I can only describe the texture as furry. The eggs are fresh from the farm yard, so that’s not the problem. The only ingredients are eggs, mayonnaise, salt, pepper, and majoram. I added some vinegar and mustard and that helped, but just […]

Stuffed Cabbage (or, Cabbage and Pork, Part II)

Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade […]

Yeastapalooza, Part 2

Yeastapalooza did not merely consist of cinnamon rolls and chocolate babka, my friends! We made blini, too!

Now, I must confess that I was not wise in the way of blini (the plural of blintz) before this weekend’s little experiment. Sure, I had had them, stuffed with cherry jam, at Rein’s Deli, but I didn’t know […]

Yeastapalooza, Part I

A co-conspirator and I dedicated a good chunk of last weekend to a science experiment involving different kinds of bread dough. The goal—besides blini for dinner and two freezers full of chocolate babka and cinnamon rolls—was to check out what different moisture content, varieties of fat, and egg treatments would do to dough. All of […]

Mayonnaise is the Devil's Work

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!!!!)
3/4 c. canola oil (or olive oil, but I find it too strong)
a big of Dijon mustard
a dash of mild acid, like lemon juice […]

Challah: The un-brown

Yesterday I made two challah (what is the plural of challah?). They tasted delicious and used 6 (!!) eggs, but they’re just not quite as brown and shiny as I had hoped. I completed doused them in an egg wash and feared that if I added any more they might start to look like, you […]