Another easy vegetable recipe from Molly Stevens’s All About Braising. Stevens says that this may convert Brussels sprout haters, but I doubt it. It does take the edge off the sprouts, making them less pungent, but they still taste like Brussels sprouts! Luckily, we like that. I adapted the recipe by adding a touch of […]
27
Mar
4 comments
27
Mar
Can be hard to find, but they are delicious. Fresh ones are not only crunchy, they are sweet.
20
Mar
The IACP cookbook nominees are here, and you can find the Beard nominees here. Guess whose book shows up on both lists? Dorie Greenspan’s!
18
Mar
Chris of Mele Cotte successfully defended her dissertation, and now has a Ph.D. in Education. Congratulations, Chris! Did you know that Coke makes kosher Coca-Cola? It contains sugar, part of the original recipe, instead of corn syrup, which was substituted for sugar in 1985. Via Off the Broiler. Everyone’s favorite Cream Puff is baking Orange […]
16
Mar
Spring is around the corner!
16
Mar
Seven Hour Leg of Lamb. Unfortunately, I do not have Mae’s photography skills (check out her beautiful lamb shank presentation!). All About Braising: The Art of Uncomplicated Cooking is a phenomenal book. I have hundreds of cookbooks, but I can honestly say that there are only a few that fall in the “exceptional” category. This […]
15
Mar
Moorish Apricot Delight Biscotti
Posted by Madam Chow Published in apricot, biscotti, cookies, saffronAnother biscotti recipe from the delightful little tome, Biscotti. I really could not taste the saffron (the author advises not to use more than 8 filaments, or the cookies can develop a medicinal taste). The recipe called for a 1/4 teaspoon ground cloves, which I left out, substituting a teaspoon of orange zest. The cookies […]
12
Mar
Mmmm. Those crispy potatoes you see in the picture above never made it to a plate, much less a serving dish. Boy, were they good. What inspired me to try this was an episode of America’s Test Kitchen on public television. I’ve butterflied and roasted a chicken before, but what intrigued me about this recipe […]
9
Mar
Elise has an informative post on gnocchi. She discloses that the secret to a light gnocchi is to use older potatoes (because they are drier), and bake them to keep them as dry as possible. My paternal grandmothers (Italian and Spanish) told my mom the same thing! Food blog discoveries: Rice and Noodles, Jumbo Empanadas. […]
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