Beth’s Blog

Slow Cooker: Sujata’s Curried Chicken Wings

Sunday January 19, 2014

People just adore all manner of chicken wings and there are dozens of glazes and marinades to spice them up. This version is coated with a homemade curry paste and have a colorful history. They are mildly spicy, flavorful, and fabulous, easily made in the slow cooker.

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Slow Cooker: Meatballs in Tomato-Wine Sauce

Sunday January 12, 2014

Meatballs have become a hot topic in the kitchen. While we all love Italian style meatballs, the family has grown to include all types of ground meat and spices in a variety of sauces. Entire books are devoted to meatballs! And I love it.

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My Favorite Bottom Crust Apple Pie

Sunday January 5, 2014

One of the best, and easiest, ways to prepare fruit in season is to make a pie. Not just any pie, but a really simple pie–one any one can make even if you are making a pie for the first time–the crostata or galette. The galette is a French term for a free-form, open faced pie; crostata the Italian equivalent.

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Zappetizers for New Year’s Eve

Sunday December 29, 2013

The microwave makes appetizer entertaining easier and faster than ever. As any cook knows, appetizers can be the most daunting forms of cookery, often culminating in days of planning, labor, and last minute assembly. So when time is short and social gatherings are relaxed, it is helpful to have a few easy-to-create secret recipes for dips at hand. And enter the microwave to the rescue.

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I’m Dreaming of a White Chocolate Dessert for Christmas

Sunday December 15, 2013

I think white chocolate is one of the exotic, mysterious ingredients in the baker’s kitchen. My friends from Europe seek out white chocolate and enjoy its creamy flavor and consistency. It is much less a mainstream item in America.

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Cool Kitchen Tools

Sunday December 1, 2013

I don’t know if you have a weakness like me for new kitchen equipment and tools, but if you love spending time kitchen cooking or baking up this and that from my books, you probably do. Of course we all have plenty of stuff in our home kitchens, but as far as I’m concerned you can never have too many well made tools, including whisks, spatulas, baking pans, batter bowls…

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Bread Machine: Soft Pretzels

Sunday October 27, 2013

Pretzels, with their beguiling iconography of crossed arms connoting the four seasons or the folded arms of Christ, were said to be invented in a medieval monastery as a reward for children saying their prayers. They were often made in a size proportioned to the individual child.

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My Life in A Grain of Rice and How I Found My Rice Cooker

Sunday August 18, 2013

“Your first look at the rice cooker can be a bit confusing, especially with the digital face on a fuzzy logic machine. But the procedure is exactly the same with all models: choose a recipe, assemble your ingredients, measure and wash the rice, load the rice bowl, add the water, close the cover, plug in, and press the button.”

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Basmati Rice with Corn and Peas

Sunday August 18, 2013

This is a recipe from food writer and restauranteur Jesse Cool and it is a keeper because it adapts for seasonal flexibility with no fuss. For all her fancy cooking, this is one of her staple standbys for dinner at home. In winter, Jesse uses organic frozen vegetables from Cascadian Farms; in summer, fresh. We like white corn, if available. Keep your paprika in the refrigerator instead of the cupboard to keep it fresh.

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Julia’s Mexican Green Rice

Sunday August 18, 2013

This is an inspired recipe from creative consultant and recipe writer Julia Scannel, a friend of mine. She traveled in Mexico to help write a veritably unknown little book called Cooking With the Chiles & Spices of Mexico published by Culinary Alchemy, a self-published gem of a book I was lucky to get as a gift from her. This green rice is to be served alongside enchiladas and chile rellenos.

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