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Even if you have never made bread before, you can make these rolls, known as petits pains in French. It is a simple and straightforward dough, even indestructible as long as you don’t kill the yeast. In recent years I have come to use doughs that are much more wet and sticky than this one, but I always come back to this basic recipe that was originally patterned after James Beard’s Cuban Bread.
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There is lots of fresh glorious fruit still in the markets, roadside vegetable stands, and farmer’s market even though it is September. Anyone with a backyard tree is at the place of giving away their bounty. The late summer fruit boasts lots of flavor from sweet and sharp to smooth and tangy. Beautiful ripe peaches, the first honey-sweet fall apples, the last plums, and tart berries give us a sense of the seasons as well as inspiration.
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Breaking with tradition, I use a cream cheese pastry dough that is so easy to work with that any beginner is certain to produce a beautiful tart. Keep this recipe around; it is good for all sweet and savory pie makings. Use the food processor for mixing; it makes an often laborious job a snap. If the dough is too soft, place it in the refrigerator for just 15 to 20 minutes to slightly firm up; not too long or it will stiffen and crack while rolling. Don’t worry about uneven edges, that’s part of the charm. I like a whole wheat version as much as one made with all white flour; I have included both here.
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Use peaches that are still firm. You will love this recipe.
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There isn’t a home cook around who doesn’t like to have a few tricks in his/her kitchen for an interesting tasty dessert that will appeal to those who have to watch their calories. The secret is to have desserts that fill this need, but don’t taste like it. Dessert making is the culinary genre with a dash of the alchemy of befoolery. You want to have the appeal be richly irresistible, but have the element of ease of preparation, too. If you can throw in the element of not-so-fat-laden that cannot be detected by the tongue, you are a kitchen wizard to be sure.
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The Frozen Lime Pie will keep in the freezer for up to 3 days and came from my mother’s neighbors for 30 years, Bob and Margie Beardsley, who are incredible cooks. There is always something new cookin’ at the Beardsleys. I almost passed by this recipe since it uses Cool Whip.
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Flavor is the ultimate imperative. Take three delicious flavor innovations, exotic yet homespun at the same time—lime, banana, and chocolate. What makes an uncooked pie taste so darned good? The flavors. The cold creamy textures really add to the esthetic joy of devouring a slice.
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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.
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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.
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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.
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