Croquettes are small bites that are breaded and deep-fried — they can be vegetables or breads, meats or sweets. They taste great (what doesn’t taste great deep-fried?) but are messy to make at home and are hardly ever made with good-quality oil anywhere else. In large part, that’s because a good-quality, unrefined oil such as [...]
“Corned” meatballs might sound odd, but I’m hearkening back to the original meaning of “corned” here, back when corns referred to any small grains. Often, those grains were coarse grains of salt used in brines and pickling solutions. That’s where we get corned beef from — it doesn’t have anything to do with the kind [...]
There’s a new crust in town, and her name is Polenta. She’s an oldie-but-goodie — although polenta dates back to Roman times, it’s still on market shelves today. It’s basically a cooked cornmeal mash. Originally, it was served as more of a porridge; nowadays, it can be cut into slices and then grilled, or it [...]
One day, I hope to live in the Chocolate Belt: that narrow strip around the equator where cocoa trees grow. How great would it be to have your very own cocoa pods dangling outside your front door? The process of transforming the raw bean into a chocolate bar is a very long and complicated one, [...]
Continue reading about Making Modern Chocolate Beverages in an Ancient Way
Even Kroger’s is carrying many different types of flours these days–you have many more options than white or whole-wheat. Speciality stores such as health-food or “natural” stores usually have a dizzying selection. Rye, buckwheat, oat, corn, hazelnut, chickpea…the list goes on and on. Some rise better and therefore work better in yeast breads while some [...]
