Archive for February 2011

Buttermilk Pie Crust

Feb 26th, 2011 | By | Category: baking and desserts, cook something

When I learned about using buttermilk in a pie crust, I wasn’t sure what I would get. Well, what I got was a tender, flaky flavorful crust like no other. It is my go-to pie crust now, and everyone loves it.

Solarizing the Soil

Feb 26th, 2011 | By | Category: gardening tips, Grow Something, summer

Summer will arrive soon, and with it comes the ferocious heat and disgustingly sloppy humidity we Central Texans have all come to know and loathe. In case you’re new here, get used to moisture saturated air clinging to your person the way lightweight polyester shorts cling to your damp skin. You know how they slowly insinuate themselves into places you can’t see without a mirror? Summer in Central Texas is just like that. Eventually you become indistinguishable from a pile of wet, rumpled towels.

San Marzano Tomato Sauce

Feb 19th, 2011 | By | Category: cook something, vegetables and pasta

You don’t have to use San Marzano tomatoes to make a great sauce for pasta or pizza, but it helps. San Marzano tomatoes are an Italian heirloom, and a “meaty” paste tomato with a high flesh to pulp ratio.

The Man Behind the Pizza

Feb 19th, 2011 | By | Category: guest bio, the show

Christian Bowers has a little bit of the “Italian Momma” in him. He wants those around him to be happy, and the way he and Italian mothers throughout time have made that happen is through food.

Tips for Making Good Pizza

Feb 19th, 2011 | By | Category: show tips, the show

Good pizza isn’t just about the dough and the ingredients you put on top of it–although there’s no denying the vital importance of those two factors. There’s a lot more that goes into turning out a product that captures the imaginations and palates of the people.

Neapolitan Style Pizza

Feb 19th, 2011 | By | Category: blog, cook something, vegetables and pasta

Neapolitan pizza is serious business; the European Union designated it a “Traditional Speciality Guaranteed” product, which means if you want to call your pizza Neapolitan, it must adhere to a strict ingredient list and preparation method.

One Man, One Oven, One Great Pizza (podcast)

Feb 19th, 2011 | By | Category: Featured Articles, podcast, the show

Have you ever loved something so much you felt mildly obsessive about it–maybe even more than mildly obsessive? What did you do about it that wasn’t creepy or illegal?

Roast Beef Tenderloin with Port Sauce

Feb 12th, 2011 | By | Category: blog, cook something, meat and poultry

Nothing speaks of love like beef tenderloin. The original recipe came from the December 2007 issue of Bon Appétit magazine, and was developed by food writer, editor and cooking teacher, Molly Stevens.

Haricot Verts in Brown Butter

Feb 12th, 2011 | By | Category: cook something, vegetables and pasta

Haricot vert are French green beans. They tend to be crunchier and thinner than other green beans. They’re also quite easy to grow in the home garden.

Cauliflower Purée

Feb 12th, 2011 | By | Category: cook something, vegetables and pasta

Pamela Nevarez-Fisher is a personal chef, and health enthusiast. She says she adapted this recipe from the South Beach Diet, which is a low-carb eating plan. She told me she made this recipe when visiting her sister’s family, and everyone loved it and the kids have asked their mother to make the dish for them time and again.

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