Category Archives: Cooking

Make It Snappy

“Gingerbread was brought to Europe in 992 by an Armenian monk named Gregory of Nicopolis. French priests began making it and it spread to other parts of Europe. It arrived in Sweden via Germany; Swedish nuns used it to ease … Continue reading

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From Scratch, Part Two

And thus begins my second installation of From Scratch. Drool. The SO and I don’t eat a lot of bread. Although I do love my carbs, I grew up not being a big bread eater. I did enjoy toast, but … Continue reading

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From Scratch

“Originally a sporting term, the phrase ‘from scratch’ means to start from the beginning without any preparation or advantage.” I can’t count the number of times I’ve used the term ‘from scratch’ without really knowing where it came from. I’ve … Continue reading

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Vichyssoise

“Vichyssoise, named after the French town of Vichy (pronounced Vee-shee), is a thick soup made of pureed leeks, potatoes, onions, cream, and chicken stock.” We are anxiously awaiting the arrival of a massive cold front here in SGPS. The high … Continue reading

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Leavening Agent

“A leavening agent is any one of a number of substances used in doughs or batters that causes a foaming action which lightens the finished product.” There are three main types of leavening agents: biological, chemical, and mechanical. Biological agents, … Continue reading

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Polenta and Red Sauce

“Polenta is an Italian dish made from boiled cornmeal. A peasant dish, it can be made from any type of flour depending on region. When boiled, polenta has a creamy consistency because of the gelatinization of its starches.” I learned … Continue reading

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Puree Button

“Puree, a 13th-century Ancient French term for refined or purified, is a culinary process of mashing, blending, or grinding an ingredient until it has a soft, creamy consistency.” Much to my sadness and chagrin, I do not own a food … Continue reading

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