I adapted this from the famous Jim Lahey/New York Times no-knead Dutch oven bread recipe. It produces an easy (if time-consuming) loaf with a hint of sourdough flavor that goes well with basically anything, but especially soup. I have wanted to buy my own enameled Dutch oven ever since. No-knead Spelt Bread Yield: one 8 […]Read more "Recipe: No-knead, Dutch oven spelt bread"
I made around Christmas time last year to go with pulled pork, and I was surprised with how well they turned out. These would be great for small-ish hamburgers as well (or you could just make 8 of them instead of 12 to accommodate larger burgers. Airy spelt dinner rolls Yield: 12 rolls Adapted from […]Read more "Recipe: Airy spelt dinner rolls"
Risotto has been a family favorite dish for a long time, and this version is a great way to use Dad’s homegrown tomatoes (many of which he chops up and freezes in quart bags for year-round use). I liked this version so much that I put in in my family recipe compilation cookbook! Tomato and […]Read more "Recipe: Tomato-sausage risotto"
I made this in the summer, when the ingredients of ratatouille are actually in season. It checked off three goals for cooking that week: finally make something from my new-edition Moosewood Cookbook, try out my house’s brand-new Instant Pot, and take advantage of seasonal produce. I cheated a little by saving the liquid that cooked […]Read more "Recipe: Slow-cooker Moosewood ratatouille"
Yet another recipe from the past that I never posted because I was hung up on not having a picture. Guess what? It looks like hot cocoa. Please forgive the lack of photographic evidence and treat yourself. It’s very hyggelig. Gingerbread Hot Cocoa Yield: 1 mug Adapted from: my previous versions of hot cocoa. 3 […]Read more "Recipe: Gingerbread hot cocoa"
Last winter break (yeah, I’m really backlogged in the recipe draft department), we made some great bibimbap-inspired rice bowls for dinner one night, with brown rice, thinly-sliced vegetables and beef, and kimchi, of course. Since most brands of bibimbap sauce and gochujang have wheat in them, I had to make up my own sauce using gochugaru, […]Read more "Recipe: Bibimbap sauce (gluten free)"
Back in June, we had lots of leftover cream in the G1 office area (from a liquid nitrogen ice cream event). To avoid it all going to waste, I resolved to find a use for it, and the internet delivered some inspiration in the form of a recipe for honey-fig scones made with cream instead […]Read more "Recipe: Honey-ginger cream scones"