|Baked Tomato Sauce||dave||This is a rather modified version of the one presented on Alton Brown's Good Eats program on the Food Network. Baking the tomatoes first gives the sauce a very rich flavor and allows some of the sugars to caramelize nicely.
Unlike the Alton Brown version, I use a variety of tomatoes from my garden, and I don't remove the seeds. Saying that cooking the seeds will cause the sauce to be bitter is an old myth that they obviously never bothered to test out. The fact is that the juicey goo that surrounds the seeds is one of the most flavorful parts of the tomato.
As for the varieties of tomatoes, I grow several types of heirloom paste tomatoes as well as regular heirlooms and cherry tomatoes. Whatever I pick goes into the batch whether red, yellow, pink or black; paste, beefsteak or cherry they all go in.
If I'm using cherry tomatoes, they go in the gaps between beefsteaks or if I have a lot of them, they get a pan of their own that goes in the oven an hour after the larger tomatoes have started baking.
I also went with dry herbs because it is a waste to use fresh unless you are overloaded with them. In fact, I think that the dry herbs make for a better flavor given the extended cooking time.
And lastly, I cut the wine from the recipe. Adding the wine did not release any special tomato flavors, it just gave the sauce an overpowering flavor of alcohol. If you like your tomato sauce to taste like booze, go for it. Personally, I lke the tomato flavor. |
|Chinese Garlic Chicken||dave||I just started harvesting one of the garlic for this year, so I thought it was time to post this Garlic Chicken recipe. This is the version of this recipe for those that LOVE the stinking rose, so be warned that the garlic level is pretty high on this one. The other spices are pretty tame for one of my recipes because, in this dish they are just supporting actors and garlic plays the lead.
While I have been using fresh from the garden garlic cloves, this recipe is just as good with decent store bought, or even using the chopped garlic in a jar from Costco. The resuting dish just comes out a little different, that's all. In fact, I rather lke the results with the jarred garic as it seems to carmelize a little better than the fresh, but you give up that fresh garlic bite. |
|General Tso's Chicken||dave||This is my version of the simply wonderful recipe that I found in The Chinese Kitchen by Eileen Yin-Fei Lo. This is one of those cases where I stick very close to the original recipe, as it really is that good.
Traditionally this dish is made with chicken thigh meat, but I find it is just as tasty using breast if it is what I have on hand. |
|Mongolian Beef Recipe||dave||Mongolian Beef was one of the first Chinese dishes that I fell in love with back in my early carnivore days. I never had much luck reproducing the same texture at home until I found a recipe that recommended deep frying the strips of beef for a short time before stir-frying to finish things off.
This is the fairly simple form of Mongolian Beef with only the strips of beef and the scallions served on top of fried bean threads. If you like other things like bell peppers, onion, or water chestnuts go ahead and add them during the stir-fry portion, remember, it is your dinner, make it the way you like.
This is a modification of that original recipe that I found, making it hotter and making the sauce a little clearer with the addition of a little broth. I also found that the original ended up with a little too much oil in it for my taste. |
|Jambalaya (Creole style)||dave||There are just about as many ways to make jambalaya as there are ways to make chili. This is a Creole-style Jambalaya that uses tomatoes so it comes out with a sauce that is very red in color. I keep planning on playing around with recipes to make Cajun-style without the tomatoes, but this one is just so good that I never seem to get around to making it any other way.
|Dairy-Free Chicken Pot Pie||dave||After looking around for a good, dairy-free, chicken pot pie recipe that used quality ingredients, we came up with this one. As always, using veggies fresh from the garden makes it better, but it is still mighty tasty if you use frozen peas and carrots and such.
We choose to use spelt flour, but whole wheat works just as well. We figure that commercial foods tend to use wheat, so we generally use spelt in all our home made goods for the nutrional variety. |
|Chicken Satay||dave||I love Thai Satay. Beef or pork is good stuff, but it is the chicken satay that I really love. A plate of these skewers served up with a dipping bowl of Peanut Sauce is the perfect appetizer for a thai dinner.
|Satay Peanut Sauce||dave||Anyone that has ever ordered satay at a Thai restaurant is familiar with this tasty peanut sauce. While it certainly goes well with the traditional chicken, beef or pork satay, you can also use it to make a rather tasty stirfry by adding it to your wok for about the last 45 seconds of cooking. |
|Holy Basil Beef||dave||This is one of my favorite 10 minute Thai stir fry dishes. It is a delicious, simple dish with an easy to adjust heat level. While it is definitely better with Holy Basil, it is still quite tasty if you substitute with regular thai basil. |
|Tuna Noodle Casserole||dave||This is the version of tuna casserole that my mom made while I was growing up. I loved this stuff, and never understood why people made fun of it. Once I got a little older and tried some of the "standard recipes" it suddenly made more sense why tuna hotdish was so despised: Cream of mushroom or onion soup as part of the white sauce!
Mom's version is made with a sauce consisting of milk, flour and mayo. In my opinion, this gives the dish a much better flavor. |
|Dairy-Free Potato Leek Soup||dave||This is the version of Potato Leek Soup that I came up with so that Laurie could enjoy the fresh leeks from the garden without any dairy products added. In fact, I have come to the conclusion that the aditions of cream and butter are highly overrated. I used a canola margarine spread for the sweat and rice milk to replace the cream, and I think it came out better than most traditional versions of this soup. |
|Rice Pilaf||dave||I never made rice pilaf till the other day. I usually get my fix as a side when I go out to a restaurant, so I never needed to try my hand at it. After looking around the web, I took a few ideas from other recipes and came up with my own.
My first try worked out to be the best rice pilaf that I ever had! I will keep experimenting with it, but I don't think that any radical changes will be necessary. |
|Classic Sourdough Bread||dave||This is your standard white sourdough recipe that makes incredibly tasty bread that is soft on the inside with chewy crust on the outside. Though it takes a long time from start to finish, it is only a few minutes of work each time separated by hours of letting it rise.
Like all sourdough recipes, the longer you let it rise with each step of the process, the more flavor you will get in the final loaf. You also have to give it more rising time than when you make bread with domestic yeast simply because most of the wild yeasts simply aren't as productive as their domestic cousins. |
|Spelt Cinnamon Raisin Bread||dave||I have tried several different versions of this bread, but my recent experiment using the dough for Spelt Soft Dinner Rolls has been the best by far. |
|Tom Yum Goong - Hot and Sour Shrimp Soup||dave||Tom Yum is by far my favorite Thai soup. this is one of the better recipes that I have found, modified to use ingredients that I can readily find at my local Asian food store and more towards my taste. I usually make this for Laurie, and make Tom Yum Gai for myself. |
|Spelt Soft Dinner Rolls||dave||This is a modification of the Rich & Tender Dinner Rolls recipe from the King Arthur Flour 200th Anniversary Cookbook.
I was going to make their recipe, but just exchange the spelt flour for the whole wheat flour, while still using mostly AP flour. For some reason, I assumed that the AP flour was necessary for the light texture. I already statred making the dough, when I discoverd the white flour bucket was empty. I figure "What the hell" and just went with all spelt flour, just to see how it came out. The answer is that they came out just fine, and were very light and delicious.
|Herb Spelt Pizza Dough||dave||This is my current favorite pizza dough. It is a variation on a traditional pizza dough recipe that I modified to use whole grain spelt flour instead. The addition of herbs and spices to the dough really gives it wonderful flavor on its own, so you aren't depending as much on the toppings to bring the flavor to the party. |
|Fresh Garden Salsa||dave||During the late summer months, when the tomatoes, chiles, onion and garlic are all starting to ripen, I can just about live on this stuff.
It was actually a bit of a freak chance that I discovered how much better this salsa was when using cherry tomatoes. They were the first to ripen a couple of years ago, and the extra sweetness combined with the thin skin and small seeds made for a really wonderful salsa.
|Pollo en Chile Verde (Green Chile Chicken)||dave||A traditional Mexican dish combining the wonderful flavors of tomatillo, green chiles and cilantro. |
|Tomatillo Sauce (cooked)||dave||This is your basic green sauce for use on just about any sort of Mexican food. |