I think we are in a waffle renaissance. Not pancakes. Waffles. The food of the kids on the weekend. Waffle are just everywhere and they are begging to be reinvented anew.
Mildred Pierce move over. Here is the alternative to all that messy stovetop frying.
Genuine fruit shortcakes are an American summer passion. It is the harmonious balance of sweet, juicy fruit in season, fluffy whipped cream, and crumby, rich biscuits that make them irresistible. No matter how many fancy desserts I make or taste, no matter how many different fruits I showcase in a shortcake, strawberry shortcake is still supreme. It will never go out of style. It is a dessert that is new fashioned as it is old fashioned.
While regular pie doughs are de rigeur in the baker’s kitchen, my first foray into pie baking some 30 plus years ago was a graham cracker crust for an ice cream pie or cheesecake. I would buy the box of Nabisco graham crackers, eat a few dipped into milk while working, and crush the squares of crisp aromatic crackers between sheets of waxed paper with a rolling pin.
Butterscotch sauce is something you make when you want to impress guests. Authentic (not artificially flavored) butterscotch sauce isn’t like the thick stuff you buy in the jar; it is silky and pourable, not cloyingly sweet. And positively addicting as far as a sweet attack goes. Part of the nostalgic soda fountain ice cream sundaes, the retro sauce is now the rage. Since it is one of my favorite flavors, I couldn’t be more pleased.
We are always connected to our roots as cooks as practice builds upon itself. No one is born a great cook. We are inspired, enjoy the process, and by the action of practice, become more and more adept. When you touch and then taste food, you build your knowledge.
This was our family cheesecake growing up. My mother clipped the recipe out of the New York Times Sunday edition in the 1960s. It contains cottage cheese, which makes for a dense cake, New York Jewish deli style. She served…
Another winner out of the old McCall’s Cookbook I have been making since about 1980 that I learned from my mother. It is so perfect a cake, I have never had to make another recipe for devil’s food. Devil’s food…
Café Latte in St. Paul, Minnesota, makes their Dakota Bread everyday from fresh milled flour. It was named for the baker’s home state of South Dakota.
Main dish salads are good all year round and yet reflect seasonality by their components. There are many exceptional main dish salads and you only need to know two and you are a wiz in the kitchen. Here is a very special main dish salad with spring in mind and its source of protein is duck.