When you take the most used vegetable - the carrot, add some kick ass pie pastry, cheese and bake it to perfection - you results is one tasty quick meal - perfect for picnics or holiday eating. Don't pass these, they are worth it.Read More
Our new rental home has everything that I wanted in a kitchen – lots of storage spaces, tons of counter space, brand new appliances – We are the first tenant to be using the stove, dishwasher and the refrigerator.
The awful, uncomfortable refrigerator - the most hated item in my kitchen right now. It’s a side-by-side, stainless steel and it’s the most difficult appliance that I have ever used. And trust me, my old refrigerator was a top freezer, small thing and sometimes I wish I had that one instead of this beast.
A while ago during one of my monthly visits to the bookstore to browse the cookbooks that I was told not to buy, I came across Savory Baking. This 168 page book from one of America’s top pastry chefs, Mary Cech is filled with recipes that focus entirely on savory baking.
The book has a clean, crisp layout and while you do need to have some knowledge of “baking/Cooking” Cech takes the time to explain how to bake successfully and her writing is easy and friendly giving you the necessary push to try her recipes even if they seem a bit complicated.
What really made me buy this book was the unique way she pairs the usual baking recipes like eclairs, tarts even shortbread with the savory ingredients. Enticing a baker/cook like me to dive in and try them out. And let me tell you I have already done 3 of the 75 mouth-watering recipes and so far, all of them have been a major hit around these parts.
One of the ones that truly blew everyone away was the Onion, Fennel and Orange Upside-Down Shortcake. This shortcake topped with caramelized onions, roasted red peppers cooked in an amazing reduction of dry sherry and balsamic vinegar is a delight. And the shortcake infused with orange zest is a combination that may sound a bit odd at first – until you take the first bite and realized that being daring and bold in the kitchen is what cooking is all about.