Spicy, buttery rearranged cheese biscuits
Apparently I’ve been on hiatus. I popped by here yesterday to update my plug-ins and noticed I hadn’t done anything in two whole months. You’d think I was starving to death or something. Which I was, for a while.…
Soft Cheese; Hard Wok: Experimenting with Fromage
I’ve made cheese here before. You may recall my happy forays into mascarpone and ricotta a few months back. As well, over on my other blog, the non-foodie one, I delved briefly into goat milk paneer when I went home last…
Gnocchi with Pesto Cream Sauce à la Wok
I’m in the middle of a personal dilemma of sorts this week. I’ve been feeling extraordinarily exhausted and unmotivated, craving hibernation and inactivity and solitude as much as possible. However, my inner cheerleader (damn her!) has been trying her best…
Welsh Rarebit à la Chinoise
I’ll admit now that I’d never actually ever made Welsh Rarebit (or Rabbit or Bunny or whatever) before I was subtly dared to do so the other day on Facebook and so it’s a bit absurd that I’m now taking…
Ricotta Ravioli with Chinese Characteristics
Let’s start with the ricotta. Estimated prep time: However long it takes you to juice a lemon, pour 4 cups of milk into a saucepan and heat it a bit, pour in the lemon juice, wait 5 minutes, pour the…
