I make my own white stuff. Guess I’m the Walter White of Upper Black Eddy. Homemade Baking Powder!?!?!? I can hear your shocked voices penetrating the internet, “You have got to be kidding!”. That’s what I thought when I first discovered it a few days ago while researching Tea Breads. Although I have no interest […]
Spices
My Essential Cooking Spices Top row left to right: Coriander, Tellicherry Black Peppercorns, Cinnamon Sticks, Aleppo Dried Red Pepper 2nd Row left to right: Bay leaves, Ground Dried Red Pepper, Black Mustard Seeds, Coleman’s Ground Yellow Mustard Seed 3rd row left to right: White and Black Cardamom, Cumin Seed, Hungarian Half-Sharp Paprika, Whole Nutmegs Bottom […]
Roasting Vegetables
Clockwise from top left: Shallots, red bell pepper, fennel, sweet potato, butterball potato, Brussels sprouts, butternut squash, carrots, blue sweet potato, rutabaga. Roasted vegetables are the umami of the plant world. Their depth of flavor is without compare. The browning (maillard effect) is how you develop the umami, caramelizing the natural sugars in the vegetables. […]
Slow-Roasted Tomatoes
Slow and Easy. It really doesn’t get any slower or easier than this and the reward is greater than the expended effort (so much for physics). Many recipes for slow-roasted tomatoes have the oven temperature cranked up to 400 degrees and sugar added, both combining to create more caramelization. I prefer a lower oven temperature and […]