Cooking from Scratch
Basic recipes that are used in other recipes
A couple of weeks ago, when we were making Coconut Curry Simmer Sauce, we used up the last of our curry powder. We put it on our grocery list, even though we mentioned that curry powder is simply a mix of spices, and, that in India, nearly every family has its own version. We, even though we’re dedicated Scratchers, somehow missed the idea that we could make our own curry powder. How did that happen?
Continue reading “Yellow Curry Powder”
Oh, we hate to let anything go to waste. To us, wasting food is a sin. So, we try very hard to make sure we use up everything we get in our CSA shares, and everything that we buy. That’s why we were in a dilemma just the other day. You see, we had a head of garlic that seemed as if it were getting a little soft, and at least one clove had gone bad. Well, we broke out the knife, peeled all the cloves, discarded any bad ones, trimmed off any dubious spots, and made up a batch of Garlic Confit to hold it a bit longer.
Continue reading “Garlic Confit”
We always like trying new shapes for our pasta. Sure, we know that the pasta will taste basically the same, but the whole idea of different pasta shapes, we think, is to have fun. We’ve made dozens of different shapes over the years. Don’t believe it? Well, just click on shaping pasta to see, and maybe select a new shape to try. Next time, of course; this time, you’ll be making fagottini!
Continue reading “Shaping Fagottini”
The other day, someone asked why we don’t make more dishes that involve couscous. To which we could only reply, “We don’t know. We just don’t. We don’t even think much about couscous.” Now, all you couscous lovers out there are probably thinking that we’re missing out on something great, and, perhaps, we are, so we decided to find out.
This is another expensive ingredient that we needed for a dessert we’re making. So, rather than just buying some praline paste — probably online, where we’d have to pay shipping and wait days — we decided we’d try to make some, instead. It turns out to be pretty easy, and all it uses are nuts, sugar, and some vanilla. Let’s scratch some up!
Continue reading “Almond-Hazelnut Praline Paste”
So, what is feuilletine? It’s a simple, crunchy, crispy wafer that you break apart into small pieces and add to certain pastries or candies to give them a little texture and crunch. We’d guess that commercial bakers probably use this stuff by the shovelful when they make up special desserts. And, since they use it in large quantities, they probably just buy it.
We happened to need just a small amount for a special dessert (you’ll see what it is later this week) we’re making, and we looked online to see if we could buy some. Talk about sticker shock! This stuff is pricey. We’re talking over a dollar an ounce. Maybe we can make some, instead.
Continue reading “Feuilletine”
One of the things we like best about new cookbooks is looking at the “basics” section. Perhaps you might find that odd, because these are the simplest and most rudimentary recipes in the book. Things such as pie crust, vegetable and meat stocks, vinaigrette dressings, or mayonnaise; the very basic things that we use day in and day out. Did you think, instead, of the fancy, difficult recipes, that will wow everyone? While we like those, too, we’re often more impressed with these simple basic recipes, and with good reason.
Continue reading “Cherry Compote”