I love this recipe as a side for Pork Carnitas! Pickling the peppers and onions in a citrus brine is the perfect complement to the hint of citrus in the carnitas. It’s quick and easy to make, and of course goes with all sorts of other dishes, too. There’s very little sugar other than the…
Tag: from scratch
Kitchen Curry
Why “Kitchen” Curry? I named it after the reason I developed it: After thirty years, I’m renovating my kitchen. We live in an old house, so we already know that renovation projects never go as planned. There’s always something turning up that nobody anticipated. Long story short, I will be without a kitchen for at…
Greek Yogurt: Instant Pot
There are lots of reasons to make your own yogurt at home. Homemade is definitely cheaper if you eat a lot of yogurt. Plus, you and only you control what else goes into it. Thickeners, preservatives, artificial flavor, and sugar (sometimes lots of sugar) all frequently appear in store-bought yogurt. When you make your own…
Dal (Instant Pot)
Here’s my Slow Cooker Dal recipe, reworked for making it in the Instant Pot. The IP user manual stresses that the pot shouldn’t be filled more than halfway “when cooking foods that expand during cooking such as grains, beans, and dried vegetables.” Lentils don’t expand as much as dried beans do, but I decided I’d better cut the…
Galangal Green Peppercorn Fusion
Sometimes, I just get lucky. It was one of those days that I just couldn’t think of anything I wanted to make for dinner. I put it off until the last minute.
Homemade Lasagna
“Lasagna: the world’s most perfect food!” — Garfield (Jim Davis) There are no two ways about it, lasagna is a labor of love. Whether you’re making it for someone you love, or because you really love lasagna, I can’t imagine making lasagna with indifference. If I just wanted pasta with sauce, I’d make spaghetti or…
The Frozen Custard vs. Ice Cream Trial, Part 2: Strawberry Ice Cream
Here’s the second recipe in The Frozen Custard vs. Ice Cream Trial. Click here for Part 1: Strawberry Frozen Custard. They’re both incredibly delicious! You’ll find a printer-friendly version of this recipe, which I’ve adapted (with very little change) from Serious Eats, at the bottom of this page. Ingredients: 30 ounces fresh, local, in-season strawberries, divided (a little…
The Frozen Custard vs. Ice Cream Trial, Part 1: Strawberry Frozen Custard
I absolutely love strawberry season in Upstate New York. Most of the time, I just eat them plain. They’re so incredibly delicious! A perfect balance of sweet and tart. If I’m going across the river (a half-hour drive each way) to get them, I always buy extra because I know they won’t all make it home. …
julienne.red 