Yes there are hearts on the towel and yes: the beets are red and okay… I made this for Valentine’s day. But I make it other days too—and so can you. It is simple to make, easy to freeze and maybe a smidgen healthier than their potato-only cousin.
I recently hosted a cooking class based on 3 kinds of gnocchi and a trio of Italian desserts. We made sweet potato … [more]
They fall apart because you don’t beat them. I am not kidding. When you make sausage or meatballs—even meatloaf—you want to develop the myosin in the meat. It doesn’t take much ‘beating,’ but just a few minutes of stirring-with-intention will make a big difference in the texture of your ground meat. As the meat develops, it gets a little sticky. Then they hold their form and tend not to fall… [more]
Butter, cayenne, rosemary, brown sugar. This is the combo that defines ‘use #24′ for ice cube trays. In my mind anyway. I haven’t listed, in order, the first 23 or the following 26. But if I were to make a list, this little combined foursome would be on it.
I am in heaven every time I find a new use for ice cube trays—and increase my freezer smarts. I think… [more]
And his meatloaf made my day. Actually not just any day; his meatloaf made our Easter. Since we were having guests for dinner, I made stuffed meatloaf in advance of Easter and tucked it away in my freezer. And THAT made me even happier. I am slowly,
“I made pop-tarts today.” That wasn’t a sentence I thought I would say. I made pop-tarts from scratch!
The crust was super easy to make, the longest stretch of ‘work’ was the rolling, measuring and cutting into proper rectangles. But then, the filling was super easy: I just used nutella, jam and a quick cinnamon blend. SO worth the time.
And then, the ultimate test: the freezer. I froze a… [more]
I did say I preferred to use the whole bird. And I am beginning to appreciate the value of homemade chicken stock. In culinary school, DAY 1 of class it is all about making stock. The Chef goes on about the importance of stock: it is the base for every sauce. And why do people keep going back to restaurants? What really is the difference between a top-notch restaurant and… [more]
It is sooooooooo good. And in all my years of blogging, I have kept this recipe secret. Because it IS so good, and some part of me buys into the idea of cooks keeping secrets. But since you may not be visiting my door step soon, I figure I better share this recipe—because it is important that you have a chance to enjoy it.
The irony is, of course, that… [more]
We all love a good rub: especially in the form of a nice comment or a compliment.
But this isn’t about verbal love: it is about well-rubbed steak. Ideally, a steak that beckons gratuitous verbal rubs after it travels from fork to palate.
Latin Spice Rub… [more]
1 T packed dark brown sugar
1 1/2 tsp kosher salt
1 1/2 tsp coarse pepper
1 1/2 tsp ground ginger
1 1/2 tsp