kitchen adventures
Sometimes you want a biscuit with a little oomph. Perhaps you crave a savory taste? These cheesy marvels are very like the biscuits served at Red Lobster – but skip the commercial baking mix, you can do just as well, and just as quickly, from scratch! Cheddar Biscuits 2 c
When you have extra egg yolks left over, use them in something delicious! These sugar cookies are soft and tender, and handily used my 3 remaining egg yolks. 3-yolk Sugar Cookies 2 1/2 c flour 1 tsp baking soda 1 tsp cream of tartar heaping 1/2 tsp fine sea salt
After making today’s pavlovas – and I used 6 egg whites for those – I had 6 egg yolks to use. This little cake is a winner! The 3-yolk version makes a dainty little cake about 6-inches in diameter. This recipe may be doubled, in which case use a standard
This might – might – be better than strawberry shortcake. A pavlova starts with a cloud of meringue, crisp on the edges, soft inside. You pile berries in and on and around this cloud, then top with a splat of freshly whipped cream, and grab a spoon. Wow. Just – wow. Individual
Strawberry Apricot Jam makes about 8 8-oz jars 2 lb strawberries, hulled and quartered 2 lb apricots, pitted and cut in chunks 3 Tbsp lemon juice 4 c sugar 1/4 c apricot brandy (optional) 1/2 tsp unsalted butter Sterilize canning jars and get your canning set-up ready — you’ll need to
There’s such a short season for garlic scapes in the spring: I look forward to them every year in my CSA box and at the farmers market. They are the shoots of the hard neck garlic plant; our farmers cut them down so that the plant produces full bulbs, rather
I was honored to be invited recently to submit a recipe for The Wine Dive challenge on 37cooks.com. The requirements: submit a recipe for an entree, which contains wine, that the Wine Dive, in West Palm Beach in Florida, might actually adapt and put on their menu. Did you see
Having received an unexpected (and wonderful) gift of a box of Texas citrus, I began a flurry of cooking using the grapefruits, lemons, limes, and tangerines. The most amazing and wonderful thing ever, though, was made with the limes: a lime curd Pavlova. If you aren’t familiar with Pavlova, it’s
Making a quiche is easy, even if you don’t like to make pastry. Refrigerated pastry from your grocery store makes a perfectly acceptable crust. Quiche is a wonderful way to recycle leftovers. All the meat and vegetables should be cooked and chopped in smallish pieces. Fuss Free Quiche 4 oz
There are lazy days, and then there are busy days. A lazy day might be rainy or gloomy, with a bit of chill in the air – a perfect day to snuggle in a favorite chair with a quilt, a book, and a mug of tea. A busy day takes
The weather is changing here in Michigan. The sunny days are warm but less humid; the nights bring a welcome cool breeze. Produce from the farm is abundant, though the tomato vines have crispy leaves now, and there are no more blossoms. We’re in the home stretch and heading for
All winter I look forward to the month when there are more fresh tomatoes than I can possibly eat. Full-flavored, succulent, wonderful tomatoes. It’s also the month when my preserving kicks into high gear, and I’m overwhelmed with tomatoes to can, freeze, or dry. Oven-dried tomatoes are the very easiest
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.