From Edible Pioneer Valley
PHOTO BY DOMINIC PERRI P
If you’ve got a set of little hands to help with baking, let them mix, measure, and stir the batter, then use an ice cream scoop to put it in the pan. Using a mini cookie cutter for shaping the squash slice atop each muffin will add some whimsy and fun to the process, but the end result will be just as tasty with simple rounds.
e recipe, click below:
This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert But it’s safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
Recipe From: Kids Cook French – Les Enfants Cuisinent A La Francaise By: Claudine Pepin Illustrated by: Jacques Pepin
From Claudine: The story of this soufflé dates to when my grandmother married my grandfather. She was about eighteen, she didn’t know how to cook very much, but knew he liked soufflé. So she made hers this way, without separating the eggs, and it worked! It does not rise as much as a traditional soufflé, but it is delicious and so much easier! She never added cauliflower; that is just me. Serves 8 Ingredients: 7 tablespoons (100 g) unsalted butter 1 cup (240 g) cauliflower puree (see instructions) 1⁄3 cup (41 g) all-purpose flour 2 cups (475 ml) whole milk 1/2 teaspoon kosher salt 1 pinch freshly ground white pepper 6 eggs 6 ounces (170 g) Gruyére or Swiss cheese, grated (about 2 cups) 2 tablespoons (6 g) minced chives Preparation: Preheat the oven to 375°F (190°C).… Read More
Review By: Gloria Cohen
This book is a delight; you don’t need to speak/read French to enjoy this collection of classic French recipes. This new book offers kids a world of culture and kitchen know-how as they learn to cook French.
KIDS COOK FRENCH
Les Enfants Cuisinent A LA Francaise
By Claudine Pepin
Illustrations By Jacques Pepin
According to world-renown chef, Jacques Pepin, “the moment for a child to be in the kitchen is from the moment they are born”
Jacques daughter Claudine Pepin has created a fun interactive cookbook for both parents and kids, introducing them to the arts and joy of cooking. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and deserts.
You will find from the very start of this book, that the left side page is in English and the right side is in French. I like this, as it’s also a way to have fun recognizing the French words for the classic recipes found in restaurants around the world.… Read More
From November 1836 Farmer’s Magazine (London) VOL 5 p.328 referencing an Irish newspaper in County Down
THE SOCIETY FOR THE PRESERVATION OF IRISH SODA BREAD. INFORMATION ON THE HISTORY AND PREPARATION OF TRADITIONAL IRISH SODA BREAD AS CREATED BY OUR ANCESTORS..
This site is meant to encourage modern bakers to get in touch with their Irish roots and use the traditional ingredients/recipes when making “traditional Irish soda bread.” Sure, make the fancy desserts for St. Patrick's Day, but save a spot on the table for Irish soda bread to remember how far the Irish have come from the days when it was the only thing on the table to today when our tables are filled with good things to eat and thoughts of the Famine years (An Gorta Mor) are long forgotten.
Flour, Salt, Baking Soda, Buttermilk.… Read More
Now that the holidays are REALLY over, I’ve been looking for tasty light versions of some of my favorite foods. This one is perfect.
Try more from skinny taste.com… Read More
Review By: Gloria Cohen
I am really happy to be introducing you to Lee Anne's new book, she is a delight and works with many of my favorite chef's and friends in Honolulu. How about planning a dumpling party?
Dumplings All Day Wong
A Cookbook of Asian Delights from a Top Chef
By Lee Anne Wong
A renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network's Chopped, provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.
Lee Anne’s recipes are easy to follow and are accompanied by beautiful color photos. “Biting into a hot, fresh, juicy dumpling can be a transcendent moment,” Lee Anne says. “This dumpling euphoria is commonly achieved by dining out or ordering in, which is why making them at home for yourself is that much more special.”
Included are chapters that cover choosing the right dough and folding techniques, as well as focusing on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos.… Read More
Review By: Gloria Cohen
If you ever wanted to try your hand at making your own mead or honey wine, this is the perfect book, Also a great gift for the upcoming holidays.
THE COMPLETE GUIDE TO MAKING MEADThe Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wineby Steve PiatzVoyageur Press
FOOL-PROOF STEPS FOR MEAD-MAKING & CRAFTING HONEY WINE
An up-to-date, modern, and authoritative guide to homemade mead-making. Whether you’re the stone-cold beginner to a seasoned veteran, the book has something for everybody. Author Steve Piatz begins with a brief history of the fermented beverage and continues in chapters which include:
Characteristics and Varieties
The Basic Process
Finishing Your Mead
You will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and recommended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending.… Read More