tag:blogger.com,1999:blog-15160359288280153902012-02-16T00:21:29.995-08:00the art of fine doodlingDoodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.comBlogger121100tag:blogger.com,1999:blog-1516035928828015390.post-55372549716599385922008-04-12T13:06:00.000-07:002008-11-12T21:36:16.008-08:00

Spring has arrived in San Francisco!Organic zucchini was on sale at my local market, so I absolutely had to buy 3 pounds. We had zucchini rounds (breaded with cornmeal, eggs, and herbs...meh)...even gluten-free zucchini "lasagna," but could do no more. Sometimes two times a zucchini is one time too many.What did I do? Let them wilt in the crisper? Hell no!A friend and non-profit colleague, with

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-73167010112661672072008-04-11T23:02:00.000-07:002008-11-12T21:36:16.930-08:00

Mom didn't cook or bake often for us, so when she did it was extra special. I don't know whether my sister remembers this......But I bet she wants some now!I found this recipe buried in a stained cookbook in my Mom's basement years ago and copied it into a Word document. Somehow it has survived countless data migrations and hardware upgrades. Now I've printed it on REAL paper, so even if the

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-85132537791805533652008-04-04T23:27:00.000-07:002008-11-12T21:36:18.336-08:00

This blog has so far touched on my ludique sense of cookery and baking. But I must confess: I get a tad anxious when thoughts turn to "What am I going to make so I can post?" and "IS this really blogable, because I just threw it together and don't have any exact measurements or cook time?"There's also the waistline to consider, so it's time to back out of the kitchen and get ready for summer

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com2tag:blogger.com,1999:blog-1516035928828015390.post-12386127969937202852008-04-03T18:30:00.000-07:002008-11-12T21:36:20.332-08:00

Criminal... How did this (i.e. the expansion) happen?Deb of Smitten Kitchen had better start sending me reimbursement checks for a gym membership!How did I do it (i.e. the expansion)?Brown Butter Hazelnut Dacquoise with Chocolate Espresso Ganache*ahem* - thanks, always, to Deb for helping me to bust out the control-top hose*aHEM* - thanks to Shuna Fish Lydon for her tipsHere's the horror (okay,

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-12677525916108932982008-04-02T19:18:00.000-07:002008-11-12T21:36:20.807-08:00

After my last baking experiment, I wanted something good, reliable, and a little lighter. Good thing Clea always has my number: And mine:Fennel and almonds...I do love licorice - anything licorice. It's true, I've even had storybook dreams of a licorice wedding, complete with licorice laces, Pernod cocktails, anise, fennel bulbs...black and white stripes, top hats...And almonds (butter and powder

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-17583950877856571062008-04-02T18:02:00.000-07:002008-11-12T21:36:22.962-08:00

Have you ever made Dulce de Leche?This was my first time, too. You can call this post a Dulce de Leche Virgin Liberation Theology Lesson if you like. Or you can be like me and say, "Ah, ah, smart cookie!"Here's what happened:1) I droooooled over this recipe by David2) I had some leftover milk from a kinda bad experiment3) I didn't want to dirty up a baking dish with condensed milk (eep:

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-9857478885659284562008-04-01T18:48:00.001-07:002008-11-12T21:36:25.426-08:00

Ah, the dangers of marrying ideologies...Sometimes you end up with a bastard child, the sterile donkey of the ice cream parlor: Clea's agar agar and David's decadence were not meant to mix.Look at those frozen milk shards...if you get closer, you'll see the gelatinous agar agar chunks, too.But, in truth, I did screw around with the recipe QUITE a bit - no egg yolks, no liquor, and skewed/

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-71863859979431364852008-03-30T11:39:00.000-07:002008-11-12T21:36:26.083-08:00

Don't these look good in that "Gimme carbon, baby" way?They were! Paired with dark beer and some of this homemade split pea soup......these Spicy Sweet Potato Wedges were to die for. Literally, because I couldn't stop eating them and felt my arteries harden.Well, harden may be an exaggeration. Because these guys are simply roasted in high-quality olive oil, garlic, metabolism-boosting chili

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-31053433887968521602008-03-21T15:55:00.000-07:002008-11-12T21:36:26.703-08:00

I wasn't...But they're sure going to taste GOOD!Garlic Rosemary Potato Crucifixion - the PERFECT Easter Starch- Baby red potatoes, boiled- Garlic- Rosemary- Butter, olive oil, and/or milk- Turmeric- Flax seeds- Paprika or chile powder- Salt and pepper to taste- ToothpicksPrepare two different preparations of potatoes - one for the cross, one for the man. You won't need a lot of turmeric to color

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-5421977884743114622008-03-05T12:39:00.001-08:002008-11-12T21:36:27.117-08:00

Not that I allow myself to keep things like Goldfish in the house (okay, they may enter the house, but they certainly don't stick around long enough to be considered anything like "pantry food"), but this article by food writer Julia Moskin of the New York Times made me wonder:Do I have MSG-laden foodstuffs in my house?A quick inventory of the fridge: Okay, so far, no MSG. ...but I'm not giving

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-18875966108226002322008-03-02T22:50:00.001-08:002008-11-12T21:36:29.105-08:00

Update: Made this and, man, is it LEMONY!Confession: I haven't made this yet, but lord knows I'm looking forward to my next dinner or house party when, after wowing my guests with my best - sometimes experimental, always flirtatious in flavor combinations - savory offerings, I pull this out of the kitchen. Their jaws will drop as I plop down or withdraw triumphant from this holy delivery.All

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0tag:blogger.com,1999:blog-1516035928828015390.post-81005123016227313342008-03-02T21:36:00.000-08:002008-11-12T21:36:29.390-08:00

This sushi recipe is inspired by Renee Loux Underkoffler's Living Cuisine. While her cookbook emphasizes raw foods, this recipe combines cooked, dried, fermented, toasted, and raw foods: rice, carrot, avocado, nori, balsamic vinegar, cumin, black and white sesame seeds.But I prefer to think of it in the following context: simple and elegant comfort food.When paired with homemade "pickled"

Doodlenauthttp://www.blogger.com/profile/02310683743681927990noreply@blogger.com0