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Restaurant Style Bread Pudding

Most home cooks will make bread pudding in some variety of casserole dish, producing a relatively flat, custardy dish that must be scooped onto plates. In a restaurant setting, the presentation of an unformed blob on a plate is somewhat less than appetising. Consequently, restaurants will often bake bread pudding in a loaf pan, so it can be easily and attrictively plated. I first heard ... Read More »

Spring Side Salad

This salad was on the cover of this month’s Fine Cooking magazine. Though I didn’t purchase the magazine, I definately took note of the great colors in the salad. How could I resist making something so beautiful? Blanched grean beans, fresh sweet corn (or frozen), sliced red onions and halved plum tomatoes, dressed with a drizzle of vinagrette and a good sprinkle of salt and ... Read More »

Challah

Ah, bread! The class I’ve been looking forward to all session! True – I have been looking forward to all the classes, but I am always looking to improve my bread baking skills. We started off by talking about yeast. Freeze dried yeast and cake yeast are the two types of yeast most commonly available to home bakers. Cake yeast is preferred by bakers because ... Read More »

Pasta with Broccoli, Arugula and Tomatoes

I’ve had arugula before, but I have never personally cooked with it. As it happned, I have some growing in my yard this spring. Arugula is a bitter green, also know as “aromatic” by people who find bitter to be too negative a word. It has a peppery flavor that kicks in a few seconds after you begin to chew on it. It wilts like ... Read More »

Artichoke Dip

In a posting a few days ago, I mentioned my love of artichokes. Thus, I could not resist posting about these “European Style” artichokes I bought the other day. They are easily the largest artichokes I have even seen, let alone eaten. And I ate them with my standby artichoke dip, shown to me by my mother. Kraft/Hellmans is my preferred brand, but you can ... Read More »

Pic of Rice to the Rescue Contest entry

Yesterday was the deadline for the USA Rice Federation‘s Rice to the Rescue Contest. I read about this in my local paper a few weeks ago. It essentially involves creating a recipe with 6 or fewer ingredients, one of which is to be either one cup of uncooked rice or three cups of cooked rice, that takes no more than 30 minutes to cook/assemble. I ... Read More »

Lamingtons

If you have never been to Australia, you have probably never had a lamington. If you are an Australian (or are from New Zealand), you have probably had quite a lot of them. Lamingtons are an Australian snack cake consisting of squares of sponge cake dipped in a chocolate icing and rolled in desiccated coconut. Sometimes they have a layer of jam in the middle ... Read More »

Classic White Cake with Buttercream Frosting

another piece of cake

White cakes are very much underrated. It’s often hard to find them and many people seem to be under the impression that they will unfailingly be dry and not worth eating. I, on the other hand, love them. Which is why I was so pleased with class today, where we made a beautiful, layered, wedding-style white cake. Most great cake bakers will have one great ... Read More »

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