Walnuts are something I find quite regularly, but rarely eat. Since my dumpstering partner is allergic and I can’t stand the thought of leaving an expensive bag of nuts in the trash, I take them and they just pile up. It recently occurred to me: why not make nut milk? After all milk is relatively… Read More Walnut Milk
After spending a night testing food concepts for a collaborative project a friend gave me two boxes of puff pastry, leftover from an abandoned experiment in sausage pies. There was one recipe I had in mind in particular to use the puff pastry for; Yotam Ottolenghi’s caramelized garlic tart. It’s sort of a savory cheesecake… Read More Smoked Ricotta Caramelized Garlic Tart
Probably months ago I found a pound of cod pieces. After making the obligatory codpiece joke I put them in my freezer until I had enough milk or cream to make chowder, something I’d do occasionally when I used to pay for the same bags of fish chunks. This is one of those things I’d… Read More Cod Chowder
After finding some good avocados this Monday as well as tortillas and salsa, I decided to make some burritos. I took a couple of cans of pinto beans down from my pantry to make refried beans. On medium low heat, I combined some vegetable oil,* a chopped strip of black forest bacon, a clove of… Read More Bean Burritos
For these pierogies, I used a recipe from Taste of Home, and used a nice piece of Gouda in place of the cheddar. It made about four dozen pierogies. For the filling, I started by boiling a pound of little yellow potatoes, then used a stick blender to mix them with a stick of butter*,… Read More Potato and Gouda Pierogies
Japanese-style cheesecake, also called “cotton cheesecake” is sort of a cross between a traditional cheesecake and an angel food cake (or more accurately, a castella cake). The bulk of the cake is meringue, and this gives the cake its signature jiggle. I first heard of this cake from a Facebook ad for Keki Modern Cakes,… Read More Chocolate Blood Orange Japanese Cheesecake
Since I’ve been sick for the past few days I’ve been eating mostly frozen meals, dried fruit and little ice cream cones. The little ice cream cones are great because even though they’re melted when we find them, the ice cream is coated in a chocolate shell that keeps it intact until they can be… Read More Pesto Chicken and Asparagus with Cashews
In early December, I posted about making strained yogurt, in which I discussed having some whey leftover. I wanted to make ricotta, but 2.5 cups of whey would yield less than 2 oz of ricotta. I also found 24 oz of ricotta shortly after. A reader suggested I use the whey to brew blaand, a… Read More Blaand: Milk Wine
Since I had found a full package of pepperoni as well as a log of sliced mozzarella at the same time, the obvious conclusion was to make pizza. Since I have more than enough of the basic ingredients to make a crust, the only missing ingredient was the sauce. I roughly followed this recipe by… Read More Pepperoni Pizza
This one’s pretty simple. I found a box of frozen carrot spirals this week and wanted to make a quick dinner, so I sauteed a couple of cloves of garlic in a few tablespoons of olive oil, then added the block of noodles and cooked covered, turning occasionally, until they were thawed, which took about… Read More Garlic Parmesan Carrot Noodles
Good Dumpster Cooking 