Bites from other Blogs
- Carrot cake is one of those dishes that can either be very good or very bad. The bad ones tens to go overboard with ingredients and put everything and the kitchen sink onto a cake. Eating SF took a simpler approach and emphasized the spices in a Carrot and Cardamom Cake …
My first kitchen gadget
Some people – lucky people – can really pinpoint that exact moment when they became interested in cooking or baking. I don’t have that exact sort of “ah ha” moment to recall, although I do have lots of enjoyable memories about food and cooking in general. I remember baking Christmas cookies with …
Chipotle Cornbread
I’m starting to feel the slightest chill of fall in the air right about this time of year. Granted, I know that some of you have already experienced some early snowfalls, but it’s still fall in my mind. Fall is the start of comfort food season and soups and chilis start to …
Field Guide to Candy
The Field Guide to Candy is a handy little guidebook to, as the subtitle says, make and identify virtually every candy imaginable. Not having a master list of all the candies out there, I can’t confirm this statement, but there are 113 recipes in the book as well as a number of …
BlogHer Food recap!
This past Saturday, I headed up to San Francisco for the 2009 BlogHer Food conference. It’s the first of what I think will be an annual conference series from BlogHer and was aimed at food bloggers. All of the breakout sessions of the conference covered topics that would be of …
Praline Pecan Cake
I like roasted, salted nuts. But I also like nuts that are coated in sweet, crunchy shells, including honey roasted peanut and praline pecans. Praline pecans are similar to candied pecans, but tend to have a much thicker sugary coating on them. With a salted nut underneath, they’re indulgent and addictive. I …
How do you temper eggs?
Tempering eggs is a critical culinary process, especially when it comes to making puddings, custards and other similar recipes. Eggs are tempered when a hot liquid (usually milk) is carefully streamed into them, bringing the eggs up to a very high temperature without cooking them. When properly incorporated, eggs …
