the day prosciutto brought my vegetarian sister back to the side of carnivores.
I'd say Bellwether sheep ricotta, but ricotta is technically not a cheese, so my second runner up would be...St. Jorge...or maybe Laura Chanel Chevre...
Just one? I suppose effort, so many people don't cook, because they either don't go into the kitchen or won't abandon the Sandra Lee approach. Effort is a big part of the game
strawberry nesquick. ugh.
I work on farm, no yard of my own, and my favorite item to grow...
for ease of harvest: sun gold tomatoes
for pure enjoyment right off the plant: blackberries
best to take home and cook up: rhonde de nice summer squash
Anywhere with homemade fruit pies (all-butter or lard crust please), u-pick farms, or a good buttermilk biscuit...
If I have to get specific, I'd like to hop in the car and drive all the way to Ohio for some Graeter's ice cream...
seasonality/locality(those are ingredients right?)...when you eat what's ripe and what was in the ground or on the tree near to the time you cook it...everything tastes better.
Mandorla (almond) Granita...the best I've ever had was in Sicily.
watermelon, feta, mint
almond butter and dill pickle sandwich
sharp cheddar and tomatoes
nutritional/brewars yeast, sounds gross, but so tasty.
The Silver Spoon. It's pretty awful. Terrible conversions. If you like italian food, there are many other, better options out there.
A sharp knife will do fine/ Slice it as thin as you can and toss it with shards of Parmesan and a lemon-chive vinaigrette. Save some of the fronds for garnish.
I believe that 100-calorie packs represent the growing disconnect we have from our bodies. Despite what Nabisco, Jenny Craig, and dominant dieting culture might want you to think, your body can be a wonderful wise tool in determining if you are hungry or full. When we rely on prepackaged caloric amounts to tell us how much to eat, we ignore our bodies that might want 50 calories or 150 calories. If you eat a 100-calorie pack, are hungry for more (as you likely will be with these sugary, processed snacks), and then eat another pack, there is built in guilt waiting for you. I believe that you can really enjoy all foods freely, if you trust your body to tell you when it wants more and when it doesn't.
For dessert make panna cotta...you make it ahead, it's basically mix, stir, pour, and it's always impressive.
It's hard to beat a good ligurian pesto with roasted green beans and new potatoes with garganelli.
pie.
for breakfast.
Well, being of the savory variety, I prefre thinly sliced dill pickes with my pb, but if I have to have a j, I prefer a not too sweet raspberry...
I grew up with 'Fanny at Chez Panisse', it's great for what you're looking for!
The San Francisco Chronicle just came out with the 100 Best list...while I've been to 17 of them, often because they were well reviewed, at least half of those were not worth returning to, so hmmm....
Does anyone know of good recipe software?
Coffee filters used to line a sieve make great yogurt cheese strainers.
About to embark on a whole wheat sourdough bread baking adventure, any all who have gone before are welcome to share their wisdom. One thing I am curious about is if longer/more rises and/or longer kneading are good things...I've got time, some good starter, and I want a great loaf, so tell me the tricks of the trade.
Anyone made a homemade Jello-O/Gelee using fresh fruit juice, gelatin, etc.? Would love to turn some of this summer produce (peaches, watermelon), into an improved 50's style layered jello mold, but wanted to know about ratio's of gelatin to liquid and any pitfalls I should avoid...
Planning some room temperature finger food to serve w/ romesco sauce. Spanish tortilla bites? Spread on flat bread? Ideas?
I got a ton of this great locally milled whole grain flour and I'd love to hear your favorite way to bake with whole-wheat....breads, pastries, cookies, what are you whipping up?
I want to make some sort of savory baked empanada, turnover, calzone-esque dish that I can make mini, individual versions of and serve at room temperature. Recipes? Ideas?
Does anyone have a nice summer vegetable terrine recipe that could be served at a picnic?
I'm looking for an Indian side dish that is good or best at room temperature and doesn't have potatoes? Whatcha got?
Any good online kid-friendly recipe sources?
Going to a party with this theme, got inspiration for me?
I'm having people over for a build-a-sandwich night, where everyone brings one or more fillings, I'll provide a ton of bread options and we'll get to work constructing our sandwiches....I'm curious what you consider a must in your ultimate sandwich?
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classic: caraway rye, dijon mustard, and real (unprocessed) ham.