Recently I found an interesting re-do on Chicken Parmigiana in a magazine. The recipe came from Kitchen Remix, by Clarkson Potter. I’m surprised that somehow I never had the wildly popular Chicken Parmigiana, or maybe I saw it on a menu but chose not to order it. Who knows? What caught my eye about this recipe is that this summer my teen grandsons are putting their stay-at-home time to good use by learning to cook. This delicious recipe sounded like the ideal easy chicken dish to teach them, from the crushed potato chip crust to the creamy mozzarella topping that could then be popped into warm buns with more melted cheese, and eaten as a sandwich.
Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!
These are the appetizer of your dreams, the kind you’d most want with a beverage of choice at the end of a work-week, or sitting outside with friends on a late summer afternoon while dinner cooks on a grill. Or just about anytime you want something both savory and soothing. My only caveat is that these Herbed Cheddar Shortbread cookies are very addictive, so be prepared!
I have a confession to make. Until yesterday, I have never made a cheese soufflé. This is a somewhat startling revelation given I’ve been cooking since I was five years old. When I was younger, I was intimidated by the idea that it might fail and I would have what I assumed would look like a pancake. (It won’t). This was of especial concern if I had guests waiting for a spectacular dinner that failed.
We probably can never have enough good, “straight ahead,” recipes in our collections. I have been wanting a good chocolate cake recipe for a while. You know, the kind you can whip up for a birthday or a rainy day or even a potluck. One that’s not complicated and you know will be good.
Mushrooms are so amazing! They make a flavorful meat substitute and help to strengthen our immune system, a big plus during the winter and early spring. Using a variety of mushrooms adds more flavor and texture to this easy-to make dish. The mushrooms can be cooked ahead of time, then baked just before dining. It’s good as an entrée, side dish or appetizer. Use a cast iron skillet as I did, and it can go from oven to table and remain warm as cast iron cools down slowly.
Celery soup appears to have fallen by the wayside over the years, as has celery in general. It’s too bad as celery is a nutritional powerhouse as well as low in calories. And, it tastes good! I remember as a child even Campbell’s canned soup had Cream of Celery, which was often used in condensed form for the liquid in the ubiquitous casseroles of the 50’s. Actually, maybe that’s reason celery soup fell out of fashion; the canned version wasn’t anything to write home about. At any rate, I really like this soup and I hope you’ll try it as it’s really good. On a cold afternoon or evening, add a grilled cheese sandwich and you’re set.
This delicate Rum Almond Cake was conceived as a coffee cake but it deserves to be elevated to a much higher status if for no other reason than it’s too boozy for a 10:00 am coffee break! As you can see from the photo, it was the ideal New Year’s Eve cake — moist, flavorful and rich enough that a small slice was sufficient.
Nothing says autumn like the crunch of a fresh apple, flavorful juices flooding your mouth, triggering thoughts of autumn and hardwoods blazing with color. While I hate to let go of summer stone fruits, by September I’m ready for apple season to officially begin. Apple Crisp or a blended fruit crisp are a pleasurable way to celebrate. I found and adapted the following recipe years ago; the consensus of at least 100 people is that it’s the best Apple Crisp, bar none, that they’ve ever had. Obviously, I concur.
Courtesy of David Lebovitz: The Sweet Life in Paris
I should mention before the recipe that David was so taken by the name “Shakerato” posted on the café board for this iced coffee drink, that he ordered it. Turns out he also liked it.
Jam Cakes are a quick, cheerful, dessert with ingredients that you’re bound to have, unless you haven’t been to the store in weeks. The recipe makes six or more cupcake size “cakelets,” depending on the size of your tins. Perfect when you can’t stop thinking of something sweet but you don’t want an entire cake. That said, the recipe is a snap to double.
Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a place at the table. Eaten warm on cold, rainy or snow-slushy days, or room temperature, even chilled with fresh fruits in warm, sunny weather, they offer us a sense of well-being. What I love about Maple Vanilla Custard is the symbiosis of these two flavors as they play off each other. Maple syrup brings a delicate, almost woodsy sweetness that is complemented by the more complex flavor profile of pure vanilla. The magic happens when the flavors explode on the palate and tongue. Worries fall away, the awfulness of a sore throat eases, and for a few minutes all’s well with the world.
After dining at a local Afghani restaurant recently, I came away with a new favorite soup. I wouldn’t have thought I’d fall in love with a bean soup! It’s the combination of the herbs and spices that elevate this soup to genius status. Believe me, it’s wonderful.
Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked Pumpkin Chiffon Cake, a Pumpkin Pie or Pumpkin Spice Latte? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.
Does anyone ever really get tired of homemade cookies? Whether it’s a broken heart, a badly stubbed toe, a big disappointment or a bad day at school or work, a couple of cookies with milk, coffee or tea, can make things right again, or at least, a lot better. And, let’s face it: chocolate is a near miracle ingredient for almost everyone. So, when I saw this recipe for Chocolate Whoppers, I knew I had to bake and share it. Thank you, Donna Maurillo for posting this very chocolatey deliciousness in our local paper!
It’s the time of year when writers wax eloquent about memories of ice cream trucks, bells jingling, and kids rushing from their homes for a sweet, icy indulgence like a multi-colored popsicle or an ice cream sandwich to fight off the humid heat. After getting brain freeze, the next step was playing in the sprinklers or the opened fire hydrant before being called in for dinner. Were there ice cream trucks in your childhood?
Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.
If you’re reading this post in May, read on. You are at the welcoming end of the new season and the recipe I located is great. If you’re reading this in late September, this is the recipe to use with the last of the season’s berries.
Can you imagine warm shortcakes filled with juicy berries and whipped cream (or Greek yogurt if you must) for breakfast? This is what got me through a lot of cookbooks and ultimately led me online where I scored. The winning shortcake? Made by James Beard’s mother!
Here’s the surprise: James Beard wrote over twenty cookbooks but never included his mother’s recipe. However, he did confide in his friend, Larry Forgione that, “There can never be a better dessert, only fancier.” Forgione ended up with the recipe, included it in his book, An American Place (Morrow, 1996), and it was a hit.
If you’re looking for a perfect brunch recipe to serve for Mother’s Day, a special birthday, or are hosting guests, this recipe from the Headlands Inn in Mendocino, CA will surpass everyone’s expectations. Even the presentation creates a “Wow” response. First, a few words about the Headlands Inn and how we were served this beautiful breakfast.
In 2014 I was a featured speaker at England’s first national “Real Vanilla Day.” Inspired and hosted by Janet Sawyer, owner and CEO of Little Pod, it was staged at Bickleigh Castle in Tiverton, Devon. It was a three day celebration, which included the launch of Janet’s cookery book (as they say in the UK), Vanilla, cooking demos by several name chefs and bakers, and a hands-on baking event for children. And while it might seem odd to celebrate “real vanilla,” to those of us who assume pure vanilla extract is everywhere, in Europe, vanilla beans or a synthetic coumarin/vanillin powder have been the available vanilla products until recently. Janet’s mission is to promote real vanilla in support of the smallholder growers and to encourage more flavorful English desserts using pure vanilla.