May 3, 2011
Homemade Oat Milk
From the department of Saving Money By Making Things From Scratch -- the same department that campaigned for homemade hummus a couple of months ago -- comes this public service announcement: making your own oat milk is very easy and very cheap.
I don't drink milk myself -- oat or otherwise -- but I use oat milk as an ingredient regularly, in this vanilla oat milk tapioca pudding or in this Swiss chard gratin, but also to make pastry cream for...
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May 26, 2009
Easy Olive Oil Tart Crust
As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts, one that relies on whole wheat flour and olive oil.
This dough is even easier to live with: it comes together by hand in minutes, calls for pantry ingredients I always have available, and lets itself be rolled out amenably, thanks to its flexible yet cohesive c...
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February 3, 2009
Homemade Vanilla Extract
The idea of a DIY vanilla extract has been floating around the food blog world for a little while. When I first read about the process, the instructions seemed so fastidious that I shrugged and clicked away. (This is, in passing, one of the challenges the recipe writer faces: providing the necessary dose of guidance, but avoiding instruction overload.)
Still, I was increasingly bothered by the imbalance between the wowing qualities of the vani...
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November 29, 2004
La Pâte Brisée de Pascale
[Pascale's Short Crust Pastry]
As surprising as it may seem -- to me at least -- this is the very first savory crust I make from scratch in my entire life. Before that, I would hop gaily to the nearest grocery store for a ready-made, and conveniently pre-rolled dough.
In truth, savory tarts and quiches had sort of fallen out of fashion in my kitchen, because they are so ubiquitous they just didn't excite me that much. But my recent return int...
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February 23, 2004
Buckwheat Galettes
[Galettes de sarrasin]
Tomorrow is Mardi-Gras, the last day before Lent begins. The Mardi-Gras tradition in France, amongst other things, is to gorge on crepes, supposedly to use up the eggs and butter that you won't be allowed to eat until Easter. I am not religious and so I don't observe Lent, but I will gladly take any opportunity to eat crepes. And last Friday, when my friends Marie-Laure and Laurence came over for dinner, I decided to mak...
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