Beth’s Blog

Bread Machine Dakota Bread

Sunday May 24, 2015

Café Latte in St. Paul, Minnesota, makes their Dakota Bread everyday from fresh milled flour. It was named for the baker’s home state of South Dakota.

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Duck Breast Salad with Blueberries, Walnuts, and Currant Vinaigrette

Sunday May 17, 2015

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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Chocolate Velvet: Chocolate Cake of the Month

Sunday May 10, 2015

If you love cheesecake and also love chocolate, this recipe is for you. This is one of the finest cheesecakes I have ever made and the name says it all…chocolate velvet..smooth and creamy all the way down from your lips to your tummy. It sits in a yummy pecan-enhanced graham cracker crust.

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M’s Turkey Taco Salad

Tuesday May 5, 2015

Taco salads are a variation on tostadas, but with the base tortilla shaped into a bowl, and began to sprout on Mexican restaurant menus in the 1960s. Its all the ingredients you would eat in a hand held taco, but with lots more lettuce on a plate, so dieters like the taco salad. Taco salads are so everyday, but with fresh ground turkey meat and all delicious add ons, it is a fantastic all-weather meal.

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Slow Cooker Sloppy Joes

Sunday May 3, 2015

Whether home alone, at the school lunch, or with kids around the picnic table, Sloppy Joes are a perennial lunch and suppertime American favorite — and not just among kids! We’ve had all manner of Joes, even tofu Joes, but we like the original ones made with good ol’ hamburger best.

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The Culinary Traveler: Pão de Queijo – Brazilian Cheese Bread

Sunday April 26, 2015

I have no idea how I luckily fell upon this recipe roaming on the internet. Most recipes are written as variations of each other, so there is not too much unique material, but every so often something new pops up. This recipe, although it uses a familiar technique like making a popover or crepe batter, is a new one for me. Unless you are born in Brazil, you probably have not heard of it. This is Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with non-glutinous tapioca flour.

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The Culinary Traveler: Moroccan Bread with Sesame and Aniseed and Morrocan Mint Tea

Sunday April 19, 2015

There are an entire world of rustic ethnic breads that are easily reproduced in your modern home kitchen. These are breads that were once only available regionally, tasted by the adventurous traveler. But no more. The invisible family boundries are down and the light is rushing in. What is old is now new. What was hidden by geography and religion, is now open to interpretation. Bakers are pushing the envelope. They want to master the techniques.

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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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