Category: Cooking
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Lamb Taco
Our Black Welsh Mountain sheep meat and some local lettuce are the stars of our dinner. Prompt: Food engages all the senses. Make a photograph of food that causes our mouths to water or pucker. Get the viewer engaged. Continue reading
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Love Is a Local Dinner
This dinner features rack of lamb from our own Black Welsh Mountain sheep, local potatoes from Small Potatoes Farm, local salad greens, and local wine – Pinot Noir – from our neighbors up the road at Terror Creek Winery. Prompt: What is love? Make an interpretive photo today. Keep it clean, people. 🙂 Continue reading
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Culinary School of the Rockies: Dinner at Zephros
We were invited to the Culinary School of the Rockies dinner at Zephros Farm. Here you can see the students busily working on the feast. I got several pictures of the students, both with and without their chef instructors. These were from just before the rain started. We had a brief downpour, and all of… Continue reading
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Kids Pasta Project for Historical Society Benefit
The Kids Pasta Project here in North Fork serves up a pasta meal every Monday. All proceeds after expenses go to various local nonprofits. This coming Monday, September 7th, the recipient will be the North Fork Historical Society. The cost is a minimal $10/person, or less for seniors and kids. Come on out and show… Continue reading
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Lemon (Or Lime) Pie
Here’s my lemon (or lime) pie recipe. Here’s how to make the pie crust. Mix juice, egg yolks, and zest. Blend on medium speed. Add sweetened condensed milk and blend until well-mixed. Pour into a baked pie crust and cook at 325 for 15-20 minutes. The filling should be set and barely jiggly. Cool on… Continue reading
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Flat Stanley’s Thanksgiving Dinner
Flat Stanley joined us for Thanksgiving Dinner. We made mashed potatoes, bread, and a turkey. The turkey looked great, but it needed to cook for a little longer. Continue reading
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More Bread Recipes
The bread experiments continue. Our latest recipe has been modified a bit: Mix the dry ingredients. Stir in the wet ones and cover with plastic wrap, then let rest for at least 8 hours. Knead briefly, then place the dough on parchment paper to rise for 2 hours. Shash the top before baking. Preheat a… Continue reading
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More Bread
For Christmas, we spent the entire day baking the bread we started on Christmas Eve. We made some changes to the Cooks Illustrated No-Knead Bread recipe. The basic recipe is as follows: 15 ounces of flour (weighed) or 3 cups1/4 teaspoon yeast1 1/2 teaspoons table salt3/4 cup plus 2 tablespoons water1/4 cup plus 2 tablespoons… Continue reading
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Bread, Second and Third Try
Here are my second and third attempts at bread. The loaf on the left is the whole wheat variation. The one on the right is the regular one. For both loaves, I weighed the flour rather than using a measuring cup. For the regular one, I increased the second part of the baking (sans cover)… Continue reading
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Bread!
Historically, when I’ve tried to make bread here in Colorado, I’ve gotten hockey pucks, bricks, or other building materials. Bread fails to rise, or rises and falls flat. It’s dense beyond belief, and while tasty, a loaf could feed an army for a week. This most recent loaf came out nearly perfect, though! I used… Continue reading