Thursday, September 11, 2008

I wanted to let you know that there's a new recipe & video up on Everyday Dish, for Blue Willow pasta. The recipe is from the chef at Jam On Hawthorne (in Portland, Oregon), and is really good! It includes a yummy recipe for a tofu marinade, that would work well for a variety of tofu dishes. This reminds me that I should marinate some tofu for quick weeknight meals.

Also, there was a really good question about the cracker recipe and I thought I would answer it here. The question was about baking crackers on a Silpat. I tried baking the crackers on both parchment and Silpat mats. I prefered the Silpat mat. The crackers came out crispier (and thus better) on the Silpat. This is not always the case for every recipe, but the mat won out here.

I'm hooked on the homemade crackers! I plan to do lots more experimenting with other flavor combos. I love the idea of using different flours, seeds and spices. Homemade snacks are the best! Thanks for all the awesome comments on the recipe.

3 comments:

nasty_wench, AKA sharon-lizette said...

Thanks so much for answering my question. I would have never guess that they would've turned out crunhy on Silpat.

julie hasson said...

No problem. I was surprised too. But they baked up great that way.

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