Nov 30, 2015
Nov 28, 2015
I love fresh cabbage salads. They are so crunchy and hearty, and they hold up so well to being dressed in advance. No worries about wilting lettuce. This is really handy when you are entertaining. Rather than going through a lot of last minute fuss, just toss the salad in advance, cover it, and stick it in the refrigerator to serve later. It will stay fresh for at least a day.... even if you forget the salad and discover it in the refrigerator after your guests leave, which has never, ahem, happened in my house.
Nov 24, 2015
I love home made dinner rolls. They're perfect for holiday dinners, and they are great for making sandwiches out of leftovers. These are great straight out of the oven, and leftovers are easily revived with a 20 second turn in the microwave.
These rolls are my favorites (so far), and will make you look like a superstar. You'll never go back to "brown and serve" rolls again. Here are my Top Ten:
Nov 22, 2015
Chili Macaroni and Cheese combines the best of two comfort food worlds, chili and macaroni and cheese.
My favorite chilis are prepared on the stove top or in a slow cooker. My favorite macaroni and cheese is baked in the oven with a sauce loaded with onions and thyme.
Nov 18, 2015
These Stir-Fried Balsamic and Ginger Glazed Carrots are so incredibly flavorful. After I finished stir-frying them, I tasted one of the carrots and nearly swooned. They are that tasty.
Nov 17, 2015
These Browned Butter Snickerdoodles are pretty magical. They are chewy and cinnamon-y, and not your average snickerdoodle. This is because they have a slight nutty caramel flavor from browned butter.
Browned butter you ask? It's butter that is cooked until all of the water has evaporated and the butter begins to brown. Once it starts to turn golden, you have to watch it very closely, or it will burn very quickly. You want some brown and black bits, but you want the liquid to remain a golden brown. The minute the butter reaches that point, remove it from the heat and pour it out of the pan to stop the cooking and achieve that perfect nutty flavor.
Nov 16, 2015
My version of this Chrysanthemum Bread probably doesn't make you immediately think "that looks just like a flower!" It did look like a flower at one point, but then I tossed a handful of grated mozzarella on top just before placing the carefully shaped bread in the oven. What else was I going to do with leftover cheese?
Nov 10, 2015
These Butterflake Rolls are brushed with melted butter between layers of enriched dough prior to baking. They are so soft and tender, and are perfect for a family feast.
I pulled these out of the oven around 5:00 PM, a little early for dinner. For "quality control purposes," I pulled a small layer off of the smallest roll, spread a teensy bit of butter on it, and taste tested it. About 15 minutes later, I felt it was necessary to try one more layer "just to make sure."
Nov 7, 2015
This Normandy Apple Bread is made with both dried apples and apple cider in the dough. It's name is derived from the apple growing regions of France.
This recipe calls for dried apples, which you make yourself. I used some honeycrisp apples that I found at our local farmers market, and loved them. You an use any tart/sweet apple you prefer. I had a hard time judging how many apples to use to get to the correct amount, and made way more dried apples than necessary. Fortunately, the leftover apples were tasty on their own.
Nov 4, 2015
This Sandpot Stir-Fried Chicken Rice is a traditional Cantonese dish. Rice is cooked in a sandpot, while chicken, ginger, and shiitake mushrooms are stir-fried in a wok. Before the rice is fully cooked, the stir-fry mixture is placed on top of the rice to finish cooking.
As Grace Young says, this "exemplifies the fuel efficiency of Chinese cuisine." The hot rice continues to cook the chicken, and the juices in the chicken flavor the rice.
Nov 3, 2015
I've always wanted to try making Parker House Rolls. They are an American classic, originally recorded in the Fannie Farmer Boston Cooking School Cookbook, published in 1933. The rolls are soft and airy, and most of all, buttery.
They were evidently created by Boston's Parker House Hotel, which also created the Boston Cream Pie (which is actually a cake, but that's okay, when you create something, you get to name it).
Nov 1, 2015
This month, I got to be the kitchen of the month for the Bread Baking Babes, and posted this recipe for Whole Wheat Tangzhong Bread. The tangzhong method involves using a flour and water or milk roux that is cooked to 64 degrees C/149 degrees F, cooled, and then incorporated into the dough. It creates an amazing softness in the bread. You can visit my post to learn more about the method and get my recipe.