We have another blog category! Let’s keep it fresh, right?
I am learning how to bake from my
baking-expert sister-in-law, Tara.
We started off super easy with a chocolate cake with chocolate frosting. Tara did all the work while I observed and took notes; the husband took (most of) the pictures.
Next time, I’ll get my hands dirty while she tells me what to do.
That will probably be more fun for her.
This recipe comes from
Hershey’s Perfectly Chocolate Cake. Tara has made it numerous times, making it a great beginning for our Tara’s Tutorial’s with Baking.
Photo credit: Alan Nudi
Continue reading Tara’s Tutorials: Chocolate chocolate cake
This is an excellent I first tried a few weeks ago, and we ate it outside on one of the first actual nice days of the year.
This chicken parm recipe is brought to us by
12 oz uncooked penne pasta
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 (24 oz) jar pasta sauce of choice
1 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese
about 1 tbsp dried basil (or 1/4 cup fresh, roughly chopped)
Continue reading Chicken parm casserole
I think I had my first fried dough as a kid at the
Albany Tulip Festival, which is coming up.
Photo credit: Blog.TimesUnion.com
Let’s find out the history of fried dough and its fried fair food siblings.
Continue reading Food history: fried dough
I’m on a (slow-going, years long, I’m-dragging-my-feet) mission to learn more about baking.
Photo credit: BakingExpertize.Blogspot.com
Let’s find out the difference between pastry cream and buttercream.
Continue reading Difference between: pastry cream and buttercream.
The great Cake War of 2015!
We played games. We ate sandwiches. We drank alcoholic beverages.
And by God, we had cake.
Continue reading Waterford cake wars
There are “regular” breadcrumbs and then there are Japanese-style Panko breadcrumbs. What gives?
Photo credit: PixGood.com
Continue reading Difference between: breadcrumbs and Panko breadcrumbs
When I say “the pretzel” I mean soft pretzels. Because everybody knows hard, crunchy pretzels are not that great.
Photo credit: DemocraticUnderground.com
Continue reading Food history: the pretzel
This macaroni and cheese recipe is adapted from
SteamyKitchen.com, where it was originally a lobster mac and cheese.
I prepared the lobster mac and cheese for our most recent
Game Night Food Competition – and I lost by just five points.
Cayenne pepper and nutmeg come together to create a perfect smokey flavor.
Add the lobster if you can. I didn’t just because, well, it’s expensive. But it is just as excellent without it.
1 1/4 cups uncooked elbow pasta
1/2 cup butter
1/2 cup flour
2 cups half and half
1/2 tsp cayenne pepper
1/2 tsp nutmeg
salt and black pepper
2 1/2 cups shredded Cheddar cheese
2 cups shredded Gruyere cheese*
Parmesan cheese (optional)
*Please note for local folks: The Gruyere I used here is from Trader Joe’s, and I much preferred the Hannaford brand I used when making this recipe before.
**The breadcrumbs I used here, just to sprinkle on top, are Italian seasoned breadcrumbs; Panko breadcrumbs are used in the original recipe, because they’re for coating the lobster. Do use Panko if you’re cooking with the lobster.
Side note: Someone please buy me a cheese grater for my next birthday. It is the one kitchen item I did not receive as a wedding gift and I desperately need it, because this cute but laborious baby is what I’m currently using.
Continue reading Smoky mac and cheese
Banana: a tropical plant of the genus
Musa, certain species of which are cultivated for their nutritious fruit. Plantain: a tropical plant,
Musa paradisiaca, of the banana family, resembling the banana.
Don’t you just love definitions like those?
Exhibit A: Banana. Exhibit B: Fruit that looks like a banana.
Photo credit: PixGood.com
We may have to dive a bit further to determine the difference between bananas and plantains.
Continue reading Difference between: bananas and plantains
This little beauty comes from
. Extraordinary Meals for Ordinary Ingredients
Ingredients (honestly I winged it):
2 tbsp diced or minced onion
1 garlic clove, minced
20 oz trimmed spinach
1/4 cup Ricotta cheese
1/2 tsp salt
1/4 tsp black pepper
Continue reading Creamed spinach