Cooking from Scratch
Basic recipes that are used in other recipes
Have you priced granola in the store lately? Yeah, us too. We’re not buying it! It’s way too expensive.
Instead we happen to have a recipe for the best granola we’ve ever tasted. And it is so simple that once you make it, you’ll be making it every week, just like we do. Yep, every week, right after baking bread, we mix up and bake a batch of granola. The oven is hot, we love it for breakfast; it’s a winning combination. Continue reading “Best-ever Scratched Granola”
Everyone needs to know how to make flatbreads. They’re quick and easy, and people have made them for thousands of years, so the first one we’ll tackle together is chapatis, which go well with pretty much any Indian food. They’re great for scooping up that last bit of rice and sauce, or for stuffing little pieces to pop into your mouth.
Ricotta cheese is one of the easiest cheeses to make; we’ve only had it fail once — for this post of all things. But we persevered and made our own 100% scratched ricotta that will go into our mushroom ravioli. Even though ours failed the first time, we’ll provide that as our recipe and we’ll tell you what we did for the second.
Continue reading “Ricotta Cheese”
If you are like us, you probably have some heavy cream left over from the various treats that you made for the holiday season. Now, what to do with it, what to do with it? Hmm. What’s made from cream? Of course, sour cream! Don’t just let the cream sour, that probably won’t work, but the following instructions will.
Continue reading “Scratched Sour Cream”
Here’s a quick, easy recipe from Around my French Table by Dorie Greenspan. You’ll want to have one like this in your list of recipes-for-special-occasions. It makes a slightly sweet tart dough, which is perfect for her Tourteau de chèvre from the same book. You’ll see that recipe tomorrow. Don’t worry, this one has to chill overnight anyway.
We happen to love waffles, and, when we got our waffle iron, we grabbed our copy of The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker to find a recipe. In general, The Joy of Cooking is our go-to cookbook. It has recipes for almost everything you can imagine, and, in most cases the end results are quite good. Well, in the case of their Buttermilk Waffle recipe, they are the best, at least with a slight modification (a little less butter). We know these are the best, because we tried several other recipes: a cornmeal one, one that was supposed to be “real-man” waffles, another from a popular cookbook, and we found these to be inferior; apparently a “real man” likes waffles that have the taste and texture of cardboard. We went back to TJOC recipe; here we give our slightly modified version.
Continue reading “Best Ever Waffles”
Let’s do a really simple recipe today. So simple that people have made this for thousands of years: buttermilk. Yep, everyday cultured buttermilk for making buttermilk pancakes, waffles, biscuits, all those good things.