Beth’s Blog

Page 9 of 24 pages« First...« Back 567891011121314Next »...Last »

Bob’s Mud Cake/Chocolate Cake of the Month

Sunday October 17, 2010

There is Mud Cake and there is Mud Cake. The always-fudgey cake takes its name after the thick mud of the Mississippi River banks, needs a glug of bourbon just like on the old riverboats, and is a card-carrying member of the Southern baking repertoire along with banana pudding and biscuits.

Read More »

Pumpkin Tales and Crock-Steamed Winter Squash

Sunday October 10, 2010

A sure sign that Indian summer is in full bloom is the appearance of the pumpkin patch the local produce stands. Farm Fresh Produce in the South San Francisco Bay Area occupied a stretch of property on the corner of a suburban area, and busy street, that grew corn as high as an elephant’s eye and ruby red oversized tomatoes, big sunflowers with their nodding heads to line the field, and old rose bushes, for as long as I can remember. How delightfully out of place.

Read More »

Roasted Pepitas

Sunday October 10, 2010

If you are using a fresh pumpkin, you will have pumpkin seeds, which can be roasted and salted for some good nibbling, used in baking, or for a topping on salads.

Read More »

The Culinary Traveler: September in the Languedoc

Sunday October 3, 2010

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.

Read More »

Cassoulet

Sunday October 3, 2010

Cassoulet is a dish that typlifies French home and bistro cooking and has somewhat of a legendary status among gourmands. As for most French cooking, it is a regional dish originally from the South West that has become popular all over the country and is standard bistro fare, or even bought canned.

Read More »

Vegetarian Cassoulet

Sunday October 3, 2010

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 Castelnaudary in the south of France during the Hundred Years War.

Read More »

So You Wanna Host An End of Summer Potluck-A Chat About Tips of the Trade

Sunday September 26, 2010

I get lots of questions about how to do a potluck and tips on giving a successful end-of-summer outdoor buffet party. Here are some off the cuff Q&As and a favorite recipe for entertaining.

Read More »

Caramel Brie

Sunday September 26, 2010

This is a rave recipe for a group; Brie cheese is presented with a thick top coating of caramel. As the party goers cut the cheese, they get some caramel at the same time to spread on crackers or apple slices. It is a flavor combo made in culinary heaven.

Read More »

Preserved Lemons

Sunday September 19, 2010

Preserved lemons are made by soaking lemons in a brine solution made of lemon juice, plus salt, sugar, or a combination of the two, until the lemons turn pulpy and soft. They are used as a distinctive condiment or flavor accent in Moroccan cuisine, but have gone on to be so popular and addictive that they show up in everything from gingerbread to rice pilaf, couscous, and salad dressings.

Read More »

Doctor Up Your Ice Cream

Sunday September 12, 2010

I love ice cream. And considering the rash of ice cream books these days, everyone else feels the same way I do. You can play ice cream on any level–your favorite flavor at the supermarket or make your own. It really doesn’t matter. If you love the flavor, you are satisfied.

Read More »

Page 9 of 24 pages« First...« Back 567891011121314Next »...Last »