Tuesday, April 26, 2011
Monday, April 25, 2011
Hard boiled eggs are easy to make, right? Wrong!
Cooking perfect hard-boiled eggs is a learned skill, I've decided. And it is critical to get it right when you are making large numbers of deviled eggs or Easter eggs.
This Easter I boiled 36 eggs in two batches. One batch was good. One was bad. The bad ones were not quite hard-cooked, and were nearly impossible to peel. (The shells stuck horribly to the egg and took off chunks of egg white. Not pretty.)
Wednesday, April 20, 2011
Panna Cotta is an Italian dessert meaning cooked cream. It is wonderfully smooth and light, the perfect ending to a filling meal. Many recipes use sugar for the sweetener, but in this recipe Giada uses honey, which goes well with the fresh berry topping. You could also drizzle chocolate or caramel sauce over the top for extra pizzazz.
You know, I have never been a big fan of asparagus. But, other people seem to like it, so I make it when we have guests. This is an easy and foolproof way to make asparagus. (Thank you, Ina!) It also works well with those thick stalks of asparagus that you most often find in the market. Just peel them a little and trim the ends--you're in business!
My friend, Marguerite, sent me a recipe by email. "Looks like something you would like," she wrote. And, indeed, it did look interesting. I decided to make it for dinner. But, I just had to make a few tiny changes to the recipe, originally titled, "Spicy Almond Soba Noodles with Edamame."
Friday, April 15, 2011
Roasted carrots are an easy side dish, but too often they go wrong and end up in the dessicated carrots category. This simple recipe, while a little more time-consuming, makes a sweet, moist, soft roasted carrot. I use organic carrots because they are sweeter (and healthier). They are worth the extra cost.
Tuesday, April 5, 2011
This is not your usual dry, cakey kind of cornbread. This is a dense, moist, chewy loaf with a crunchy top. To keep in the vegan spirit of things, we slathered our slabs of cornbread with margarine.