A blog about eating, drinking, and making things - one small batch at a time
Food Recipe Index
Appetizers:
Basic, Easy Breezy Hummus
Ginger Saison Oyster Mignonette
Citrusy Olive Tapenade
Lemony Kale and Chicken Soup
QCD Beer Cheese
Mussels in a sausage, garlic, and thyme beer broth
Easy Deviled Eggs
Mussels with a Thai coconut curry beer broth
Jezebel Dip
Grippo style BBQ sweet potato chips
Mouthwatering Stuffed Mushrooms
Mango Salsa Guacamole Mashup
Jalapeño Popper Puff Pastry
Bread:
Make your own sourdough starter
Pizza dough
No Knead, Dry Irish Stout Bread
Spent Grain Brown Butter Banana Bread
Garlic Rosemary No-Knead
Nearly-No-Knead Ultragrain Bread
Desserts:
Irish Whiskey Crème Brûlée
Individual Strawberry Rhubarb Cardamom Crumbles
Easy Apple Galette with Bourbon Caramel Sauce
Dark chocolate bacon vanilla porter cupcakes
Side Dishes:
Simple Herbed Vegetable Hash
Barley “Beerisotto”
Duckfat Carrots
Traditional Indian Coconut Rice
Simple Mushroom Risotto
Moroccan-spiced Couscous with Roasted Vegetables
Hot or Cold Barley Summer Salad
Grippo style BBQ sweet potato chips
Swiss Chard and Cheddar Frittata
Thai Coconut Curry Couscous
Main Dishes:
Seared Scallops with ‘Drunken’ Tomato Spaghetti
Authentic Lamb Curry {Chef CollaBREWation #3}
Caramelized Apple, Bacon and Gruyere Pizza
Asian AND Latin Flavored Meatloafs {Not Your Mama’s Meatloaf…}
Lemony Kale and Chicken Soup
Perfectly Cooked Pork Tenderloin
“Moule Frite” Mussels with Beer Broth and Crunchy Sweet Potato Oven Fries
Chicken Thighs in an Amber Parmesan Cream Sauce
Maple Orange Glazed Duck Breast
Shiitake Ginger Soup
Crispy Prosciutto and Brie Panini
Roasted Tomato and Bacon Linguine
Chicken Coconut Curry
Sweet and Sour Pork
Spicy Chorizo and Orzo Soup
Simple Beef Chili
Salads:
Fall Farmer’s Market Salad
Hot or Cold Barley Summer Salad
Sauces/Condiments:
Framboise Beer Reduction
Home Made May or “Aioli”
Pistachio Arugula Pesto
Beer Vinaigrette
Beer Mustard
Miscellaneous:
Hot Honey Ginger Throat Ease
How to Make Beer Vinegar
2 thoughts on “Food Recipe Index”
Thanks for your interpretation of Tartine’s recipe. It helped by providing a simple timeline, and also by inspiring a more relaxed and flexible approach.
I use an insulated lunch tote to hold my jar of leaven and an insulated picnic cooler to proof the dough since there isn’t any spot that is draft-free or that has even temperature in my kitchen. Happy bread baking!
Thanks for your interpretation of Tartine’s recipe. It helped by providing a simple timeline, and also by inspiring a more relaxed and flexible approach.
I use an insulated lunch tote to hold my jar of leaven and an insulated picnic cooler to proof the dough since there isn’t any spot that is draft-free or that has even temperature in my kitchen. Happy bread baking!
Thanks for the tips Elaine! Luckily my kitchen isn’t too drafty but the temps can definitely vary
🙂 Cheers!