m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
The New Kitchens
The title refers to my new kitchen(s): the one I moved into when I got married and its new, renovated incarnation.
I have made all the recipes in the cookbook (unless otherwise noted on a couple I haven’t gotten to yet), most of them more than once, and most of them in one of the new kitchens. These are all the recipes that I make frequently now; a few old recipes haven’t made it into the cookbook because it’s been so long: some Latin recipes from Cato, which are of mainly historical interest, my collection of ricotta pie and rice pudding recipes, and even my favorite recipe, Dobrada com Grão, long neglected due to the difficulty of obtaining tripe (not to mention the lack of general interest).
The new kitchen has convection ovens and I usually use them with convection on, but often don’t “convect convert” (as the oven says, which means knock 25°F off the recipe temperature) unless the recipe temperature was at least 400°F.
I have an immersion mixer but not a stand mixer or a blender; I find it suffices. I also have the smallest two of these scoops which I use for making cookies and muffins. The black one is 2 T and the purple one is 1 ½ T.