In the spring of 2020 the world shut down confronted with an immense public health crisis. It meant I couldn't eat out, be fed by friends, or even go to the store more than once a week. I started a weekly newsletter to document my experience over the span of that unusual period in our history.
I've decided to continue that on a slightly different basis while slowly transitioning my paper notebooks into a digital format. Each month, I'll do a write up in the What's Cooking section, the latest just below. In the Recipes section, I'll slowly add and refine the formulas for what I cook and bake.
The election has cast a certain pall over the last month. Apparently, this is who we are. I felt like I needed to mention this because, compared to the very scary four years to come, it feels very decadent for me to be worrying about pizza dough.
Newest Recipes
Pumpkin Muffins
This is based on a recipe due to Stella Parks with some modifications as I’ve adapated it to my own kitchen and preferences.
I usually have King Arthur white whole wheat flour on hand, which is what I use when I make these muffins....
Pan Bagnat
While I’m sure there’s a tourist board or local association that claims there’s one true recipe for pan bagnat, I think the true spirit of the sandwich is something looser. At least that’s what I’ve gotten from spending time in Nice and doing a bit of reading....
Lacto Rourou
Like many of the best ideas, this one was born out of a need to clear out my refrigerator. I had a print container with a bunch of leftover fermentation medium from a batch of lacto-fermented strawberries, and I needed to use it up....
Blueberry Almond Crumble
When I’m really pressed for time and need a summer dessert, something like this is my go-to. It’s truly the work of minutes to throw together, and really takes advantage of great in-season blueberries....
Salsa verde mexicana
Take it from someone who learned the hard way: tomatillos are very much not green (under-ripe) tomatoes. They’re a completely different product with a different flavor. Tomatillos also have a lot more pectin than tomatoes, which gives this salsa nice body....
