Search
Fritters by Lisamary Wichowski
Displaying all 10 items.
Lisamary Wichowski 2 Dec 2009, 03:30 PM
replacement for corn syrup
does anyone know if golden syrup will substitute for corn syrup one for one? Food allergies keep hubby from even the non high fructose version
Lisamary Wichowski 14 Sep 2009, 11:14 AM
tomato sorbet
made with the layer of “water” on top of simmered tomato sauce left to settle before canning
Lisamary Wichowski 29 Jul 2009, 02:52 PM
Cans Across America PDX?
anybody know of Portlanders organizing an event?
Lisamary Wichowski 6 Jul 2009, 03:38 PM
@Jenny
Preserving can be a wonderful addiction. http://www.uga.edu/setp/ is a great place to start, so if the “Ball Blue Book” for basics.
Lisamary Wichowski 2 Jun 2009, 09:51 PM
tomato pie
I make sure that a couple of my layers of toms are roma and that I salt and leave in a strainer an hour(ish) before cooking. (the tomato water is great in yogurt pureed with cucumber for a smoothie or salad dressing)
Lisamary Wichowski 31 May 2009, 09:35 PM
eat them now Jenny!
except that 5 hours later we are sure you already have!
Lisamary Wichowski 10 May 2009, 01:36 PM
Lucille Ball Moment
Left the dough to rise on the counter. Sun came out in the atrium next to the kitchen. At least now I know the yeast is quite healthy!
Lisamary Wichowski 3 May 2009, 10:44 AM
csa vs farmers market
I do both. My CSA box is on Friday. I also hit the Wednesday market downtown. And since neither the Biscuit people nor the Italian Sausage guy have CSAs I have to visit them too!
Lisamary Wichowski 2 May 2009, 07:59 PM
once in a while
a pork chop is exactly perfect. Sweet Briar Farms chop marinated for a bit in Orange Zinfandel mustard. Broiled. Happy.
Lisamary Wichowski 28 Apr 2009, 08:54 PM
leftovers
chard, borliottis, dry jack, scallions, farfalle, garlic sauteed with some nice copa. y voila dinner.
| | Egg-boiling essentialsMark Bittman’s gone back to basicsIn his new book, the fundamentals of cooking take center stage. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
Most Popular Articles
Editor’s Choice
Most Emailed
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r2a8d55e06bf1