Sourdough Experiment Continued – Rye Blend Edition

Since my Sourdough Experiment posts last month, I have spent some time reading about sourdough, and also practicing baking with it. The results have been wonderful, and I have found out a lot of very interesting things about sourdough – the chief one among them being that once you get how it works, sourdough bread-baking is not difficult at all, and is actually quite easy … Continue reading Sourdough Experiment Continued – Rye Blend Edition

Crumb-Topped Mussels – Inspired By Oysters Rockefeller

I love seafood. And for all that can be said of many other foods too, seafood – shellfish specifically – has a special, brightly worshipped place in my heart.  I love the briny sea-fresh smell of it, and the colors and shapes and the tender gristle-free flesh that ranges from sweet to spicy and all, all of which goes so amazingly with garlic or lemon … Continue reading Crumb-Topped Mussels – Inspired By Oysters Rockefeller

For Hangovers And Otherwise – Baked Artichoke Dip

Although March is here,  and it is technically (or at least according to the theoretical calendar) a spring month, the snow outside remains untouched by melt (or not enough to matter, and it all froze up last night again anyway!), and so my mood for warm winter food continues – in the next instance with an utterly fantastic American-Italian dish of somewhat murky origins:  Artichoke … Continue reading For Hangovers And Otherwise – Baked Artichoke Dip