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 […]
Recipes
Pumpkin Gingerbread
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. […]
Oyako Donburi
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 […]
Cheddar Biscuits
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 […]
3-yolk Sugar Cookies
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 […]
3-yolk Sponge Cake
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 […]
Individual Strawberry Pavlovas
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 […]
Wine-Braised Short Ribs of Beef
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 […]
Lime Curd Pavlova
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 […]
No Fuss Quiche
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 […]
Stupendously Simple Beef
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 […]
Chicken with Brie and Apricot
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 […]