The Salted Cod —

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Spaghetti and Meatballs All’Amatriciana

February 2nd, 2010 · pasta

This recipe was adapted from the meatball issue of Bon Appetit magazine.
The bacon fat add a nice smokey flavor while keeping the meatballs quite moist.

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The North Jersey Slider.

January 22nd, 2010 · Burgers, Sliders

As much as I wanted to take the 1 hour and 45 minute trip by public transportation to Hackensack NJ to try a White Manna slider, I opted to make them at home.

I used seasoned ground chuck, squashed into a thin patty on a hot cast iron skillet.  Immediately cover the patty with thinly sliced onions and cook until you have a nice gristly char.  Flip, add a slice of cheese, smother with onions, place a sliced potato dinner roll right on top of the burger, and cover the skillet until cooked through.

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Slow Poached Egg.

January 8th, 2010 · cookbook, eggs

Slow poached egg at 140f for 40 minutes.

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Chocolate Peanut-Dylan

December 29th, 2009 · Baking, cake

Happy birthday.

Sour cream chocolate cake with a cream cheese peanut butter frosting.

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An olde British Christmas feast.

December 25th, 2009 · Uncategorized

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Does Santa like lasagna bolognese?

December 24th, 2009 · homemade, pasta

7fishes

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Creep Closet

December 3rd, 2009 · Uncategorized

closet-1

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3 Gallons of Ginger Beer

December 3rd, 2009 · beer, fermentation, homemade

ginger-11

I love homemade ginger beer. 

 

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Citrus Preservation

December 3rd, 2009 · canning, citrus, fermentation, fruit, pickle, preserved

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Preserving lemons (and limes) is an easy way to put that extra citrus to use.  The fruit ferments in salty brine of its own juice, salt and spices at room temperature for one month.  After one month passes the jars can be moved to the fridge to stop the fermentation process. The entire lemon (skin, pith, and flesh) will now be soft & completely edible.

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Lemon Curd.

November 28th, 2009 · Baking

curd

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