When I posted the butternut squash soup with cinnamon sugar crouton recipe I wanted to try after a friend of ours made herself a pot back on Captiva Island, I mentioned in one of the photo captions that our cutting board was on the verge of giving up the ghost after years of faithful service. …
Butternut Squash Soup with Cinnamon Sugar Croutons When we were down in Florida, our friend, Karen, had some butternut squash puree in the refrigerator the chef, Sebastian, had left for her and Blake as he didn’t need it. She used it to make herself a butternut squash soup for lunch one day after coming back…
After my recent semi-annual rant on the sorry condition of the maple syrup industry in the United States, which began with our discussion of the food industry polluting its products last Autumn, it should come as no surprise that, lately, we’ve been on a quest to find the ideal luxury maple syrup; honest-to-goodness, real, from-the-Earth maple tree sap with nothing else added that will become our go-to syrup for enjoying with breakfast, cooking in recipes, or using as a sugar substitute when the occasion calls for something with a different flavor profile.
Back when Dave Thomas left his discipleship of Colonel Sanders of Kentucky Fried Chicken fame to go off and start the hamburger chain that we now know as Wendy’s (which he named for his daughter, Melinda) one of my favorite things he did was find a way to reduce waste – and thus costs –…
The average healthy adult should eat roughly 2,000 calories per day to maintain a recommended weight. In the United States, all else equal, the average male, at 5’8″, should weigh between 140 pounds and 172 pounds. The average female, at 5’4″, should weigh between 114 pounds and 151 pounds. In study after study, the typical person underestimates…
We’re making Christmas candies, chocolates, and cookies as part of our gift strategy this year. I’m probably most excited about trying my hand at the Jacques Torres Nougat Montilimar, which is going to require a deft hand.
Ten or eleven years ago, I went to a steakhouse in Omaha, Nebraska during a trip home from college. The chef that day had decided to make either a brandy or cognac reduction sauce using the drippings from the beef. Feeling adventurous, I decided to order off menu and see what it was like. The word incredible doesn’t even do it justice.
I mentioned yesterday that I baked a caramel pecan apple pie. We had some surplus homemade pastry dough and granny smith apples from the two granny smith apple pies I made on Thanksgiving, using my favorite apple pie recipe. I wanted to try something different, and needed to find another apple pie recipe that didn’t require a top crust as I had just enough to cover the bottom of a pie pan to use the leftovers. I began the search, ultimately settling upon a perfectly rated derivation from a publisher called Taste of Home.
A lot of you have written me over the years about picking up your own French Oven or Dutch Oven given that they last forever, are one of the best tools to have in the kitchen, are so versatile, and can make cooking certain types of recipes much easier. I never deviate on my past…
Aaron asked me if I would make a couple of my apple pies for Thanksgiving with my family tomorrow. It’s been awhile since I baked this particular pie recipe. He brought it up three or four times, each entreaty accompanied by ever-escalating puppy dog eyes, so I knew he wanted me to do it even though I was planning on making some sort of specialty cake in the spirit of the honey lemon bee hive dessert I baked a few years ago; maybe a giant pumpkin or spice cake, in the (appropriately enough) shape of a pumpkin, with a cream cheese glaze drizzled over it; even better, perhaps a chocolate peanut butter bundt cake! (Normally, I like vanilla cake with buttercream frosting but who doesn’t like chocolate and peanut butter?!)
