My close friend Aya Katz, is having some ladies over for a group meeting, so it’s her turn to serve some goodies. Her diet is a bit specific, so since she would prefer not to alter her current dietary foods, we thought why not make a specialty cake. There must be a perfect recipe online for a cake that is high in fats and uses only animal based products and byproducts, and which does not require egg whites (with a bit of a treat using almond flour because of it’s high fat content). Easy peasy, right? Um, no, we were a bit wrong.
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Any New Mexico culinary adventure would not be complete without a visit
to this fabulous little pie shop. The Pie-O-Neer bakers make each pie
by hand. People come from all over the world for a perfect slice of
their homemade pie. Kathy Knapp, owner of Pie-O-Neer, loves this fact.
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I always thought I'd have to go back to the Inns that make their homes
in the countrysides of England and Ireland to get the kind of ambiance
at breakfast that spoke of simple, early 20th century charm, with beamed
ceilings and white walls with beautiful little pictures in tidy frames,
french doors and windows, lined up tables overlooking delicate gardens
and walking paths; a place that has heard whispers of relaxed
conversation, and the tinking of little spoons in cups of tea or
coffee.
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We all have our favorite recipe for this bit of heaven. But you know
your recipe is awesome when you can take what's left of your filling and
eat it by the spoon full. Here is my favorite recipe for perfectly tangy and creamy deviled eggs.
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These days I create those special dinner moments whenever I can. There's no point in
finding excuses of why not, there are too many reasons for finding
excuses why you should.
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The perfect scrambled egg is thicker and has a fluffier and more complex texture than omelets. And they hold anything you want to put in them so much better.
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You don't have to be a well established cook to know what to stock in
your pantry. Here are some things you'll want to
ponder on while making your Perfect Pantry List.
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Apricot glazed pork roast is what to serve. This is truly the best, and most memorable recipe for roasted pork tenderloin. While apricot glaze is fairly easy to make, it is one of those recipes that can be honed to one's own tastes and textures and therefor is, to me, a creative outlet and relaxing experience for those going into the process with no fear.
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In our home, mashed potatoes is an autumn staple to most of our
dinners. They warm and fill your tummy just so, and accept a lot of
flavors: from herbs and spices to meats and vegetables, and even autumn
fruits.Learn how to make them... perfectly.
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Once the weather turns, and the evenings begin to turn crisp, our
bodies tend to crave and need just a bit more in the way of heartiness
than a regular burger and fries can offer us. Organic grass fed beef burgers
is the best way to go during the colder seasons for its hearty density,
the fact that it is much more filling, and because its fat is of healthier
quality (especially when rack broiled).
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While Christmas Season is the usual time for baked apples glace, I find
myself craving it at other off times of year and feel obliged to satisfy
that craving (especially in late June early July).
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Here are some of my favorite salad dressings, created and tested over time in our family’s kitchens.
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Sadly, the delicious, highly nutritious rutabaga (you may know it as a
swede, turnip-root, or yellow turnip) is not available in supermarkets
all year ‘round. The reasons are many, but the top two are:
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Here you’ll find temperatures in Fahrenheit and their Celsius conversions as well as cook times for 11 types of pies/shells:
- Mirangue pies
- Apple or any double-crust pie with raw filling
- Custard, Pumpkin, or open pies
- Open cross-cut and “fruit deep” pies
- Double crust pie with pre-cooked filling
- Open pies with soufflé filling
- Pastry straws
- Pie shells
- Puff pastry
- Tart shells
- Turnovers.
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In
this post, you’ll find a lovely variety of adapted vintage recipes,
rules, and “how to”s for making pie crusts and pastries to make from
scratch. Included in this article are:
General Rules for Making Pastry,
Plain Pastry,
Double Crust Pies,
One Crust Pies,
Pastry Shells, and
Fruit Deep Pies.
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Bouillon is a terrific base to
so many soups and jellies, and can be enjoyed year round as it can be
served hot or cold). Additions can include fish, seafood, vegetables,
even fruit. Here you’ll find a simple, vintage, beef bouillon recipe and
one for tomato bouillon.
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