Month: August 2020
8/23/20 HOMEMADE CHINESE CHICKEN DUMPLINGS WITH SPICY SZECHUAN GARLIC CHICKEN
About four years ago when I was in middle school, I took a cooking class on how to make dumplings. Making dumplings is a lot like making pasta. I was not that good at rolling perfect circles, so some of the dumplings ended up looking a bit misshapen, but they all tasted very good. I […]
Continue Reading...8/16/20 RED VELVET CUPCAKES
This week’s entry is red velvet cupcakes. The recipe I used from the Flour cookbook on page 168 is actually for a red velvet cake, but I thought it would be a good idea to make cupcakes instead. The cooking time varies, but I found around thirty minutes for the cupcakes worked. This recipe used […]
Continue Reading...8/9/20 GRILLED SWORDFISH WITH CORN, TOMATO, AND LIME
For this Sunday supper, I made swordfish from Michael Schlow’s It’s About Time, page 22. The swordfish was very quick, only needing five minutes per side. The salsa was very simple, but very tasty. It consisted of fresh corn from the cob, diced ripe plum tomatoes, chopped cilantro, red onions, cayenne pepper, and lime juice. […]
Continue Reading...8/2/20 HOMEMADE RAVIOLI WITH VEAL, PROSCIUTTO, AND SAGE
Today’s post is the delicious homemade ravioli from Michael Schlow’s It’s About Time on page 157. This was the first time I made pasta from scratch at home. We didn’t have a pasta maker, but I found out there are ones to attach to a kitchen aid mixer so we bought one. The dish took […]
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