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 …
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 …
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), …
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 …
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 …
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 …
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 …
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