It’s August, and that means that while it’s still summer, I’m deep in my home preparing for back-to-school. I’m deep cleaning my house, I’m purging all the things we don’t need anymore, I’m making sure my kids have everything for back-to-school, and most importantly, I’m stocking my freezer with meals and meal starters. I have a lot of goals for myself this next school year. My youngest child will be turning ten in January, and my children are at a place where they don’t need me as much anymore. I’ve been waiting for decades to put myself on a full-time […]
If you’ve seen this recipe recently on my socials, WELCOME! Thank you for taking the time to find my website. To batch prepare this recipe for the freezer, follow the instructions on this video, or read the procedure below: https://vm.tiktok.com/ZGJpfNtdu/ You can serve this braised beef in so many ways! This is why it’s a favorite in my house. It’s excellent alone with just a piece of crusty French bread, it’s great with rice, couscous, polenta, mashed potatoes, roasted potatoes – really any starch at all. I have even used this recipe as a starter for enchiladas, soups, and more. […]
If you’ve ever wanted to make a whimsical cake using fondant and gum paste, this is a great project to get you started. Nature is not perfect, and your fondant and gum paste don’t have to be perfect either! This is just plain FUN and you can include your kids in the making! See the video above for instructions. The interior of the cake: My Vanilla Buttermilk Cake with Raspberry Buttercream. For now, you can find this recipe on my Patreon group here: https://www.patreon.com/posts/vanilla-cake-84053773 My daughter and all her little friends really loved this cake! Below is a list of […]
Marketplace:
I knew this bubbly blue/green kale was special the moment I laid eyes on it in the Market in Tuscany. Whenever we travel, I love perusing the food markets to learn how the people of the area shop and eat. One of the ways the locals prepare this “cavolo nero” is in this hearty and delicious soup. This recipe is my version. Please see the attached video for a comprehensive guide on how to make this soup, as well as ways you can become a “culinary tourist” too!
When I go to the market in a place I’ve never been before, I look for things I consider strange. If you’ve ever felt the panic of “I have no idea how to make this” (when seeing an item in the grocery store), then you might be able to relate. Over the years, I’ve been able to welcome that feeling of ignorance instead of squashing it down (is it shame?) and walking away from the item. Now, I take the quivering feeling of uncertainty as an opportunity to learn something new. For me, vacation is exactly the right time to […]
A great dinner that comes together very quickly, is versatile and ALWAYS a crowdpleaser! Subscribe on Apple Podcasts or Amazon Music for new episodes of The Flying Kitchen EXPRESS! Weekly. You can also watch over YouTube! Thanks so much! Podcast: Play in new window | DownloadSubscribe: Apple Podcasts | RSS
It’s a salad – only hot. Interesting, energizing, easy and delicious: try this lunch recipe for one! A “hot salad” is a vegetable-heavy dish that’s delicious and satisfying. Not quite a stir fry, not a side dish. I like to make my “hot salads” colorful and rounded in flavor and texture. I find that I always feel better when I concentrate on eating a vegetable-heavy lunch with adequate protein. Because I love food and I work with it all day, my lunches need to be delicious – or there is no way I will prioritize eating them. Store-bought, pre-cooked seasoned […]
This is the Chicken Pesto Pasta I describe in this episode. Chicken Pesto Pasta This is a fresh, delicious and easy family favorite that comes together in under 30 minutes. The garnish of kalamata olives, fresh tomatoes and fresh basil are entirely optional. Easy side ideas include a bagged salad and pre-prepared garlic bread. On my busiest days, I omit the garnishes and the sides and just serve this up right out of the pan. Please subscribe to my podcast on Apple for more easy dinner ideas. Thanks! https://media.blubrry.com/the_flying_kitchen_express/content.blubrry.com/the_flying_kitchen_express/chicken_pesto_pasta_mixdown.mp3Podcast: Play in new window | DownloadSubscribe: Apple Podcasts | RSS
Miso, a popular food item in Japan, makes the Classic American Pot Roast even better! This is a recipe I developed while we lived in Okinawa. The roast comes together very quickly, it’s preservative free and it makes it’s own gravy! Serve this pot roast with my Classic Butter and Milk Mashed Potatoes.
Learn my simple techniques to take the mystery out of preparing artichokes. Step One: Steaming Step Two: Coring Step Three: Eating For the story behind my trip to the Italian market, updates on living in Germany and other stories (basically if you like the stories!), you can go to my Patreon group here and read all about it.
So green, so flavorful, so delicious!
The zippy, velvety roasted sweet peppers are such a wonderful topping for a smooth, creamy bed of polenta. For the story behind my trip to the Italian market, updates on living in Germany and other stories (basically if you like the stories!), you can go to my Patreon group here and read all about it.
JUST FOR FUN. A great cake to make if you’re interested in a fun, light project that’s not too serious.
The best, most decadent, lush and unforgettable pie. My chocolate cream pie recipe uses ten egg yolks and three cups of semi-sweet chocolate chips to make a delicious custard on the stove top. The custard is then poured into a pre-baked pie shell. For my recipe and a complete lesson on how to make this pastry and how to “blind bake” it, go to the post HERE. Separating egg yolks from egg whites is the first step in making this pie. If you’ve never separated egg yolks and whites before, watch the video I have attached. Actually, making this pie […]
I’ve been making this pie crust for decades. It’s a formula and concept I learned in France, and augmented by studying vintage American cookbooks. I have made and taught this formula and method in countless in-person classes, as well as with my own children during our annual “pie day” on the day before Thanksgiving. This video gives you the whole picture of both the food processor method and the by-hand method – as well as: 1) My food processor method is excellent for churning out large amounts of pastry in a short amount of time. 2) My by-hand method is […]
This adorable little fall cake is easy enough for a beginner. Watch my video for the instructions on how to use some simple techniques to create this little colorful, cheery cake! I used two batches of this buttercream to ice and decorate a three layer cake. It’s always better to have more buttercream than you need. My daughter does not like traditional American buttercream, so I iced and decorated this cake with my Marshmallow Fluff Buttercream. Marshmallow Fluff Buttercream is is marshmallowy and delicious! To color icing, section off 4 bowls with 2/3 cups of icing in each. Color the […]
A deep, dark chocolatey cake that is moist and almost custard-like, while still being light. The mayonnaise is an unlikely key ingredient that makes this cake so full-proof and special. The crumb is delicate, but sturdy enough to hold any kind of icing you wish to spoon on. This recipe makes 3 8-inch round layers (for a tall layer cake) or one 11 x 15-inch sheet cake. 3 cups all purpose flour 1 cup Hershey’s special dark cocoa powder 2 teaspoons baking soda 1/2 teaspoons baking powder 1/2 teaspoons salt 4 eggs 1 1/2 cups mayo 2 cups dark brown […]
This soup starts with one whole butternut squash, along with carrots, celery, onions, potatoes and one apple. This soup makes a large quantity, but it makes wonderful leftovers (and honestly), it’s so good it might not last long anyway. I use a seven quart cast iron dutch oven (pot) to make this. If you’re not sure how to safely peel, deseed and chop a butternut squash – please watch this quick tutorial. I think that butternut squashes are the most dangerous vegetable to peel and chop. To start making this soup, sautee the carrots, onions and celery (the aromatics) in […]
This German delicacy is what we would easily call a tart. It is known in Germany, however, as “kuchen” or cake. This cake is comprised of three layers. The first layer is a light and delicately flavored sponge cake. The second layer is comprised of fresh plums. The third layer is a gorgeous, crumbly, buttery, cookie-like streusel topping, lightly flavored with cinnamon. The pictures and brief overview of the recipe (below) is what I like to think of as a “story book” presentation. The full, detailed, printable recipe is below. The preferred plums for this cake are what we would […]