Category: baked

Recipe Pick: Crab Stuffed Mushrooms
[ 0 ] September 10, 2014 |

Recipe Pick: Crab Stuffed Mushrooms

*Cheers to Paulding & Company, a full catering kitchen based in San Francisco founded by mother-daughter duo Tracy and Terry Paulding, for this week’s recipe. Yield:  32 pieces 32 medium sized brown mushrooms (crimini) 2 medium shallots 2 Tbs. butter 1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use […]

Read More

Recipe: Oven Roasted Brussel Sprouts
[ 0 ] July 11, 2013 |

Recipe: Oven Roasted Brussel Sprouts

1 lb. brussel sprouts 3 TBSP Olive Oil 2 strips of turkey bacon (*diced) Salt & Pepper (To Taste) Preheat oven to 400 degrees F.  Cut the brussel sprouts into halves and toss in a bowl with the olive oil, bacon bits, salt and pepper.  Place brussel sprouts on a baking sheet and bake for […]

Read More

Cook for Your Sweetie: Roasted Halibut
[ 1 ] February 14, 2013 |

Cook for Your Sweetie: Roasted Halibut

Some will dine out, some will stay in, some will frown at the very site of a V-Day heart shaped balloon, but all will smile at this recipe.  ROASTED HALIBUT WITH PICKLED BEETS! Yes, please.  Happy Valentine’s Day, XOXO!! *Recipe Courtesy BetterEats.com Cook Time 25 min Prep Time 15 min Yields 8 serv.   INGREDIENTS ·         2 slice(s) […]

Read More

Brownie Confessions
[ 0 ] February 16, 2012 |

Brownie Confessions

After taking in about a pound of lamb during one sitting, I surprised myself when I pulled out Naughty Bits Brownies and a tall glass of milk for dessert.  With names like “The Shiksa Brownie”, the “Cabana Banana Boy Brownie” and the “Living in Sin Brownie”, my temptation would not let me pass on dessert.   […]

Read More

Cookbook Limelight: Baking Basics and Beyond
[ 0 ] February 6, 2012 |

Cookbook Limelight: Baking Basics and Beyond

Being a non-baker always makes for an interesting conversation when talking to passionate bakers.  I’m usually intrigued by the fact that they do not equate this style of cooking with a high school chemistry lab, which was a less than favorable period of my teenage years.  Open to exploring this area of cooking, I welcomed […]

Read More