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Flour Tortillas

At first I did not believe that it is impossible to make a great pizza in a conventional oven on a baking sheet. After all, I have made pizzas this way many times. Our instructor mentioned today that if your oven is hot enough to produce an excellent crust, the toppings will be burnt long before the crust is done. Therefore, you must use a ... Read More »

Low Fat Chocolate Banana Souffles

Sometimes my kitchen has a glut of bananas. I can only eat so many each week, you know. Of course, I freeze them, add them to my cereal and make banana bread. As much as I love banana bread, sometimes I actually want to put my overripe bananas to some other use. I know that other people have similar issues. Fortunately, I learned an easy ... Read More »

Blogging-inspired Mother’s Day dinner

Everyone knows that you are, if possible, obliged to provide some sort of meal for you mom on mother’s day. Flowers are an acceptable substitute, but taking her out to brunch or cooking her dinner is ideal. This, apparently, is supposed to compensate/show appreciation for all those years that she slaved over a hot stove cooking meals that you may or may not have appreciated ... Read More »

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 »

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