Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

  Lemon dressing on asparagus is good; roasted lemon dressing is great! I ran across the photocopied recipe in my “dressing” file the day before Easter. It was like finding an Easter egg. Happy asparagus, happy spring!   Roasted Lemon Vinaigrette 2015-04-07 15:54:26 Since a fellow editor of community cookbooks shared this recipe with me, it probably came from a community cookbook. Not sure which one, so if you recognize...

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Sorghum-Pecan Banana Muffins from Deep in the Heart of Texas

Sorghum-Pecan Banana Muffins from Deep in the Heart of Texas

  This week’s post is from Randle Browning, a Texan whose inventive yet thoroughly Southern recipes I am fortunate to have found. Three are included in Southern Cooking for Company, and I tell ya, they’ll make you want to go in the kitchen and cook. “Hey!” I jumped out of my chair and banged on the window, “Those are our pecans!” I shouted at my dozing husband, banging my palm against the pane and flailing my arms, “Honey!...

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Bread Monday: Rye Yogurt Starter

Bread Monday: Rye Yogurt Starter

  I love the everyday miracle of yeast bread. Sometimes I bake just because I could use a miracle. Even more, I love the miracle of bread from a starter. I haven’t ever bonded with the flavor of  Herman starter bread. There I said it. Something about the strong, sweet fermented flavor. Although it makes good French toast and PBJ, it’s not great with, say, herbed turkey. Flipping through a cookbook, I found yogurt rye...

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Bread Friday: Starting Again with Starter

Bread Friday: Starting Again with Starter

 I know my biga is a wodge of fungus, but look what pretty bread it makes! Breads from starter are fascinating, and I missed them after 10 years away. Last time I used some “Herman” from a friend. Herman made good bread with a fermented flavor and an open, spongy texture. The idea of wild yeast was so intriguing, and I got really wrapped up in cultivating wild yeast starters, to the point that I bored people with it. Friend: I...

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Hello, I’m Nicki

I've written about food for a living since The Silver Palate was new. Discovering a new cookbook or technique is my idea of fun. And kitchen gear--I'm helpless to resist. Like kitchen projects, the posts here are occasional and open-ended, so please subscribe. You can read more about my work at the "About Nicki" page.

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