If you bought into the media hype, you knew winter storm Elliot was going to kill us all. Comparisons to the blizzard of ’78 were flying everywhere, and I understand there was nowhere nearby to get eggs, milk, or bread. In reality, we only got about an inch and a half of snow. But the cold. The cold meant doing everything possible to stay inside! With wind chills approaching -40, traveling any further than the sheep barn was not in the cards for us.
But, Xenia had foraged some winter oyster mushrooms ahead of the storm, and I had some old, leftover Neapolitan style pizza dough. It was really too old to make good pizzas, and since the pizza oven is an outdoor only appliance, I wasn’t going to be making pizzas anyway. But, a savory onion, mushroom, and cheese roll for breakfast? That sounds perfect for a cold day next to the wood stove!
Who doesn’t love Indian food? And, among Indian food lovers, Chicken Tika Masala must be one of the absolute favorites.
I was sure it would work well in the crockpot, but it took me several tries to get a result that had the flavor I liked. In the end, I actually found the answer in a cookbook I already owned, Neela Paniz’ The New Indian Slow Cooker. Continue reading →
A schmear is a bit of cultural appropriation, and probably shouldn’t be used. But it’s also a yummy topping for bagels. Schmears are simple and perfect for improvisation, so you can use this same process for different ingredients. They can be very seasonal: basil-sun dried tomato-seranno pepper is a favorite summer schmear. They can be savory: oregano-sundried tomato. They can be sweet: toasted walnut-honey. You get the idea.
My most frequent schmear, especially in winter when I need a reminder that summer will be back someday, is pesto schmear.