This chocolate biscotti recipe was adapted from the one on David Rubel‘s website. They’re super chocolatey and just the right mix of crunchy and chewy. They’re relatively easy to make and quick, too. From start to finish – just over an hour. Ingredients 2 eggs at room […]
About My Drawings Primarily self-taught as an artist, my drawings reflect my evolving interests and ideas – from the influence of broad disciplines like architecture and design, to specific historical periods like the Bauhaus and Art Deco movements. I also find inspiration in the everyday […]
Gluten free dairy free cookie recipe I have family members who are gluten free and dairy free and I like to cook for them. However, it can be challenging to find a good gluten free dairy free cookie recipe. Consequently, when I found this one, […]
Fresh Homemade Guacamole Recipe
This guacamole recipe was adapted from the one in the Cookshelf Mexican cookbook by Parragon Publishing. I’m a big fan of these small, spiral bound cookbooks. The recipes are simple and reliably delicious.
1 ripe tomato
Juice of 1.5 limes
1/5 red onion
1/4 tsp ground cumin
1/4 tsp chili powder
1 jalapeño, deseeded and finely chopped
2 Tbl cilantro
1/4 tsp salt
- Prepare two bowls – one filled with ice water, the second empty and heatproof.
- Set tomato in heatproof bowl.
- Boil about one quart of water.
- Pour boiling water over the tomato.
- Cover and let sit 45 seconds.
- Remove tomato from hot water and plunge into ice water.
- Remove skin, cut in half, deseed and chop.
- Run now empty heatproof bowl under cold water and dry thoroughly.
- Squeeze juice from 1 1/2 limes into this bowl.
- Cut each avocado in half, remove the pit, and carefully scoop out flesh.
- Add avocados to bowl with lime juice and toss thoroughly. (This will keep avocados from turning brown.)
- Chop avocados coarsely.
- Add onions, tomato, cumin, chili powder, salt, and cilantro.
- Toss gently but thoroughly.
- Serve immediately.
- If not serving immediately, cover completely and tightly and refrigerate.
Makes enough guacamole for four people.
Approx. 245 calories per serving.
Now This Is A Ginger Cookie! This simple ginger cookie recipe uses fresh, powdered, and crystallized ginger. The fresh and powdered gingers give it a deep, rich flavor, and the crystallized ginger gives it a real kick. The recipe was adapted from My Ginger Cookies […]
Homemade Pizza in a Cast Iron Pan
We’ve tried several thin-crust pizza dough recipes, and many different pizza pans. The Lodge cast iron pizza pan is our favorite. The crust comes out thin and crispy, and it couldn’t be easier to clean. This recipe is adapted from the recipe that was included with the pan. It makes enough for two large pies.
360 grams bread flour
2.25 tsp yeast
1 tsp salt
1.5 tsp honey
1 cup lukewarm water
1 Tbl olive oil
Half pound mozzarella, sliced thin
1/4 cup grated parmesan
12 fresh basil leaves
- Place the cast iron pizza pan on top shelf of oven and pre-heat to 475°.
- In the bowl of a standing mixer, add 60 grams of flour, yeast and salt, and stir.
- Dissolve honey in lukewarm water.
- Add to mixture.
- Add olive oil.
- Using a wooden spoon, mix for three minutes.
- Add remaining flour.
- Stir with a spoon just until it starts coming together.
- Using the mixer, knead with dough hook for five minutes.
- Remove dough from mixing bowl and knead about five times on lightly floured surface.
- Divide in half.
- Freeze half.
- Place second half in lightly oiled bowl.
- Cover with a dish towel and let rise up to one hour.
- Punch down.
- Roll out to the approximately size of the pan and very lightly flour the top.
- Remove pan from oven. Be careful – it’s hot!
- Transfer dough to pan: Carefully but quickly, fold the dough in half and then again so that the final size is a quarter circle. (The lightly floured surface should keep the dough from sticking together.) Pick up the dough gently and set into one corner of the circular pan. The idea is to set it in place and not move it around too much. Now unfold the dough to its full size.
- Add tomato sauce, cheese, and fresh basil.
- Cook for 16 minutes.
- Cut into 12 pieces
This recipe serves 2-3 people. 12 slices total.
Approximately 184 calories per slice.
Pico de Gallo, Stuyvesant, NY Saturday afternoon and we were trying to think of someplace fun to have lunch. Rumor had it that a new restaurant had opened recently in the building that was previously the Riverview Café. Unfortunately, no one we knew had eaten […]