Overheard on the Home Cooking Board

Published on Thursday, January 5, 2012, by Caitlin McGrath / Edit Post

"A million years ago I studied/lived on a kibbutz. On Thursday nights, we [Hebrew language] students got to use the kitchen to bake (to take offerings to our hosts on Friday night). Most of us were pretty adept bakers and shared recipes, cobbled together from many languages. Lots of shorthand and abbreviations. One night, a guy from Chicago joined us—and made a cake using black pepper (BP) instead of baking powder. That is when I fully realized the art behind recipe writing." – tcamp

"My revelation about mustard was when I first made a chicken braise that used a quarter cup of mustard. ... I assumed it would be way too much. But then I learned that heat tames mustard so it turned out to be a perfect flavor, mustardy without being overwhelming." – escondido123

"Farfalle's shape makes it nice to 'trap' little bits of stuff. Dice zucchini very small and sweat in butter. Finish with lemon and mint. Toss with pasta. This works well with peas too. Put frozen peas in a colander while you cook the pasta. Drain the boiling water and pasta over the peas. This will thaw them, but prevent them from being mushy. In the saucepot, add olive oil or butter, or both, to warm. Add some thyme or mint. Toss everything. Garnish with chopped almonds." – hotoynoodle

ALLHome Cooking Digest
POST A COMMENT |0 Comments

COMMENT