Beth’s Blog

Feeding R.C.

Sunday September 25, 2016

While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos, California, a small but affluent town at the foothills of the Coast Range in the San Francisco Bay Area.

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Welsh Bara Brith

Sunday September 25, 2016

Bara brith, also known as “speckled bread” (the literal meaning of the original Welsh-language name referring to the mixed dried fruit scattered in the bread), can be either a yeast bread enriched with dried fruit (similar to the Irish barmbrack)…

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Home Freezing: Its Not A Place That Food Comes to Die

Sunday September 18, 2016

outstanding photo of plain old frozen food by Irving Penn
I have a minor obsession about my freezer. I want it to be organized and efficient, but somehow it is always just that little bit chaotic and I don’t know…

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All About Homemade Pasta

Sunday September 18, 2016

Pasta is a dish that is gloriously impromptu, especially with a batch of your good sauce in the freezer, and is popular because of its good nutrition, quick preparation, and well, it just tastes so good. In Not Your Mother’s Slow Cooker Cookbook, NYMSC Entertaining, and NYMSC Family Favorites, we have given you a nice handful of Italian-style sauces. We say Italian-style since pasta and its wonderful sauces are now thoroughly part of American cuisine, despite it being an import. You have your choice as to using commercially made fresh pasta available packaged in the supermarket, buying fresh pasta from an Italian market or pasta shop, or using dried.

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Duck Breast Salad with Blueberries, Walnuts, and Currant Vinaigrette

Sunday September 11, 2016

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.

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The Microwave: Steamed Artichoke with Artichoke Hummus

Sunday September 11, 2016

Many cooks won’t tackle the whole artichoke in the microwave. But cooked one at a time in a measuring cup, makes the job a joy. Another tantalizing Italian-style way with vegetables cookery.

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Pantry: Easy Mild Chutney

Sunday September 11, 2016

Ever roast some meat or grill and wish you had some nice homemade chutney to serve alongside? Nothing spicy. More jam like to complement the flavors of the meat or cheese. Here are a few of my favorite little chutneys for that glut of summer fruit. It is mostly fruit. It is so easy to make, its ridiculous.

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The Culinary Traveler: Indonesian Rice Bowl

Sunday September 4, 2016

Indonesia is the land of spices and herbs. This was the main reason the Dutch, Arab, Indian, Chinese, Portuguese, and British wanted to colonize Indonesia. This also meant that while they were there, they all have influenced Indonesian cuisine a lot as well in reverse cross pollination. The Dutch wanted a monopoly on the spice trade and conquered Indonesia for more than 300 years, exporting nutmeg, cloves, mace, ginger, and black pepper back to Europe.

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Chocolate Cake of the Month: Chocolate Applesauce Cake

Sunday September 4, 2016


Whenever I need inspiration, I turn to my collection of Maida Heatter dessert books. Here is an old-fashioned carrying cake for holiday chocolate lovers, one to take to someone’s house or to display on your pedestal cake plate for Thanksgiving…

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Mexican Street Corn

Sunday September 4, 2016


A classic tasty snack street food, known as elotes, that is popular in restaurants now as a side dish. The mayonnaise/sour cream mixture is what helps the cheese adhere to the corn. In El Salvador, it is called elotes loco. Expect…

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