I fell in love with savoy cabbage back when we lived in England. Savoy cabbage is a curly, dark green cabbage that tastes like a combination of kale and cabbage. It’s an autumn and winter vegetable that’s high in antioxidants, vitamins and minerals. I was thrilled to find my first savoy cabbage of the fall on Saturday. I love to braise a whole savoy cabbage (sliced) in olive oil and beef broth and with A LOT of garlic. I start it on the stovetop and finish it covered, in the oven. I used my 12 inch cast iron skillet […]
Monthly Archives: January 2024
10 posts
Top cupcakes, sandwich between layers of cake, ice cakes, or do whatever you please with this icing. The heavy whipping cream is optional in this recipe. This icing will keep in the fridge for 1 week, or in the freezer (wrapped and covered) for three months. Bring to room temperature before using. This is the icing I use to make my “Candy Till Ya Puke Cake” – it’s a family favorite!
Mirin (rice wine), rice vinegar and miso paste may be ingredients you are not familiar with, but they are well-worth incorporating into your pantry, even if it’s for this dish alone! Mirin is a type of Japanese rice wine. It’s very sweet and it provides the perfect counterpoint to the salty miso and soy sauce. Japanese rice vinegar is a light, flavorful vinegar. You may be able to substitute white vinegar if you cannot find Japanese rice vinegar. Miso paste is a fermented soybean paste absolutely essential in Japanese cooking. There are three main types of miso paste: White, red […]
Cheesecake is deceptively simple. It only requires a food processor to pulverize graham crackers to make the crust, and later, after a quick wash of the food processor bowl – a quick puree of cream cheese, sour cream, sugar, vanilla and a bit of corn starch for the filling. Total hands-on time does not exceed ten minutes. The baking takes time, however – preferably in a water bath – and the cheesecake needs to be brought back to room temperature slowly to prevent a fissure on the surface. Fissure or not, it’s still delicious and is best served chilled. I […]
This is the sauce I made to accompany my daughter Charlotte’s 18th Birthday cheesecake. It’s so fast and easy to whip together and it really is far superior to any bottled sauce you may find. Just a touch of cornstarch thickens the simmered raspberries and sugar. A food processor is recommended to puree the bubbling raspberry mixture. Pouring the puree through a sieve removes the seeds from the sauce. You can make this sauce up to a week before you plan on serving it, just chill in an airtight container. You may freeze this sauce for up to three months […]
This is the kind of freezer recipe that you can throw together in about thirty minutes. If you’d like to put together multiple dishes to freeze, allow for a couple hours. It’s creamy and delicious and such a comforting dish after a long, busy day. Serve with a bagged salad and garlic bread. You’ll be really glad you took the time to stock your freezer!
If you want to serve your family a classic fried chicken but don’t want to deep fry, then this is the recipe for you! I actually like these oven-fried chicken thighs better than a deep fried chicken. The crust is crunchy and delightful and the meat is sweet, sumptuous and delectable.
This is one of the recipes that got me through some very busy years. It enables you to make two dinners at one time. One to freeze and one to bake. You can make both to freeze, or you can “assembly line” several batches of this recipe (2-4) to make 4-8 casseroles to freeze or bake in any combination you choose. I used my Cast Iron Baked Chicken to prepare the chicken portion of this recipe. Lesson and recipe is HERE. If you are going to “assembly line” this recipe, be sure to stay organized, start early in the day […]
My family lived in New Orleans, Louisiana for two years. I really enjoyed learning about cajun cooking and I was lucky enough to have some excellent teachers. This is my go-to Jambalaya recipe. Jambalaya is a rice-based dish that is seasoned with the “holy trinity” of cajun cuisine: onion, green pepper and celery. “Holy Trinity” is to cajun cooking as “sofrito” (onion, celery, carrot) is to Italian cooking. It’s the core base of every savory dish. I typically serve Jambalaya for our Mardi Gras feast along with King Cake – recipe here.
*Important* To make this cake, use TWO BATCHES of Cream Cheese Icing.