Posts from ‘May, 2010’

Denim Dress Pants!

Over the Memorial Day weekend, I started and finished a pair of denim trousers. I said “trousers” ’cause they’re quite a bit dressier than a pair of jeans. I bought some denim (97% cotton, 3% spandex) a while ago and have finally gotten around to making a pair of pants out of it. Even though […]

Garlic bread my way

Had pasta with made-from-scratch meat sauce tonight. I also made garlic bread, using a couple of slices of my home-baked . Here is how I do garlic bread.

Baking starting with cold oven

So today I made a batch of (really torpedoes, not boules). I forgot to turn on the oven to preheat it while the loaves underwent the last rise. Of course, I didn’t realize my mistake until after I slashed the loaves’ top and went to put them in the oven! Oh well, now was the […]

Nước chấm

Nước chấm, or Vietnamese dipping sauce, is a very distinctly Vietnamese culinary item. Its variations accompany such iconic Vietnamese dishes as (Vietnamese rice with charcoal broiled pork chops), fried spring rolls, bánh cuốn, etc. Ingredients:

Chicken Cacciatore

From this Fine Cooking recipe. My twists: I roasted/broiled the green pepper. I substitued fish sauce for some of the salt, for that extra boost of umami.

My bread vs. HEB CM bread

My bread (left) versus HEB Central Market‘s torpedo.

Batards

Made from , except shaped into a batard (French for “bastard”; I dunno why!), a torpedo-shaped French bread loaf.

Red-Wine-Braised Duck Legs with Roasted Pears and Onions

From Gourmet, November 1994, on epicurious.com. My twist: I used duck breasts instead of legs, and I separated the skin to be made into cracklings, tossed w/ salt and cayenne, as garnish.