Homemade vinegar has a flavor you won’t believe. You use wine (red or white) or hard cider, a mother or starter which can be gotten from most beer or wine brewing shops.
How To Make Homemade Vinegar
I’m not talking about real balsamic vinegar, or top-shelf sherry or Banyuls vinegars; great bottles of these are readily available. But when it comes to simple red wine vinegar, commercial manufacturers make it much too quickly and on the cheap. – Paula Wolfert in Food and Wine Magazine
Corn Couscous (From Corn Polenta or Grits)
Couscous made with corn grits rather than semolina is known as baddaz in southwestern Morocco, and is a delicious alternative to semolina couscous. Steaming fluffs either semolina or corn couscous.
2010 Lake Todd (MN) Ice Out March 30
As Those Who Have Followed the blog, Ice Out is Always a big deal for us. It means, kind of, that you’ve made it through the winter. It means things
Corn Couscous with Lamb & Vegetables
Paula Wolfert kindly posted this recipe which is from her new book “The Moroccan Cookbook” to be published by HarperCollins Publishers in 2011. Experience has taught us that, while ingredients
Ella’s Ginger Snaps
Ginger snap cookies are an old favorite and this is one of the best!
Kathie’s Chocolate Sin in a Cazuela
OK, I’ve been doing pretty well on my diet lately. And I watch what’s going on on some of the various food blogs (see links on the right). Well, I
How To Cook With Ceramic Flameware Stovetop Cookware
Cooking in clay pots results in better tasting food. But traditionally, stoneware pots could only be used in the oven. When Paula Wolfert started working on her book “Mediterranean Clay
The Annual Cassoulet Bash
In Minnesota, winters can be, well, uncomfortable. we get together with 3 other couples each year and comfort ourselves with cassoulet.
No-Knead Bread (with Sourdough Option)
Adapted from Jim Lahey, Sullivan Street Bakery Originally published Nov. 8th, 2006 New York Times This one is really easy, and the bread is as close to artisan you can
