April 18, 2012 In All recipes, Vegatables

Confit on Fire

*UPDATES IN INGREDIENTS. But the world wants this.  A Chili Pepper Confit. This is not a chili paste, or a chili oil, or a hot sauce.  Difference?  All of the above are wingmen who deliver heat to the main attractions and are otherwise just condiments on their own.  They are the Keanu Reeves.  This is Al Pacino.  Pepper confit is fresh peppers slowly stewed in fat until they lose all their moisture and concentrate down to a pungent, fragrant, fiery explosion on the senses.  It may not look much, I know, but neighbors would know that this is stewing on my stove and attempt to eat a bowl of rice with it. OK, I hear.  For those who can't handle much heat ( sneeze

0
April 15, 2012 In All recipes, Bakery/Pastry

Rise baby Rise!

Cuz I don't brown up nice in the oven.  NO!  I meant I can't bake!  I'm paralyzed in the field of baking because I'm innately handicapped in following instructions.  But I, too am a mere mortal who's powerless against the calling of fresh-out-of-the-oven pastries.  And I have a thing for biscuits. For one, it is one of the few pastries that doesn't need egg (ok, I LOVE eggs but can't have them.  That's a Ginormica sob story for another time).  And plus, they're just endlessly versatile.  They are the personal escorts,  the Emporors Club of the pastry world.  They will play any role you want them to play for the day, breakfast, lunch, dinner or dessert!  Fantastic!  If one could just be a gentleman, invest in a little courtship beforehand to get to know the biscuits well, to help her reach you-know-what.   What? It's the RISE, baby!!! Make the biscuit happy, and she will return the favor.  And all that biscuit ever wanted, is to rise.  Since the birth of biscuits, how many of us amateur bakers' tears were shed over the walking-dead who didn't

2
×