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.
Since it’s Labor Day, I thought I’d try a different grilled shrimp recipe than I’d used before. The recipe that I settled on is Marinated Grilled Shrimp on the allrecipes.com site. I’d seen this recipe before, but for some reason was put off by the use of tomato sauce.
In many respects, living on the Gulf Coast is like being on a permanent vacation. This is true even though we live about 10 miles from the actual coast. However, from June 1 to November 30, we have to worry about hurricane threats.
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.