My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Serves 2 Adapted from butcherbox.com Tip: We eat very little beef, but happened to have a couple of steaks in the freezer. It was a little cool to fire up the charcoal grill, so I searched for an indoor preparation. Pan-seared it was...with sweet potato hash. Whether you cook steaks, another meat option or choose... Continue Reading →
12-16 slices per loaf Tip: Whether using fresh or frozen berries in this quick bread, toss them in some of the flour mixture from the recipe before gently folding them in at the end. This will help to keep them distributed in the bread and not sink to the bottom. Ingredients 2 cups all-purpose... Continue Reading →
Makes 24-28 crackers per loaf Note: I tip my hat to marthastewart.com for the inspiration for these crackers. Tip: Make lots of these crackers and eat them with St. Agur blue cheese. The end. 😋 Ingredients Soft, unsalted butter (for buttering the pans) 2 cups all-purpose flour 1/2 cup brown sugar, packed 1 tsp... Continue Reading →
Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it's particularly large. Of course, the remaining fruit can be enjoyed on it's own, but if you haven't tried grilling pineapple, please do! It's delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion,... Continue Reading →
Tip: I'll admit I've not canned or preserved food, other than freezing. I don't take a lot of big risks. Pressure cookers scare me. Botulism scares me! 😀 Quick pickling doesn't scare me; in fact, it's a fun and simple way to use ingredients you may already have and the zesty results are scrumptious. Look... Continue Reading →
24 servings Tip: Use your curiosity in the kitchen. This excessive and decadent dessert bar came from curiosity. I had never tried or even known about a maraschino cherry that wasn't artificially bright red, waxy, sugary, somewhat medicinal in flavor. And then I had a Manhattan cocktail, accompanied by a single speared cherry...and I needed... Continue Reading →
2 Entree portions Tip: Roasted cauliflower steaks have been popular for several years and are terrific served as an entree. Most heads of cauliflower are not large enough to cut more than two "steaks" of a decent thickness.Rreserve the remaining florets to eat raw with your favorite veggie dip, roast to use as a... Continue Reading →
Serves 8-12 Tip: I thought about glazing this coffee cake (and you certainly could), but changed my mind when I sliced a small sample the night I baked it. This is one of the best coffee cakes I've eaten; it has such intense fruit flavor. Plums and figs are a delicious combination, yet super... Continue Reading →
Makes 2-3 cups syrup Tip: I find that gooseberries and rhubarb can be used interchangably in recipes. I've had great success subbing in baked goods, so I decided to experiment with a rhubarb syrup recipe discovered several years ago. After a couple of tries and a little tweaking,... Continue Reading →
Makes 6 large sandwich buns (can divide dough into smaller pieces for 12 slider buns). Tip: If you have a local bakery that can make delicious buns for your summer grilling needs, by all means, support that bakery! If grocery store buns are your only alternative, consider giving this recipe a... Continue Reading →
My Kitchen Calls 