Pepper is one of the other most important spice seasonings in the kitchen because of its enormous popularity in Western cooking. I love pepper and just about every recipe in my recipe collections has some pepper in it. If you’ve never tried a high quality black peppercorn, you’re in for a treat.
Salt has become one of my most interesting posts. It is an important addition to food, accenting and balancing the natural flavors in food. While there is a lot of bad press nutritionally about salt, it is vital to good health and fundamental to the proper functioning of the entire body since it is the element that moves oxygen through our bloodstream and muscles.
Italian pasta casseroles are probably some of the most popular family cooking in all cuisines. The king of these is lasagna. Turns out the slow cooker pasta casserole that translates perfectly from the standard oven method is lasagna. A whole book could be written just on slow cooker lasagnas.
The easiest way to eat either a barbecued beef sandwich, pulled pork, a burger, sloppy joes, sliders, hot dog with sauerkraut, even a little bahn mi or a Beer Soaked Brat is on a soft bun. Homemade buns are exceptionally delicious and really elevate your humble cooking to a real taste treat.
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.