Beth’s Blog

The Culinary Traveler: September in the Languedoc

Sunday April 12, 2015

On my first visit to France so long ago in 1977, I was invited to dine in a 200 year old country house of hand-cut stone in a truffle-oak orchard south of Albi. I had just left Paris in August, the month Paris is virtually empty with the natives all abroad or in the country to escape the heat.

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The Slow Cooker: Vegetarian Cassoulet

Sunday April 12, 2015

the essence of culinary simplicity yet subject of much lore and debate
I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in…

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The Baker: Russian Challah (Jewish Egg Bread)

Sunday April 5, 2015

This is my friend Ilana Sharum’s grandmother’s recipe from Russia, which she had transcribed over the phone to me from her recipe written in cursive Hebrew. It is one of my most treasured recipes and I make it for just about every special occasion. There is a saying that when you make this traditional bread (every Friday), you are creating an atmosphere, not just food.

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Mom’s Coconut Layer Cake with Citrus Curd Filling

Sunday March 29, 2015

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

Sunday March 22, 2015

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

Sunday March 22, 2015


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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The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Sunday March 22, 2015

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

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Popovers-Old Fashioned Becomes Hip

Sunday March 15, 2015

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

Sunday March 15, 2015

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

Sunday March 15, 2015



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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