While the time it takes to prepare these rolls can take the better part of a day, the greatest labor in making them is waiting and watching the clock for the right time to start the next step. What makes these dinner rolls so light and fluffy is the multiple rising periods. These rolls will rise a total of three times. What that means for you is that you’ll need to be aware of the clock and set aside just enough time to work on your rolls and initiate the next step in the construction process. Making these days ahead […]
Yearly Archives: 2024
74 posts
A sparkling, bejeweled platter of this delicious cranberry relish will make your Thanksgiving table all the more memorable. This relish simmers up in just a few minutes. The bright flavors of fresh orange and orange liqueur perfectly compliment the zingy cranberries. A touch of maple syrup adds a warm, earthy flavor. You can make this up to two weeks before Thanksgiving and keep it in the fridge until the big day.
Forgive the stereotypical food blogger musing here, but I first had this glorious soup when we lived in the UK. We used to buy “carrot and coriander” soup in little cardboard cartons at Marks and Spencer in downtown Cambridge. One thing that I remember most about the M&S in Cambridge is that to walk in, you needed to walk through an ancient (to this American) graveyard. Sunken graves and crumbling gravestones lined the little ramp going into the back entrance of the Marks and Spencer where I would push my double jogging stroller – a baby in each seat, and […]
Warming, frugal and so delicious! Smokey ham, creamy pintos and aromatic vegetables mingle together to make a delightful soup. My secret ingredient is a little salsa verde (green salsa) added at the very end of cooking – it makes the flavors sparkle! Canned beans or dried beans? I like to use dried beans over canned beans, although either will work well. I like dried beans better because they fit more efficiently in my pantry. The equivalent of one pound of dried beans is four 14/15 oz cans of beans. I like to use my pressure cooker to reconstitute dried beans. […]
This soup hits the spot on a cool, crisp day. It cooks up relatively quickly, without too much chopping. Ingredients at a glance: a large onion garlic carrots olive oil ham dried split peas chicken or beef broth water salt and pepper Instructions at a glance: Sautee the vegetables in olive oil, add the ham and dried split peas. Add the broth and the water, then simmer for about 45 minutes. Salt and pepper to taste before serving. Helpful Tips: You do not need to pre-cook the dried peas as you would..say…dried pinto beans. Just add the dried split peas […]
You can throw this dinner in the crockpot in about a minute! The additions of apple cider vinegar, garlic powder and butter make the flavors of the finished dish sing!
I made a full batch of sugar cookies, which make A LOT of cookies. So if you’re feeding a bunch of kids or taking these for your coworkers, you’ll be good. If you don’t want to bake 4-6 dozen cookies, just use the enough dough for your project and freeze the rest for Christmas! Or, you could just halve the recipe. I made 1/2 the buttercream recipe in the video. But if you want to make a full batch, just go ahead and freeze what you don’t use. Christmas is just around the corner, after all.
There’s a chicken soup for every season, and this one is a hit at my house on the cold, blustery days of autumn. Packed full of vegetables, tender bites of chicken, and wild/black rice; this autumnal chicken soup is the flavorful, heartening elixir your body may be craving as the temperatures cool and we slow down for the dark, cozy months of winter. You can use any chicken broth you have on hand for this recipe, or even bullion paste or cubes dissolved in water. I have been on a broth kick lately, so I used my homemade 24-Hour Chicken […]
I’ve been making a lot of chicken broth this Autumn. This easy crockpot method is hassle-free and it makes a great quantity of broth you can freeze for later. Tips For Safety
If you’ve ever been to Germany and had the chance to taste a proper Schwarzwälder Kirschtorte, then you know that the flavor, texture and overall presentation of this cake far surpasses almost any other cake in the world. Here is my recipe and a full video on how to make this cake in your own home, wherever you are. Ingredients at-a-glance: Equipment at-a-glance: Shannon’s Tips for Best Results:
If you are lucky enough to have access to a pork roast with the crackling (skin) left on, then you should definitely try roasting it. This recipe is made so delicious by the long first roast over leeks and fennel, and the second short roast at a very high heat that turns the pork skin into a bubbling, light, crispy, crackly treat. Butternut Squash Ravioli Recipe Here: https://theflyingkitchen.com/roasted-butternut-squash-ravioli/ Ingredients at-a-glance: Instructions at-a-glance: Helpful Tips at-a-glance: ONE MINUTE VIDEO: How to Chop and Wash a Leek
Creamy, savory, comforting and delicious. The bright, fall flavors of the butternut squash blend gorgeously with rich ricotta cheese, salty/sharp parmesan and dusty green fresh sage leaves to fill sheets and sheets of freshly made pasta. If you’re feeling ambitious and would like a fun, savory fall project; consider making this delicious butternut squash ravioli. This is the kind of dish you make when you want to spend time in a warm, cozy kitchen with some loved ones. This recipe makes 2 dozen butternut squash ravioli and a delicious garlic/butter/sage sauce. Ingredients at-a-glance for 2 dozen ravioli: Instructions at-a-glance: This […]
A “clafoutis” is a delicious French baked custard. It’s surprisingly easy to assemble, and it bakes in the oven to a puffy, custardy, delightful dish. All you need is a medium sized mixing bowl and a whisk to mix the custard and a tart or pie dish for baking. I used my large Ikea tart dish for this recipe, but you can use any pan/dish or crockery. Cherries are the most popular fruit to add to a clafoutis, but I find that figs make an excellent dish. You can use any fruits, so keep this in mind if you […]
Of course, you’re going to need to be sure you love garlic before cooking this recipe. This off-the-beaten path recipe for mashed potatoes makes a smooth and glorious dish, spiked with olive oil buttery soft cloves of garlic. How much garlic? A dozen cloves of garlic to be exact. A “confit” is a French word for “preserve”, but in a culinary sense these days it means to slow simmer in oil, butter or grease. This does preserve the subject (in this case, garlic) but it also infuses your oil with the distinct flavor of the garlic. The addition of both […]
Heirloom tomatoes make a stunning caprese salad! All you’ll need are a few tomatoes, fresh mozzarella, fresh basil leaves, olive oil and salt and pepper.
I’ve been busy all summer writing my book and my 15 year old son, John, has been doing the cooking for the whole family! One thing I did throw together occasionally was a delicious, crispy, flavorful greek salad. It keeps in the fridge for about a week and it’s good with anything – grilled meats, pasta…even over toast with eggs for breakfast! Here’s my quick and easy recipe:
Easy, preservative-free, versatile, and so delicious. You absolutely cannot go wrong with my braised beef! I’ve made this almost weekly for the past fifteen years. It makes wonderful leftovers and I even have a “freeze ahead” option. See the recipe below for instructions.
A fancy cocktail that’s just a little off-the-beaten-path. Fresh rhubarb sugar syrup is so easy to make and adds just a little bit of extra to a strawberry margarita. Frozen strawberries are used in this drink as they make the whole concoction extra slushy. The garnish makes this drink memorable. All in all, a delicious, special and cooling drink for any occasion. The History of the Margarita: The Margarita is a relatively new cocktail, originating in Juarez, Mexico in 1942. Like many great inventions, it came about by necessity. Legend has it, a lady walked into a bar named “Tommy’s […]
Fresh apricots shine like jewels in this sumptuous and rustic butter pastry.
A stackable, dip-able salad roll is a wonderful meal on a hot day. When a salad becomes pick-up-able and DIP-ABLE, you’re in for a whole new level of crunchy, refreshing, satisfying, dip-in-glorious-sauce glee. Ready in just minutes, this makes a great lunch, snack or dinner on a hot day. The perfectly organized bundles of crunchy, juicy, refreshing salad and savory shrimp are fun to pick up and dip, dip, dip in the nutty/zingy tahini and ginger sauce. The most labor intensive part of making this dish will be the chopping of the vegetables. If you want to bypass chopping vegetables […]