My good friend Ally went to Georgia over last week, where she got to eat in Paula Deen's restaurant The Lady & Sons. She was sweet enough to send me the cookbook... with this note, LOL. The book is packed with awesome, homey recipes from the Deen family. The recipes are unpretentious and sound delicious. While flipping through the book last night, I spotted "T.J.'s Cream Cheese and Strawberry-Stuffed French Toast" which I instantly knew would have to be for breakfast this morning. I didn't have any strawberries in the house so I opted for canned peaches . . .
Farmer cheese, “tvorog,” is a popular ingredient in Russian and Ukrainian cuisines, in sweet and savory dishes alike. It can readily be found in supermarkets. This is a great dish to make for friends, a weeknight dinner or a cocktail party. It’s fast and easy to prepare, and if you have kids, they can definitely help. It's like ricotta in consistency but slightly denser, and it’s very versatile. In fact, the filling in this dish can be used for fresh tomatoes or bell peppers, blintzes or just on crostini. (Yield: about 14 rolls) Ingredients: 1 large . . .
The long-awaited croissant class at the FCI finally happened this morning! I took a chocolate desserts course (15 hours) there in the spring of 2008 and really enjoyed it. The chef-instructors are fantastic and the environment is lovely. Croissant is one of my favorite foods so I really wanted to try my hand at it. This class (4 hours) was taught by Chef Karen, who used to work for Amy’s Bread. The dough was divided in half, half for the classic croissants and half for the “pain au chocolat.” The process of making croissants is lengthy and intricate. Croissants, along . . .
you must be doing it the wrong way” – is not a bad way to summarize this cookbook. As mentioned in my previous post, this book was sent to me by its distributor, so a ‘thank you’ is in order :] Abel & Cole is Britain’s most popular organic grocer and this book is a collection of recipes that showcase seasonal organic produce in appetizer, entrée and dessert dishes. Although I am not a follower of the organic craze, I find the recipes in this book fantastic! What I love is that they are classified by the four seasons, and the ingredients and techniques used are . . .
- Is the meatiest, heartiest, most satisfying and most heart-warming stew of them all. Its origin is not definite, however, many believe it was born in Mexico in the 1800’s. There are as many recipes for chili as there are cooks and this one is mine. My chili is more like a soup than a stew, though. For optimum flavor, remember to keep salting each layer separately. Just don’t go crazy with it… Ingredients: 2 tbs. oil 1 medium onion, diced 1 bell pepper, preferably green or red, diced 3 cloves of garlic, chopped ¾ pound ground beef 1 tsp. ground cumin 2/3 tsp. . . .
Banana Bread is a great comfort food - it makes me feel right at home. This recipe is super easy, I've been making it for years. Anyone who's tried it loved it so hopefully you will too. Ingredients: 1 tsp. salt 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 eggs, at room temp 1 cup white sugar 4 ripe bananas, mashed 1 tsp. vanilla extract 1/2 cup canola or vegetable oil 1/2 chopped walnuts, optional Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl and set aside. In a food processor, stand mixer or by hand, . . .
I like to make these scones with dried cranberries or apricots but you can use any dried fruits you like/have. You can also use chocolate chips. So, you'll need: 2 cups all-purpose flour 1/3 cup white sugar 1 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 4 oz. butter, frozen 1/2 cup dried fruit of your choice 1/2 sour cream 1 egg Start by preheating your oven to 400 degrees and freezing your butter (15 min. should do.) Combine the first five ingredients in a large bowl. Grate in butter (sounds weird, I know, but it's not, I promise.) Mix in butter . . .