Beth’s Blog

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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The Best Popovers

Sunday March 15, 2015



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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Fried Rice

Sunday March 8, 2015

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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Rice Cooker Tamales

Sunday March 1, 2015

Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.

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