Driscoll berries. We are so spoiled and blessed with fresh product, pretty much all year round!
Sometimes, a fruit crisp is an unfussy way to make a delicious dessert that showcases spring/summer berries.
I Am Baker's" blog. Amanda uses fresh strawberries, which sounds delicious. With the exception of Strawberry-Rhubarb Pie, I much prefer to keep my fresh strawberries in their true uncooked form--like with my Fresh Strawberry Pie or Strawberry Cream Cake.
Raspberries seemed an ideal substitute for this recipe, and they were on sale. Perfect! So, I grabbed my beloved cast-iron skillet and preheated the oven to 375F.
NOTE: Yes, you can use frozen berries, unthawed.
Saturday, May 9, 2015
I can understand how a ragu sauce called "Sunday Gravy" derived it's name. I can almost picture so many Italian Nonna's making this rich tomato sauce that has been slow cooking for hours on the stove.
From my internet research, I've learned that Sunday Gravy is an Italian-American dish-- very popular on the East Coast. The "gravy" is more of a ragu that has been slowly simmered with various meats. There are many variations of this recipe, each of them touting to be "the best". I've never had "Sunday Gravy" before, though I have heard about it from few Italian-American friends who make this-- which left me longing to make it myself.
One afternoon, one of my most trusted recipe sources-- American's Test Kitchen ("ATK")-- showed an episode for their version of "Sunday Gravy". I was smitten, and book marked their recipe. The mouth-watering components of this dish were enough to finally entice me into make this in my own kitchen-- plus, it's no secret that we love pastas with tomato based sauces.
Braciole, (a pounded out piece of beef, that is stuffed with ingredients like raisins, pine nuts, cheese and prosciutto) is a traditional meat ingredient for Sunday Gravy. It's also a lot of work to do (and recipe I have yet to try making for myself).
Saturday, April 25, 2015
I've been rather scarce, this month, and I've missed not being able find time to edit and upload recipes that are backlogged on my computer. Part of my absence was adjusting to being an empty nester. I feel into a temporary sense of grieving. On March 1st, my son packed up his car with his few personal belongings, and drove away, headed from California to Texas. (He was given an offer he couldn't refuse-- to apprentice as an electrician.) He's my one and only child (er, grown son) and it has taken me a few weeks to wrap my head around his being so far away, and that he really is on his own. It's bittersweet, but I'm truly happy for him.
He was also one of my best (and most honest) food critics, who would often bring along his best friend to join us at the dinner table. The night before my son drove off to his new chapter in his life, I asked him what he would like for his last supper. For dinner, he requested "Osso Bucco", which I made for him. For dessert, he asked for his #1 favorite dessert-- cheesecake.
I've posted a German Cheesecake made with Quark (and it's still one of my faves) in 2011. The most recent time I made cheesecake, it was in my pressure cooker. It only took 15 minutes, and turned out to be creamy and delicious. But, because this would be my son's last supper in his childhood home, I decided to bake a cheesecake in a more traditional way.
Because I'm such a huge fan of Cook's Illustrated, America's Test Kitchen and Cook's Country (all one in the same companies), I researched what cheesecake recipes they had developed. I've made cheesecakes in a water bath, which is hailed to be a way to avoid cracks on the cheesecake top. This recipe doesn't use a water bath. I trust ATK, however, so I rolled up my sleeves and got busy:
The crust is a traditional graham cracker crust, which is has three basic ingredients--
...crushed graham crackers, sugar and melted butter.
Sunday, April 12, 2015
Hello friends! I'm back from my self-imposed little vacation from my blog. To my world of invisible internet friends, one might think that every meal I make is blog worthy. I hate to burst anyone's bubble, but that's just not true.
I'm always delighted when my readers write to tell me that they have finally taken the plunge into using a pressure cooker. Pressure cooking has an undeserved level of fear that it really doesn't deserve. If more people, who swear that their slow cooker is one of their most beloved cooking method, would try pressure cooking--they would quickly change their minds! (However, if you want to make this recipe, you could do it in a slow cooker. Just increase the cooking time from one hour to 8 hours.) See what I mean? Pressure cooking is a real time saver, and my slow cooker gets a little lonely-- though I still use it on occasion.
I have shared several recipes from America's Test Kitchen's cookbook, "Pressure Cooking Perfection". When I downloaded the book into my kindle, I wasn't sure if I'd make a lot of their recipes.
If you've ever had genuine Hawaiian barbecued pork, this traditionally involves roasting a suckling pig in a pit with hot rocks, banana leaves and kiawe wood (the Hawaiian version of mesquite). I don't know about most of you, but this is a lot more work than I'm willing to invest! In the tradition of America's Test Kitchen, they figured out a way to adapt this recipe so that you can make it at home.