Jmahl

Bobka.

Cumin, coriander, mustard seeds, paprika, red and black pepper, salt, and brown sugar.

Have not been back here since 06. This is a boneless Prime ribeye roast of a little less than 6 lbs. I dry aged it in the frig for 8 days. Took it out about 2 hrs., before l planned to place it in a 200 degree oven. I used a dry rub. At the time of placing the roast in the oven its internal temp was 47.5 degrees. It roasted a lot quicker then I anticipate so I reduced the temp to 165. Took 2.5 hrs., to reach 130 when the signal sounded. Kept the roast warm on my oven's warm cycle. Served with popovers, root vegetables, black eyed peas, a good California red and reduced red wine sauce. I think after this I will be back more often.

An attempt using Eldon Browns recipe, 100 proof vodka and 3/4 cup sugar and 3/4 cup water for syrup. soak the lemon peel in dark for a week. Results look real good.

If you haven't visited the DF don't wait. SW airlines flies direct from San Antonio. We went in March. Check out our trip photos on the Philip Mahl Memorial Kitchen on the Facebook page. You won't be sorry.

This morning's bread. Basic white with whole grain cereal crumbs added. An experiment.

If you make your own fresh pasta to make lasagna you don't have to boil it first.

Ever hear of the Farberware Open Hearth Rotisserie? Have one for 40 years that migrated to the garage but yesterday it came out to roast a duck and it was very good.

First try for the pecan sticky bun recipe from the first book. This is good stuff.

. These additives are the additives of enriched flour. That is required by law I believe.

Brioche following the recipe in the book. Really great stuff.

Fig and goat cheese pizza. Saw the ad in the latest Food Arts magazine and had to make it.

Fig Tart - made with figs from our Texas fig tree.

I too saw that photo - a lot of those folks need to slim down.

Also get yourself some fine steel wool at the hardware store and buff out the interiors.

Pork with Sweet Red Peppers. Portuguese recipe.

Beautiful. I to love Paris.

Wonderful show! There was a series of "great chefs..." shows, and they were all excellent. Definitely not for beginners, though. there was little instruction, the episodes were tightly edited shows of working chefs preparing some of their signature dishes. they all assumed the viewer understood at least basic techniques. I liked the "great chefs of the west" for its insight on s.w. cuisine, of which I otherwise know nothing, and the "great chefs of the world" which often had someone doing voice-over translations. I haven't seen them on TV for a while, unfortunately.Check out their web site. Now all the programs are available, over 500, on CD. I just ordered the French serious.

I'm big on using my hands for mixing doughs.Same here. That way you get very personal with your food.

Since this year our one lemon tree gave us hundreds of beautiful lemons we have put up this batch of preserved lemons, made lemon marmalade, lemoncillo, gave away lots of them and are using lemons on everything. It is a blessing.

Honey wheat loaf. Docs' recipe with extra honey baked at 450 degrees convection.

Lasagna made with handmade egg pasta with a basic meat sauce. oh, so good.

Just get a copy. I have not opened it up yet. I will report back.

Yes. Rolled the dough in two layers to try to get even distributation of filling. Thanks for comment.

Lemon tree is covered with huge, juicy lemons. Looks like they well be ready to cut in about a week.