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185 posts categorized "15) With Love from Melanie's Kitchen: Techniques, Basic Recipes, My Soup Stocks & an Occasional Oration"

11/09/2019

~ Let's Talk about Roasted Turkey Breast Tenderloins ~

While my family always celebrates Turkey Day with a traditional dinner, with all the pomp and circumstances leading up to the moment when the oven-roasted and well-rested turkey gets carved and served, there are many folks, both novice and experienced cooks, (single men and women, young couples, elderly couples, etc.) who neither need nor want, or, don't have the time for an entire turkey. There are other folks, for whatever the reason, simply want to eat some turkey for the sake of the day and move on. That's why I'm talking about turkey tenderloins. While we're all familiar with whole,...... View full recipe for "~ Let's Talk about Roasted Turkey Breast Tenderloins ~"

11/07/2019

~Let's Talk about Poached Turkey Breast Tenderloins~

We're all familiar with chicken breast tenderloins. Weighing in at about 2-3 ounces each, these 4 1/2"-5" long, thin strips of chicken are the tenderest part of the chicken. I love them, and use them often, because, quite frankly, they are superior to the last-luster, "rubber chicken" boneless, skinless breast. Whole, chopped, sliced or lightly-pounded, they cook quickly. They can be poached or simmered, pan-fried, deep-fried, stir-fried, or grilled-panned to use in any recipe that requires cooked chicken -- soups, salads, sandwiches, or casseroles, and, dishes like chicken curry, Parmesan, Milanese, Oscar, Piccata, etc. You get my point -- they're...... View full recipe for "~Let's Talk about Poached Turkey Breast Tenderloins~"

10/28/2019

~How to Make My Crispy Crunchy Flour Tortilla Wisps~

Like corn tortillas, flour tortillas do great in the deep-fryer. They fry up really fast, in less than three minutes, and, come out super-crispy and light and airy too, meaning: they're not nearly as dense as corn tortillas. They almost melt in your mouth. Because flour tortillas are a bit too fragile to make traditionally shaped taco shells, they're traditionally deep-fried whole, in a molded fryer-basket, to make large-edible bowls for serving taco salad. That said, in my kitchen I like to make these fun little wisps, to use to garnish Tex-Mex-style soups, salads and 'burgers. Fry these fun little...... View full recipe for "~How to Make My Crispy Crunchy Flour Tortilla Wisps~"

10/25/2019

~ Making Baked Restaurant-Style Taco Salad Bowls ~

When you're in a Mexican restaurant, if a taco salad, the kind served in an edible deep-fried flour tortilla bowl, is one of your favorite menu items, or, if you prepare taco salad at home often enough to merit wanting to serve it restaurant-style, in an edible bowl, you should know there is an alternative to deep-frying them. A small investment of about $15.00 will get you four fluted bowl molds that will enable you to bake professional looking tortilla bowls in the oven. Not a fearless fryer? Baked is the way to go. Serving taco salad in edible bowls...... View full recipe for "~ Making Baked Restaurant-Style Taco Salad Bowls ~"

10/23/2019

~How to Deep-Fry Restaurant-Style Taco Salad Bowls~

If you prepare taco salad often enough to merit wanting to serve it restaurant-style, in the traditional deep-fried, flour tortilla bowl, I highly suggest making a small investment, $15.00-ish, in a metal, one- or two-piece fryer-basket that will not only make this task easy-as-pie, it will keep you or yours from getting burned by jury-rigged crack-pot methods -- puns intended. All kidding aside, regulating the heat on an open pot of hot oil on the stovetop, while maneuvering a tin can placed inside a larger can to form the taco bowl, is an accident waiting to happen. Serving taco salad...... View full recipe for "~How to Deep-Fry Restaurant-Style Taco Salad Bowls~"

10/15/2019

~ About Pillsbury Hot Roll Mix & My Copycat Recipe ~

This blast-from-my-past box of versatile, dependable baking goodness allowed me, as a young girl, to hone my skills with yeast dough and bread. While I have many refined recipes for specialty breads and rolls in my repertoire (which, as a young adult I learned hands-on from my grandmother and mother), that was not always the case. There was a time in my life, as a young pre-teen, ages 9-12 give-or-take, when I expressed a serious interest in experimenting, on my own, with my own creations, to imitate the recipes of my grandmother and mother. I was a remarkably meticulous child,...... View full recipe for "~ About Pillsbury Hot Roll Mix & My Copycat Recipe ~ "

09/30/2019

~ Making PA Deutsch-Style Square Pot-Pie Noodles ~

In PA Deutsch country, their pot pie starts as a thin, brothy beef, chicken, ham or turkey soup stock containing simply celery, onion, parsley and seasoning. Large, thickish square-cut shortening-based noodles get rolled, cut and added, or, soft doughy balls of a similar mixture get dropped, into the pot to cook in the simmering soup (the latter is often referred to as chicken and dumplings). As the noodles or dumplings cook in the soup, they thicken the broth to a sauce-like consistency. While a bit prosaic looking, this soup is indeed luscious and luxurious. When I was eighteen, Nana was...... View full recipe for "~ Making PA Deutsch-Style Square Pot-Pie Noodles ~"

09/23/2019

~ A Simpler Straightforward No-Nonsense Beef Stock ~

The case for making homemade beef stock is easy to make. Store-bought beef stock, with the exception of one or two brands, all too often has a medicinal smell and taste. That said, store-bought stock does have a place in my pantry and plays a part in recipes that don't rely on it as one of the main components. For those "special" recipes, homemade beef stock is always on-hand in my freezer to insure I'm never in danger of compromising my end result. This time-saving recipe is my all-purpose recipe. In 5 minutes it's simmering on the stovetop and results...... View full recipe for "~ A Simpler Straightforward No-Nonsense Beef Stock ~"

08/21/2019

~ The Difference Between Imitation Krab & King Crab ~

If you grew up eating imitation krab (as it is often spelled for differentiation purposes, you never felt you were consuming a compromising product. Culinarily, it was a one of the staples of mid-century entertaining -- right up there with fondue, Spam and molded Jell-O -- and life was good. Krab Salad and Krabby's (crab on cheesy toast) were two of my favorites. Imitation crab revealed nothing about ones standing in life either -- from the ditch digger's wife to the doctor's wife, everyone used it. Truth told, unless you grew up in or within driving distance of a crabbing...... View full recipe for "~ The Difference Between Imitation Krab & King Crab ~"

07/15/2019

~A Bit About Mexican Cotija & Queso Fresco Cheese~

Americans love Mexican food. Americans love it so much, we'd all vote for a taco truck on every street corner. That said, when it comes to Mexican food, we Americans have quizzically wed ourselves to using cheddar or Jack cheddar cheese as toppings in or on nachos, quesadillas, refried bean dip, tacos, burritos, enchiladas, chili con carne, etc. Most of us are guilty as charged and I am no exception. Shredded cheddar is in my refrigerator at all times, and nine out of ten times, it's going on something Tex-Mex. American kids and adults alike love cheddar, every grocery store...... View full recipe for "~A Bit About Mexican Cotija & Queso Fresco Cheese~"

06/18/2019

~ Making Lemon-Infused EVOO in the Home Kitchen ~

Let me start by saying, I purchase my lemon-infused olive oil. It's a small investment for a product that, in honesty, because of the process involved, can't be 100% duplicated in the home kitchen. Manufacturers of high-quality lemon-infused olive oil include lemon in with the olives when the oil gets cold pressed. Home cooks simply do not have that option, so, if you are one of those who is inclined to make it at home, the only alternative is what's known as the "heat-and-soak" process. Lemon-infused olive oil is one of my favorite pantry staples -- a bit of it...... View full recipe for "~ Making Lemon-Infused EVOO in the Home Kitchen ~"

06/10/2019

~ Perfect Shallow-Poached Fresh Asparagus Spears ~

Technically known as shallow poaching and sometimes referred to as skillet poaching, this is the easiest way to cook fresh asparagus spears. As it turns out, a small amount of gently or barely simmering salted water in a wide-bottomed skillet is a great way to quickly control the heat of the water, which, in turn, makes it very easy to efficiently yield vibrant green asparagus spears of any thickness that are cooked to your liking: crunch-tender blanched to fully-cooked fork-tender. I won't lie, my recipe for ~ Amazingly-Lemony & Perfectly-Roasted Asparagus ~ is, generally speaking, my favorite way to serve...... View full recipe for "~ Perfect Shallow-Poached Fresh Asparagus Spears ~"

06/03/2019

~Choosing, Prepping and Storing Amazing Asparagus~

In this part of the Northeast, Asparagus season starts around the beginning of May and lasts approximately to the end of June. It's one of my favorite green vegetables, but, interestingly, I prefer to purchase it rather than grow it. Why? Frankly, when we did grow our own, on days when I needed it, I couldn't rely on enough being ready for harvest and vice versa. Asparagus spears, which pup up out of the ground like little soldiers, grow on their own time, not mine. Early in the season, it can take a spear up to three days to mature....... View full recipe for "~Choosing, Prepping and Storing Amazing Asparagus~"

05/22/2019

~Three Great Tips for Making the Perfect Pasta Salad~

My mom always made pasta salad for Memorial Day. It was classic 1960's, Wish-Bone-Style -- rotini pasta with some cubed salami, pepperoni and American cheese, sliced black olives, diced onion and tomato dressed with store-bought Italian dressing. It wasn't gourmet, it wasn't even particularly exciting to look at, but, because it was prepared correctly, it was remarkably delicious. Our Memorial Day picnic, at our reserved picnic table, at Lakewood Park in Barnesville, PA, would have been incomplete without the pasta salad. Mom's Spring green Tupperware container went in and came out of the cooler several times throughout the day while...... View full recipe for "~Three Great Tips for Making the Perfect Pasta Salad~"

04/17/2019

~ An All-Purpose Mexican-Style Soup or Soup Base ~

My kitchen is no different than anyone elses. The cuisine we're in the mood changes from day to day -- Asian, French, Greek, Indian, Italian, Jamaican or Texican (to name a few of our favorites). For the past few days, we've been hungry for Tex-Mex, and, like all of our other favorites, having an all-purpose marinade, a seasoning blend or two, along with a sauce for dipping or drizzling, suited specifically to this South-of-the-border flavor profile, makes meal prep easy, not to mention creative and fun. Trust me, any way you cook it, every dish prepared in the home kitchen...... View full recipe for "~ An All-Purpose Mexican-Style Soup or Soup Base ~"

03/03/2019

~ Using Natural and Dutch-Process Cocoa Powders ~

It's not a matter of what's on-hand in the pantry, what mom or grandma used, brand recognition or cost. There is a difference between natural and Dutch-process cocoa powder, and, it is rocket science. The word is "acidity". Those of the mindset the two can be used interchangeably, babbling on about it being mostly a matter of preference (I have witnessed it said many times), are contributing to recipe failure -- which is the number one reason why some folks hate to bake. The cocoa bean is a dried, fatty seed found inside a 10"-12" cocoa pod, and, each pod...... View full recipe for "~ Using Natural and Dutch-Process Cocoa Powders ~"

02/25/2019

~ Secrets to the Italian-American Sausage Sandwich ~

Whether one is at the ballpark, a carnival, or entering a shopping mall, one can't help but notice the line in front of the vendor selling Italian sausage sandwiches. Hot-off-the-griddle, a succulent link of sweet or hot sausage on a medium-textured Italian roll, heaped with a savory mélange of griddle-sautéed peppers and onions: it's next to impossible to resist. If you've ever eaten one, you've also noticed they taste immensely better than the majority of home-grilled versions. Why is this? Read on, and "don't knock it until you've tried it", so, criticize this post with caution. The best technique for...... View full recipe for "~ Secrets to the Italian-American Sausage Sandwich ~"

02/15/2019

~ No two ways about it: Make it right or it's not Risotto ~

Risotto is traditional Italian cooking at its best. Risotto is more of a method than a recipe, and it requires respect. There are no two ways to make risotto. Make it right or it's not risotto. Don't deviate from the method, don't take shortcuts and don't make substitutions. Risotto cannot be rushed -- it requires patience. It cannot be made in advance, it needs to be carefully watched, methodically stirred, and served immediately. Risotto is done when it is done, and only the cook knows when it is done, but, when it is done right, it's a meal fit for...... View full recipe for "~ No two ways about it: Make it right or it's not Risotto ~"

01/28/2019

~How Much is & How Many Florets in One Cauliflower~

Mother Nature did not have OCD. If she did, there would be more symmetry in the world. It would be a pretty boring place, but, at least all our vegetables would be the same size, which brings me to this point: How much is in a head of cauliflower? The most frustrating thing about most cauliflower recipes is their lack of specificity regarding precisely how much cauliflower to purchase. Generic measurements for volume (2 cups-, 4 cups-florets) or a vague product description (1 large head, 2 medium heads), are meaningless to the average cooker-of-cauliflower, and, are the biggest causes of...... View full recipe for "~How Much is & How Many Florets in One Cauliflower~"

01/17/2019

~ Du Pain, du Vin, du Cinq Boursin Cheese Recipes ~

Boursin cheese has been the star of KE the past ten days, and, it has enjoyed a delicious run. While some might question, or find themselves bored with, my little foray into Boursin (a most delicious form of French cheesefeed), there is always a reason behind one of my obsessions. In the case of the plethora of Boursin recipes, there are three reasons. #1. When someone asks, I always answer, and, I did -- with my recipe for Boursin mashed potatoes. #2. In our food world, food is expensive -- if I'm going to recommend purchasing a special or pricey...... View full recipe for "~ Du Pain, du Vin, du Cinq Boursin Cheese Recipes ~"

11/20/2018

~ Nicely-Sliced: Stuffing in a Bundt Pan Stuffing Ring ~

Nicely-sliced stuffing is not new-to-me -- it's old-school brilliance. My grandmother always baked her stuffing in two loaf pans because it was an efficient use of oven space. As a savvy cook, she figured out that two, high, narrow loaf pans took up less oven space than a low, shallow casserole while yielding about the same amount. Her stuffing loaves baked on either side of the roasting turkey with miscellaneous other casseroles strategically placed on the remaining upper rack. Some fun facts about making stuffing in a bundt pan: Making Thanksgiving stuffing in a 12-cup bundt pan does not take...... View full recipe for "~ Nicely-Sliced: Stuffing in a Bundt Pan Stuffing Ring ~"

09/17/2018

~Tips and Things to Know about Granulated Gelatine~

Gelatine. Dating back to Egyptian times, it's a substance derived from the processing of animal collagen (beef and/or pork). That's important to know, as, I'm surprised by how many home cooks are under the mistaken impression this colorless, flavorless, pure-protein is vegetarian. The word "gelatine" comes from Latin word "gelatus", which means "jellied". Before the invention of our modern day forms (granulate and, sheet or leaf), gelatine was considered a sign of wealth. It took hours of tedious work to render and clarify the collagen from cattle hides, pig skins and bones so it could be used in fancy sophisticated...... View full recipe for "~Tips and Things to Know about Granulated Gelatine~"

07/12/2018

~A Little Thing Called Gem Lettuce: A Leafy Treasure~

Lettuce is not a subject people get excited about. That said, everyone has a preference, nonchalantly placing their favorite variety in their shopping cart as they saunter through the produce department. In our present day food world, it's understandable to take this humble, fragile and perishable vegetable for granted, but, prior to the 1920's, that was not the case. Americans relied primarily on seasonal leaf lettuces that were grown in their gardens or sold in their local markets for their salads -- salad eating in the colder regions was a seasonal pleasure. Out of season, the cook relied on rugged...... View full recipe for "~A Little Thing Called Gem Lettuce: A Leafy Treasure~"

07/07/2018

~ The Perfect 12-13-Minute, 2"-Thick, Grill-Pan Filet ~

Feel free to take your filet mignon into the great outdoors to cook it on the grill, but, I don't recommend it. Why? The filet, cut from the tenderloin and leanest, tenderest cut of beef, is the least likely to succeed over the dry, open flame of any seething-hot charcoal or gas grill grids. That said, indoors, on a grill pan, where it has a solid, steamy surface to sear itself above its own bubbling juices, the filet graduates at the head of its class -- with perfect, 4.0 grill marks too. 4, 8-9-ounce, 2"-thick USDA Choice Angus filet-mignon steaks....... View full recipe for "~ The Perfect 12-13-Minute, 2"-Thick, Grill-Pan Filet ~"

06/22/2018

~ Old-Fashioned Very-Strawberry-Custard Ice Cream ~

When it comes to ice-cream, store-bought or scratch-made, of the basic big-three choices, vanilla, chocolate or strawberry, strawberry is my favorite -- it always has been, even as a child. In my hometown, their's a place, Heisler's Cloverleaf Dairy, which, in my opinion makes the best strawberry ice-cream known to man- or woman-kind. Whether scooped into a bowl or onto a cone, it is always served at the perfect frozen-anything temperature. It's rich, creamy, not-too-sweet and full of bold-flavored bit's of to-the-tooth-textured strawberries -- not nasty clumps of ice. A bit about adding fresh fruit to ice-cream or frozen custard:...... View full recipe for "~ Old-Fashioned Very-Strawberry-Custard Ice Cream ~"

06/19/2018

~ Old-Fashioned Chocolate-Custard Ice-Cream Base ~

Rich and creamy chocolate ice-cream. One dip or two, with or without bits of chocolate or sauce swirled throughout, it's almost impossible to resist. Kids love it, adults do too, and, I'm betting it's the favorite-flavor of at least one person in every family. No banana split would be complete without a dip of chocolate, and, it's a requirement when making the perfect double-chocolate shake or malt too. Whether it's firm scoops served in a bowl or swirls of soft-serve piled high atop a cone, the Summer heat is the perfect time to indulge in this cool and satisfying treat....... View full recipe for "~ Old-Fashioned Chocolate-Custard Ice-Cream Base ~"

06/17/2018

~ My Old-Fashioned Vanilla-Custard Ice-Cream Base ~

During June, July and August, we will all most likely eat more ice cream than we did during the past nine months. In my kitchen, during the next three months, I'll be making more than I did during the past nine too. Whatever flavor I've got churning, vanilla, chocolate or strawberry, everyone I know (myself included) will generically refer to it as ice cream. That said, what I'll technically be making is frozen custard, and, if you make homemade ice cream, I'm betting you're most likely making old-fashioned frozen custard (or a version of it), too. Read on. The difference...... View full recipe for "~ My Old-Fashioned Vanilla-Custard Ice-Cream Base ~"

05/12/2018

~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~

The pork blade steak is my new-to-me muse -- in my own words, it's a bone-fide kick-butt man-sized pork chop. Known as pork steak, pork butt steak or pork blade steak, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare-rib lover living in central Pennsylvania, I ask the Sam's Club butcher to custom-cut these inexpensive, lesser-to-unknown-to-our-locale steaks for me. Perhaps this...... View full recipe for "~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~"

04/07/2018

~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~

When I want a perfectly-cooked, rare- to medium-rare steak, one that gets cooked indoors, next to the elegant filet mignon, the rustic flank steak is my choice. That said, in terms of taste, texture, versatility and price, without compromise, hands-down the flank steak wins on all points -- which is why I purchase one or two almost every week. In my food world, there's plenty of room for premium Delmonicos, NY strips, porterhouse and T-bones too, but, in terms of cooking steak indoors vs. grilling steak outdoors, those cuts typically "just don't do it" for me like filet or flank....... View full recipe for "~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~"

03/30/2018

~Vegetarian Herb Gravy for Whatever Floats the Boat~

An all-purpose gravy that goes well on almost anything? You betcha. One basic recipe, made with a few pantry staples, and, in a few minutes (tick, tock), voila: a great gravy that carnivores and vegetarians can sit down to enjoy, together, in harmony. Yes indeedy, sans pan drippings, a luxurious gravy to drizzle over all things gravy goes on: chicken-fried or smothered anything, meatloaf or hamburger steaks, open-faced bread-, biscuit- or waffle- sandwiches, French fries or poutine, rice or noodles, steamed or roasted vegetables, etc., etc., etc. Read on: Got drippings leftover from a roast? Add them along w/the stock....... View full recipe for "~Vegetarian Herb Gravy for Whatever Floats the Boat~"

03/24/2018

~ How to: Perfectly Reheat a Leftover Slice of Pizza ~

Pizza is a staple in my kitchen, and, as a wife and mother who is well-known for craving a "slice of 'za" at midnight, leftover pizza is not something I throw away. More often than not, it's a few slices of my beloved homemade pie, on rare occasions it's delivery, and, snack pizza, the kind we quickly put together on flatbread (like pocketless pita, Naan and English muffins) are, like bread, milk and eggs, omnipresent in my refrigerator or freezer. That said, I am not a fan of cold pizza. I prefer my serving of pizza to be hot with...... View full recipe for "~ How to: Perfectly Reheat a Leftover Slice of Pizza ~"

03/17/2018

~Fresh vs. Canned: How Pineapple Reacts w/Protein~

It's natural to assume fresh fruit is better than canned, and, if you're eating fresh pineapple, fresh not only tastes better, it is indeed better for you and your digestive system. That said, nothing is more disheartening than taking the time to prepare a marinade for your favorite protein made from fresh pineapple juice, or, folding a cup or two of diced pineapple into a favorite casserole and have the protein rendered mushy. The cause is an enzyme found in fresh-cut pineapple. No matter how you slice it, dice it, or hollow it out: Why did my marinated meat (poultry,...... View full recipe for "~Fresh vs. Canned: How Pineapple Reacts w/Protein~"

02/18/2018

~Moist & Juicy Breaded & Deep-Fried Chicken Cutlets~

Breaded chicken cutlets are a big time-saver for a working parent. By keeping a bag on-hand in the freezer, after a quick thaw in the microwave, any number of kid-friendly meals can be put on the family dinner table in less than an hour. That said, the chicken cutlets found in the frozen-food section of the grocery store, are, for the most part: terrible. From way-too-much-cardboard-esque-breading to skinny, dried-out and rubberlike, I find them reprehensibly unpalatable. When I was raising three boys, after trying two (maybe three) brands of frozen, breaded chicken cutlets, and proceeding to throw all the remains...... View full recipe for "~Moist & Juicy Breaded & Deep-Fried Chicken Cutlets~"

01/04/2018

~ Filling, Braiding & Baking Store-Bought Puff Pastry ~

Everyone loves a home-baked sweet or savory pie or quiche, but, for those times when you are out of time, or, just don't want to take the time, from appetizers to entrées to desserts, making a puff pastry braid using store-bought puff pastry is a valuable skill to have. As long as you play by the rules, they bake up perfectly 100% of the time. What are the rules? I'm glad you asked. My three basic rules/guidelines for filling a pastry braid: 1) With the exception of the obvious (any liquid or liquid concoction that pours or flows), any solid...... View full recipe for "~ Filling, Braiding & Baking Store-Bought Puff Pastry ~"

11/15/2017

~ Confessions from an Instant Ramen Noodle Junkie ~

While watching a late-night episode of "Locked Up" on MSNBC last night, I learned an interesting fact about those super-curly square-block instant ramen noodles: They are the #1 selling item in prison commissaries. That didn't surprise me as much as the reason: Prisoners buy them for the seasoning packets, not the noodles. It seems that prison cafeteria food is so lacking in salt, those packets get sprinkled on or stirred into almost everything. Get in my my soup! I learn something new every day (or night). In my kitchen, we use the noodles, not the seasoning packets. Amongst other things,...... View full recipe for "~ Confessions from an Instant Ramen Noodle Junkie ~"

09/02/2017

~How to: Make Roasted Chicken Carcass Soup Stock~

As unappetizing as the two words chicken carcass sound, culinarily, those are the words that describe what's left of a boned chicken (what's left after the meat has been removed from the bones), and, truth told, whether the carcass is raw or has been roasted, there is a ton of flavor in those bones. There's more, and this is important: Discarding a chicken carcass without extracting the flavor from it is such a waste it should be a crime. Whether I have raw ones (which I rarely do) or roasted ones (which I often do), even if I don't have...... View full recipe for "~How to: Make Roasted Chicken Carcass Soup Stock~"

08/31/2017

~ Say Cheese: How to Make Velveeta from Scratch ~

Scrootch over homemade mozzarella and ricotta -- make some extra space in the cheese section of the refrigerator. Two days ago, my friend Teresa shared "a link to a link" for today's recipe on Facebook. I could barely compose myself. I, Melanie Preschutti, almost always being of sound mind, always have, and always will be: a Velveeta cheese lover. Everything from its pale-orange color to its squeaky-smooth texture and tangy American-processed flavor appeals to me. Teresa's Facebook share couldn't have been more timely for me. The college football season started this week, and, living in one of our nation's premier...... View full recipe for "~ Say Cheese: How to Make Velveeta from Scratch ~"

07/14/2017

~ Spreads go Bread to Bread: Hellmann's vs Duke's ~

Mayonnaise. As a gal who loves deli-, tuna- and egg-salad sandwiches, I am never too far from my mayo. During the picnic and tailgate season, when side-dishes like macaroni salad, potato salad, cole slaw and deviled eggs reign supreme, I purchase bigger jars, in two-packs. When our garden tomatoes are ripe, I could (and will) eat a freshly-picked sliced-tomato sandwich, on white bread, with a big slather of mayonnaise, every day. There's more. I can't imagine my life without mayonnaise-based tartar and remoulade sauces in it, or, oh my Thousand Islands salad dressing, and, I'm very proficient at making homemade...... View full recipe for "~ Spreads go Bread to Bread: Hellmann's vs Duke's ~"

06/15/2017

~ In a Pie Shell: A Pie Filling is Thicker than Pudding ~

"What's the difference between pie filling and pudding?" That was the question that came across my desk last week, and, when you ask, I always answer. "I can't seem to find any recipes for pudding on your blog." That was the comment that followed the question that came across my desk last week, and, when it is brought to my attention that my blog is lacking something, I fix it. Thank-you Missy. You triggered my writing three pudding posts, ~ Old-Fashioned Chocolate Pudding ~, ~ Old-Fashioned Very Vanilla Pudding ~ and ~ Old-Fashioned Butterscotch Pudding ~, one pie post, ~...... View full recipe for "~ In a Pie Shell: A Pie Filling is Thicker than Pudding ~"

06/12/2017

~How to: Make a Better Old-Fashioned Chocolate Pie~

Chocolate pie. The kind our grandmothers made before they had too-many-to-mention options for high-quality, super-expensive brands of chocolate, cocoa powder and extracts imported from all over the world. Two generations ago, when a mom wanted to surprise her family with a chocolate pie for dessert, she simply opened her pantry door, and, without hesitation, reached for a can of Hershey's cocoa powder and/or a few squares of Baker's unsweetened chocolate. She cooked the pie filling on the stovetop, poured it into a baked pie shell, chilled the pie in the "icebox" and served it with freshly-whipped cream on top. Those...... View full recipe for "~How to: Make a Better Old-Fashioned Chocolate Pie~"

06/09/2017

~ How to: Cut, Form & Bake Small Pie Pastry Shells ~

Equivalent to a very generous slice of pie, everyone loves a small sweet or savory pie or quiche all to oneself or to share with our significant other -- especially those of us who love to nibble on the crispy crust. When it comes to desserts, more specifically pies, tarts and cheesecakes, for special occasions, individual sweet treats are just more fun -- they make people smile. While a bit more labor-intensive up front, they're well worth the "fussy" extra effort. Why? They're perfectly-portioned and require no slicing. Serving them is 100% mess-free and stress-free. This post refers to shells...... View full recipe for "~ How to: Cut, Form & Bake Small Pie Pastry Shells ~"

06/06/2017

~ How to: Make Old-Fashioned Very Vanilla Pudding ~

Exotically fragrant, vanilla is said to be the world's most popular flavor (and is the second most expensive next to saffron). One would be hard pressed to find an American kitchen pantry that doesn't contain at least one bottle of pure vanilla extract and/or a whole vanilla bean or two. Why? Something wonderful happens when any form of pure vanilla gets added to all sorts of sweet or savory dishes. My very vanilla pudding recipe is a spin-off of my grandmother's vanilla pudding recipe, and, it is the base recipe and starting point for all three of my favorite pudding...... View full recipe for "~ How to: Make Old-Fashioned Very Vanilla Pudding ~"

06/02/2017

~ How to: Make Old-Fashioned Butterscotch Pudding ~

My three favorite flavors of pudding are butterscotch, chocolate and vanilla (in that order). They're all creamy and dreamy, but something wonderful happens when brown sugar and butter team up to make real-deal butterscotch. Homemade pudding (from scratch, not a box), was something my grandmother made often -- just for me. I'm in my early 60's, that was back in the latter 50's, and: there is no letting go of homemade pudding memories. Whether it was butterscotch, chocolate or vanilla, she'd always leave me an ample sample, in the bottom of her enamelware saucepan and on the wooden spoon, because:...... View full recipe for "~ How to: Make Old-Fashioned Butterscotch Pudding ~"

05/29/2017

~ How to: Cut, Form & Bake Pie-Pastry Tartlet Shells ~

When it comes to desserts in general, but especially desserts like pies, tarts and cheesecakes, if I'm baking for a large group of people or for a special occasion, small, individual-sized ones, while a bit more labor-intensive up front, are well worth the "fussy" extra effort in the end. Why? They're perfectly-portioned and require no slicing. Serving them is 100% mess-free and stress-free. This post refers to tartlets made w/classic, rolled pie pastry: To make pie-pastry tartlet shells, you need pie pastry, and, to make 14, 3"-round shells, you need the same amount you would use to make one, 9"...... View full recipe for "~ How to: Cut, Form & Bake Pie-Pastry Tartlet Shells ~"

05/02/2017

~ The Iwatani Twelve-Minute Tornado Cheeseburger ~

A not-so-funny thing happened last Monday. Happy Valley, Centre County, PA got hit by a violent storm that rendered a great percentage of us without electricity, and in some cases water as well, for three days. I've lived here for forty-three years -- this was longest we've ever been without power. I'm no expert. I can't prove it was a tornado that hit our street, but, I can't name one other "thing" that moves in a straight line snapping telephone poles and felling trees at their roots, doing virtually no other damage, except a tornado -- my deck and patio...... View full recipe for "~ The Iwatani Twelve-Minute Tornado Cheeseburger ~"

04/30/2017

~ Five-Minute Food-Processor Cream-Cheese Glaze ~

Everyone loves cream cheese frosting sandwiched between the layers and slathered on the sides and top of an applesauce, banana, carrot, coconut or pumpkin cake -- meet my short list of layer-, sheet-, or cup- cakes that require cream cheese frosting. That said, certain quick breads and muffins (which traditionally don't get frosted), many bundt cakes, cinnamon rolls, pastries and even an occasional cookie, benefit from a smooth, drizzly, glaze, and, the tang that cream cheese adds to the classic confectioners'-sugar-and-milk mixture is: a perfect finishing touch. I've decided, in tandem with a few professionals, that making the ultimate smooth,...... View full recipe for "~ Five-Minute Food-Processor Cream-Cheese Glaze ~"

04/23/2017

~Shallow-Poaching Bone-In Skin-On Chicken Breasts~

Leftover shredded or chopped chicken. It's an ingredient we all come across on a regular basis in a wide variety of recipes for appetizers, salads, sandwiches and casseroles -- I've even seen it called for in some throw-together soup and stew meals. That said, I rarely use true "leftover" chicken to prepare any of them. Here's why: Most times, when I have leftover chicken, it's been seasoned and cooked to suit a specific recipe. Nine out of ten times, the flavor profile doesn't align with the recipe du jour. Example: The grilled chicken breast rubbed with fajita seasoning leftover from...... View full recipe for "~Shallow-Poaching Bone-In Skin-On Chicken Breasts~ "

02/28/2017

~ What the Heck are Capers & Non-Pariel Capers? ~

Culinarily speaking, capers are a small, round, dark-green condiment pickled in a salty brine. Similar to green olives, the curing process brings out their tangy, pungent, lemony flavor which pops in your mouth. Technically, they are the flower buds of the shrubby caper bush (Capparis spinosa), which grows in and around regions of the Meditterranean. The buds are picked before they flower, dried in the sun, and then packed in salt. It's a labor-intensive process, as they can only be harvested by hand. The buds range in size from that of a tiny baby pea to that of a small...... View full recipe for "~ What the Heck are Capers & Non-Pariel Capers? ~"

02/17/2017

~ In the Beginning: Demystifying Basic Vinaigrettes ~

I have no idea who prepared the first salad -- no one does. Whoever it was, I'm guessing it was an accident, and more likely than not, as a result of hunger. Gathered from fields, around streams and in wooded areas, a mixture of wild greens, an herb or two, wild mushrooms, flowers and a some berries and/or seeds would surely satisfy the appetite. As time passed, a pinch of salt got added. A little later, a squirt of citrus, then a splash of vinegar. Last to the party: oil. Yes indeed, he or she was definitely onto something. That...... View full recipe for "~ In the Beginning: Demystifying Basic Vinaigrettes ~"

02/14/2017

~ How to Make Whole Buttermilk & Crème Fraîche ~

Once upon a time here in Happy Valley, circa the 1970's and into the 80's, crème fraîche wasn't an item one could find in the dairy case of any market. Why? Most folks had no idea what it was except for schooled chefs and those of us who scoured French cookbooks and/or read magazines like Bon Appétit, Food & Wine and Gourmet. Yes indeed -- foodie life was very different pre- Food Network and the information superhighway we refer to as the internet. A bit about crème "fraîche" (pronounced "fresh" and meaning "fresh cream"): In technical terms, it's a French-invented...... View full recipe for "~ How to Make Whole Buttermilk & Crème Fraîche ~"