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You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Culinary Q&A & Kitchen Therapy Too (4/05/13) ~

Culinary Q & A #2Writing a cooking blog is much more than the satisfaction I get from sharing my recipes, occasionally featuring the recipes of other talented foodies, and, imparting my cooking style and culinary philosophy with you.  It is getting to know my readers, listening to my readers, and, interacting with my readers, meaning:  if you make a comment, you get get a response from me, and, if you ask a question, I answer it as soon as possible!  

Occasionally a comment or question is so good it inspires me to write an entire blog post (and I thank you for that). Occasionally one of you reports a minor typo, an accidental omission, or, a procedural error on my part, which causes confusion for you (and for that I apologize).  No matter how many times Joe and I proofread prior to my publishing a post, mistakes happen to the best of us, and I appreciate being told about them.  Why?  Because I can go back to the post and correct or add to the original text to ensure that does not happen to the next reader... you're doing me a big favor.  On a side note, in 2 1/2 years of blogging and over 550 posts, only twice have those types of mistakes occurred -- a pretty good track record if I do say so myself! 

I love the daily twists & turns Kitchen Encounters takes!

IMG_4180Q.  Adriene asks:  Your cheese fondue looks awesome.  I want to serve it on Sunday for my Mad Men party and I already bought all three of the cheeses.  Can I prepare it in advance and reheat it?  If so, how do you recommend I do so?

A.  Kitchen Encounters:  Adriene, this is a fantastic question.  You'll be happy to know you can prepare the cheese fondue a day ahead. Thanks to you, I have gone back into the original recipe and added the following instructions & photos:

IMG_4494 IMG_4498 IMG_4501 IMG_4512Cheese fondue can be prepared a day ahead, covered and refrigerated overnight.  Remove from refrigerator 1 1/2-2 hours prior to reheating in the microwave for 4-5 minutes, stopping to uncover and stir about every 1-1 1/2 minutes, or until restored to original consistency.  Do not simmer or boil.  I do not recommend doing this on the stovetop, even if using a double boiler.

(Note to readers:  My recipe for ~ Melted Cheese Please:  A Swiss Cheese Fondue (aka:  Bill Clark's Authentic Swiss Cheese Fondue) ~, can be found in Categories 1, 2, 11 & 25, or, by clicking on the Related Article link below.)


IMG_4431Q.  Cara says and asks:  Melanie, yesterday I read your reicpe for ~ Smokey 'n Sweet Cream of Roasted Tomato Soup ~ [Categories 2, 14 or 20].  It sounds heavenly and I plan to make it on Sunday.  Would you please tell me what kind of bread you served it with?  It looked like garlic bread, but you made no mention of it in the recipe.  I also want to tell you I made your lamb roast and cheddar smashed potatoes for Easter and it was the best lamb I ever served!

A.  Kitchen Encounters:  Cara, it was Texas toast and thanks for e-mailing me to ask.  Thanks to you, I wrote an entire blog post about Texas toast yesterday.  You can find my recipe for ~ Easy Toaster-Oven Parm 'n Pepper Texas Toast ~ in Categories 2, 4 & 20, or, by clicking on the Related Article link below!  


6a0120a8551282970b016763a3f07e970b-800wiC.  Susan says:  My goodness... just made your recipe for rice pudding for the family and I have to say it was beyond any rice pudding we expected or have ever eaten. Utterly divine.  It's pointless trying out any other recipe!

A.  Kitchen Encounters:  Susan! You made my day... what else can I say, except:  thank-you!!!

(Note to readers:  You can find the recipe for ~ My Creamy, Orange-Kissed Arborio Rice Pudding ~ by clicking into Categories 6, 12, or 21!

It's questions and comments like these that keep bloggers like me trying to improve with each post!

Enjoy your weekend everyone, and once again:  To leave a comment or ask a question, simply click on the blue title of any post, scroll to the end of it and type away... or e-mail me directly!

"We are all in this food world together." ~ Melanie Preschutti

(Recipes, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013) 


Maria! How nice to hear from you again. We both do A LOT. I understand completely how much work it is to cook, teach & write while balancing home and family (& with Spring and Summer on the way, throw gardening into that mix). We all work at our own pace, and, some days I am less productive than others. You and I are very lucky -- we love what we do!!!

PS: I saw your pictures on Facebook last week -- your dining room looked incredible!

Hi Melanie...I missed this blog of yours...and I especially like your library of cookbooks I assume...I had to take a second look...because mine looks quite similar...
We do have a lot in common....the only thing is that you cook every day...and all the time...where I am semi - to speak....I have periods when I cook and am very busy in my kitchen...but it is not all the time as it was a few years ago....I just did a big dinner last weekend and loved every minute of cooking it, preparing it...and serving it to our friends....

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