I’ve been wanting to try homemade graham crackers for some time now. I even went out and bought a cookbook, Retro Desserts by Wayne Harley Brachman, that I knew would have a recipe for it. These grahams use both honey and molasses, so the flavor …
Today we had our chocolate class. We started with a taste test of chocolates. 56% is baking percentage and, unless otherwise specified, this is the percentage called for in all chocolate-using recipes. If you want to use a higher percentage, you’ll have to increase the butter (or other fat) and sugar in …
I love artichokes and always look forward to their first appearance in the stores. They’ve been around of a while at this point, and I’ve been steadily munching my way through them each week. I like to boil or steam them and pluck off the leaves one by one. My …
Anyone who says that chicken is boring is missing out. I prefer to think of chicken as being versatile. I’ve made this recipe from AllRecipes a couple of times now and I really love it. It’s just chicken breasts glazed with a honey and mustard mix. …
If you have ever visited or read a review of bills in Sydney, Aus., chances are you are aware that Bill Granger produces exceptional scrambled eggs. They are incredibly light, fluffy and creamy. They also contain 1/3 cup of cream for 2 eggs.
Now, I …
Part of the appeal of tart is that the dough tends to be more forgiving than pie dough, so you can get in a lovely fruit dessert without having to worry about rolling and trimming dough. Tart crusts are generally pressed into place and take the exact shape of the …
A crisp is a fruit base topped with a crumb topping that includes oats, but not nuts. A crumble is a fruit base topped with a crumb topping that includes nuts, but not oats. A cobbler is a fruit base topped with spoonfuls of sweet biscuit or scone dough. The …
Cooking with unfamiliar ingerdients can be a challenge since you don’t know what to expect. Perhaps there will be unforseen complications in the cooking process. More common, at least for me, is the fact that it can be difficult to season something when you don’t know what it’s natural flavor …
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