Beth’s Blog

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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Veal Chops with Balsamic Vinegar Sauce

Sunday August 28, 2016


I got this recipe from a 1986 House Beautiful magazine article called “Easy Does It” and used it for catering private dinners. Twenty years ago a veal loin chop, which looks like a baby t-bone, was quite the extravagance; nowadays…

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Not Your Mother’s Microwave Risotto with Asparagus and Mushrooms

Sunday August 28, 2016


Purists might declare this a travesty, but when time is of the essence, risotto made in the microwave is just one of those surprise modern technique substitutions that really works. I always love risotto, but often, especially on weeknights, I…

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Alice Medrich’s One Layer Fudge Cake

Sunday August 28, 2016

This beautiful one-layer cake has the wonderful, fluffy texture you expect to get from boxed cake mixes, but with a made-from-scratch flavor they never touch. There are no artificial ingredients. It takes the same amount of time to mix as a box mix.

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French Yogurt Cake with Marmalade Glaze

Tuesday August 23, 2016

This is a quick bread that has been a home baker’s delight for many years. It is easy as it utilizes basic methods and tastes like a whole lot more. The yogurt makes it tender. Dorie Greenspan brought it back…

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Fruit Crisps A to Z (Apple to Zucchini)-Summer

Sunday August 21, 2016

If there is a dessert that appeals to all levels of bakers alike, beginning or experienced, country or city, old or young, it is the fruit crisp. Crisps are essentially deep-dish fruit pies, a good two to three inches of cooked fruit filling, without the fuss of a top or bottom crust. It sports a top coat layer of enticingly-sweet flour, sugar, and butter crumbs called a streusel.

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Mrs. Dandamooti’s Tandori Chicken Legs

Sunday August 21, 2016


Mrs. Dandamooti was one of my good friend and cookbook author Jacquie McMahan’s fellow soccer moms years ago. At one of the post-game feeds for the team, she made these spicy-red oven-roasted drumsticks, which were promptly hailed one of the…

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Alice Medrich’s Clarified Butter in the Microwave/Ghee in the Slow Cooker

Sunday August 21, 2016

Here’s an easy method for clarifying butter that yields more than the traditional saucepan method does and with less fuss, the method developed by the cooking genius of Alice Medrich. The butter is cut into several chunks and melted it…

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