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the life and times of J T Frey
Personal taste is something that's quite…personal. Sometimes the few tweaks you make to a recipe to adjust to your own palate might appeal to another. Such is the case for this riff on Alton Brown's delicious home-made onion dip.
Pasta has a bad rap when it comes to "eating healthy." So long as you don't have issues with gluten, though, I tend to think that the main problem people tend to have is that it's incredibly easy to overindulge. It's easy to buy a pound of dried pasta; instead, practice moderation in pasta consumption by going to the effort of making it yourself from scratch.
I've tried lots of bread recipes. And a good many of them have been for Italian-style breads — most importantly, pizza dough. Good homemade pizza partly comes from a good dough and partly from how you bake it. I've found that a bread stone and wood on my gas grill are the best baking media; this is the best dough recipe. It is based upon a recipe I found online for the dough from Roberta's of Bushwick, Brooklyn. It deviates in its use of more olive oil and an altered preparation.
Why is it that no recipe seems to call for a whole can of pumpkin purée? The big question when making anything with pumpkin in it is: "so what else do I make to use up this stuff?" How 'bout a slightly sweet, mildly spiced scone with cinnamon chips? Add a cup of hot coffee and you've got breakfast.
Alton Brown is 2 for 2 in the fall 2019 season of Good Eats! I've been looking for more dishes that expand our breadth of proteins and leverage more vegetables. This dish fit the bill perfectly — with a few alterations to match a family of four's appetite.