Adventures in cooking and baking. All the good stuff that comes from my kitchen and what I’ve learned along the way.
Last night I made Beef Marsala Stew, a New Year’s Day favorite. At the end of the recipe, it calls for thickening the juices that are created from the cooking process into a proper gravy. This is done via the creation of a slurry – a little of the marsala and some flour whisked together …
Jump to Recipe A friend who lives nearby dropped off a big bag of lemons at my door the other day, so I took the opportunity to make lemon bars. Alas, this recipe calls for only one medium lemon, so with the remainder I’ll be making homemade limoncello. Some other tips for using up a …
This weekend was about catching up on things. I was given a big bag of lemons from a friend who lives close by and I took stock of things currently in my refrigerator that needed to be used soon. It all started with a pizza fiasco on Friday night. But first a quick story… In …
My baking process usually begins with an idea. I get inspired by some flavor profile and then I search for recipes that eventually bring it all together. Around the holidays, I take the opportunity to try out or create some new concoction that fits the season. And this year was no different. I often sneak in …
Decadent Vanilla Cheesecake with Caramel Bourbon Vanilla Sauce Read More »
My grandmother was a wonderful hostess and among family and friends her cheese ball recipe was famous. The tartness of the sharp cheddar, the kick of garlic, the creamy blue cheese. The taste brings back fond memories. She’d make these several times a year and it was always a hit.
Recipe courtesy of David Lebovitz – https://www.davidlebovitz.com/apple-tart-tarte-fine-aux-pommes-recipe-french-pastry-puff/ I’ve recently started following Mr. Lebovitz’s blog and came across this recipe a few weeks ago. So, I picked up some apples and frozen puff pastry during my last grocery run and baked this delightful tart Sunday night. To start, I defrosted the frozen puff pastry in the …
For the past 20 or so years, I’ve made rum balls for friends, colleagues, and family. They’ve been hand-delivered, sent through the mail, or brought to the office. And they are always a big hit. In early November, I start getting pinged by friends and co-workers asking when they are coming. The tradition started nearly …