New Orleans pralines are different from their European ancestor in that the New Orleans variety uses pecans rather than almonds, and includes cream. Pecans were used because they were, and still are plentiful. Cream was introduced as a thickener. Thus, the New Orleans pralines have a creamy consistence and are similar to fudge. They are…
I had some Granny Smith apples that needed to be used, so I decided to make Julia Child’s Tarte Normande aux Pommes, a.k.a. Custard Apple Tart from Mastering the Art of French Cooking. Unlike many desserts, this tart is not overly sweet. It is, however, quite delicious!
The other day, I made a batch of incredible Cheese Straws. The master taste-tester subsequently “banned” them from the house because of their addictive nature – they lasted hardly any time at all!
Cheese straws are a true southern classic. These addictive little treats have a bit of a kick from cayenne pepper, and are quite savory from extra sharp cheddar cheese. They’re amazing when paired with a dry sherry, or just by themselves. It’s impossible to eat just one!
For some time, I’ve tried to make a decent rye bread. Up until now, my attempts have been pretty much disastrous. The bread just wouldn’t rise. Because of this, the bread was quite dense, and just not good at all.
You know how sometimes when you’re “surfing” the web, you come across things that you weren’t actually looking for? Well, this happened to me the other day when I stumbled upon Flo Braker’s Pain d’Amande cookie recipe on David Lebovitz’s blog.
It’s been a while since I’ve flown anywhere. To be honest, I’m not a huge fan of flying. I do, however, miss Delta’s Biscoff cookies.
In 2006, the New York Times published Jim Lahey’s Sullivan Street Bakery recipe for No Knead Bread. The publication of this recipe started a real craze in minimalist bread making.
The other day, I watched Julie & Julia. This movie intertwines Julia Child’s story of her start in the cooking profession with blogger Julie Powell’s challenge to cook all the recipes in Volume 1 of Mastering the Art of French Cooking.
I had some mushrooms that needed to be used, so I thought that I would make a delicious crêpe recipe for dinner – Savory Crêpes with Creamy Chicken, Ham and Mushroom Filling.