Z Biscuits
I just had to take the comment posted by Lise' and turn it into a Post so that you don't miss it. For those of you asking for the perfect biscuit recipe after our experiement with biscuits post, here it [...]
Homemade Baklava – Not as complicated as you thought!
From the "Dinner in Athens" chapter of Cook the Part : Next weekend we are planning to cook the "Dinner in Athens" chapter of my book with some of our biotech friends. In preparation for that event, I am making [...]
Appetizer for Thanksgiving: Crostini with Lump Crab and Red Bell Pepper Salad
Every year we strive to strike the right balance for Thanksgiving appetizers. We want complimentary flavors, not too filling, not too much additional work, something you might even delegate to someone else to bring. Here is an idea [...]
An Experiment with Biscuits
While visiting our friend, Rosalie, in Cleveland this week, we decided to make the homemade biscuits on the cover of the Jan 2008 Gourmet Magazine. Rosalie had been saving the magazine to try these beautiful biscuits that were [...]
The Art of Homemade Pasta Dough
This Cook the Part video teaches you how to slowly stir in the ingredients for homemade pasta dough. Ingredients needed: 3 cups flour 4 large eggs 1 tsp. salt 1 1/2 T olive oil To start, find a clean space [...]
Cook the Part: Handmade Pasta with Homemade Sauces
Last night we tested the latest chapter of Cook the Part. Ten professional women demonstrated that cooking is not a lost art. We made cheese and Sausage/veal ravioli with two sauces, pesto and marinara fresca. The main course was accompanied [...]
Waiting for another harvest of lemons!
I purchased a 5 lb. bag of lemons at Costco yesterday so that I could replenish my one cup bags of lemon juice. I keep these ready in the freezer to quickly make a pitcher of lemonade with this recipe. Today [...]
Te Gusta Carne? Try this Santa Fe Recipe – Carne Adovada!
Here's another excellent dish from the Santa Fe School of Cooking. This Carne Adovado was served over the Chiles Rellenos. Recipes for the remaining items on the plate will be provided in future posts. Carne Adovado 1/3 cups [...]
Red or Green (Chiles)?
The New Mexico State question is "Red or Green?" Everywhere you dine, you are faced with this tough decision. Sometimes the best answer is "Both." We enjoyed our wonderful visit to Santa Fe, New Mexico, with the highlight of the [...]
Leaving Santa Fe with new culinary favorites
Yesterday was our best day in Santa Fe. Gary and I attended the Santa Fe School of Cooking and learned how to make Chiles Rellenos, Frijoles Refritos, Carne Adovada, Flour Tortillas, Calabacitas and Sopaipillas. Check back tomorrow for recipes and [...]