Want to know the secret to the perfect soft-cooked egg? The answer is steaming the egg as opposed to boiling it in water.
Eggs, Pasta and Cheese
The other day, I was watching a British cooking show that featured Cheese and Onion Pie. Who should walk in but the master taste tester! He commented that his mother and grandmother used to make cheese and onion pie, and that he really liked it. Therefore, I decided to give it a try.
The other day, I made some meat sauce with a view that I’d make some lasagna. I dragged my feet on making the lasagna, however, because I really don’t like the taste/texture of ricotta cheese. But, what if I could make my own?
When Susan and I were in Paris, we ate a lot of Croque Monsieurs. At one little café, the Croque Monsieurs were paired with the most incredible fries. Unfortunately, we’ve been unsuccessful in finding the fries here, or figuring out how to cut them.
How many times have you pre-baked (or blind baked) your pastry for a quiche or other type of tart, only to discover a shrunken shell? Most “authorities” on the subject seem to attribute the shrinking of the pastry to it being “stretched” as it is rolled out and/or placed in the pie or tart pan.
Several weeks ago, I had Red Beans and Rice I really enjoyed at a local restaurant. Since then, I’ve been thinking that I should try my hand at making Red Beans and Rice.
Jambalaya is a quintessential New Orleans dish that has its roots in both French and Spanish settlers. Traditionally, jambalaya is made with some sort of sausage, along with some other meat and/or seafood. It includes the holy trinity of onion, celery, and green bell pepper, along with spicy seasonings and rice. Pasta Jambalaya replaces the rice…
This recipe is an adaptation of Ina Garten’s Nick and Toni’s Penne Alla Vecchia Bettola on foodnetwork.com. I didn’t actually see the episode, but was looking for a pasta recipe that mixed cream with the tomato sauce.