the category of "Cooking"
Before I begin this post I have to say that it was a dream come true to be able to sit on the same sofa as Katie Couric and show everyone that the cupcake pan is not just for cupcakes anymore!
The calendar says we’re nearing the end of Julia Child’s centenary year, but the national celebration shows no sign of winding down. The outpouring of affection from fans old and new for our home-grown “French Chef” is equal parts nostalgia, homage and gratitude for teaching us that the party is in the kitchen and the only abiding rule for cooking, eating and living was her favorite maxim: “Above all, have a good time.”
Riesling gets a bad rap. Mention Riesling to a group of people and you will most likely get the requisite, “Oh, I don’t like Rieslings, they’re too sweet.” Well soon, thanks to ABRAMS and one special Englishman, that won’t always be the case. Stuart Pigott, a self-proclaimed Riesling advocate, has been working to change these perceptions for the past 30 years and is the author of The Best White Wine on Earth coming in June 2014 from STC.
There’s an old Mafia saying: “The fish stinks from the head.” At ABRAMS this morning, our CEO Michael Jacob’s office was redolent of ramps. These pungent greens grow wild and wildly at his home in upstate New York. Last weekend he harvested two wheelbarrows full with the help of some colleagues; washed them four times, and brought them into the office to share with fans of the fragrant bulb. I was the lucky recipient of a bag full and made the following dish.
Looking for something classier than green beer? A little more unique than corned beef & cabbage? Yvette van Boven’s Home Made Winter includes quite a few authentic Irish recipes (Colcannon, Irish Stew, DIY Irish Cream Liqueur), but I settled on the “Dublin Lawyer” for this piece. The two main ingredients are lobster and Irish whiskey – how could I resist?! Yvette’s headnote for this recipe reads: Because lawyers from Dublin are fat, rich, and always drunk…
If Mitt Romney, whose religion prohibits alcohol consumption, wins the presidency on November 6, the White House will go dry. (And—somewhat ironically—first lady Ann Romney won’t be hosting any literal tea parties, since Mormonism likewise forbids “hot drinks.”) So the question voters really ought to be asking themselves before casting their ballots is this: Are teetotaling presidents trustworthy?
After reading about (and drooling over) prior posts on Baked Elements: Our 10 Favorite Ingredients (like Lindy’s Snickerdoodles, Marisa’s Lacy Panty Cakes, and Dervla’s Pots de Crème), I knew whatever I magicked up from the Caramel chapter was bound to be good. And ooooh, was it.
Attempting caramel can lead to burnt fingers and sad saucepans of unusable crystallized sugar syrup. Been there. But the baking sprites were with me last Saturday when I set about making the Baked boys’ Antique Caramel Cake—two caramel cake layers, caramel frosting, and Sweet & Salty Caramel Sauce. (“Antique” because the recipe is old, not because the cake’s been left out for a week or the caramel sauce was dredged up from the very deepest recesses of the fridge. Swear!)
When I first moved to this country from Ireland at the tender age of 13, I had several ideas in my head about what America would look like, feel like, and taste like. I thought I’d be moving to a country where girls skipped around with bobby socks on, ponytails flying in the wind, sipping vanilla malt milkshakes while twirling on red vinyl stools in a diner. (I was also under the illusion that I’d live in a perpetual Baywatch-type land where everyone traveled on roller skates and lived in their bathing suits!) When we arrived at our new home in Pennsylvania, I soon realized how wrong I was.
But I was right about one thing: malt makes an amazing milkshake. When I was asked to cover malt as one of the favorite ingredients in Baked Elements, I was excited to make that milkshake of my vinyl stool dreams, but it was not to be. You see, my husband forgot to get milk yesterday. So, I quickly turned to the Malted Milk Chocolate Pots de Crème. They are good.
Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito is now my top 10 favorite book list. Simply because I can actually make things from it. And, they look good. And, they taste good.
October is by far the best month of the year and finally it’s crisp out, leaves are changing and pumpkins are everywhere. I love everything pumpkin, so I pretty much begged to have pumpkin as my element to try for our Baked Blog series.
What I’m saying is that it was inevitable. When we decided to bake through the Ten Ingredients in Baked Elements, there was only one ingredient that called out to me. It was Booze.
Now, I’m not saying that I’m deaf to the siren calls of Chocolate, Cheese or Caramel. But if I’m going to spend hours in the kitchen, I’d like my sugar buzz to have a little kick to it.
After leafing through the Booze chapter, I settled on Lacy Panty Cakes with Whiskey Sauce. I mean, honestly, how could you resist making something with a name like that?! As the headnote reads, “Sometimes you come across a recipe name that is so unbelievably bad—a name so reckless it borders on camp—that you feel compelled to make it…” Yep. Like I said, it was inevitable.