Pear Bread from the Quick Breads book is the kind of quick bread that turns out so perfect that you will get inspired to keep on baking more and more. It has to have something to do with the buttermilk in the recipe. Pears are my favorite fruit and one of THE fruits of fall. And its pear harvest time…
I get lots of questions about how to do a potluck and tips on giving a successful end-of-summer outdoor buffet party. Here are some off the cuff Q&As and a favorite recipe for entertaining.
This is a rave recipe for a group; Brie cheese is presented with a thick top coating of caramel. As the party goers cut the cheese, they get some caramel at the same time to spread on crackers or apple slices. It is a flavor combo made in culinary heaven.
Sauerkraut and its relative kimchi have become popular again with the back-to-the-kitchen movement of fermented homemade foods that are so healthy. Kimchi is a Korean dish of marinated vegetables, most commonly thought of as a pickle condiment, but it is far more versatile a food.
There is lots of fresh glorious fruit still in the markets, roadside vegetable stands, and farmer’s market even though it is September. Anyone with a backyard tree is at the place of giving away their bounty. The late summer fruit boasts lots of flavor from sweet and sharp to smooth and tangy. Beautiful ripe peaches, the first honey-sweet fall apples, the last plums, and tart berries give us a sense of the seasons as well as inspiration.
Use peaches that are still firm. You will love this recipe.
Sometimes the fanciest kitchen/dining room by a famous designer is not the most captivating. This is Julia Child’s Dining Room in Cambridge, Massachusettes.
Potato Leek Soup is the workhorse of the French kitchen and has sustained many a soul on a cold night. What is quite remarkable is that you put a potato, a leek, cover with water and it just cooks up…
Recently I was invited to an open house and wanted to bring bread, but didn’t have time to make it from scratch. So this was my opportunity to use Bridgeford Ready-Dough, easily found in the freezer department of all supermarkets. I had used the frozen ready-made loaves when I first started baking when I was still afraid to make a dough from scratch, but not since and was curious to see if it was still a good alternative to homemade.
Sometimes you want fresh bread, but don’t have time to make it from scratch. So this the opportunity to use commercially made Ready-Dough packaged by Bridgeford, easily found in the supermarket freezer…