kitchen adventures
Sometimes you want a small cake: just enough to serve one or two friends. Make a small-batch vanilla cake! I use a 6-inch round cake pan, and the finished cake fits perfectly on a luncheon plate. This cake can be ‘dressed up’ in a lot of ways: split and layered with whipped
Pasta with asparagus and mint – is this a combination you’ve ever thought of? Here’s a nice little vegetarian supper for two. It is a quick dish, with a few tricks to enhance the flavor. The asparagus is chopped small, to cook quickly for freshest flavor. The cream is heated
There are times when you absolutely require chocolate just as soon as possible. There are also times when you need just a few cookies, not a big batch. We’ve got you covered here for both: chocolate coconut macaroons in a small batch. These delightfully shaggy macaroons are made from ordinary pantry ingredients:
Tapas – are you a fan? I am. Tapas are little snacks, appetizers, or small plates – hot or cold, spicy or not, savory or sweet. Who could resist? My favorite are roasted spiced almonds. In Spain, one can order many different tapas and combine them to make a full meal. They’re
Sometimes, you want a lovely dessert, without fuss or bother. Something easy, of course, but not something that looks easy, if you know what I mean. It should look impressive as all get out, but be simple to put together. I’ve got your back on this one – try these super
Candied orange peel is a simple and old-fashioned sweet that’s perfect as a garnish, or as a special gift. They’re actually quite easy to make: orange peels are boiled in a simple syrup until slightly translucent and laid out to dry. Once they’ve dried, they’re coated in sugar. This preserves
I cannot bring myself to toss a chicken carcass after it has been picked clean. You do roast chicken, right? Of course you do. Do you make stock the easy way? I make simple overnight chicken stock: it takes time, but almost no effort. You might think it’s difficult – but
In this, the last of my three-part series on What To Do With A Chicken, I’ll talk about the process of preserving the stock. You did make chicken stock, right? Once you have made the stock, and skimmed it of fat, you’ll want to keep that golden treasure. When I
Let me just say this: I miss New England, especially the chowder! Local prices for ocean fish are sky-high: only to be expected in Michigan, but a problem for a frugal cook. Bottled clam juice just doesn’t have the flavor of a great fish-based stock. Let me tell you about pressure canning fish
I’m not much of a sports gal, but even I have heard that there’s about to be a Big Football Game, and that people want good food to eat near the TV while cheering for their favorite team. These delicious beef buns will fit right in, whether on the coffee table,
Ah, wintertime in the Great Lakes – nothing much is growing here except the icicles hanging from the eaves. On gloomy days, there’s nothing better than a taste of summer. If you canned or froze produce, terrific. But what if you did not? Extra baked tomatoes are the answer. Extra
I have made variations on these Turkish stuffed peppers for years. While the recipe I give here includes meat, I often omit it, and the peppers are still 100% delicious without. I have no hesitation about posting this as a vegetarian recipe. Mound any extra stuffing that doesn’t fit in
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.