Culinary Alchemy

1 cup of science, 1/2 cup magic, 2 TB humor, with just a pinch of insanity - Half-baked in a cracked pot for 20 minutes until golden brown and delicious. Demystifying the science behind the culinary arts, step by step, one recipe at a time.

Showing posts with label Black Pepper. Show all posts
Showing posts with label Black Pepper. Show all posts
Tuesday, July 30, 2013

Goin' Nuts for Blue Cheese - Gorgonzola & Walnut Tart

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 Every once in awhile, I get a hankerin' for something SUPER cheesy.  Normally, when this happens, I turn to Macaroni & Cheese in a...
Wednesday, September 28, 2011

Wordless Wednesday - Pizza Bianca

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1 comment:
Sunday, March 20, 2011

A Scone, A Scone, The United Kingdom For a Scone! - Savory Black Pepper & Gruyere Scones

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While in England back in '99 I became addicted to scones.  Sometimes delicately light and fluffy, other times tender and flaky.  Upon re...
3 comments:
Thursday, February 3, 2011

Rutabaga Ruminations - Rotmos (Rutabaga Mash)

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One of the unsung heroes of tasty tuberdom.  The Rutabaga, also known as a Swede or Swedish Turnip, is the product of a natural cross betwe...
2 comments:
Sunday, December 19, 2010

Garlic Roasting on an Open Fire; Asiago Nipping at Your Nose - Roasted Garlic, Thyme & Asiago Shortbread

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Just so you don't read this whole entire post looking for how I did it... I did not really roast the garlic over an open fire. I love ...
2 comments:
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