Tag Cooking
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. That said you can get your kids involved and the process itself can be entertaining. This recipe makes about 60 ravioli. Whatever you don’t eat can be frozen for the following week. Do yourself a favor and get a bench knife for this. It makes cutting, moving, and shaping the ravioli a lot easier.
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. There is no secret, no tricks, all that is needed are a combination of the right ingredients in the right amounts. Here is what I’ve found to be a popular dill recipe among my family.
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. So if you leave with just one takeaway from this blog post, let it be this: use plum tomatoes. Only plum tomatoes will do and nothing else is acceptable, especially if you’re using canned tomatoes. So on to the recipe:
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. And like all art, there isn’t a single style. Classifying a pizza as “Roman style” simply isn’t possible.