Archive for March, 2015

Mom’s Coconut Layer Cake with Citrus Curd Filling

Coconut layer cake is a harbinger of spring cooking. My mother makes this cake with a whipped cream frosting and a mixed citrus curd filling, I believe originally a McCalls cooking school recipe from the 1980s. Oh that little bit of lime is excellent blended with the lemon and orange.

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The Culinary Traveler: The Slow Cooker Tagine

A Tagine, also known as a Tajine, is a traditional cooking vessel as well as the name of the dish cooked in them and method of cooking found in the North African cuisines of Algeria, Morocco, and Tunisia. Usually the traditional Tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed.

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The Slow Cooker: Moroccan Chicken Thighs with Garbanzos and Cumin


This is really a simple tagine, or stew, sort of Moroccan daily home cooking.  We kept this one less spicy, traditionally speaking, although you can add some chopped preserved lemons is you like.  It is sort of like a simple…

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Popovers-Old Fashioned Becomes Hip

Making popovers is as simple as making oatmeal, but to ensure success it is essential that all instructions be followed precisely. The batter must have the correct proportions of liquid to flour to fat, although the recipes may be doubled or tripled with no problem. Popovers with added ingredients, such as vegetables, herbs, or whole-grain flours, will not rise quite as high as plain ones, so there is a limit to variations.

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Oversized Popovers

Sometimes you want a nice big popover instead of two smaller ones. This recipe originally came from Bullocks Wilshire department store restaurant, the exclusive luxury upscale branch, along with its twin store, I. Magnin. Bullock’s doesn’t exist anymore, first being…

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Sweet Tangerine Popovers



Citrus is a perfect ingredient in making a sweet breakfast or dessert popover during the winter.  I think tangerines are too underused in baking, their tart-sweet flavor a bit more assertive than regular oranges.  Placing them in a cold oven…

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The Best Popovers



This is the recipe I got from my mother and it originally came from a wonderful cookbook written by the late actor, artist, and home chef, Vincent Price.  I often use different types of flour, add herbs, or grated cheese,…

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