Bake with abandon!
In the past week, I’ve rejuvenated my sourdough starter, made several loaves of bread, simmered vats of stock, and cooked up batches of soup. Today, I’m sharing a recipe for a fruit treat that’s marketed to kids, but proves irresistible to adults — 3-Ingredient Strawberry …
It’s Friday. I’m not sure that means much these days. Just a week ago, Friday meant the end of the work week. We’d mark the occasion with a communal Friday Night Dinner and friends packed around the table. Our table fits 6 comfortably, but we …
Well, it took a pandemic to get me out of the classroom and back blogging. Since everyone’s stuck inside and avoiding grocery stores, I’m getting a lot of questions about cooking and baking with items on hand. I’ll start with a recipe I rely on …
It’s time for my annual Christmas story. Before I begin, let’s set the stage … https://youtube.com/watch?v=a8n7NR5lK30%5BEmbed%5D The above, in all its needle-felted adorableness, is courtesy of Dairy Farmers of Canada. I can’t figure out how they animated wool, but the video captures the feeling I …
I am trying to decide whether I’m a hypocrite or late bloomer. I don’t watch hockey during the regular season because there’s too much fighting. But come the playoffs, when neither side is as willing to risk a penalty, hockey draws me in. I tell myself it’s …
As I stand at the counter during cooking demos, hands coated in flour and bits of dough on my apron, someone inevitably asks about gluten-free baking. They have a family member, friend, or colleague who can’t/won’t/doesn’t want to eat gluten and they’ve no idea what …
I am tempted to call this dish The Great Easter Meringue Salvage Operation, or The Waste-Not Rainy Day Face Saver. Instead, I’ll stick to phrases you might actually plug into a search engine — Lemon Curd Eton Mess. The Eton Mess isn’t a new or particularly innovative …
I’ll happily orphan an egg white. Want French vanilla ice cream with five, six, even eight yolks? No problem. I’ll just pop the abandoned whites into the freezer and make an angel food cake when the mood strikes. Or maybe some macaroons. But ask me …
I’ve decided to change the idiom from “watching paint dry” to “waiting for sugar to caramelize”. It doesn’t roll off the tongue, but it’s a fair description of the process. This recipe for Burnt Caramel Nut Brittle calls for deeply caramelized sugar. While it doesn’t …