Tagged: ‘eggs’

Eggs Du Jour

All my brunch catering jobs featured eggs, either in a strata casserole, made to order omelets, or eggs Benedicts. And no one was complaining. Spring brunches usually always called for smoked salmon, which is luscious and rich. Even the little children love it.

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The Denver Omelet


When I was still in college, my boyfriend and I spent every Sunday with his grandparents, Granny and Grampy Weick, after Grampy retired from working on the Union Pacific Railroad line. Their Saratoga, California, home was a suburban corner lot.…

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Everyone’s Favorite White Chocolate Ginger Cheesecake

This cheesecake is as close to divine as food gets. It is a uber creamy standard cheesecake with lots of sweet-hot candied ginger and a hint of ground ginger in the cake, and a gingersnap cookie crust. It is a perfect Easter dessert. Make the day before, as the cake needs to chill overnight in the refrigerator to develop the proper texture. Beware. This is truly addictive and everyone’s favorite.

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Fresh Vegetable and Cream Quiche

This is an unusual baked egg casserole; it is thick with vegetables and held together with cubed french bread and hunks of cream cheese. It is baked in a deep springform pan and served in wedges like a cake.

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Classic Pumpkin Pie

Thanksgiving and pumpkin pie. A tradition. I used to think heavy cream too rich an addition to the custard, having grown up on using the old Libby’s recipe calling for evaporated milk, but the cream stabilizes the custard perfectly for…

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Fried Rice

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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All About Homemade Pasta

Pasta is a dish that is gloriously impromptu, especially with a batch of your good sauce in the freezer, and is popular because of its good nutrition, quick preparation, and well, it just tastes so good. In Not Your Mother’s Slow Cooker Cookbook, NYMSC Entertaining, and NYMSC Family Favorites, we have given you a nice handful of Italian-style sauces. We say Italian-style since pasta and its wonderful sauces are now thoroughly part of American cuisine, despite it being an import. You have your choice as to using commercially made fresh pasta available packaged in the supermarket, buying fresh pasta from an Italian market or pasta shop, or using dried.

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The Strata: Savory Bread Puddings

The strata is a culinary term coined in the 1950s for an old-fashioned baked egg casserole composed of layered of ingredients, the same technique used for constructing a lasagne or quiche, only bread is used as the main starch and eggs are the binder.

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My Best Sauces: Pan-Seared Sirloin Shell Steak with Food Processor Béarnaise Sauce

Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.

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Winter Corn Pudding


One year my mother asked me to bring a vegetable side dish for our family Thanksgiving. Wanting to do something new, I brought the ingredients for this ultra simple corn pudding, from Irena Chalmer’s little Holiday recipe book, and whipped…

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