Monday, May 2, 2016
From the kitchen of One Perfect Bite...I've only recently begun to experiment with the grains that have become popular in restaurants and are featured on some of the more health oriented blog sites. Quinoa, usually in salad form, appears on the menus of most restaurants in my area. We've had a week of heavy, high caloric eating, and I thought today would be a good day to begin to work with some recipes for quinoa salads I've been saving. To be honest, I chose this one as ground zero because I had all of the ingredients on hand. The salad is simple to assemble, and I'm delighted to tell you that the Silver Fox, a committed carnivore, actually ate and liked it. I found the recipe on allrecipes.com and made no changes to there ingredients list. If you like salads with a hint of lemon lurking in the background, I know you will like this one. It is easy and inexpensive to make and I've added it to my semi-permanent recipe rotation. Do give it a try. Here is how it's made.
Sunday, May 1, 2016
From the kitchen of One Perfect Bite...I saw these cookies on the blog In Katrina's Kitchen and I just had to give them a try. These buttery gems will delight those who like to nibble on simple European-style cookies as they sip their coffee or tea. They are soft spice cookies that are flavored with cinnamon, cloves and, believe it or not, fresh, unused coffee grounds. The coffee is what makes these cookies unique and interesting.It is important that you use real, unbrewed, coffee grounds when you prepare the cookies. Powdered coffee or crystals will not impart the flavor that you want these cookies to have. Katrina suggests that you use bread flour to make the cookies. She reasons that the extra protein in bread flour helps to bind to all of the butter in these cookies. If you use all-purpose flour you will need to add 3 to 4 more tablespoons of flour to your ingredient list. I must admit my cookies, which mounded, do not look like hers which are flatter and resemble crackle cookies. Normally, I'd be upset, because mine are not pretty, but I so liked the cookies that I wanted to share them with you. It takes minutes to make the cookies and unless you have a raging sweet tooth, I think you'll love them. Here is how they are made.
Saturday, April 30, 2016
Friday, April 29, 2016
From the kitchen of One Perfect Bite...A few night's ago I made a hot milk sponge cake. It's my favorite homemade cake and I was looking forward to icing it with a milk chocolate frosting. Things don't always turn out as we plan. I had the bad luck of losing my grip on the cooling rack and watching my beautiful cake fall to the flour in 1,000 piece puzzle fashion. Undaunted, I salvaged what I could and used the cake as the base for a simple but delicious trifle. The recipe has been widely circulated and I am unsure who should be credited with its creation. I'm giving credit to Mel's Kitchen Cafe because her version was the first I looked at. I think you're going to love this dessert. Sometimes, there is an inverse relationship between effort and flavor and this is one of them. The trifle is easy to make, but its taste will have your socks going up and down. The original recipe called for an angel food cake. I used a wounded sponge cake in the version I've photographed for tonight's post. It worked really well and I'm tempted to use sponge cake as the base for this trifle more often. I hope you give this a try. It is unequivocally delicious and odes will be written in your honor once it's tasted by your family and friends. Here is how the trifle is made.
Thursday, April 28, 2016
Photo courtesy of Love This Pic
We have another week to plan for our Mother's Day celebrations. I wanted to re-post these special desserts for those of you who are responsible for preparing food for the day. They are not easy recipes, but they are doable, and she'll be thrilled that you thought enough of her to serve something so grand on her special day. The recipes, which come from sources that are identified within the original posts, are not difficult to follow, and while they take some time to make, you should have no trouble with them if you follow directions. Here are three special desserts for your consideration.
Wednesday, April 27, 2016
From the kitchen of One Perfect Bite...t was a busy day today. Fortunately, I had forewarning, so I planned an easy, two step, chicken dinner. We occasionally have a curry and because the weather turned colder, I thought it would make a perfect spring supper. I used a recipe from about.com and because it was a braise, I did the prep work and browning early in the day and finished the chicken in a low, slow oven once I made it home. The chicken is savory and can pack some heat depending on the type of curry powder you use. The recipe is easy to follow and you'll have no problem making this curry, though I suggest you use butter instead of oil to brown the chicken and aromatic vegetables. Served with a green salad and rice or grits, it makes a great weeknight meal. I hope you will give it a try. Here is how the chicken is made.
Tuesday, April 26, 2016
From the kitchen of One Perfect Bite...I'm still testing Red Velvet Cake recipes. I must be more of a purist than I think myself to be, because I still find it off-putting to add food coloring to a dessert. I'm apparently in the majority because there are scads of folks who love the cake, red dye or no. Tonight's experiment uses the recipe that comes from the McCormick test kitchen, and I must admit it makes a nice cake. I do think the icing that comes with the recipe is too sweet, so I'm including a recipe for Ermine icing at the end of this post. The original red velvet cake got its color from beets and was frosted with a cooked icing that was called Ermine Frosting. This is a lovely moist cake with a velvet crumb and I know you will appreciate the ease with which the cake comes together. The recipe is simple and easy to follow, and required adjustments for cooking time, relative to pan size, are included in the cook's notes below. If you like Red Velvet cake, I urge you to give this recipe a try, though I suggest you use the less sweet Ermine icing to frost your cake. Here is how the cake is made.
Monday, April 25, 2016
From the kitchen of One Perfect Bite...I rarely post recipes that are involved and I never post recipes that are beyond the skill level of a good home cook. Many will think tonight's Sachertorte is more than they can handle, but that is not the case. The cake has three elements and if you tackle them a step at a time, you'll have no trouble making this classic torte. I don't make it often, but the Silver Fox comes from an Austrian family and this was the "special occasion" cake of his childhood and he requested it for our anniversary last week. How could I say no. His mother "always" made it for him. The recipe I use is long, but it is easy to follow and it produces a lovely European-style torte, that is moister than most versions of Sachertorte. I know you will like it, so, if you have a need for a cake that will impress, do give this one a try. Here is how it's made.