November 20, 2021

Weekend Ravioli

I recently became addicted to making ravioli. My kids love butternut squash and mushroom ravioli and campaign for both every week. It only recently occurred to me that making ravioli was straight forward and if you ignore most of the disciplines of baking it is similar to making bread. This is my weekend ravioli recipe. I call it my weekend ravioli recipe because it takes a bit of time to make and is a bit of a mess.

April 18, 2021

Basic Dill Pickles

My favourite purveyor of pickles closed up shop recently. Their product, while expensive, spoiled the very idea of store bought pickles for my family forever.

My favourite purveyor of pickles closed up shop recently. Their product, while expensive, spoiled the very idea of store bought pickles for my family forever. With their shop shuttered and my kids clammering for decent pickles, I was left to go it alone on a grand pickle excursion earlier this year. Turns out pickles are trivial to get right. Thanks to a short turnaround time it is also trivially simple and cost effective to experiment.

May 2, 2020

How to make great pizza sauce

Last year I shared my [family’s pizza recipe] ( https://miketheglum.com/post/2019/authentic-italian-pizza/). We’ve been working on that recipe for close to a decade now. Last year I posted a how-to of sorts for the dough, but in my negligence have yet to follow up with the sauce recipe. There isn’t a secret to pizza and pasta sauce. It really is dead simple to make and requires very few ingredients. The right ingredients however are important.

February 1, 2019

Authentic Roman Pizza

Since our last trip to Italy, I’ve spent an embarrassing amount of time and energy contemplating the virtues and characteristics of Roman style pizza. In fact, my search has been borderline obsessive in that every place we’ve lived since, including Oxford, New York, Seattle and now Vancouver, I’ve searched out pizza places that share those same characteristics, for both nostalgia’s sake and to continue my analysis. My conclusion about Roman style pizza, I think, is admittedly dull: it is an art.