Here are three really simple, easy-to-make salads. They can be a first course, a side dish, or a light lunch. They keep for several days, and are good cold or at room temperature. Perfect to take along on a picnic.
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TWEAKING RECIPES TO MAKE THEM YOUR OWN- Or Joel and the Marjoel Cake
My good friend Joel was asked to bring dessert for a birthday dinner, and the birthday person said that Carrot Cake was his absolute favorite. So, Joel, who is extremely creative, took the Banana Layer Cake recipe from my website and created his own version. The basics of the recipe were kept, with an equal […]
Continue ReadingThe Best Leftover Ever
When I was growing up, we had polenta several times each month. It was a staple in our home, much like potatoes, pasta or rice are in many homes around the world. It was served mainly with a stew, often rabbit, sometimes chicken, and even with liver sauté with onions, mushrooms and red wine. No […]
Continue ReadingButter – Salted or Sweet?
There are actually three types of butter: salted, sweet and European. The question is which type is best for baking. It is a matter of opinion, but I am in the camp of sweet (unsalted) butter. In order to meet the requirements of the USDA, all butter, salted or not, must have a butter fat […]
Continue ReadingCare and Use of Banneton Proofing Baskets
Home bread baking is on the rise, and with it, the sale of all the equipment that make it easier and in many cases better. The Banneton Proofing Basket is one piece of the bread making experience that I think is well worth the investment. There are several formulas for caring for these baskets, and […]
Continue ReadingA Few words on Rosewater
Fossil records show that rose species have existed for around 40 million years. People have been using roses for medicinal, cosmetic and culinary purposes for about 5000 years. There are many historical accounts dating back as far as Mesopotamia, and 10th Century Persia. The actual distillation of oil extraction wasn’t until the late 15th early […]
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