Archive for October 2017
I’m on a mission to get the perfect Fruit tarte. I have found the recipe for a custard I like (but by all means, please if you have a special favorite or technique let me know) but now I am really wanting to perfect the crust... I had been using basic...Read more
Hi all. First time poster here. I had intended to make the recipe below tomorrow, and already have the meat marinating; 24 hour marinade. Thing is, I totally forgot that we have dinner plans with my MIL tomorrow so I won't be able to cook the meat until the following...Read more
You can add nuts and dry fruit and it helps tame down the sweetness try making a bundt cake I added dark chocolate chips, walnut, rasisins. Reading More May Cause Envy...Read more
Vegetarian chili left out overnight- would you eat it?">Vegetarian chili left out overnight- would you eat it?
Hi! I made a crock pot chili (beans, sweet potatoes, tomatoes, quinoa) last night. I transferred it to Tupperware at 7pm, left it uncovered to cool... and promptly forgot about it until 2am when I woke up in a panic realizing. It’s such a large pot that I’d hate to...Read more
The best Mac and Cheese recipe not only for your picky eater, but for your holiday side dish">The best Mac and Cheese recipe not only for your picky eater, but for your holiday side dish
This definitely works for my toddler Reading More May Cause Envy...Read more
What to do with stems from collards and "ribs" from cavalo nero (Lacinato kale)?">What to do with stems from collards and "ribs" from cavalo nero (Lacinato kale)?
I grind all greens, make icecubes of them and add one cube in smoothie Reading More May Cause Envy...Read more
Burgandy IS Cabernet Sauvignon. Cabernet Sauvignon is the grape in both cases. The difference between California "Cabernet Sauvignon" and French "Burgandy" is style; French wines are almost always a bit more austere (drier, more tannin, earthier) than the California equivalent. Reading More May Cause Envy...Read more
I’m on a mission to make the best damn fruit tarte. I’ve found a custard recipe I really like but now I wanna make the perfect crust. Because what’s the point of lovely custard if it’s accompanied by so-so crust. It should be a perfect accompaniment. So many techniques, recipes...Read more
What should I do with a large amount of mixed basil?">What should I do with a large amount of mixed basil?
Went around this morning and harvested a bunch of basil so that it doesn't go to seed and now I don't know what to do with it all. Have a large bowl of thai basil, holy basil, italian basil, and lemon basil. Would be cool if I could use them...Read more
The votes are in, and the November Cookbook of the Month will be Honey & Co: The Cookbook. There has been a plethora of Middle Eastern and especially Israeli cookbooks in the past few years, so it can be easy to feel jaded on the subject. With the authors both...Read more