Cooking At Home – Page 93 – Austin Food Journal

Reason To Roast

Slow roasted chicken is, unto itself, a wonderful thing. But, it has a hidden bonus: it makes it’s own sauce. Yes, slow roasting a bird (325 for 60 – 90 min) yields a succulent spectacle of chicken-ness, but wait, there’s more!: all of those lovely juices. I prefer Central Market’s ‘Air Dried’ natural chicken. A […]

200 Degrees and Rising

Now, that I have a handle on how to bake the bread, I need to learn the rest of the lesson: how to let it be. It sure does look cute coming out of the oven, but it is still causes me pain. Place on rack. Let rest. Handle when cool.

Old School Lasagna: Veg edition

I’m working on a vegetarian version of my old school lasagna. By ‘old school’ I mean no ricotta, egg or red sauce. By ‘vegetarian’ I mean swapping ground buffalo for minced and roasted eggplant, carrot, onion and celery. The veg mix is layered with pasta, Parmesan and bechamel sauce. It didn’t quite work. I think […]

The Big Cheese Awards

The results are in from the American Cheese Awards. Pure Luck Farm and Dairy, Dripping Springs (3 ribbons) Hopelessly Bleu: 1st Place in Goats Milk Blue Veined category Goats Milk Feta: 3rd Place in Feta made with goat’s milk category Basket Mold Chevre: 1st Place in Fresh Goat’s Milk Cheeses category Mozzarella Company, Dallas (2 […]

Underrated Root Vegetable

I think beets have a bad rap. Look at the colors. Beautiful. This is the beginning of a roasted beet salad. Beets are totally transformed during the roasting process. They go from unedible roots to sweet, earthy deliciousness. I wish beets all the luck in the world in overcoming their tattered public image.

Locked Down

It’s official. The pizza dough recipe is locked down. I have been working on variations for a couple years. The final test was reproducibility. And, after a few weeks of testing the same mix, everything is bubbling up consistently. Firm on the bottom and soft on the inside. Here we have a two cheese, cherry […]