Bringing a sense of discovery and fun to you, the gourmet home cook!
OK, let's just admit it. Maple is sure having it's day in the sun. It's a flavor that's been trending amongst foodies and chefs for the last 18 months or so. We're seeing it pop up as an ingredient on restaurant menus, added to other foods, and we see consumers becoming more savvy about pure maple syrup, grading, and origins. Is that a bad thing? Heck no! I, like so many of you, love the warm sweet taste of maple. It's one of those flavors that says "Fall" to me. So as I scanned around for more great Autumn recipes to share with you, I cam e across this one. It's a cookie recipe with a nice maple flavor and adds not just frosting, but brown butter frosting that adds real depth of flavor beyond just another sweet frosting slathered on a cookie (as nice as that is). This week's Recipe of the Week is Maple Cookies with Brown Butter Frosting from House of Yumm.
As summer continues to fade into the background and Fall continues to step forward, our gardens are starting to fade as well. In order to get the best flavors for our recipes, I know a lot of us home cooks are also home gardeners. And this time of year we start thinking about two main things: (1) what to do with the herbs and vegetables we still have in our gardens so they don’t go to waste and (2) how can we store some of the great stuff in our gardens so we can have it over the winter.
Since I can’t exactly use this space to cover ALL the techniques for storing fruits, herbs, and veggies, so today I thought I’d zero in on one in particular…herbs. While you can’t perfectly preserve herbs so they are exactly like they just came from the garden, there are plenty of ways to preserve them for use over the winter.
So, Halloween is only about a week away. Pumpkins, pumpkins are all around us. Actually, have you noticed that as soon as we hit the beginning of Fall in late September, pumpkin EVERYTHING just explodes all around us. Coffees, baked goods, stews, soups, etc. I don;'t know about you, but I kind of get sick of seeing pumpkin shoved into just about everything, all the time. Sometimes it feels an inauthentic marketing thing. But I've also noticed that as we get later into Fall (like now) come of that craziness dies back. Or maybe we just don't even notice it anymore. Maybe we've just been so overwhelmed by it all that we start to tune it all out. Well, this week's featured recipe is one authentic, civilized pumpkin recipe. It's made from real pumpkins (read: not canned pumpkin puree). When I came across this recipe I just knew it had to be featured as my Recipe of the Week. So, here's Roasted Pumpkin Soup With Brown Butter and Thyme Recipe from SeriousEats.com.
One of the most versatile cooking tools is something most people don’t even have…yet. It can accomplish so many different tasks well that you may start to wonder how you lived without it. It’s called the fish spatula. The fish spatula is a bit of a funny-looking spatula. Think of it as a thin, but firm elongated version of a spatula or a pancake flipper. But, oh how much more it can do!
Yes, yes, yes. I know Fall means leaves changing color, temperatures dropping (someday they will even drop here in Houston!), pumpkins, squash, etc. And that's all great! But in my house, you know what else that means? Football season (at least as far as my kids are concerned; I don;t follow football), the baseball playoffs (yes, I know my Mets lost (sigh), and the start of a new hockey season. We don;t consider ourselves sports-obsessed, but we do love our baseball and hockey. And where there's sports-watching, there's snacks, right? Right? So, I decided snacks were due for a Recipe of the Week. Now, I'm a low-carb guy, but I have to say this week's recipe is certainly worthy of a carb investment. This week's featured recipe is Garlic Herb Parmesan Pretzel Twists from one of my favorite blogs, What's Gaby Cooking.
Who can resist a warm, sweet, "jiggly" bread pudding? When made fresh - and not sitting around in storage for a day or two - bread pudding is a sublime addition to the dessert menu. And as a cook it can add lots of opportunity for creativity and the ability to create a dessert that draws "oohs", "ahhhs", and lots of "yums" from your family and/or guests. I found this beautiful bread pudding recipe and fell in love with it. Custardy, warm, and with a chocolate drizzle? Sold! So, this week's featured Recipe of the Week is Bread and Butter Bread Pudding from JoytheBaker.com!
Do you love apples as much as I do? Is there ANYTHING (well, ok, perhaps pumpkin) that says Fall to you more than the arrival of all those different varieties of apples? One of my favorite Fall things is to try new varieties of apples. Several years ago I even went through the store and picked up 1-2 of a bunch of different kinds of apples. Now these were snacking apples - ones you can eat just as they are. But as you may or may not know, baking with apples can be a whole other thing.