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Walk and Eat with this Aussie Style Meat Pie

by Alex Gardner on February 24, 2021February 24, 2021

Cultures all over the world have some version of the savory meat pie. From down under is the Australian Meat Pie.

A Guiso by any Other Name

by Alex Gardner on February 19, 2021February 19, 2021

No, not another meatloaf, Guiso, that’s what. Hamburger soup? I found out that Guiso actually means stew.

Tasty Sourdough Bacon Cheese Batard is Addictive

by Alex Gardner on February 12, 2021February 13, 2021

“Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips.”

My Aus-Ion Wrought Iron Pan Review and Seasoning

by Alex Gardner on February 8, 2021February 8, 2021

Today I received my 9 inch Aus-Ion 9 inch Deep Skillet with Satin Finish. It was made in Australia and is a 3mm thick iron pan similar to the carbon steel cookware produced in France.

Make Tasty Smoky Peruano Beans with Pork Neck Bones

by Alex Gardner on February 2, 2021February 2, 2021

Needing something to fill my stomach today, I loaded up my fairly new Instant Pot with the pork necks, onion, garlic, and water.

If it Can’t take the Heat, Do Not Put It in the Oven

by Alex Gardner on January 11, 2021January 11, 2021

If it Can’t take the Heat, Do Not Put It in the Oven. Polypropylene is really not meant for a hot oven. Take my word for it, just don’t.

Sourdough Discard Crackers are Crispy and Addictive

by Alex Gardner on January 8, 2021January 8, 2021

The spot for me is a deep golden brown that if left a minute two or longer becomes actually burned. Topped with sesame seeds, course salt, and fresh cracked black pepper. I am addicted.

Individual Ferments make the Perfect Personal Pizza

by Alex Gardner on December 30, 2020December 30, 2020

One of the good things about making one personal size pizza at a time is that there is no more to gorge on. On the other hand, making one personal pizza at a time means there is no next piece even if it tastes great.

Tamales and the White Guy Volume 1

by Alex Gardner on December 19, 2020December 19, 2020

My job was to stand outside on the patio where I would wash and soak the corn husks in hot water.

Toum, a Lebanese Garlic Sauce for Everything

by Alex Gardner on December 17, 2020December 17, 2020

This sauce is very simple with only garlic, salt, lemon juice, and water. It is called Toum, a traditional Lebanese sauce that presents similar to a strong garlic mayonnaise.

Make Ahead Meaty Cheesy Brunch Strata

by Alex Gardner on December 12, 2020December 12, 2020

I have never baked fresh bread just to get stale or make croutons but today I did just that to make Strata

When Cheese Becomes a Meditation Practice

by Alex Gardner on December 10, 2020December 10, 2020

Although machines and other devices do make our time in the kitchen easier plus faster to the plate, the joys of doing things by hand are tangible but subtle.

Kabocha Saga part 4, Pumpkin Apple Sweet Potato Custard

by Alex Gardner on December 7, 2020December 7, 2020

I also had some leftover macerated apples and blanched sweet potatoes from the galette. The custard base with raw eggs needed to be cooked so everyone in the pot was the idea.

Try This Apple Sweet Potato Galette with Flaky Crust

by Alex Gardner on December 4, 2020December 4, 2020

I had some Granny Smith apples bought specifically for pie use and a sweet potato in the drawer so my mind was made up.

Better Pumpkin Pie with Sweet Potato

by Alex Gardner on December 2, 2020December 2, 2020

It is the Sunday after Thanksgiving and there is pumpkin pie to be made, or at least set up to make in the morning.

Organic Cruelty Free Politically Correct Pumpkin Soup

by Alex Gardner on November 27, 2020November 27, 2020

Thanksgiving was looming and there on a table was a beautiful 5.5 lb organic, heritage breed, spoon fed, politically correct kabocha squash. One could practically hear Tibetan Bells.

Chicken Fried Steak is a Tasty Treat

by Alex Gardner on November 25, 2020November 25, 2020

When I saw a package of thinly sliced top sirloin for almost half off, it practically jumped into my cart. Immediately I thought chicken fried steak.

If You have Never had a Knish, You Should

by Alex Gardner on November 23, 2020November 27, 2020

I grew up in a Jewish American home and was aware of knishes. Actually I was aware that my parents and brother ate them. I however hated onions and whatever they were added to.

Deviled Eggs with Bacon Jam

by Alex Gardner on November 16, 2020November 23, 2020

Since I just made some bacon jam, deviled eggs are on the way even though a picnic is out of order in the continuing Covid era.

Salvadoran Breakfast item #8, at My House

by Alex Gardner on November 14, 2020November 23, 2020

I ordered #8-Platillo Salvadoreno, Dos huevos, plantanos, frijoles, crema o queso or 2 eggs, fried plantains, rice and beans with sour cream.

Fasenjan, Persian Walnut Pomegranate Chicken, Feast Food

by Alex Gardner on November 12, 2020November 25, 2020

Fesenjan is a feast dish that is traditionally eaten during the Persian holiday Shab-e Yalda, to celebrate the winter solstice and is a pre-Islamic celebration.

Sourdough Terms Explained: Is a Bread Lame really Lame?

by Alex Gardner on October 3, 2020October 3, 2020

I have been baking a lot of sourdough bread these last several months and there are more than a few posts featuring this and there are terms and references unexplained.

Filipino Chicken Adobo according to Tita Rosey

by Alex Gardner on September 28, 2020October 1, 2020

Adobo is considered by many to be the National Dish of the Philippines. It is a simple preparation of meat, vinegar, soy sauce, and garlic but seemingly each family manages to use these ingredients in slightly different ways.

Pasta Fritatta, Repurposing your Leftovers

by Alex Gardner on September 27, 2020October 1, 2020

Yesterday’s lunch of Chicken, fideo, and mushrooms with Biber Salçasi was more than I could eat so I stored the remainder in the fridge.

Sautéed Chicken with Biber Salçasi, Fideo, & Mushrooms

by Alex Gardner on September 25, 2020October 1, 2020

Biber Salcasi, literally means pepper paste. This Turkish condiment is made from the sun dried paste of red chili peppers or sweet long peppers and salt.

Hot & Sour Cabbage with Shredded Pork on Toast

by Alex Gardner on September 17, 2020October 1, 2020

Next thought is hot and sour cabbage. I have onions, garlic, and chile flake of course plus vinegar in abundance. A plan is coming together.

How to Make Red Chile Tomato Salsa

by Alex Gardner on September 13, 2020October 3, 2020

Salsa can be either mild or spicy but the stuff in the jar is not nearly as good as what I can make at home. It is also cheaper. Damn, I threw away that last grocery receipt so you will have to trust me.

Slow Cooked Pork Chops in Onion Gravy

by Alex Gardner on September 11, 2020October 3, 2020

My mother did not make smothered pork chops. She was Southern but pork chops were rarely on the menu, perhaps never come to think about it.

Pork Tongue in Green Chile with Corn

by Alex Gardner on September 10, 2020October 3, 2020

I purchased a few of the often maligned pieces of tasty meat and will cook them in green chile. Another episode of Ugly Food follows.

Sourdough Focaccia with Ricotta Whey

by Alex Gardner on September 9, 2020February 19, 2021

So, I have about a pint of whole milk in the fridge that is ready to go over or sour. …he had made ricotta out of almost sour milk and I decided to give it a try.

Sourdough Discard Focaccia Failure to Rise

by Alex Gardner on September 5, 2020September 5, 2020

I have been conducting experiments with my starter Isabel. Discard that was left on top of the fridge for 36 hours made very good focaccia.

Curried Ground Turkey with Coconut Milk, Corn and Cabbage

by Alex Gardner on September 3, 2020September 3, 2020

I do not love ground turkey. It is mostly too lean for my taste. Today, it was on sale, in a smaller package, cooks fairly quick, and I could work with it.

Peruano Beans with Bacon My Way

by Alex Gardner on September 2, 2020September 3, 2020

Today’s selection are Peruano beans. They are a light buff or yellow pole bean usually from Mexico although they were originally cultivated in Peru.

Breakfast Focaccia with Ricotta, Duxelle and Egg

by Alex Gardner on August 31, 2020August 31, 2020

It is Saturday at 10a.m. and as usual something has to be done to sate the morning hunger pangs. As usual there is focaccia and the Duxelle made the other day.

Potato Sausage Ragu

by Alex Gardner on August 29, 2020September 20, 2020

It has currently been 12 days since my last shop and protein is getting thin. I do however have a few hot Italian sausages in the freezer for just such a situation.

Jicama Pickles

by Alex Gardner on August 29, 2020August 29, 2020

Pickles are a great way to add an acidic bite to any meal. The tartness helps cut through the taste of richer foods. Many vegetables are good candidates and Jicama is one of my favorites.

Vinegar Cole Slaw

by Alex Gardner on August 28, 2020August 28, 2020

I always have cabbage in the house. It seems to be my most commonly eaten vegetable. I eat it raw, pickled, and cooked in various ways but today it is cole slaw.

Duxelles Omelet with Fresh Ricotta

by Alex Gardner on August 27, 2020September 19, 2020

Today in an unusual move, I decided to have a typical breakfast item at breakfast.

I Eat Ugly Food

by Alex Gardner on August 26, 2020September 1, 2020

I eat ugly food, I do, most days at least twice a day.

Bratwurst Tomato and Spinach

by Alex Gardner on August 25, 2020August 27, 2020

Once again, after creating content for this here blog, I found myself in sore need of a nutrition break. As usual, I went foraging in the cold box for answers.

Cheesy Southern Grits with Sausage

by Alex Gardner on August 25, 2020October 28, 2020

My mother made grits at least 2 or 3 times a week during my childhood. It was usually for breakfast but we had it for dinner with fried Catfish as well.

Sourdough Starter Jars

by Alex Gardner on August 24, 2020August 25, 2020

When I started my sourdough journey I went to my pantry and looked at the glass jars that were available.

Breakfast Fried Rice

by Alex Gardner on August 22, 2020August 25, 2020

It’s Saturday morning about 10a.m. although the day means little during Covid. It is time to eat something which is how this generally starts. I have some rice from yesterday’s… [Continue Reading]

Lemon Oregano Chicken

by Alex Gardner on August 22, 2020August 31, 2020

I had a friend who loved all things Greece. She had this dish first on a Mediterranean shore and is dish she cooked fairly often.

Sourdough Discard Foacaccia

by Alex Gardner on August 21, 2020September 19, 2020

Sourdough discard is something I do not worry about very much. There is waste and I do try to minimize it as I can. Perhaps some day I can have… [Continue Reading]

Baba Ganoush

by Alex Gardner on August 20, 2020August 20, 2020

It is time for another go at Baba Ganoush with Chinese Eggplant. Once again, the serving size is one, but since I am one, it will likely work out.

Sourdough Focaccia Pizza

by Alex Gardner on August 18, 2020August 28, 2020

One of the issues I have with the blog, is that It is not the first thing on my mind when hunger raises its ugly head. Case in point: It… [Continue Reading]

Sourdough Discard Pancakes

by Alex Gardner on August 16, 2020August 28, 2020

A number of times in the past I have made pancakes but one day’s discard has not been enough. Specifically, if I want to add an egg, I get a very eggy disc of fried dough.

Parkerhouse Rolls With Cornmeal

by Alex Gardner on August 15, 2020August 31, 2020

I have been using this recipe for years and it is time for the sourdough experiment. Convert to baker’smath, and sourdough leaven.

Ham Hock Logs

by Alex Gardner on August 13, 2020August 20, 2020

My plan was to make some cheese stuffed focaccia to illustrate a previously written piece so I could have images to post. That is not what happened.

A Serious Question

by Alex Gardner on August 12, 2020August 19, 2020

Someone at work has asked me to teach her to cook and I am forced to consider both what and why I cook what I do.

Pie from Scratch

by Alex Gardner on August 10, 2020August 20, 2020

She had never tasted pumpkin pie in more than half a century in this world. I felt compelled to correct that situation.

Focaccia Sandwich with Sausage and Baba Ganoush

by Alex Gardner on August 9, 2020September 17, 2020

So, this is what we’ve got to work with. 125 grams of puffy sourdough quite risen in the fridge for the last 40 hours or so. It has more than doubled in the ancient cold box so it looks like it needs a bake. Isabel lets me know.

My Camera Dumped Me

by Alex Gardner on August 9, 2020August 20, 2020

My camera of long association dumped me. She has been a good companion for years. R.I.P.

sourdough starter discard

Sourdough Starter Discard

by Alex Gardner on August 8, 2020August 20, 2020

The sourdough discard issue is a non issue. I can easily afford to bake the bread I like. So can you.

Focaccia, cheese, meat, and egg

Breakfast Sammy

by Alex Gardner on August 8, 2020August 20, 2020

Breakfast sandwich if you are proper. I had been on the phone with an close friend on the other coast for over an hour. When she called, breakfast was prepped… [Continue Reading]

Sourdough Saga Episode 1

by Alex Gardner on August 7, 2020August 20, 2020

Bad enough that flour was almost impossible to buy for a time, when my 16 oz bag of S.A.F. Red label was close to it’s end I either had to wait for resupply or go the sourdough route.

Bread and Soup

by Alex Gardner on August 5, 2020October 31, 2020

Just bread and soup, but good bread and good soup.

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  • A Guiso by any Other Name
  • Tasty Sourdough Bacon Cheese Batard is Addictive
  • My Aus-Ion Wrought Iron Pan Review and Seasoning
  • Make Tasty Smoky Peruano Beans with Pork Neck Bones

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