Jun 6
The favorite meat choices for December holiday roasts are beef and poultry. I’ll be dealing with the other meats in the future, but now, I’m just giving a couple of options aside from the usual stews, stir fries and frittatas. These are company friendly, and not time consuming. Read more
Like most children, making desserts was a big incentive in my learning to cook. For me the lure was Pecan Pie. For some reason it’s served in the South and in New England, but never in the Mid-Atlantic States and I love Pecan Pie! The old adage; “If you want something done right –or even at all— do it yourself” held true. The search for my ideal Pecan Pie started me on the road to exploring cooking at a young age and though I concentrate on “more serious” food now, I still find desserts the most fun, maybe because they’re the most appreciated offerings. Other courses can be received with approval, appreciation and even enthusiasm, but none make eyes light up the way desserts do. Read more
Dec 6
Two weeks ago I confessed that Thanksgiving really snuck up on me, but Christmas dosen’t stand a chance of doing that. From the moment I turned on the car radio Thanksgiving Day, I’ve been bombarded by Christmas music, especially in the stores. I hate to disappoint the promo departments, but starting this early on dosen’t put me in the holiday mood so much as it raises my anxiety level, particularly when I’m shopping, by reminding me I’m facing a deadline. So much to do, so little time!! Read more
I can’t believe how fast this year, especially the last few weeks have flown. I swear I’m still in Halloween mode. I promised to discuss stuffing and am really pushing the wire here, but perhaps a few of you have decided to follow my example and buy a bird for next month and are planning ahead, or are perplexed as to what to do now, or simply want to make notes for next year. In any case here’s some general advice on stuffing or filling or dressing whichever is your regional term for that favorite side dish we enjoy with our turkey. Read more
This year is flying by! We’re up to the holiday that starts summer
and prompts chefs in the Frost Belt to dust off their grills. Not a bad time,
either, for those who can cook out all year to give their equipment a check-up.
Truth is backyard grills should be cleaned before and after each use the same
as indoor ones are Read more
Years ago, the mention of this holiday brought thoughts of Corned Beef and Cabbage. Men seemed to love it. A friend of my father’s, a sportswriter, arranged his summer schedule around a race track where the clubhouse caterer served it on Tuesdays. Read more
I realize Valentine’s Day just passed, but I wanted to use the Super Bowl illustration while it was fresh. Hopefully, since the 14th was midweek, some of you waited until this weekend to celebrate and this post is in time to help you. If not, there’s always a birthday, anniversary or special occasion on the horizon. Read more
Dec 29
It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain, and remember your costs last year, you’re going to have sticker shock this time. The U.S. Department of Agriculture’s Economic Research Service reports a 3% to 4% price rise in 2011—and predicts the same for 2012—but I don’t think they looked in the Dairy Counter. Many of the basic items there have gone up 25% to 50%. It’s only natural to look for ways to shave costs, while still making your guests feel welcome.
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