Ox Tail Split Pea Soup

With the settling in of winter weather in the midwest, the time for soup has arrived. Merging two hearty classic soups was my ambition which I think turned out to be 4 out of 5 stars. The deep savory flavors of the beef really bring out a different character in the split peas instead of … Continue reading Ox Tail Split Pea Soup

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BEEF BULGOGI STEW

After absorbing some Korean cuisine I decided to take a try at the national dish, Bulgogi-- which is essentially meat and rice with spices. The process involves a few common flavors including soy sauce, sesame, and garlic. Other flavors I've chosen to throw in from Korean BBQ and other dishes are oyster sauce and bok … Continue reading BEEF BULGOGI STEW

The Three Days of Pizza- PART THREE

As a continuation of my recent series on The Three Days of Pizza, I take my Marinara Sauce and Dough to put together a great home made pizza! Day Three- TOPPINGS, COOKING (and eating!) A quick note about toppings preparation and organization that can help things go much smoother-- I recycle plastic containers to put … Continue reading The Three Days of Pizza- PART THREE

The Three Days of Pizza – PART TWO

As a continuation of creating my sauce in The Three Days of Pizza, I follow on with my second day-- dough for the crust. Day Two: DOUGH While I am usually fine for 2 pizzas and some bread sticks for Marinara dipping, I needed to double up here to get three 18 inch pizzas and some … Continue reading The Three Days of Pizza – PART TWO

The Three Days of Pizza – PART ONE

Introduction With my recent series on 'Faux Artisan Pizzas,' I've become motivated to build an actual artisan pizza from the ground up. Last time I did such I made no documentation, but this will make it all a bit more fun. Why Three Days of Pizza? As in part to illustrate why I find the … Continue reading The Three Days of Pizza – PART ONE

The Farmer ‘Artisan Pizza’ Redux

Originally from this previous blog post that inspired a number of different concoctions, the subject here was the 3rd on that list. Here I am revisiting that recipe for a little refinement. While the first version included fresh basil, that lacked any authority, and was overcome by the sharp cheddar cheese. Here I dispensed with … Continue reading The Farmer ‘Artisan Pizza’ Redux

Arroz y Frijoles Negros del Tomás

This recipe is far from unique, but nails many of the basics in the Mexican pallet that I know of. Cumin, onions, garlic, tomato, even a carrot for fun. I try to use most common ingredients that I have on hand so as to not make the process too complicated. Here, I prepare the Rice … Continue reading Arroz y Frijoles Negros del Tomás

Summer Salsas 2017, No. 1

There seems to be a number of recipes vying for supremacy this season, mostly from availability of stocks. They vary from fresh to cooked, though all here follow similar themes of using alternates to traditional ingredients like tomato or sugars. Follow me as we see what materializes. Jalapeno Mango Avocado Summer Salsa Primavera Fresca - … Continue reading Summer Salsas 2017, No. 1