Gordon Ramsay’s Fast Food

Gordon Ramsay's Fast Food

Lately, I’ve been watching more Gordon Ramsay – both the new season of Hell’s Kitchen and Kitchen Nightmares (UK version, not US) – and have been enjoying it more and more. While the US shows play up the more sensational aspects of Ramsay’s character a bit more than the British ones, his overall goals of creating dishes with clean, simple flavors always seem to come ... Read More »

Double Chocolate Pistachio Brownies

Double Chocolate Pistachio Brownies

I have never been a big fan of nuts in brownies. They’re usually included to provide a crunchy contrast to a fudgy, chocolaty treat. After eating many brownies that were more nuts than chocolate as a kid (before I wisely realized I should carefully inspect the brownie before eating it), I decided that a really good brownie is nice when it’s fudgy and doesn’t need ... Read More »

Trader Joe’s Artisan Puff Pastry, reviewed

Trader Joe's Puff Pastry

When recipes are written, it’s pretty common for the cook or baker to direct you to use “good quality” this or “high quality” that. It’s logical that the better your ingredients are, the better your finished product will be and simply recommending the use of a high quality product is much easier (and makes more sense, since personal tastes vary so widely) than always suggesting ... Read More »

What is almond milk?

almond milk, various flavors

Almond milk is not milk, although it does resemble milk in color. The creamy white liquid is made by grinding almonds and water together, then removing the almond solids and leaving only the liquid behind. Since most of the almond solids are removed and the nuts are not pressed to squeeze out all of the oil, almond milk is low in both fat and calories. ... Read More »

Applesauce Nut Bread

Applesauce Nut Bread

Don’t bother to preheat the oven for this recipe. The bread is baked, of course, but this is a sort of old-fashioned recipe that starts out in a cold oven and the baking time includes preheating. This is the kind of baking that some older person – we’ll ballpark it at 80 or over – might have once told you leads to moister baked goods ... Read More »

Bites from other Blogs

Butter brickle is a cutesy name for toffee or toffee flavored things. It started out as a trademarked name for some toffee ice cream in the 1920 and gradually got passed to the maker’s of Heat bar and finally on to Hershey’s. Since Heath is still the primary maker of chocolate covered toffee bits – for baking or otherwise – the name pops up with ... Read More »

Low Fat Lemon Curd

Light Lemon Curd

Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, ... Read More »

CI tests the Baker’s Edge

baker's edge pan, with cobbler

I’ve been using my Baker’s Edge pan for a couple of years with great results. The makers say that the pan “eliminate[s] the problems of undercooked middles and burned edges” in various baked goods. In my experience, it cooks everything very evenly and I really prefer brownies and bars baked in it because of the double edge effect that the pan produces because each portion ... Read More »

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