Beth’s Blog

5 Easy Shortcut Desserts

Sunday August 4, 2013

Everyone thinks that just because I was trained as a professional pastry baker, worked in a host of bakeries, was a caterer for close to 20 years, and write about baking, that when I want to make a little something sweet I spend all day in the kitchen.

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Cooking for A Crowd: Zucchini and Olive Enchiladas

Sunday June 30, 2013

People adore enchiladas on the buffet. There are many variations, maybe one for every cook who makes them, but here is one of the most delightfully unique–the filling is shredded zucchini and mellow California olives. My mother has been making this to satisfying vegetarians as long as I can remember and it is an often requested dish.

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Buddha’s Delight with Buckwheat Noodles

Sunday June 16, 2013

Over the centuries, a mixed vegetable stirfry in China picked up the name Buddha’s Delight memorializing the vegetarian observant Buddhist monks who ate it. Chinese food has wonderful metaphorical names for their dishes and it certainly grabs the attention of the diner. The stirfry changes with the seasons, but contains a mixture of healthful fresh and preserved vegetables, sometimes up to 10 to 12 different ones.

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My Best Sauces: Not Your Mother’s Tangy BBQ Sauce

Sunday June 9, 2013

So the summer is rolling and it is BBQ time again. This is just plain ol’ BBQ sauce; unadulterated and straightforward. My favorite. And made in the slow cooker. I make many types of sauces in the slow cooker, but this is one I consider one of my foundation sauces.

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The Strawberry Season-Shortcake and Pie O’ My

Sunday May 26, 2013

Strawberries are the first fruit to ripen in the spring. The strawberry, a member of the lovely rose family, is unique in that it is the only fruit with seeds on the outside rather than the inside. Along with its heart shape, these outer seeds make strawberries an instantly recognizable fruit.

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Pilaf, Pilaff, Pilaffi, Pilau, Perloo, Pillao, Paella

Sunday May 12, 2013

A pilaf, so to speak, is as old as the hills. Derived from the Turkish word pilau, the method of cooking rice by first cooking it in meat fat or oil to coat the grains to enrich the flavor and keep the grains perfectly separated when they are cooked before adding meat or poultry broth for steaming, was invented in ancient Persia.

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The Baker: Bread Machine Ciabatta Bread

Sunday April 28, 2013

Ciabatta is probably one of the hottest Italian-style country breads made in this country today in artisan bakeries. It is totally delicious and has a very characteristic open moist crumb and appearance. You can even say in bread terms it is a craze. As a bread maker, it is one of those breads you want to master. As a bread maker, it is one of those breads you want to master.

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Cruising the Blogs: Katie Workman and Her Beans

Sunday April 21, 2013

So, this year I got a slow cooker, and I am very excited to see what all the hoopla is about. Essentially what a slow cooker does is braise things, very slowly, using moist heat. Because the pot stays closed and there is liquid inside, the temperature stays low (but safely low), and that means you get to toss everything in in the morning, and forget about it all day.

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French Scrambled Eggs with Smoked Salmon and Chives

Sunday April 14, 2013


My dear friend Norma Golobic, who knew every excellent place to eat in the city, told me about a great little bistro in San Francisco off Union Street. It was called Balboa Cafe. One trip there and I was hooked;…

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Cruising the Blogs: Feast-Worthy Buttermilk Biscuits

Sunday February 17, 2013

So I am looking at a blog with what I consider great photography. Food is not that easy to photograph and I am just so impressed with the still life angles. So I see a great photo of a biscuit. One of the most evocative since it has such great texture, making one want to eat it immediately. I am reading down and lo and behold, it is a photo of a biscuit made from one of my recipes. I couldn’t be more delighted.

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