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Showing posts from May, 2014

Strawberry Citrus Trifle

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Trifle is an old fashioned dessert hailing from the British Isles. Trifles and related rich desserts making use of stale cakes go back to the 1700's. Fools,  Spanish Bizcocho Borracho   and Italian Zuppa Ingles  are all related to the same culinary tradition. A beautiful and showy dessert that can be used as a table centerpiece, Trifle is made with sponge (or pound) cake, fruit, custard and whipped cream.  The components are usually layered in a large serving bowl, but you can also create "mini" trifles in small canning jars or individual dessert bowls. The great thing about trifle is that it serves a crowd and making sure that you add the whipped cream just before serving its fine to assemble the day before, cover with plastic wrap and store in the refrigerator. Trifle is not an overwhelming project - you can simplify the components by using ready-made items (packaged cake, instant pudding, frozen berries, canned whipped cream) or you can bake a cake, whip t

Savory Cornbread on the BBQ

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This Savory Cornbread is made in a cast iron pan on a gas grill.  The recipe is adapted from  Julee Rosso & Sheila Lukins Hot & Sassy Cornbread in The New Basics Cookbook   --------------------------- It's bbq season and in our house that means cook whatever you can on the grill and keep the kitchen as cool as possible. This recipe can be made in a baking pan in the oven, but it's much more fun to make it directly on the grill. Serve it directly from the pan or slide it onto a serving platter.  Choreography: This is a quick bread, mixed in one bowl, blended by hand with a large spoon and baked (or in this case roasted) in a cast iron pan. The batter can be cooked in 2 smaller cast iron pans or a 12-14 inch pan.  The seasoned pan must be pre-heated on a gas grill, a small amount of oil added to the pan and the batter poured into the heated pan. The entire process, from start to finish will take about 45 minutes.  Equipment: Large mixing

Chicken Stew with Okra and Herb Dumplings ("Chicken in the Pot")

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It's been a long cold, wet spring on the East Coast. This dish would normally, to me, make a great fall/winter dinner. Since it's cold and damp, there's one last chance to prepare stew (and fresh sour dough bread!) for dinner. This chicken dish is not the traditional chicken in the pot with egg noodles and matzah balls. The dish is made with a liberal amount of green herbs, roughly chopped vegetables and okra. The vegetables, except the okra, which helps to thicken the stew, can be varied to your taste. This is an easy to prepare comfort food that is easily adaptable to personal taste. The stew will serve 4-6 people. Choreography: It is easier to make this stew if all of the ingredients are prepped and ready to add. The use of ready made chicken broth makes this an easy to prepare dish. It is tastier if made a day ahead, chilled and then skimmed of residual fat before re-warming. The liberal use of fresh herbs give the stew a fresh flavor which dried or froz