It’s funny what we find intimidating.
For the longest time, the idea of making bread scared me. It just seemed so complicated. You had to make sure the yeast reacted. You had to make sure the water was at the precise temperature. You had to coax the dough into rising. You had to knead the bread – whatever that meant.
But then, I decided to just go for it. I opened up my cupboard, …
Mornings here in Cincinnati – the new headquarters of Judicial Peach – have been surprisingly cool, making the early morning walk to work all the more inviting.
But as the days goes on, the sun heats up the city sidewalks, letting you know that the days of summer have not yet set on the cityscape.
Which makes a blueberry smoothie the perfect after-work treat. …
After making the healthy carrot cake, I had several carrots left over. It didn’t take me long to put them to a suitable use. After a few turns in olive oil and a quick spell in the oven, I had a delicious and colorful side dish. And it was that easy. This dish takes five minutes to prepare, and twenty-five minutes in the oven.
I have a tendency to cover my baking sheets with foil or parchment paper – to help avoid sticking, and for ease of clean-up. But if you really want that nice roasted color for the carrots, it pays to do without.
Finally, my loyal readers may…
The word “healthy” can be fraught with confusion. We all strive to be healthy, and healthy living is certainly an attribute. We try to make “healthy” choices during the day. Call me “healthy” and I’ll react with pride.
But call my cake “healthy,” and I might wince. For whatever reason, when healthy modifies a recipe – and especially a dessert – my first instinct is to shy away from it. For whatever reason, the word “healthy” seems strongly pejorative when it’s the adjective in front of a meal. Call my food delicious or creative or inspired, but please don’t call it healthy!
So, when Caitlin suggested we make this “Healthy Carrot Cake,” my first reaction was “Can’t we make a good carrot cake?” Which, of course, she found very upsetting. So I relented, …
Giffen goods are a hot commodity – literally.
Giffen goods, named for the economist Sir Robert Giffen, are goods that do not respond to normal economic forces. In a normal marketplace, the price and quantity of goods situate according to the well-established supply and demand curves. And according to these economic principles, as the price of a good rises, the demand for the good at that price, falls. Think about your standard flat-screen television. At $1,200, the market for the product is understandably tepid. And for that price, you might even settle for the old tube screen. But at $400, suddenly your living room and kitchen are now boasting brand new televisions.
Giffen goods defy that logic. As the price …
The Palouse region along the Idaho-Washington border is lentil country. In field after field, the tiny, green-coated legume covers the land.
The Palouse region counts roughly 200 miles of land, and is home to over 3,000 family farms. Between them, these farms account for nearly 90 percent of the lentils grown in this country. But sadly, few of these lentils ever find their way onto American plates or palates. Nearly the entire lentil crop is exported – to countries like Spain, Italy, Greece, and India – countries that appreciate the culinary qualities of the lentil.
And the lentil is worthy of appreciation. Unlike beans, lentils cook quickly and do not require soaking. They pair with almost any dish, and …
Baklava stresses me out.
As soon as I open the plastic packaging and roll out the cold sheets of phyllo dough, I feel like I’m in a race against time. I can picture the sand streaming down the hour glass, announcing the moment that the phyllo dough will become parched and unworkable, as if your potter’s wheel could only spin for so long. Time is of the essence, but working quickly is not necessarily the solution. Move too carelessly and too quickly, and the thin sheets will tear and break into equally unworkable pieces.
I’ve tried covering the sheets with cold towels, or keeping half the sheets in the refrigerator, but have not noticed any real difference. If I am going to work with phyllo dough, I am going to have to work quickly and carefully. And that stresses me out. …
Spare thoughts can reveal a lot.
Like anyone, my mind can often wander. Sometimes it wanders to far-off and unknown places, which leaves me looking lost and confused. These thoughts are stray thoughts, without any purpose or sense of direction. These stray thoughts require a passing hand or snapping finger to direct my attention back to the well-worn path.
But other times, my mind moves with a sense of purpose. Pushing past the brush and trekking towards a clearing. More often than not, these directed thoughts focus on finding either legal or culinary clearing.
When I’m folding laundry or putting away dishes, my mind goes in one of two directions. It goes …
I am such a mess sometimes.
Yesterday I treated myself to a steak. This was the first steak I’d ever made for myself, so I spent the morning looking online and through several of my cookbooks, hoping to get my steak just right. I wanted to learn the perfect marinade, the precise cooking time, and how to get the steak done at the ideal temperature.
The best steak, I learned, should be cooked until medium-rare. According to the finger-method,this happens when the feel of the steak approximates the feel of your index finger pressed into your slightly clenched palm. According to the meat thermometer, this happens anywhere from 145 degrees to 125 degrees — depending on whom you ask. Cooking Light’s Grilling, and Steven Raichlen’s How to Grill call medium-rare at 145 degrees. But in James Patterson’s Cooking, it’s 125 degrees, while an online source says it is between 130 and 135 degrees. For what it’s worth, the U.S.D.A. recommends that steaks be cooked until they reach an internal temperature of 145 degrees. The lower temperatures may reflect the willingness to sacrifice absolute food safety in the name of greater flavor and tenderness. Fortunately, Peterson and Raichlen both ascribe to the finger-poke method, so I may try to become comfortable with that method.
But for my first grilled steak, I decided that I should play it by the numbers, and settled on 145.
I grabbed the steak, a little oil …
Like any man, I love my gadgets.
Three years ago, I moved into my current apartment. A few days after the move-in, the place barely looked inhabited. I had only a bed, a bookshelf, and a desk in my new place. At the time, I had been uncertain how long I would be in Saint Louis, and the thought of another quick move had encouraged a minimalistic lifestyle. I had no couch, no chairs, and little cookware. I also had no television.
Four weeks later – or should I say two paychecks later – I was ready to spruce up the apartment. I scoured the Internet, looking for the right price for the right item. I searched a number of different stores in the bi-state area. If Missouri did not have what I wanted, I was happy to head to Illinois. And that’s where I ultimately went.
One Saturday morning, I called the Target store in Belleville, Illinois, to confirm that I was coming. …