Once relegated to weekends, pancakes are a popular breakfast comfort food, as well as a soul satisfying, healthy food rich in wholesome complex carbohydrates. Surprisingly, even made from scratch, they are fast and versatile.
Ti Couz (“the old house” in Gaelic) is a popular San Francisco crêperie bretonne conceived, owned, and run by my friend Sylvie Le Mer, who was born and raised in Quimper in Lower Brittany, France. Once a staple in the diet of both the rich and the poor, savory buckwheat crêpes, known as krampouz, are traditional in this area of France.
What are crostini? Literally translated to “little crusts,” they are Italian-style appetizer croutons. Usually slices of bread are toasted slowly until golden and then spread with a variety of tasty savory toppings, they are a clever way to use up day-old bread.
The best known dessert using leftover bread other than bread pudding is a baked fruit Charlotte. It is an old dessert that shows up in many different cuisines. It might even be one of the first composed desserts–crushed fruit moistening bread. A mold is lined with buttered bread, filled with a seasonal fruit compote, and topped with a round of bread that helps contain the filling.
I didn’t grow up eating ribs. I don’t think I even knew about them. Ribs were somewhere in the category with headcheese (brains), bull testicles, and sweetbreads, some type of country food where you eat the entire animal with no waste that I, a member of the conservative middle class housing development clan, wasn’t part of.
This glaze is ridiculously simple and splendidly delicious. When my girlfriend has to cook ribs as an appetizer for a rustic wine bar, this is what she made. IF you make your own sauce, make it up to a week before.
My sister Meg has two young boys and they love ribs, along with their other favorite meal, quesadillas and steamed broccoli. Meg cleverly cuts the prepared barbecue sauce with a bit of ketchup to appeal to the younger palate by cutting the strength of the barbecue sauce. You dont need to be young to nosh these ribs.
Strawberry jam is certainly one of the all-time favorite homemade jams. Exceptional, chunky, fresh-fruit jams are easily made within half an hour utilizing the microwave oven. Homemade jams are less sweet than commercial jams and much more exciting in flavor, texture, and color.
Sweet, succulent, and slightly briny, shrimp is America’s favorite seafood. Delicious cooked all kinds of ways—poached, in shrimp cocktail, battered and deep fried, sautéed, broiled, and grilled—this crustacean is quick-cooking and incredibly versatile. Most of the shrimp available in the continental US is frozen right on the boat to preserve the freshness and for convenient shipping, so fresh is rare unless you live on the Gulf or on the coast of Mexico. So how to know what to eat and what not? Here is some information to help you decide.
I picked up a new bamboo stacked steamer at the Asian market. I have an antique set, but I keep that for decoration.So I was off and running looking for things to make in the new steamer baskets. Steaming fresh vegetables helps to retain the texture, color and flavor of the vegetable while keeping its nutritional value intact. It is considered one of the way healthy ways to prepare veggies.