Pizza is a definite DIY situation. It’s cheaper, less likely to be delivered cold, and only covered in surplus commodity cheese if you like that kind of thing. The most time-consuming part is making the dough, which has to rise for an hour or so (although you could cut this to 30 minutes if you were in a big hurry). Because of this, we usually save pizza for weekends and plan to work out, . . . → Read More: How to Make Pizza
Although we can get lots of dairy products at the Union Square greenmarket, we haven’t been able to find sour cream. I needed some for a Super Bowl dip , so I did a little internet research. Everyone seems to use the same method and it’s insanely easy. Will we use it every time? Probably not. In most recipes we substitute our homemade yogurt for sour cream, but it might be worth it the . . . → Read More: How to Make Sour Cream
How to make a Scotch egg (and see below for instructions for a Bloody Mary)
Based on our local, seasonal, and vegetable-heavy eating habits, many people assume that Lindsay and I are vegetarians (or vegans!). This post provides evidence to the contrary. Yesterday, we made brunch by frying up eggs, each wrapped in a quarter-pound of sausage. We also managed to do it all with local ingredients. Mmmm!
We based the recipe on a . . . → Read More: Dark Days Brunch: How to Make a Scotch Egg
Making crackers is very similar to making pie crust. It’s pretty simple and allows you to use local ingredients and avoid the dreaded high-fructose corn syrup and partially hydrogenated oil. Yuck!
We adapted a recipe from Jam It, Pickle It, Cure It, a great resource for DIY cooking projects. We made some adjustments (as usual) for local ingredients. If you don’t have a food processor, you could use a pastry blender or a couple of . . . → Read More: How to Make Crackers
…make a pie with local apples or pumpkins instead of buying Chilean apples, pumpkin in a can, or a whole pre-made pie.
Who’s with me?