How to Make Vichyssoise Soup: National Vichyssoise Day
National Vichyssoise Day is November 18th, and here’s a great recipe I’ve tried to reinvent. Vichyssoise is a soup I first tasted when I traveled to Spain, not France. It was a very hot day & the vichyssoise was served icy cold, and every-so-tasty. How to Make Vichyssoise Soup: My recipe is as close as I could come to the soup I had in Spain. Type: Soup Recipe Serve with: fresh, crusty bread & garnishes –...
How to Make Creamy Vanilla Bean Ice Cream: National Sundae Day
National Sundae Day is November 11th, and on this day, How to Make Creamy Vanilla Ice Cream is a great thing to have under your belt. Sundaes are such beautiful desserts, especially served in good crystal, fruit nappies, so you can see the ice cream from every angle. I’m a believer in making my own ice cream, and enhancing the finished product with real whipped cream, your favorite nuts or fruit, and a maraschino on top. How to...
How to Cook Split Pea Soup: National Split Pea Soup Week
The 2nd week of November is National Split Pea Soup Week! I never knew how delicious split pea soup could be. Soups can be a very healthy food & my recipe is chock full of flavor. Homemade stocks & broths are the very core of the best soups & they are quite simple to make. When in a bind, store bought stocks & broths are a reasonable alternative. Soups generally freeze well, and all you need to do is reheat for a quick...
Chocolate Dipped Almond Crescent Cookies Recipe: Bittersweet Chocolate with Almonds Day
National Bittersweet Chocolate with Almonds Day is a true celebration of flavors! The combination of bittersweet chocolate & almonds is quite wonderful, even though each of them are delicious by themselves. I’m giving you a recipe for Chocolate Dipped Almond Crescent Cookies. How to Bake Chocolate Dipped Almond Crescent Cookies: With their crescents dipped in chocolate, these almond cookies are a delight, especially around...
How to Roast Figs with Ricotta: National Fig Week
The 1st week of November is National Fig Week, and I’m sharing with you a recipe for Roasted Figs with Ricotta. There are hundreds of varieties of figs, and they come in many shapes, sizes & colors. In the USA, figs are grown mostly in California. Most figs are dried when purchased, but each year, we find more & more fresh figs at our local supermarkets. The two most familiar names of figs are Calimyrnas, and the...
How to Make Homemade Fudge Candy
In our house, Halloween means Mom makes Homemade Fudge Candy. It’s just not the same without that sugary sweet confection on hand. Fudge should be cooked slowly at medium heat to soft-ball stage. I usually cook it to a temperature of 235 – 242 degrees F, depending on the day. Don’t rush the process. Choose a dry day to make fudge. A candy thermometer is a necessity. How to Make Homemade Fudge Candy: Mom used to cook...
How to Cook Linda’s Au Gratin Potatoes: National Potato Day
We are kicking off National Potato Day with a bit of a history lesson on the potato, and then we eat deliciously with a recipe for Au Gratin Potatoes. Quick Potato History: After its introduction from South America to Europe, it took over 100 years for the potato to become accepted. It was even longer before North America decided to accept it, when the Irish immigrants brought it to our shores. Now, it is a leading food harvested...
How to Make Caramel Apples: Caramel Apple Day
Nothing says Fall like Caramel Apples, and October 21st is Caramel Apple Day! Biting into the apple by biting through that sweet caramel shell is just such a delicious experience. I love the candy apples with red candy coating on them too. Apples are wonderful at any time, but the caramel just adds a whole new dimension to the flavor of this tasty treat. How to Make Caramel Apples: This recipe makes 5 caramel apples. Type: Candy...
How to Make Silky Chocolate Fondue Sauce: Sweetest Day
The 3rd Saturday in October marks Sweetest Day, and boy-oh-boy, this Silky Chocolate Fondue Sauce recipe is just what will satisfy your sweet tooth. The Sweetest Day, I can think of, would include a smorgasbord of sweet desserts, candies, cakes, pies, cookies, puddings, trifles, parfaits, fruit shortcakes, mousses & delicious ice cream, whipped cream & chocolate fudge toppings. Just picture what that would look like,...
It’s National Pasta Day: Try Fettuccine with Cream Sauce
It’s National Pasta Day and we’re going to have a great time eating it too… Pasta in every style of cuisine offers a rich addition to our cooking history with Italian & Asian being most prominent contributors. Pasta invites any number of sauces to carry and add to untold flavors. From dried to homemade pasta, they are all delicious dishes. Generally, count on 4 – 5 ounces per person, when serving as a main...
How to Poach Eggs: It’s World Egg Day
World Egg Day is here, and I must say, today’s cooks would be lost without eggs to fire their imaginations. Cake batters become transformed by incorporating eggs. What would crepes be without eggs? Custards & rich ice cream would lose smoothness and sauces wouldn’t emulsify properly. Purchase the freshest eggs possible, as old eggs don’t compare in desired texture & taste. So, always purchase the best quality...
National Caramel Month: How to Make Cream Caramels
National Caramel Month has finally arrived in the month of October. Caramel is simply created by combining sugar with a liquid and boiling it until it thickens suitably. Another way to create a richer caramel is to combine the water and sugar as above, but adding butter, heavy cream & vanilla extract. A lovely recipe for Cream Caramels that follows. How to Make Cream Caramels: Around Halloween is a perfect time of year to make...
How to Cook Savory Ham & Mushroom Tartlets
A steaming platter of Savory Ham & Mushroom Tartlets gives you a true Fall feeling. These little tidbits use any sliced bread rolled out and cut into rounds for your crust. They are lower in calories & fat, as well as much less work than making tartlet shells out of pastry dough. This recipe can be used as an appetizer or hors d’oeuvres, but you may end up eating a bunch of them for a meal because they are so good. A...
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How to Cook Down-South Smothered Liver & Onions with Gravy + Video
August 9, 2007| 5 CommentsIf you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really... -
How to Brine a Whole Chicken + Video
April 30, 2012| 3 CommentsThe most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen)... -
How to Scald Milk for Baking + Video
October 14, 2010| 9 CommentsDon't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated... -
How to Make a Saltine Cracker Pie Crust
November 25, 2008| 1 CommentLooking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues... -
How To Peel Small Onions Quickly & Easily
June 9, 2008| 3 CommentsWhether they are small white onions, pearl onions, small red onions, shallots or any other type of small onion...and you... -
How to Slow Roast Chicken with the Best Skin Ever + Video
April 1, 2008| 8 CommentsI discovered this amazing trick unintentionally... When we were in university, there were times I would use my slow cooker,... -
How to Marinate Sirloin Tip Steak + Video
July 24, 2012Tonight, I have decided to BBQ some sirloin tip steaks that looked beautiful from my grocer. It is a marinating...
