kitchen adventures
Need a dessert, but finding it too hot to bake? Nanaimo Bars are the answer! Common in Canada, they are delicious refrigerated three-layer bars that permit tons of variations. Perfect for hot weather, they require no baking at all. No one seems to know just who invented them, though they’re
There would be only the two of us this year, but we were determined to hold the festival, and celebrate the holidays in style. We set up a tiny festive tree and enjoyed the quiet beauty of lights inside contrasted against the snow outside. We hosted a family brunch upon
I know that many people think that cream and mushroom soup, and fried onions from a can, make a great casserole. And maybe they’re right, but it’s not the right size for a serves two feast! I adapted this from Alton Brown and from Smitten Kitchen, to whom I am
The tenderloin (fillet of beef) is the tenderest part of the beef. It can be costly – but it’s a dream to cook, and there is almost no waste. It’s actually quite easy to cook! Look for a center-cut Chateaubriand trimmed of fat and silver skin, which may require a
We kick off our holiday season with a Cookie Party, and I can tell you it’s a ton of fun, not too much work, and a great way to connect with friends. We schedule our cookie Sunday, and plan for a full day. Our mission is to bake as many
I love gingerbread! My grandmother used to make hers with blackstrap molasses, lard, and boiling water; I remember its deep dark taste. This version is simpler, and uses butter instead of lard, but it still tastes absolutely fabulous. It’s lightened with pumpkin puree and spiked with both raisins and crystallized ginger.
Challenged to use eggs in a dish that will showcase them, and especially benefit from the use of Davidson’s Safest Choice Eggs, which are pasteurized, I immediately thought of oyako donburi. This is Japanese comfort food in a bowl. Donburi means, quite literally, ‘bowl’ – and in Japanese food, it
In the summer, freeze fresh herbs in oil for use all winter long. This technique works well with rosemary, thyme, parsley, cilantro, or any of the tender leafy herbs. Don’t bother to use your best extra-virgin olive oil here: plain, mild olive oil works best. Basil cubes are shown in the photo,
Alternative title: learn from my mistakes. This past weekend was to be the Harvest Gathering at Hauk Farms CSA. It didn’t happen. In fact, most of what I expected (and paid for) didn’t happen. In short, I got burned by a bad year with an uncommunicative farmer. You see, we were spoiled
I make applesauce every year; it’s easy and tastes wonderful. It serves as the basis for apple butter, which I make in a slow cooker, which make it easy, and scorch-proof. This year I tried the same trick with pears. Wow, pear butter is great! I made a version that
2013 has not been a good year for tomatoes in Michigan. First it was wet and cold, and then way too hot, and now, in September, we seem headed for an early frost. Our tomato season has been the shortest one I can recall. Even in a scant year, I
When you don’t have much fruit – or don’t have much time – try a small batch. Don’t double this one, it’s perfect just as it is. Goes together easily. The peaches stand with the sugar while you get the jars ready, and then the jam is finished, and canned,
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.