https://acougarinthekitchen.com/2017/07/07/beef-daube-part-2/https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7799_1024.jpgthumb_IMG_7799_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7798_1024.jpgthumb_IMG_7798_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7796_1024.jpgthumb_IMG_7796_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7802_1024.jpgthumb_IMG_7802_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7800_1024.jpgthumb_IMG_7800_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7794_1024.jpgthumb_IMG_7794_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7792_1024.jpgthumb_IMG_7792_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7790_1024.jpgthumb_IMG_7790_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7784_1024.jpgthumb_IMG_7784_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7783_1024.jpgthumb_IMG_7783_10242017-07-07T15:28:35+00:00monthlyhttps://acougarinthekitchen.com/2017/07/05/%ef%bb%bfrecreating-paris-for-my-mommies/https://acougarinthekitchen.com/wp-content/uploads/2017/07/img_7800.jpgimg_7800https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7655_1024.jpgthumb_IMG_7655_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7653_1024.jpgthumb_IMG_7653_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7650_1024.jpgthumb_IMG_7650_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7649_1024.jpgthumb_IMG_7649_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7648_1024.jpgthumb_IMG_7648_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7646_1024.jpgthumb_IMG_7646_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7645_1024.jpgthumb_IMG_7645_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7643_1024.jpgthumb_IMG_7643_1024https://acougarinthekitchen.com/wp-content/uploads/2017/07/thumb_img_7642_1024.jpgthumb_IMG_7642_10242017-07-06T14:24:25+00:00monthlyhttps://acougarinthekitchen.com/2016/08/07/move-over-hummus-its-muhammara-time/https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_50171.jpgimg_5017https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5015.jpgimg_5015https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5026.jpgimg_5026https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_4988-11.jpgimg_4988-1No oil needed.https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5024.jpgimg_5024https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5032.jpgimg_5032https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5030.jpgimg_5030https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5028.jpgimg_5028https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_5027.jpgimg_5027https://acougarinthekitchen.com/wp-content/uploads/2016/05/img_4998.jpgimg_49982016-08-07T18:52:14+00:00monthlyhttps://acougarinthekitchen.com/2016/08/04/too-hot-for-a-campfire-try-smores-bars/https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5213.jpgIMG_5213https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5211.jpgIMG_5211https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5210.jpgIMG_5210https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5209.jpgIMG_5209https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5208.jpgIMG_5208https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5207.jpgIMG_5207https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5206.jpgIMG_5206https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5205.jpgIMG_5205https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5204.jpgIMG_5204https://acougarinthekitchen.com/wp-content/uploads/2016/08/img_5203.jpgIMG_52032016-08-04T16:44:05+00:00monthlyhttps://acougarinthekitchen.com/2016/03/09/train-treats-for-the-orchesquad-dulce-de-leche-cookies/https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4825.jpgIMG_4825https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4822.jpgIMG_4822https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4821.jpgIMG_4821https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4820.jpgIMG_4820https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4818.jpgIMG_4818https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4819.jpgIMG_4819https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_48171.jpgIMG_4817https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4817.jpgIMG_4817https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4816.jpgIMG_4816https://acougarinthekitchen.com/wp-content/uploads/2016/03/img_4815.jpgIMG_48152016-08-04T05:10:58+00:00monthlyhttps://acougarinthekitchen.com/2015/12/23/a-quick-and-pimiento-cheesy-blog/https://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06056.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06055.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06053.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06048.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06045.jpgSONY DSCFine pieces, but not pureedhttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06047.jpgSONY DSCTextured, but spreadable!https://acougarinthekitchen.com/wp-content/uploads/2015/12/sans-rival.jpgsans rival2015-12-24T04:42:33+00:00monthlyhttps://acougarinthekitchen.com/2015/12/17/christmas-dinner-2015-and-graces-favorite-cookie/https://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06004.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06008.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06005.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06006.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06009.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06002.jpgSONY DSCDon't be afraid to go a little more brown than this-- you'll get a nuttier taste if you do!https://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc06000.jpgSONY DSCAbout 1 inch aparthttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05999.jpgSONY DSCAbout 1 TB doughhttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05997.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05996.jpgSONY DSCSONY DSC2015-12-24T04:34:42+00:00monthlyhttps://acougarinthekitchen.com/2015/12/11/our-roanoke-rock-star-and-woodford-reserve-bourbon-balls/https://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05955.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05954.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05950.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05952.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05953.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05943.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05944.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05945.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05925.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05924.jpgSONY DSCSONY DSC2015-12-12T04:34:47+00:00monthlyhttps://acougarinthekitchen.com/2015/12/09/the-musical-musketeers-and-butternut-squash-risotto/https://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05570.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05568.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05567.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05565.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc055661.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05563.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05564.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05562.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05557.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05560.jpgSONY DSCSONY DSC2015-12-11T02:25:07+00:00monthlyhttps://acougarinthekitchen.com/2015/12/10/christmas-is-calling-with-cranberry-oat-bars/https://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc058501.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05896.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05898.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05899.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05900.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05894.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05895.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05893.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05889.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/12/dsc05891.jpgSONY DSCSONY DSC2015-12-18T00:19:29+00:00monthlyhttps://acougarinthekitchen.com/2015/10/22/part-3-variation-on-a-theme-nutella-panna-cotta-better-very-late-than-never/https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05531.jpgSONY DSCFor a jelled dessert, this one is pretty awesome!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05530.jpgSONY DSCJust like unmolding any gelatin dessert!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05529.jpgSONY DSCUse very hot tap water.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05528.jpgSONY DSCReady for the fridge!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05527.jpgSONY DSCI pour from the pan into a measuring cup because it's easier to use.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05526.jpgSONY DSCStir well to ensure all the gelatin has dissolved into the cream mixturehttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05524.jpgSONY DSCIn full bloom, the gelatin will slide right into the panhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05520.jpgSONY DSCSoft, but in a masshttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05521.jpgSONY DSCBubbles form around the rim and just start to rise to the surface.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05519.jpgSONY DSCMaybe a new chocolate milk drink?2015-10-26T13:21:57+00:00monthlyhttps://acougarinthekitchen.com/2015/10/12/silky-homemade-hummus-warning-you-need-a-food-processor/https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05504.jpgSONY DSCOne quart of Middle Eastern good eats!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05502.jpgSONY DSCSilky smooth!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05501.jpgSONY DSCOil to emulsify to creamy silkiness!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05500.jpgSONY DSCAfter the lemon water-- the paste is becoming smoother.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05499.jpgSONY DSCLemon waterhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05498.jpgSONY DSCProcessed chickpeas-- looks like a thick paste.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05497.jpgSONY DSCChickpeas and seasoningshttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05495.jpgSONY DSCMise en place: 1) lemon water, 2) tahini olive oil, 3) garlic and spices, 4) drained chickpies.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05493.jpgSONY DSCI always keep a jar of tahini paste in my fridge. I think I bought this one at MOM's organic.2015-10-12T19:26:15+00:00monthlyhttps://acougarinthekitchen.com/2015/10/08/my-fb-friends-request-for-a-recipe-that-is-only-in-my-head-broccoli-slaw-with-bacon-and-cheddar/https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05491.jpgSONY DSCChilling for when Kurt gets home!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05490.jpgSONY DSCYummmmhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05489.jpgSONY DSCReady to serve!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05488.jpgSONY DSCBacon!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05487.jpgSONY DSCToss wellhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05485.jpgSONY DSCThe dressing is fairly thin.https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05482.jpgSONY DSCBeautiful colorshttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05477.jpgSONY DSCAll pantry ingredients. Whisk away and TASTE!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05476.jpgSONY DSCSugarhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05475.jpgSONY DSCMayo and yogurt. You can adjust the relative amounts based on how much tanginess you want.2015-10-08T17:36:19+00:00monthlyhttps://acougarinthekitchen.com/2015/10/06/triple-delight-farro-feta-and-freshly-roasted-vegetable-salad/https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05382.jpgSONY DSCBeautiful color, contrasting texture and bright flavor!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05373.jpgSONY DSCLemon vinaigrettehttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05363.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05371.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05370.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05369.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05381.jpgSONY DSCThe rest of the mix-ins are ready!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05379.jpgSONY DSCToast the pine nutshttps://acougarinthekitchen.com/wp-content/uploads/2015/09/dsc05368.jpgSONY DSC black pepperhttps://acougarinthekitchen.com/wp-content/uploads/2015/09/dsc05367.jpgSONY DSCkosher salt2015-10-06T21:15:49+00:00monthlyhttps://acougarinthekitchen.com/2015/10/05/sorta-ma-po-tofu-quick-and-flavorful-weeknight-meal/https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05464.jpgSONY DSCPacked with flavor!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05463.jpgSONY DSCAdd the scallions at the end!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05462.jpgSONY DSCThicken with the slurryhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05460.jpgSONY DSCStir gently to combinehttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05458.jpgSONY DSCAdd slowlyhttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05456.jpgSONY DSCMix well!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05455.jpgSONY DSCAdding the spicy saucehttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05453.jpgSONY DSCSoftened onionshttps://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05452.jpgSONY DSCOnion, ginger and garlic!https://acougarinthekitchen.com/wp-content/uploads/2015/10/dsc05451.jpgSONY DSCBrowned bits of pork2015-10-06T01:39:36+00:00monthlyhttps://acougarinthekitchen.com/2015/07/22/a-mid-summer-day-roller-coasters-and-blackberry-pie-for-my-two-guys/https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05285.jpgSONY DSCSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05336.jpgpie remainsSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05335.jpgpie sliceSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05312.jpgBaked pieLet this rest to set the filling!https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05311.jpgCrumb toppingThe baked topping is crunch, nutty and sweet!https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05309.jpgFilling the pieIt's OK if the berries are piled high.https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05304.jpgBerry mixtureLet the flavors mingle!https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05303.jpgtapioca berriesLooks like cornstarch, but is far superior for thickening!https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05301.jpgLemon zest berriesLemon and berries-- what's not to like?https://acougarinthekitchen.com/wp-content/uploads/2015/07/dsc05302.jpgLemon juice berriesReally just a good squeeze...2015-07-23T13:34:27+00:00monthlyhttps://acougarinthekitchen.com/2014/04/07/incredible-tomato-sauce-with-just-three-ingredients/https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04121.jpg Linguine and meatballsAhhhhttps://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04113.jpgThickened sauceAfter I tasted this, I understood why people eat it out of the pan!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04112.jpgSimmering the sauce slowlyI was a little worried that the onion halves would not break down only partially submerged, but they didhttps://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04111.jpgHeating the sauceDon't worry about thoroughly blending the butter into the saucehttps://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04108.jpgReady to simmerI looked at this pan and was VERY concerned.https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04105.jpgCrushing the tomatoesI used a wide, shallow pan to help with evaporation.https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04104.jpg3 ingredientsFor those of you who care, a 28--oz can of whole San Marzano tomatoes is 3 cups...2014-04-23T13:35:26+00:00monthlyhttps://acougarinthekitchen.com/2014/04/22/split-pea-soup-with-country-ham/https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04241.jpgHearty spoonfulA very tasty and filling soup from a handful of pantry items and some leftover country ham...https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04237.jpgSplit pea soupAfter 2 hours-- the soup is thick and rich!https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04235.jpgSimmeringIn the beginning...https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04232.jpgPepperLast, but not least of the seasoningshttps://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04231.jpgThymeI always use thyme and bay leaf together in soups and sauceshttps://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04230.jpgTomato paste and bay leafThese just add another layer of flavor to the smoky ham.https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04228.jpgWaterJust add water and stir...https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04221.jpgCountry hamThe star ingredient!https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04211.jpgSplit peasAren't they a beautiful green?https://acougarinthekitchen.com/wp-content/uploads/2014/04/dsc04223.jpgCountry hamYou only need half a pound to fully flavor this pot of soup!2014-04-23T13:33:51+00:00monthlyhttps://acougarinthekitchen.com/2014/01/28/polar-vortex-reprise-and-real-chicken-pot-pie/https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04100.jpgPlated chicken pot pieWinter comforthttps://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04097.jpgReady to plateCrisp, flaky crust over a creamy chicken stew!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04096.jpgReady for the ovenEgg-washed and ready!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04092.jpgPie crust topperI just let the dough sit on top of the filling-- just like a regular pie!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04091.jpgThe filling!Almost ready for the oven!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04085.jpgAdding the creamThe cream is just another enrichment (read: FAT), so you can skip if you want. But you'll regret it...https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04083.jpgHeating the chickenThe chicken just needs to be warmed in the sauce.https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04080.jpgThickening the sauceIf the sauce is too thick, you can add more broth if you have it. Water will also do!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04079.jpgAdding thymeKurt loves thyme, so I tend to go heavy, so you may want to start with less and taste.https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04078.jpgBeginning the sauceImagine that-- no cream, yet it looks creamy...2014-01-29T02:48:08+00:00monthlyhttps://acougarinthekitchen.com/2014/01/20/a-riff-on-shrimp-and-grits/https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04032.jpgCreamy grits, succulent shellfish!Not bad for one of my cooking riffs...https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04028.jpgTails and gritsCreamy, cheesy grits and tender tails in a delicious tomato seafood sauce with just a bit of a kick!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04019.jpgLangoustine tailsCleaned, cooked and ready to be enrobed!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04027.jpgThe final sauceI start adjusting the seasoning nowhttps://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04026.jpg(Hand-crushed) tomatoes!You'll notice the sauce will double in volume from the tomatoes.https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04022.jpgThickened base!This took about 15 minutes on a pretty good simmerhttps://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04017.jpgMy shrimp stockYes, it is pink.https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04015.jpgAdding some New OrleansA tablespoon of my stuff resulted in a mild heat, but make sure you know how strong your own blend is!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04013.jpgAdding more flavorWhen this trio hits that hot pan of bacon fat, the aroma is fantastic!https://acougarinthekitchen.com/wp-content/uploads/2014/01/dsc04011.jpgBrowning the baconOur porky bacon from Mike!2014-01-21T01:48:06+00:00monthlyhttps://acougarinthekitchen.com/2013/10/31/bosc-pear-upside-down-gingerbread-cake/https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03887.jpgBosc pearsBosc pearshttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03917.jpgPear upside-down gingerbreadKen, who doesn't care for the grainy texture (stone cells) of pears, LOVES this cake.https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03915.jpgReady to coolThere may be juices bubbling when you remove the pan; again, this is OK.https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03914.jpgReady to bakeIf you don't have an angled icing spatula, try a tablespoon!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03913.jpgDollops of batter over pearsSee how thick the batter is?https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03909.jpgBatterThe batter is thicker than cake batterhttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03911.jpgAdding boiling waterMake sure the water is very hot to activate the baking sodahttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03910.jpgAdding flourI switch from the mixer to a spatula or wooden spoon to prevent over-mixinghttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03907.jpgMore liquidsMolasses for flavor, egg for fat and structurehttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03905.jpgButter and brown sugarA hand mixer is the most efficient way to do this!2013-11-30T17:03:05+00:00monthlyhttps://acougarinthekitchen.com/2013/10/26/fall-fare-for-the-old-guard-and-my-guys-magret-duck-breasts/https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03882.jpgDinnerThis was my plate; I think Kurt ate an entire breast (almost).https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03878.jpgSidesFingerlings and delicata squash (just because I had it lying around-- Brussels sprout mash would have been better)!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03881.jpgPlated duckI went light on the sauce coating since Ken really prefers the duck simply roasted. He's not a big fruit-and-meat kid!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03874.jpgFlipped breastsReady for the oven!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03873.jpgDuck skinThe duck skin is delicious!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03872.jpgDuck rendering fatAfter a few minutes, the fat will begin to render and sizzle!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03870.jpgSeasoning the duckSeason well! You should be able to enjoy the meat simply roasted, even without the saucehttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03869.jpgSlicing the skin openSee the diamond cuts?https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03868.jpgDuck breastsThere is a thick layer of fat between the skin and flesh. We're going to render that out!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03876.jpgAdding butter Butter is an enrichment and with the vinegar helps to create a thick sauce (think oil and vinegar emulsification). So really stir hard!2013-10-31T11:56:55+00:00monthlyhttps://acougarinthekitchen.com/2013/10/16/an-easy-dinner-cajun-style-andouille-and-grits/https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03819.jpgDinner!The guys were very happy...even with plain (no cheese added) grits!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03818.jpgFinishedReady for some grits!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03816.jpgAdding andouilleAndouille!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03815.jpgLiquids and seasoningsAdjust the amount of water to whatever consistency sauce you preferhttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03812.jpgAndouilleNot too thin!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03813.jpgSoftened vegetablesSoftened, but not brownedhttps://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03811.jpgAdding the mirepoixThe coated veg look a little clumpy, but that's just fine.https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03810.jpgGolden rouxTo this! (about 15 minutes)https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03808.jpgStart the rouxFrom this...https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03807.jpgMirepoixThe trinity of Cajun/Creole cooking-- try to dice everything into uniform, small pieces, but everything cooks down, so don't sweat it!2013-10-17T00:21:30+00:00monthlyhttps://acougarinthekitchen.com/2013/10/10/where-have-i-been-you-dont-want-to-know-plus-hot-cocoa-for-cool-nights/https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03805.jpgHot cocoa for cool nights!Made this treat for the boys!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03802.jpgReady to store cocoa mixIf there are little bits of chocolate chips floating around, that's fine. They will melt in the hot liquid.https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03801.jpgReady to processI have a 16 cup Cuisinart; process in batches if you don't have enough room!https://acougarinthekitchen.com/wp-content/uploads/2013/10/dsc03800.jpgCocoa startersReadily available pantry items2013-10-11T01:53:32+00:00monthlyhttps://acougarinthekitchen.com/2013/07/23/homemade-ricotta-and-a-cool-crostini-spread/https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03291.jpgCrostiniIntense pea flavor, bright lemon and mint, nutty parm and creamy ricotta contrasted on a crusty bit of bread-- these went really fast!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03290.jpgReady to processI use the smallest nesting bowl in my Cuisinart.https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03289.jpgCheeses and seasoningsAll readily available at your grocery!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03285.jpgPeasFreshly shelled peas-- cook briefly in boiling waterhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03288.jpgRicott!Fresh. Home made.https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03280.jpgSalted curdsDon't stir too much; you want to keep the curds fairly intact.https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03278.jpgCurdsStir slowly and in one direction. Curd formation is instantaneous!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03275.jpgHeating the milkThis should take about 10 to 15 minutes-- you want to heat the milk slowly, and without scorching2013-07-24T01:38:54+00:00monthlyhttps://acougarinthekitchen.com/2013/07/21/a-meatball-recipe-for-grace-and-katherine/https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03269.jpgMeatballs and pastaBeautiful, quick and delicious...even with sauce in a jar!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03264.jpgMeatballs in sauceDrop them in, stir and simmerhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03262.jpgBroiled meatballsNicely browned!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03251.jpgMeatballsMany meatballs from a single pound of beefhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03249.jpgMeatball taste testFeel fry to drag out a frying pan and fry if you don't like microwaving...https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03247.jpgMixing in the goodnessStart with a fork before using your hands; the meat will be less compressed this wayhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03245.jpgThe rest of the ingredientsAll the other good stuff...https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03242.jpgSalt and pepperAlways salt and pepper your meathttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03238.jpgSeasoningsThe parm and fresh parsley are what makes these meatballs so goodhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03244.jpgMashed breadMushy milk-bread2013-08-24T16:10:51+00:00monthlyhttps://acougarinthekitchen.com/2013/07/16/part-2-first-variation-on-the-theme-coffee-panna-cotta/https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03164.jpgNew and Improved VersionThis one was creamy and soft, yet not slimy...https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03162.jpgNear-SlimeThis one was a little too "weepy" for me and Kurt!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03163.jpgUnmolded panna cottaI like how the espresso powder creates a darker layer on the top!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03143.jpgFilled ramekinsReady for the big chillhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03142.jpgInto the ramekinsDistribute the hot cream equally among the ramekinshttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03139.jpgGelatin in creamStir this very well to makes sure there are no clumps of gelatin goo left floating in the creamhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03135.jpgSoftened gelatinThick and stickyhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03134.jpgScalded creamVery little teeny bubbles-- then off heat!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03172.jpgWhipping creamUse HEAVY whipping cream for best resultshttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03171.jpgBrown sugar and saltWhisk to break up any lumps and dissolve the sugar and salt2013-07-24T21:28:45+00:00monthlyhttps://acougarinthekitchen.com/2013/07/10/an-atypical-pasta-primavera/https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03145.jpgSaladMixed lettuces, sliced strawberries, a drizzle of 25 year-old balsamic vinegar and California Olive Ranch oil!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03159.jpgPlated pasta and saladSummer on a plate!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03157.jpgAdding the pastaPulling it all together! https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03156.jpgButterButter for mouth-feel and flavor!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03155.jpgBeans and mushroomsIsn't this beautiful?https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03153.jpgMushroomsThe earthy aroma sauteed mushroomshttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03152.jpgGarlicThe garlic goes from gold to black very quickly...https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03148.jpgPancettaCrunchy, salty bits of porkiness that I have to keep away from the guys!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03144.jpgVegetables and pancettaA few ingredients, a lot of flavor!2013-07-11T03:08:14+00:00monthlyhttps://acougarinthekitchen.com/2013/07/08/part-1-the-theme-italian-panna-cotta-vanilla-with-variations-to-follow/https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03126.jpgPanna cotta spoonfulFor me, no berries needed!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03125.jpgUnmolded panna cottaIf the panna cotta jiggles when you wiggle the plate, then it's perfect!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03122.jpgWarming the ramekinsYou are just warming the ramekin so the panna cotta can slide outhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03120.jpgRamekinsFour delicious little desserts!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03117.jpgMilk and vanillaHeat just until you see bubbles form!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03115.jpgVanilla pod and seedsYou want to slit down the middle to "open" the podhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03116.jpgButtermilk, cream and sugarI like to whisk the ingredients together to dissolve the sugar before pouring into the saucepanhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03112.jpgGelatinIt takes about 10 minutes for the gelatin to soften; you may want to stir the gelatin into the water if all of it doesn't dissolve in the water2013-07-10T15:13:24+00:00monthlyhttps://acougarinthekitchen.com/2013/07/01/since-i-have-the-deep-fryer-out/https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03110.jpgFalafel pita pocketEven better homemade!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03107.jpgFalafel, yogurt sauce and pitaFalafel and fixin'shttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03106.jpgFried falafelGolden brown and crusty!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03105.jpgFalafel pattiesReady to fry!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03103.jpgDivided falafel doughThree out of my four quartershttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03102.jpgBread crumbsThe crumbs absorb the moisture quickly, so add the crumbs a bit at a time, then stir well and check the consistency of the falafelhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03100.jpgSpices and other flavor agentsThe aroma of the parsley and cumin-- YUM!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03098.jpgPressed garlicA garlic press gives you the most intense garlic flavor; large pieces give less flavorhttps://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03097.jpgMashed chickpeasIt's chunky, not smooth!https://acougarinthekitchen.com/wp-content/uploads/2013/07/dsc03101.jpgEgg and olive oilThese are the only liquids for the falafel2013-07-02T02:31:21+00:00monthlyhttps://acougarinthekitchen.com/2013/06/30/fourth-of-july-fare-the-best-potato-salad/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03095.jpgPotato saladWhere's the fried chicken?https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03094.jpgParsleyI sometimes hold off adding the parsley until just before serving if I'm making this ahead of timehttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03092.jpgMixed gentlyYou don't have to have the salad fully mixed since you still have to add the eggshttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03093.jpgSliced eggsI told you there were a ton of eggs!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03091.jpgOnion, celery and dressingBeautiful!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03087.jpgThe oil/vinegar marinadeI will usually taste the potatoes to make sure there's enough salt.https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03085.jpgSliced potatoesWarm potatoes. I cut mine into fairly big chunks since they break apart a bit when mixed with the other goodieshttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03084.jpgPeeling the potatoesMake sure they are cool enough so you don't burn yourself!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03078.jpgOlive oil addedThis marinade infuses so much flavor into the spuds!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03075.jpgSalt and vinegarSalt and vinegar-- just like the potato chips!2013-07-01T00:58:02+00:00monthlyhttps://acougarinthekitchen.com/2013/06/26/rack-of-lamb-so-fancy-yet-so-easy-to-prepare/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03054.jpgLittle lamb chopsKen's "meat-on-a-stick"https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03053.jpgLamb restingBeautifully browned and fragrant! Resist cutting right away...https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03052.jpgReady to roastDon't rush to put the lamb in the oven; it will take longer cook and you will have uneven cooking with some pieces more cooked than others!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03051.jpgLamb with marinadeAgain, just slop the oil/herb mixture over the surfacehttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03050.jpgSalt and pepperDo the rib side, too!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03048.jpgLemon juice rubAnother layer of flavorhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03049.jpgGarlic, rosemary, oilVery easy marinade-- don't bother with making a paste!2013-06-26T15:42:38+00:00monthlyhttps://acougarinthekitchen.com/2013/06/21/super-shrimp-salad-inspired-by-my-childhood-deli/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03009.jpgShrimp SaladEat it as is or stuffed into a baguette!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03008.jpgPutting the salad togetherMix gentlyhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03007.jpgThe vegTexture and taste boostershttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03006.jpgPeeled and deveinedPrepared shrimp; I always have to taste test one!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03005.jpgCooling the shrimpThe ice bath stops the cooking and helps separate the shell from the bodyhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03004.jpgPoached shrimpBeautiful pink shrimp!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03000.jpgShrimpYou want the water to be at a good boil before adding the shrimp!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02999.jpgLemon waterDon't forget to squeeze the lemon juice into the pot.2013-06-22T00:46:44+00:00monthlyhttps://acougarinthekitchen.com/2013/06/20/my-first-german-chocolate-cake-for-my-sister-tina/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03036.jpgGerman chocolate cakeA new addition to my cake repertoire!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03034.jpgCake assemblyEven with the nuts and coconut, this frosting was easy to spread with an offset spatulahttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03032.jpgCoconut pecan frostingSince it's very hot, the frosting will seem thin. Beat it a bit with a wooden spoon then let it cool. It will thicken!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03030.jpgFrosting ingredientsI tossed everything into the pan and whisked as the butter meltedhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03029.jpgLayers on racksThey smell great!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03026.jpgBaked layersThe layers will also start to shrink away from the sides of the panhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03024.jpgFolding in the whitesFold the batter over the whites, turn bowl, fold over again. Continue til whites are mixed in; it's ok if you see just a few streaks of white. DO NOT STIR!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03023.jpgBeaten egg whitesYou can actually test if the whites are ready by tilting the bowl; they shouldn't slide around at all.https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03022.jpgBatterAll in! The batter is still pretty thickhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc03021.jpgSour cream1/2 the sour cream2013-06-21T02:12:53+00:00monthlyhttps://acougarinthekitchen.com/2013/06/17/something-other-than-pasta/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02997.jpgPlate stirfryGreat homemade weeknight meal!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02996.jpgReady to plateCheck for seasoning now before you plate!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02995.jpgAdding the sauceIf the sauce starts to evaporate too quickly, take the pan off head and stir in a few TB of waterhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02994.jpgAdding back the meatThe meat will finish cooking herehttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02993.jpgNapa cabbageAgain, a very quick process. Use tongs to move the cabbage and aromatics aroundhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02992.jpgSoftened vegThis looks about right...https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02991.jpgAromaticsSame pot! Don't even bother to wipe it out-- just add a little bit of oilhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02990.jpgSearing the meatThis is pretty quick-- about 2 minutes. Don't worry if there are some pink pieces left!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02988.jpgMy prepMy not-so-organized mise en place!2013-06-18T01:30:07+00:00monthlyhttps://acougarinthekitchen.com/2013/06/10/a-new-pasta-dish-for-the-family/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02987.jpgPasta, pesto, potatoes and beansBet it's even better with fresh pesto!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02986.jpgAll in!Just dump the remaining ingredients on top of the pasta and stir, stir, stir!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02983.jpgDried gemelliSince this pasta is tightly twisted, it will take a bit longer to cook than other pasta shapeshttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02982.jpgBeans and potatoesSo far, nothing too complicated!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02980.jpgGreen beansIdeally, cut the beans all the same length; I just got lazy after the first few handfuls...https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02978.jpgPotato chunksI used small white potatoes2013-06-11T02:46:09+00:00monthlyhttps://acougarinthekitchen.com/2013/06/05/pasta-ponza-from-giada-an-easy-light-pasta-dish-perfect-for-summer/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02971.jpgFinish with parsleySummer on a plate!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02970.jpgParmYep, that's 1 1/4 cups of real Parm...https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02969.jpgPasta and sauceSee, it looks like a baked pasta! Add pasta water if you want a looser saucehttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02968.jpgThe "sauce"This is your saucehttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02964.jpgDrizzled oilThe oil helps to brown the crumbs as well as add flavorhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02963.jpgBread crumbsMake sure to use crumbs with Italian seasoning-- you're making the sauce for the pasta here!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02962.jpgWith seasoningsDressed with a little oil, S&P and capers!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02961.jpgCherry tomatoesSo much color and flavor!2013-06-06T02:08:36+00:00monthlyhttps://acougarinthekitchen.com/2013/06/04/atcci-white-chili-with-chicken/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02899.jpgBowl of chiliA very tasty and healthy dish!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02895.jpgChicken and final seasoningsDon't forget the lime juice!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02893.jpgShredded chickenUse two forks to create bite-size pieces of meathttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02892.jpgCanellini beansCreamy canellini beans-- one of Kurt's favoriteshttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02891.jpgChecking internal meat temperatureDefinitely done.https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02890.jpgChicken simmeringMake sure the liquid is at a boil before you cover and reduce heathttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02889.jpgChicken stock and chickenChicken breasts are partially submerged in the liquidhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02887.jpgBean pepper pureeYes, it splatters and drips everywhere!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02886.jpgBeans, broth and peppersPureeing some of the beans creates a thickener for the chili!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02880.jpgCanellini beansRinse well to remove excess salt2013-06-05T02:17:14+00:00monthlyhttps://acougarinthekitchen.com/2013/06/03/coconut-cream-pie-bars-from-foodie-and-wine-friend-lee/https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02960.jpgCoconut Cream Pie BarCut these on the small side-- they're really rich!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02959.jpgCoconut cream pie barBetter than pie!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02956.jpgWhipped cream toppingYou can top with more coconut, but I knew Kurt would not care for that...https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02954.jpgWhipped creamI over beat this cream, for sure. It was almost like butter...https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02951.jpgCoconut fillingThis is when I realized I should have used a 9x9 panhttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02949.jpgCoconutMy favorite ingredient!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02948.jpgButter and flavoringsThe butter stops the cooking and finishes the puddinghttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02947.jpgYolks and slurryCornstarch in liquid vs dry starch, prevents lumps in your pudding/fillinghttps://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02946.jpgEggs and hot milkTempering the eggs-- do NOT stop whisking as I did here (to take the shot)!https://acougarinthekitchen.com/wp-content/uploads/2013/06/dsc02943.jpgScalded milk and sugarScalded milk does NOT mean boiled-- the bubbles are just breaking the surface!2013-06-04T01:37:06+00:00monthlyhttps://acougarinthekitchen.com/2013/05/21/spring-desserts-rhubarb-and-strawberry-crumble-graces-recipe/https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02863.jpgSpoonful of crumbleTHIS is what I can eat right out of the baking dish!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02865.jpgCrumble with ice creamCrumble a la mode!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02861.jpgBakedLet the crumble cool so the juices can thicken a bit!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02859.jpgToppingA thick, crunchy layerhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02857.jpgThe fruit layerGorgeous ruby red fruithttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02858.jpgClumping the toppingLove those chunks of crunchy topping...https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02856.jpgThe rest of the toppingWho doesn't like oatmeal, brown sugar and pecans?https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02855.jpgButter and flour flakesSame technique for pie crust and biscuits!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02854.jpgFlour and butterUse a pastry cutter to evenly distribute butter into the flourhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02853.jpgFruit Some sugar and cinnamon-- how simple, yet delicious!2013-05-22T15:02:51+00:00monthlyhttps://acougarinthekitchen.com/2013/05/16/french-bread-part-2-get-your-spray-bottle-ready/https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02847.jpgCoolingDon't even think about cutting a loaf until 45 minutes have passed. The proteins won't have time to settle if you slice early and you get gummy bread!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02846.jpgTaking the internal tempI don't rely on the thump test. https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02845.jpgSlashes in loavesI realized while slashing that I need to sharpen my knives! I had to go over a couple of cuts...https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02844.jpgTransfer to baking sheetYou can see where the loaf "bent" from my lifting. It won't matter in the end!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02842.jpgBaking sheet with cornmealThis is my makeshift bread peel!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02843.jpgSpray bottlePlain old tap water-- it's just going on the oven walls!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02840.jpg2nd loafThese are ready for their final risehttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02839.jpgLoaf in the coucheThe "walls" support the loaf while it riseshttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02837.jpgReady for second riseThe loaf is soft, flat and puffy-- ready for the final rise!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02836.jpgSecond foldSee that air bubble in the middle of the second fold? If that happens, do not pop it or smush it down!2013-05-17T00:33:16+00:00monthlyhttps://acougarinthekitchen.com/2013/05/15/my-first-quilting-expo-with-amy/https://acougarinthekitchen.com/wp-content/uploads/2013/05/fabric.jpgfabricTwo fat quarters and one layer cake!https://acougarinthekitchen.com/wp-content/uploads/2013/05/quilting.jpgMachine quiltingMy attempt at free motion quilting (I'm using a stencil next time)...https://acougarinthekitchen.com/wp-content/uploads/2013/05/tumbling-block.jpgtumbling blockLove the 3D effect!2013-05-17T00:46:18+00:00monthlyhttps://acougarinthekitchen.com/2013/05/14/french-bread-part-1-pate-fermentee/https://acougarinthekitchen.com/wp-content/uploads/2013/05/bread.jpgBreadWarm and crusty French baguettehttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02803.jpgReady for the slow riseThe dough is ready to slow-rise ("retard") in the refrigerator overnighthttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02802.jpgDe-gas the doughGently de-gas. You don't want to press all those air bubbles out!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02800.jpgPreparing the dough to riseThe bowl/container needs to be oiled and the dough should be rolled around so its surface is oiled!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02799.jpgSmooth dough ballVery elastic with a smooth surface!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02798.jpgDough ball smoothing outYou can see where I last folded the doughhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02797.jpgKneadingScrape and flour as needed!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02796.jpgPulling the dough into a ballUse your fingertips to pull the dough into a ballhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02795.jpgdough ready to kneadI use flour to rub off any sticky bits clinging to the wooden spoonhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02793.jpgSticky dough ballNote that the dough has cleared the excess flour from the bowl's interior2016-09-08T14:45:36+00:00monthlyhttps://acougarinthekitchen.com/2013/05/06/banana-bread-stepped-up/https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02633.jpgCooling the loafSmells great out of the oven!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02632.jpgDone!Beautifully high loaf!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02631.jpgReady to bakeResting batterhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02630.jpgAdding the nutsLove the crunch of walnuts in my banana bread!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02629.jpgAdding flourStir gently, but thoroughlyhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02628.jpgAdding eggsWet stuff, batch 2https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02627.jpgBanana mixture inWet stuff, batch 1https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02624.jpgButter and sugarLooks odd to see creamed butter and sugar that's TAN!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02626.jpgBeaten eggsMore wet stuffhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02623.jpgSome wet stuffThe yummy stuff-- banana, orange marmalade, honey, vanilla!2013-05-29T06:34:57+00:00monthlyhttps://acougarinthekitchen.com/2013/05/05/blog-restarted-smith-island-cake-for-kurts-birthday/https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02726.jpgSmith Island CakeSmith Island Cake, aka Frosting with Cake!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02722.jpgBirthday CakeHappy Birthday!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02699.jpgFrosted cakeKurt's birthday cake is ready!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02698.jpgFirst layer frostedLeave a small unfrosted border around the cakehttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02697.jpgAssembling the layersJust enough frosting to create a thin layer of filling!https://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02695.jpgFrostingWhisk lightly to help coolhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02693.jpgFrosting ready to cookCook frosting for 10 minutes til shiny and smoothhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02692.jpgButter and chocolateRaise heat to medium and stir to melthttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02691.jpgEvaporated milk and sugarDissolve the sugar into the evaporated milkhttps://acougarinthekitchen.com/wp-content/uploads/2013/05/dsc02688.jpgLayers coolingNINE layers waiting to be frosted!2013-05-06T01:44:39+00:00monthlyhttps://acougarinthekitchen.com/2013/04/05/leftover-ricotta-how-bout-some-cannoli/https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02618.jpgPastry bag and couplerUse the cone-shaped part of the coupler (the piece that goes into the pastry bag)https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02614.jpgPlated mini cannoliI really wanted three!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02613.jpgFilled cannoliI want one!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02611.jpgDipped shellsReady to fill!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02607.jpgFillingYou should be able to push through the filling fairly easily with a tablespoon. If too stiff, it's just a pain to pipehttps://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02610.jpgDipped endOooh, that chocolate crunch against the creamy fillling...so good!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02609.jpgDippingI'm too impatient to dip both ends, but it is prettier when you do!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02608.jpgFor dipping the shellsI really love the taste of this bittersweet chocolate!2013-04-06T01:25:29+00:00monthlyhttps://acougarinthekitchen.com/2013/04/03/my-march-madness-and-take-a-breather-stuffed-shells/https://acougarinthekitchen.com/wp-content/uploads/2013/04/ramen.jpgramenTonkotsu ramen from Yakitori Zai! Delish!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02606.jpgTwo stuffed shellsLike mini-lasagnas!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02604.jpgFinished dishOoey. Gooey. Yummy.https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02602.jpgCheese toppingA lot of cheese for a gooey topping!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02601.jpgSingle layerSnuggled in, but not squashedhttps://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02599.jpgSauce baseJust a thin coat so the shells won't stick!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02598.jpgStuffed shellsThe shells should not be bulging with filling!https://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02597.jpgEgg binderIt doesn't look like one egg will do, but it doeshttps://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02596.jpgCheese and seasoningsMix the cheese and seasonings first, then taste for seasoning before adding the egg binderhttps://acougarinthekitchen.com/wp-content/uploads/2013/04/dsc02595.jpgShell stuffing ingredientsThree cheeses and some herbs!2013-04-05T19:31:01+00:00monthlyhttps://acougarinthekitchen.com/2013/03/18/a-new-week-international-day-and-cabbage-rolls/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02500.jpgPlated cabbage rollsOf course, we ate ours with the rest of the brown rice. The sauce is tart with a touch of sweet!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02497.jpgTop layer of rollsThe second layer, covered-- with my two baby meatballs tucked in!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02495.jpgFirst layer with sauceBottom layer done!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02494.jpgCabbage roll layerI like the textured look of the Savoy leaves!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02492.jpgCabbage layerI like how this cabbage and sauerkraut layer will protect the rolls from scorching!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02491.jpgPlate of stuffed cabbage rollsI made about 20 rolls, plus two small meatballshttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02490.jpgStuffing the leafDon't overstuff!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02489.jpgAdding the sauerkrautI really thought this was a very creative additionhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02488.jpgAdding the brown riceBrown rice is a bit chewier and adds a little more heft to the fillinghttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02487.jpgBreaking up the meatBreak up the meat to make it easier to add the rice2013-03-22T03:30:35+00:00monthlyhttps://acougarinthekitchen.com/2013/03/11/new-orleans-bread-pudding-with-whiskey-sauce-for-margo-who-showed-me-how-to-cook-the-creamiest-grits-evah/https://acougarinthekitchen.com/wp-content/uploads/2013/03/shrimp-and-grits.jpgshrimp and gritsThe sauce, the grits, the shrimp! YUMMY!https://acougarinthekitchen.com/wp-content/uploads/2013/03/bread-pudding.jpgbread puddingBeautifully browned top, soft and creamy, studded with raisins on the inside!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02423.jpgFlavoringsMore vanilla plus some nutmeg in this recipehttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02422.jpgSugarsQuite a bit more than the chocolate babka pudding which was already very sweet!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02421.jpgCream and eggsThis is one of the few times I agree with Kurt on the need to use the "full-test/REAL stuff." Don't skimp on the milk and creamhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02420.jpgLayering the puddingLayer the bread and raisinshttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02419.jpgIngredients for bread puddingEasy ingredients...forgiving recipe!2013-03-19T00:30:37+00:00monthlyhttps://acougarinthekitchen.com/2013/03/07/for-aileen-olive-oil-rosemary-parmesan-crackers-now-thats-a-mouthful/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02395.jpgReady to eatThis may become our new snack!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02389.jpgCoolingThese don't take long to cool downhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02388.jpgOn the baking stoneMy old baking stone-- so many great baking useshttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02387.jpgCutting into crackersMake whatever shapes you want!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02385.jpgMoving the dough around on the boardPeriodically lift the dough to make sure it's not sticking to the surface!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02383.jpgForming a ballI use a small rubber spatula to scrape the bits into a ballhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02382.jpgDough is ready to be rolledThe dough holds together well, but is not stickyhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02380.jpgAdding the olive oilDo you see how green that fancy olive oil is? YUMhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02379.jpgPulse dry ingredients togetherI used dried rosemary even tho' we have a huge rosemary bush in our front yard. May try fresh next timehttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02378.jpgIngredients for crackersReally simple ingredients!2013-03-08T03:11:11+00:00monthlyhttps://acougarinthekitchen.com/2013/03/06/cheesy-baked-farro-for-the-snowquester/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02373.jpgBowl of cheesy farroIt's rich, so start with a small serving (I actually had two bowls)!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02372.jpgReady to serve!You can always add bread crumbs drizzled with olive oil for an additional layer of crusty goodness!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02371.jpgCheese toppingFor a brown, crusty topping!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02370.jpgIn the casseroleJust like mac 'n' cheesehttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02367.jpgAdding the cheese sauceSee how smooth and rich the sauce has become?https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02365.jpgDrained, boiled farroIf you like barley, you will LOVE farro!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02360.jpgCooked farroSometimes all the broth boils awayhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02364.jpgWhisking in the cheeseRemember, a little at a timehttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02359.jpgThickening the sauceKeep the bechamel at a slow simmerhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02356.jpgMilk whisked inFrom lumpy to smooth!2013-03-07T01:56:01+00:00monthlyhttps://acougarinthekitchen.com/2013/03/05/the-other-vacherin/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02348.jpgSlice of vacherinThe texture is fabulous-- crunch meringue and tiny chips contrast with the whipped topping and ice cream! YUM.https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02344.jpgFrosted with whipped creamA baby vacherin! And yes, the whipped cream hides ALL FLAWS :-)https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02288.jpgWrapped to freezeYou can also use plastic wrap, but I think the paper is easier to handlehttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02285.jpgSpreading the ice cream fillingIce cream should be pliable, but not yet drippinghttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02287.jpgPlacing the top meringueDon't press too hard (especially if you're working with an already cracked piece as I was)!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02284.jpgCutting the meringueSome folks trim the edges, etc., but I just go with whatever I've got2013-03-06T17:12:18+00:00monthlyhttps://acougarinthekitchen.com/2013/03/04/pot-roast-and-popovers/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02342.jpgReady to serveYou'll want more than one...https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02338.jpgPopoversWhat a transformation of flour, milk and eggs!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02337.jpgReady for the ovenThese will be very tall and puffyhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02335.jpgAddlng the liquidNo need to beat the liquid in gradually, just dump it all in and whisk away!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02336.jpgMilk and eggsMake sure the eggs and milk are blended wellhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02330.jpgEggsRemember I didn't make a full recipe here, so only two eggs...https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02329.jpgFlour, salt and pepperThe dry stuff-- if you're feeling fancy, add some dried thyme and rosemary!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02333.jpgPopover panYes, that is LARDhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02328.jpgIngredients for popoversOne of the easiest batters ever!2013-03-04T23:40:54+00:00monthlyhttps://acougarinthekitchen.com/2013/03/03/not-your-sunday-roast-chicken-supper/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02326.jpgKorean hot pepper pasteKorean hot pepper paste, Gochujanghttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02327.jpgPatisFilipino fish sauce, patishttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02325.jpgBowl of spicy chicken"This is just like the dish at the Thai restaurant, Mom!"https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02323.jpgReady to simmerQuick simmer just to meld the flavorshttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02322.jpgEverything in!That is how quickly it went...https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02321.jpgAdding the chickenKeep the chicken moving around in the panhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02320.jpgStir fry the vegThe onions will blister, the carrots will sizzle! Watch the garlic so it doesn't burn!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02318.jpgBrown sugar...and some sweet!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02317.jpgCoated chickenA little spice...https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02316.jpgChicken and hot pepper pasteYou want enough paste to coat the pieces well2013-03-04T23:50:39+00:00monthlyhttps://acougarinthekitchen.com/2013/03/03/testing-a-new-treat-for-easter-a-chocolate-one-of-course/https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02314.jpgRocky RoadMy "bite size pieces"https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02313.jpgChilled rocky roadClearly, I didn't succeed at reaching the 98 degrees for proper tempering...https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02312.jpgSpread on a baking sheetI used an off-set spatula to spread the mixture across the panhttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02308.jpgAdding nuts and crackersThis is almost as easy as making Rice Crispie treats!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02307.jpgAdding marshmallowsTHese should not melt!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02306.jpgMelted chocolateThe chocolate thickens slightly as it coolshttps://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02305.jpgToasted walnutsI really wanted almonds, but these worked out great!https://acougarinthekitchen.com/wp-content/uploads/2013/03/dsc02304.jpgIngredients for Rocky RoadThe oiled scissors make cutting up the marshmallows a snap!2013-03-03T05:45:51+00:00monthlyhttps://acougarinthekitchen.com/2013/02/28/kens-history-project-feeding-a-family-of-four-during-the-depression/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02303.jpgDepression DiningDepression-era Dinner-- not bad for under $5 for four!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02300.jpgFinished dishAt least I know Ken won't starve when he's on his own!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02297.jpgRed wine vinegarA little vinegar gives this dish some zing!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02298.jpgPasta waterI used about 1/2 cup of pasta water to make a light saucehttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02296.jpgSONY DSCBreak up the tuna with a wooden spoonhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02295.jpgIngredients for Depression DiningThank God the seasonings were "free."2013-03-01T03:05:17+00:00monthlyhttps://acougarinthekitchen.com/2013/02/27/for-the-ladies-a-healthbuddies-update-and-a-good-read-on-exercise/2013-02-28T03:14:01+00:00monthlyhttps://acougarinthekitchen.com/2013/02/26/spaghetti-alla-puttanesca/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02281.jpgSpaghetti alla puttanescaTangy, salty, garlicky-- wish Ken's tummy was better so I could have added the red pepper flakes!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02280.jpgThe sauceThe sauce needs a few minutes to come together...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02279.jpgCanned tomatoesIf you don't have Italian-style tomatoes, just add dried oregano, thyme and basilhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02277.jpgCapers and olivesTangy capers and olives. Use the oil-cured (wrinkly) kind-- they are less salty than brined oneshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02276.jpgGarlic and anchoviesI used up the last of my anchovy filets and added some pastehttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02274.jpgOnionsSaute til soft and translucenthttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02273.jpgIngredients for spaghetti alla puttanescaMany ingredients in jars and tins!2013-02-27T02:10:14+00:00monthlyhttps://acougarinthekitchen.com/2013/02/25/a-lighter-treat-for-tummy-troubles/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02272.jpgReady to crunch!These don't take long to cool!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02268.jpgReady for the ovenYou can make these as large or as small as you wanthttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02266.jpgAdding the mini chipsMake sure these are distributed evenly in the whiteshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02265.jpgBeaten whitesThese are heavier and shinier than plain beaten whiteshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02263.jpgAdding the sugarAdd just a little at a time in the beginninghttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02262.jpgCream of tartarMake sure the eggs have been loosened up a bit!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02261.jpgIngredients for meringuesNot too many ingredients!2013-02-26T02:49:28+00:00monthlyhttps://acougarinthekitchen.com/2013/02/24/70s-comfort-food-tuna-noodle-casserole/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02247.jpgAdding the cheeseMelt the first batch of cheese thoroughly before adding the next!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02260.jpgBowl of TNCSometimes you just crave those old comfort foods...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02256.jpgReady to serveNicely browned and bubbling hot!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02255.jpgReady to bakeHow easy was that to assemble?https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02254.jpgAdding the cooked noodlesThe last ingredient!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02253.jpgMayonnaiseThis is a recipe from the 70s (I reduced the amount of mayo from the original)!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02252.jpgFlaked tunaStir gently!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02251.jpgAdding the chopped vegThese will cook as the casserole bakeshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02248.jpgMelting the cheeseDon't add more cheese until the first batch has completely melted into the sauce!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02244.jpgSoup and milkYou'll need a whisk to break up the condensed soup2013-02-25T02:44:21+00:00monthlyhttps://acougarinthekitchen.com/2013/02/22/let-them-eat-chocolate/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02242.jpgPlate of browniesThese will all be gone within 24 hours...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02241.jpgBaked browniesA few crumbs on the cake tester are OK-- I usually don't bother to test. I just look at the crust to see if it's shiny and firm.https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02240.jpgReady to bakeYum-- a thick and chocolatey batter!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02238.jpgFloured chipsThe flour allows the chips to remain suspended in the batter instead of falling to the bottom of the panhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02235.jpgAdding the flourA very high fat to flour ratio!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02234.jpgAdding vanillaUse real, not imitation extracthttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02232.jpgAdding the eggsWhisk well after each egg-- and remember to have them at room temperature, NOT just otu of the refrigerator!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02229.jpgAdding sugarThe sugar is not going to dissolve muchhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02224.jpgBrownie ingredientsJust a half cup of flour!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02226.jpgChocolates and butterUse a double boiler if you don't have a low-BTU burner!2013-02-23T03:25:06+00:00monthlyhttps://acougarinthekitchen.com/2013/02/20/i-still-have-some-buttermilk-so-its-time-for-the-orange-walnut-cake/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02219.jpgSlice of orange walnut cakeDig in!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02217.jpgReady to serveAnother cake that's way too big for my family of four!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02214.jpgReady to frostWhy stop at two layers when you can have three?https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02212.jpgFilling the layerhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02211.jpgFirst layerI usually put the first layer upside downhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02210.jpgOrange zest for the frostingThe orange juice and zest takes this cream cheese frosting to a new level of yumhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02207.jpgAdding the OJYeah, I don't bother to measure the OJ any more-- made this cake too many times!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02206.jpgFrostingI also add the sugar in 2-3 batcheshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02200.jpgCooling the layersDon't forget to remove the parchment when they're on the cooling racks!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02199.jpgCakes are bakedThe scent of oranges is everywhere! 2013-02-21T03:07:14+00:00monthlyhttps://acougarinthekitchen.com/2013/02/19/quick-and-easy-apple-turnovers-for-anytime/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02165.jpgFresh apple turnoverLayers of light crisp pastry around a not-too-sweet apple filling-- fresh from the oven. How good is that?https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02163.jpgBaked turnoversWe could see the juice from the apples bubbling through the vents on top!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02162.jpgReady for the ovenThey don't have to be spaced too far apart as the pastry rises rather than spreadshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02160.jpgSeal the edgesI always seal with a fork, but you can just press with your fingers.https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02161.jpgAdding ventsCut vents to allow steam to escape and pastry will rise!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02159.jpgFilling the pastryYou can try to "shape" the filling so it fits the turnover.https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02158.jpgCutting the pastryScore the pastry, then press your knife along the guideline-- DON'T drag it across as my son did because it can tear the pastryhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02156.jpgRolling the pastryWork quickly; you don't want the pastry to get too warm (refrigerate if necessary)!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02155.jpgAdd the flourThe flour will absorb any juice so your filling doesn't ruin the pastry!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02145.jpgAdding sugarYou may need more depending on taste.2013-02-20T00:30:10+00:00monthlyhttps://acougarinthekitchen.com/2013/02/18/chicken-dinner-reprise-with-cauliflower-mash/https://acougarinthekitchen.com/wp-content/uploads/2013/02/mashed-cauliflower.jpgMashed cauliflowerIs it cauliflower or mashed potatoes?https://acougarinthekitchen.com/wp-content/uploads/2013/02/adding-parm.jpgAdding ParmWe're addicted to real Parm, so it goes into just about every vegetable dish I makehttps://acougarinthekitchen.com/wp-content/uploads/2013/02/adding-butter.jpgAdding butterAs I said earlier, this is NOT a low-fat side dish!https://acougarinthekitchen.com/wp-content/uploads/2013/02/adding-cream-cheese.jpgAdding cream cheeseMash as fine or chunky as you want (just like your potatoes)!https://acougarinthekitchen.com/wp-content/uploads/2013/02/drained-cauliflower.jpgDrained cauliflowerShake the florets around-- I do this to dry out boiled potatoes, too!https://acougarinthekitchen.com/wp-content/uploads/2013/02/boiling-the-cauliflower.jpgBoiling the cauliflowerThis shouldn't take more than 10 minuteshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/water-with-stock-base.jpgWater with stock baseI just add the stock base (I use Knorr bouillon or a product called "Better Than Bouillon") until it tastes right to me!2013-02-19T02:39:30+00:00monthlyhttps://acougarinthekitchen.com/2013/02/17/my-panic-attacks-with-tres-leches-cake-or-what-happens-when-you-doubt-a-cooks-illustrated-recipe/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02134.jpgTres leches cakeWhy do I doubt you, Chris Kimball? Your recipes never fail me. This is a fabulous tres leches cake!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02132.jpgToppingUse an offset spatula and frosting is a piece of cake (hee hee)https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02130.jpgThe toppingCorn syrup instead of sugar...not sure I'll stick with that next time!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02131.jpgCake after chillingWhat a difference after the big chill-- panic diminishes, somewhathttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02105.jpgPouring the tres lechesI use a ladle instead of pouring from a measuring cup, for more controlhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02106.jpgCake with soaking liquidThis is when panic attack #2 began-- so much liquid!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02104.jpgPoke holesAs you can see, I start out with nicely spaced rows of holes, but then...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02103.jpgBaked cakeUnjustified skepticism. The cake baked beautifully!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02101.jpgReady to bakeI'm even more skeptical about the batter once it's in the pan!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02099.jpgAdding the flourI actually have a collar attachment with a pouring chute for things like flour, but I'm too lazy to put it on!2017-07-07T15:13:04+00:00monthlyhttps://acougarinthekitchen.com/2013/02/17/locavore-cooking-braised-beef-shanks-osso-buco-style-with-gremolata/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02129.jpgShanks over polentaMy polenta with Kurt's braised shanks-- we had multiple servings...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02114.jpgBrowned shanksPerfectly browned crusthttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02111.jpgBrown the shanksNOTE: very little flour on these, per Kurt!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02127.jpgOsso bucoMelt in your mouth tender with an unctuous sauce. People in my family fight over the marrow!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02126.jpgGremolataThe gremolata adds a fresh zing after so many hours of braising-- we love it!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02124.jpgAdding the beef shanksSee? The shanks are well above the liquid...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02121.jpgTomatoes and brothIt doesn't look like a lot fo liquid, but braising uses only a little liquid (vs a stew).https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02118.jpgThe seasoningsThyme, parsley and bay-- what could be better in a braise?https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02117.jpgAdd the wineLet the wine bubble and burn off the alcoholhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02116.jpgLemon and garlicThe lemon adds a freshness to the sauce-- and is also in the gremolata!2013-02-18T01:13:58+00:00monthlyhttps://acougarinthekitchen.com/2013/02/16/my-100th-post-kickin-it-up-a-notch-cocktail-nuts-from-giada/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02083.jpgRoasted and ReadyBar nuts, elevatedhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02081.jpgReady to roastWhen the heat hits the spice blend-- wow!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02080.jpgSugar and spiceThe edible glitter-- looks like too much, but it's nothttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02078.jpgCoated with egg whiteReady for their glitter!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02073.jpgThe NutsWalnuts. Cashews. Almonds.https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02077.jpgFrothy egg whitesThe looser (foamier) the egg whites, the easier they will coat the nutshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02075.jpgThe spice blendSugar and spice2013-10-19T04:29:00+00:00monthlyhttps://acougarinthekitchen.com/2013/02/15/soup-series-a-crockpot-recipe-3-fish-chowder-the-finale/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02072.jpgBowl of chowderEasy. Tasty. Hearty.https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02071.jpgFinished soupThe tomatoes give the soup a pinkish tinge which looks pretty against the fish, potatoes, corn and limas!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02069.jpgAdding the tomatoesI used diced tomatoeshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02067.jpgAdding the fishNo need to push them down into the liquidhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02063.jpgThe liquidsUse a whisk to break up the condensed souphttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02064.jpgThe liquidsYes, it's condensed soup mixed with wine and brothhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02062.jpgCorn and bean layerSuccotash and lemon pepperhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02061.jpgLayering the crockpotThe root vegetableshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02058.jpgFish chowder ingredientsDice the potatoes fairly small to ensure they cook all the way through!2013-02-16T01:01:01+00:00monthlyhttps://acougarinthekitchen.com/2013/02/15/when-your-tween-hands-you-lemons-make-broken-heart-ice-cream-sandwiches/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02057.jpgBroken heart ice cream sandwichA broken heart that disappears...instantly!2013-02-15T23:29:30+00:00monthlyhttps://acougarinthekitchen.com/2013/02/14/an-exceptional-red-velvet-cake/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02056.jpgSlice of cakeA little slice of heaven...https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02055.jpgFrosted cakeReady to serve!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02053.jpgFrosting the layersFrost almost to the edge of the layerhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02048.jpgDividing the layersThat's a very thin Pampered Chef bread knife; guide it along the toothpickshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02052.jpgAdding the heavy creamI had heavy cream, so I just added it to the bowl-- see how light and fluffy the frosting has become?https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02051.jpgAdding powdered sugarYou can sift the powdered sugar if you want, but I never dohttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02050.jpgMascarpone and cream cheeseUse the whisk to whip the cheeses together until smoothhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc01998.jpgBaked layersPerfect!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc01996.jpgBaking soda and vinegarThe fizz! Mix quickly!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc01995.jpgRed buttermilkThe RED in red velvet cake (it actually is more fuschia)!2013-02-15T02:08:48+00:00monthlyhttps://acougarinthekitchen.com/2013/02/13/buttermilk-mini-chocolate-chip-muffins-for-kids-and-grown-ups/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02047.jpgGolden brown muffinsReady for snacking!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02046.jpgMini chocolate chipsStir chips in gentlyhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02044.jpgMixing wet and dryPour wet into dry; do not over-mix!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02043.jpgWet stuffButtermilk, butter, eggshttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02042.jpgDry ingredientsDry stuff2013-02-14T15:56:35+00:00monthlyhttps://acougarinthekitchen.com/2013/02/12/mardi-gras-kings-cake-for-my-little-catechumen/https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02041.jpgKing's CakeLaissez les bon temps rouler!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02038.jpgHiding the "baby"Did I mention I have a basement full of Lego Star Wars figures?https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02037.jpgBaked cakeCinnamon pecan crown!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02034.jpgReady for 2nd riseSee? It's a CROWN!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02033.jpgThe logRoll from the long side!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02032.jpgNut fillingYou can use your hands to GENTLY press the filling into the butter/doughhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02031.jpgButterSpread the butter leaving a 1-inch border all aroundhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02030.jpgShaped doughDough, filling and butterhttps://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02029.jpgRaised doughDoubled!https://acougarinthekitchen.com/wp-content/uploads/2013/02/dsc02028.jpgThe fillingAdd the pecans last2013-02-12T22:18:56+00:00monthlyhttps://acougarinthekitchen.com/2013/02/11/salmon-mousse-from-the-80s-and-more-to-come/2013-02-11T21:37:25+00:00monthlyhttps://acougarinthekitchen.com/2013/02/07/heart-attack-on-a-plate-mushroom-and-pancetta-crostata-and-creamed-spinach/2013-02-11T17:18:46+00:00monthlyhttps://acougarinthekitchen.com/2013/02/06/soup-series-a-crockpot-cassoulet-soup/2013-02-07T02:27:33+00:00monthlyhttps://acougarinthekitchen.com/2013/02/05/italian-chicken-with-sweet-peppers-and-israeli-couscous/2013-02-12T15:30:41+00:00monthlyhttps://acougarinthekitchen.com/2013/02/02/paneer-butter-masala/2013-02-06T17:09:37+00:00monthlyhttps://acougarinthekitchen.com/2013/02/02/full-test-chocolate-cookies-for-valentines-day/2013-02-03T01:26:57+00:00monthlyhttps://acougarinthekitchen.com/2013/01/31/testing-shepherds-pie-from-cooks-illustrated/2017-07-07T15:10:44+00:00monthlyhttps://acougarinthekitchen.com/2013/01/29/soup-series-a-crockpot-recipe-1-beef-minestrone/2013-02-11T17:19:34+00:00monthlyhttps://acougarinthekitchen.com/2013/01/28/a-different-kind-of-hot-pot/2013-01-29T12:44:39+00:00monthlyhttps://acougarinthekitchen.com/2013/01/27/cleaning-out-the-freezer-et-voila-chocolate-babka-bread-pudding/2013-01-28T01:47:01+00:00monthlyhttps://acougarinthekitchen.com/2013/01/25/taste-and-convenience-test-high-end-vs-low-end-chocolate-mousse/2013-01-26T02:24:08+00:00monthlyhttps://acougarinthekitchen.com/2013/01/23/the-egg-part-3-of-3-and-an-upcoming-series/2013-01-24T02:07:07+00:00monthlyhttps://acougarinthekitchen.com/2013/01/23/jacques-pepins-pot-roast-followed-by-egg-dish-3/2013-01-24T02:23:11+00:00monthlyhttps://acougarinthekitchen.com/2013/01/22/chicken-pot-pie-reduced/2013-01-23T00:49:29+00:00monthlyhttps://acougarinthekitchen.com/2013/01/22/screw-the-low-fat-cookies-a-great-oatmeal-currant-spice-cookie/2013-01-23T01:04:42+00:00monthlyhttps://acougarinthekitchen.com/2013/01/21/italian-sausage-subs-with-red-peppers-and-onions-with-a-twist/2013-01-22T00:09:55+00:00monthlyhttps://acougarinthekitchen.com/2013/01/20/a-new-pork-and-apples-dinner/2013-01-21T23:33:43+00:00monthlyhttps://acougarinthekitchen.com/2013/01/18/frosting-my-birthday-cake/2013-01-24T02:17:08+00:00monthlyhttps://acougarinthekitchen.com/2013/01/17/my-vanilla-buttermilk-heart-shaped-birthday-cake-how-cute-is-that/2013-01-19T04:51:28+00:00monthlyhttps://acougarinthekitchen.com/2013/01/15/as-the-family-slowly-sinks-under-the-weather-a-little-va-va-voom-meal/2013-01-20T15:05:19+00:00monthlyhttps://acougarinthekitchen.com/2013/01/14/baby-steps-to-indian-cuisine-jackis-red-lentil-dal/2013-01-15T14:53:56+00:00monthlyhttps://acougarinthekitchen.com/2013/01/13/you-girls-were-cackling-away-so-long-that-i-couldnt-fall-asleep/2013-01-14T00:35:06+00:00monthlyhttps://acougarinthekitchen.com/2013/01/11/craving-comfort-food/2013-01-11T23:47:34+00:00monthlyhttps://acougarinthekitchen.com/2013/01/10/prepping-for-the-first-mommy-dinner-of-2013/2013-01-11T15:43:27+00:00monthlyhttps://acougarinthekitchen.com/2013/01/09/an-old-timey-favorite-even-better/2013-01-10T03:07:16+00:00monthlyhttps://acougarinthekitchen.com/2013/01/09/the-egg-part-2-of-3-a-trip-to-spain/2013-03-06T15:27:48+00:00monthlyhttps://acougarinthekitchen.com/2013/01/08/when-you-want-something-besides-hamburger-bolognese-sauce/2013-01-08T21:40:56+00:00monthlyhttps://acougarinthekitchen.com/2013/01/07/the-egg-part-1-of-3/2013-01-08T02:15:01+00:00monthlyhttps://acougarinthekitchen.com/2013/01/07/eye-your-portions/2013-01-07T21:23:48+00:00monthlyhttps://acougarinthekitchen.com/2013/01/05/oven-fried-chicken-strips-fast-food-with-less-fat/https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01377.jpgOven fried chicken stripsReally crunchy and moist!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01380.jpgAfterWhat was left after dinner (yep, we had the cookies)!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01376.jpgStrips baking on the rackI bake these in the top third of my oven.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01375.jpgPanko dredge...and the egg makes the panko stick!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01374.jpgEgg dipThe flour helps the egg to stick...https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01372.jpgFlour dredgeCover all surfaces and shake well!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01371.jpgReady to dipMy chicken dredging assembly line!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01370.jpgDredge mixedThe mustard mixed with the egg adds a lot of flavor.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01368.jpgChicken tendersCut these fairly thick-- 2 to 3 inches so they don't dry out!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01369.jpgDredge setupThe classic dredge: flour, egg, crumbs...2013-01-06T00:49:25+00:00monthlyhttps://acougarinthekitchen.com/2013/01/04/taste-test-2-by-the-tweenagers-low-fat-chocolate-chocolate-chip-cookies/https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01367.jpgReady to devourMy yield was a bit more than 30-- yet this was all I had left!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01365.jpgBaked cookieThe chocolate aroma was everywhere-- YUM!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01366.jpgReady to bakeFlattened because I was worried they wouldn't spread and I'd have weird chocolate balls!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01364.jpgStiff doughThe dough was the consistency of my molasses cookie dough AFTER it's been in the fridge for an hour!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01363.jpgMini chipsIt was more like mashing than stirring them into the dough!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01362.jpgDry into wetThe dough is very dense, like playdoh! I am worried now.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01361.jpgThe dry stuffIt looks like a lot of dry for so little wet...https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01359.jpgVanilla and egg whiteThe mixture loosens up significantly with the egg white and vanilla; I'm less freaked out now about the dough texture.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01356.jpgButter and sugarThe mix is definitely not as creamy as usual.2013-01-06T05:39:49+00:00monthlyhttps://acougarinthekitchen.com/2013/01/04/taste-test-1-chocolate-angel-food-cake/https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01353.jpgThat good...So sorry, Kurt; we couldn't wait for you...https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01350.jpgReady to eatThis cake weighs NOTHING!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01346.jpgDislodging the cakeI could have just pulled up the core, but this was more fun!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01343.jpgLoosen the sidesI'm really right-handed, so this looks awkward-- had to take the pic with my right hand!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01342.jpgThe big restThe cake should be completely cooled before you try to remove it from the panhttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01340.jpgDone!There should be cracks along the top.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01339.jpgReady for the ovenThe batter was pretty tasty :-)https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01338.jpgIn the panBreak up any air pockets by swirling with an icing spatula or small knifehttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01337.jpgVanillaOOPS! I forgot to add the vanilla earlier...https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01336.jpgMixing in the dry stuffIf you can't hold the whisk attachment well, use a balloon whisk.2015-08-27T07:29:44+00:00monthlyhttps://acougarinthekitchen.com/2013/01/03/first-at-bat-andreas-turkey-chili/https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01317.jpgChili with toppingsVery, very good!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01316.jpgFinished chiliChowtime!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01314.jpgBeansDon't forget to rinse the beans before adding them!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01311.jpgThickenedLiquid has thickened after 45 minuteshttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01309.jpgBeef brothAt this point, the stew is quite thinhttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01307.jpgTomatoes and sauceUse your spoon to scrape up any browned bits on the bottom or sides of the pothttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01306.jpgSpices all inDon't worry if the spices clump up, just stir them around to distributehttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01305.jpgRemaining seasoningDon't those spices look pretty?https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01304.jpgCooked turkeyReady for the next dose of flavor...https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01301.jpgGround turkeyBreak it up with a spoon2013-01-04T17:46:53+00:00monthlyhttps://acougarinthekitchen.com/2013/01/03/adjusting-to-a-healthier-diet-and-some-foods-my-family-and-i-will-never-give-up/https://acougarinthekitchen.com/wp-content/uploads/2013/01/myplate_green.jpgmyplate_greenThe Plate for the Rest of You!https://acougarinthekitchen.com/wp-content/uploads/2013/01/hi-plate-method.jpghi-plate-methodThe Plate Method2013-01-04T16:36:30+00:00monthlyhttps://acougarinthekitchen.com/2013/01/02/noodles-filipino-style-and-a-little-bit-of-asian-art/https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01286.jpgPancitNoodles, Filipino-stylehttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01285.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01284.jpgPatishttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01283.jpgSausagehttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01282.jpgNoodles and soy sauceAdd the soy into the broth, then mix with the noodles.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01281.jpgThe liquidsThe vegetables and pork will not be completely submerged in the liquidhttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01277.jpgSaute porkSaute til browned and cooked throughhttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01271.jpgReady for the porkThe mushrooms are almost fully cooked.https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01270.jpgAll the vegAll in!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01267.jpgCarrotsThey don't have to be fully cooked at this stage.2013-01-03T01:04:27+00:00monthlyhttps://acougarinthekitchen.com/2013/01/02/hitting-the-mid-century-mark-and-the-2013-healthbuddies-challenge/https://acougarinthekitchen.com/wp-content/uploads/2013/01/me-and-mehmet.jpgMe and MehmetAt my childhood friend Mehmet's NYC wedding to his partner Mark, this past spring2013-01-03T16:58:22+00:00monthlyhttps://acougarinthekitchen.com/2013/01/01/new-years-pork-roast-with-barley/https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01203.jpgPork and BarleyOnward, Piggy!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01198.jpgBarley, ready to serveChewy, savory sidehttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01194.jpgBeef stock and red wineThe little bit of red wine adds so much flavor to this dish!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01192.jpgSeasoningsBay leaf and thyme-- essential flavor boosters!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01187.jpgBarleyMix well with the softened veghttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01185.jpgTranslucent!Leeks and celery are ready when translucenthttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01184.jpgCelery and leeksSweat on medium low heathttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01165.jpgRinsing the leeksUse your fingers to separate the leek strips and remove any grit/dirthttps://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01164.jpgCleaning leekSlice just to the root, but not through it!https://acougarinthekitchen.com/wp-content/uploads/2013/01/dsc01201.jpgSONY DSC2013-01-02T00:02:05+00:00monthlyhttps://acougarinthekitchen.com/2012/12/30/classic-leek-and-potato-soup-that-isnt-laden-with-cream/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01163.jpgFinished soupFrom simple ingredients to savory soup!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01162.jpgAdd creamStir in cream just before servinghttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01160.jpgPureed soupSoup should be very smooth.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01159.jpgPuree the soupReverse the direction of the crank every now and then to "clean" the blade.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01152.jpgFood millThere are three pieces to a food mill- the crank, the bowl and the blade.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01151.jpgSoup beginningsSimmer partially coveredhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01150.jpgLeeks and potatoesOne pound of each, chopped smallhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01149.jpgLeeksLeeks must be cleaned thoroughly by slicing up to the root and running under cold water.2012-12-30T19:17:31+00:00monthlyhttps://acougarinthekitchen.com/2012/12/29/heading-towards-those-new-year-resolutions-with-lighter-fare/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01148.jpgSpoonfulThe tiny pasta adds a great texture to this soup! Ken LOVES it...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01142.jpgCheck the pastaSoup is ready when spinach has cooked down, pasta is al dentehttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01139.jpgSpinachAdd by the handfuls, not all at once to maintain the simmer for the pasta.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01138.jpgAcini de pepeMake sure the liquid is at a good simmer before adding the pasta.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01136.jpgInto the soupKeep your fingers close to the surface and let the meatballs roll off your fingertips-- you'll minimize the hot liquid splashing on you this way!!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01129.jpgCarrotsSoften slightly (mostly to ensure you don't have uncooked carrots in the finished product)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01127.jpgCarrots and spinachI use baby spinach which I slice, but you can leave the leaves whole, too.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01131.jpgMeatballsDon't forget to cook a bit of the meat to taste test before you make all those meatballs!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01126.jpgMeat MixtureDon't over mix or mash the meat too much-- that makes the meatballs very dense.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01125.jpgMeatball mixIf the bread is dripping, squeeze some of the liquid out before adding to the other ingredients.2012-12-30T00:44:09+00:00monthlyhttps://acougarinthekitchen.com/2012/12/27/cheese-please/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01120.jpgDippedBread is still the best dipper-- nothing to mask the gruyere, wine and kirsch! YUMhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01115.jpgDippersShrooms, red peppers, turkey kielbasa, poached chicken breast cubeshttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01114.jpgKirschKirsh or Kirshwasser is cherry liqueur (clear)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01112.jpgAdd cheeseFirst handful. Whisk as little as possible to melt to avoid breaking the cheese.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01111.jpgBubbling wineWine/lemon must be bubbling in order to melt the cheesehttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01106.jpgGarlic rubThe garlic rub is a traditional step.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01104.jpgCornstarch and mustardSometimes the mustard clumps, so make sure you break it up when you toss the cheesehttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01100.jpgReady for gratingYou really don't want to use the rind!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01099.jpgCheesesMy cheese trifectahttps://acougarinthekitchen.com/wp-content/uploads/2012/12/charcuterie-dinner.jpgcharcuterie dinnerYeah, that's a sugar cookie-- must have dessert!2012-12-28T02:22:56+00:00monthlyhttps://acougarinthekitchen.com/2012/12/24/christmas-weddings/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00882.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00889.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00905.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00863.jpgSONY DSC2012-12-26T21:30:48+00:00monthlyhttps://acougarinthekitchen.com/2012/10/14/the-sour-cream-noodle-bake/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05799.jpgCheeseGrating the cheese https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05821.jpgNoodle bake and saladKen's dinner-- a big hit!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05820.jpgFruit SaladKen's fruit saladhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05819.jpgThe casseroleThe Finished Product!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05817.jpgLayeringCreamy noodles, meat sauce, grated cheese x2https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05813.jpgGreen onionsand the final ingredient!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05812.jpgNoodles and cheeseCreamy noodles!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05810.jpgMixingMixing up the cheese and sour cream.https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05808.jpgNoodles, drainingNoodles are ready...https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05807.jpgMeat sauceYum, meat sauce!2012-12-26T21:22:41+00:00monthlyhttps://acougarinthekitchen.com/2012/10/22/danger-will-robinson/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc059211.jpgplate of chiliThe Works!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc059191.jpgfixinsCornbread, spaghetti, chili and toppings-- including oyster crackers for Ken!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc059222.jpgcornbreadSweet cornbread for the boys (NOT my fave-- it's almost like cake)https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc058911.jpgmeatPartially cooked meat, almost ready for the long simmerhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc058901.jpgbeef and onionsGently break up the meat.https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc058861.jpgground beefPULSE, don't run continuously. You want finely minced meat.https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc058841.jpgOnionsNo tears!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc058821.jpgingredientsBasically ground beef, tomatoes and seasoningshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc059051.jpgs'more barDANGER, Will Robinson!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05898.jpgtomatoesTomatoes2012-12-26T21:20:17+00:00monthlyhttps://acougarinthekitchen.com/2012/11/12/moms-dinner-night-still-going-strong-as-we-reach-our-first-year/https://acougarinthekitchen.com/wp-content/uploads/2012/11/toffee-cupcakes.jpgtoffee cupcakesChocolate cupcake, caramel toffee buttercream, ganache rimmed with crushed toffee...https://acougarinthekitchen.com/wp-content/uploads/2012/11/kalbi.jpgkalbiCouldn't believe we almost ate the entire platter!https://acougarinthekitchen.com/wp-content/uploads/2012/11/kimchi-stew.jpgkimchi stewA little smelly, a little spicy, a little salty...an acquired taste?https://acougarinthekitchen.com/wp-content/uploads/2012/11/mandu.jpgmanduManduhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00092.jpgTime to marinateSee ya babies tomorrow!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00091.jpgIndividual ribReady for bath-time!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00087.jpgMarinadeUse a 2 gallon bag! You can turn the meat much more easily while it marinates.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00089.jpgPacks of ribsShort ribs for Kalbihttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00084.jpgIngredients for marinadeMy mise en place2012-12-26T21:11:59+00:00monthlyhttps://acougarinthekitchen.com/2012/10/15/boys-will-be-boys/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05844.jpgThe cookiesThe finished product!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05838.jpgCoolingAlmost ready for decorating...https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05836.jpgBakingLooking yummy!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05835.jpgThe footballsRolled, cut and ready to bake!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05833.jpgThe dough diskxWrapped and ready for a two hour rest in the fridgehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05831.jpgFlourMix the flour in at low speed til it just comes togetherhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05828.jpgLiquidsAdding the liquidshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05825.jpgsugar and butterCreaming sugar and butterhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05823.jpgsugar cookie ingredientsCookie ingredients - dry stuff whisked together2012-12-26T21:09:46+00:00monthlyhttps://acougarinthekitchen.com/2012/12/13/the-triple-hit-molasses-spice-cookies-and-the-last-minute-christmas-menu-lobbying-effort/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00743.jpgCookies and milkA perfect after-school snack for Ken!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00741.jpgCoolingFinish cooling on racks (if you can wait that long)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00740.jpgOut of the ovenCool briefly on the pan (especially if you baked them soft)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00739.jpgReady to bakeWill these be ready by the time Ken comes home?https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00737.jpgRoll balls in sugarI use a pie plate for rolling in sugar.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00736.jpgForming the cookiesScoop = same size cookies (or cupcakes or muffins). Just do it!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00734.jpgAll the flour is inThe dough is soft and shiny.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00733.jpgAfter 2nd mix-in2/3 of the flour has been added; it's still a little wethttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00732.jpgFirst mix-inReady for 2nd third...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00730.jpgAdding flourFirst third...2012-12-26T21:08:35+00:00monthlyhttps://acougarinthekitchen.com/2012/10/10/im-hungry/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05753.jpgtunnel cake cutThe Tunnel!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05843.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057461.jpgfinished cakeMust cool 3.5 hours!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057451.jpgbatter bowlMom! There's hardly anything here!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057283.jpgingredientsMise en placehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057282.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057301.jpg1 cream butter and sugarCreaming butter and sugarshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05743.jpg4 ready for pansReady to pourhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05741.jpg3 add dry ingredientsGently adding dry ingredientshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05738.jpg2 add chocolateBlending in chocolate mixture2012-12-26T21:05:20+00:00monthlyhttps://acougarinthekitchen.com/2012/10/02/celebrating-summer-one-last-time/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc056411.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05641.jpgPotato rolls coolinghttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05642.jpgPulled pork sandwich2012-12-26T21:02:45+00:00monthlyhttps://acougarinthekitchen.com/2012/11/01/my-new-role-as-volunteer-mommy-and-the-ultimate-scone/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00053.jpgtrayJust waitin' on the tea...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc000421.jpgLiquidsLiquids plus reserve for glazinghttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00036.jpgIngredientsJust a few things to prep!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00039.jpgBakedToastedhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00038.jpgunbaked oatsUntoasted...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00043.jpgmealThe butter-flour "meal"https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00047.jpgDoughMix quickly just til the dough comes togetherhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00049.jpgthe diskSprinkle the top with oats and pat into a circlehttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00048.jpgSurface prepHalf the reserved oats on the board...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00051.jpgDoneGolden brown delights!2012-12-26T21:01:13+00:00monthlyhttps://acougarinthekitchen.com/2012/11/13/a-little-something-for-my-sweetheart/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00178.jpgDeliciousTreaties for my sweetie...wonder how many will be left by tomorrow!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00177.jpgJust one barMy "taste test"https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00169.jpgFinal productCan I wait til the pan is cool?https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00145.jpgFilling over crustReady for the final bake!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00144.jpgCooked crustGolden brown crust!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00142.jpgVanillaThe last ingredient...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00141.jpgPecansRoughly chopped pecanshttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00140.jpgBoilingThick and bubblyhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00139.jpgDissolvedSoon to be rich and delicious!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00138.jpgFillingThe makings of praline...2012-12-26T20:59:59+00:00monthlyhttps://acougarinthekitchen.com/2012/12/04/pork-n-beans-italian-style/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00605.jpgBowl of peas and sausageThe tomato sauce is very, very good...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00604.jpgFinished productPeas are tender and sauce has reduced...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00602.jpgPeasMake sure there's plenty of water for the peas to cook properlyhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00600.jpgSausagesMake sure you use SWEET Italian sausage!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00599.jpgTomatoesPan should almost be dry...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00595.jpgGarlicAdd garlic last and on top of the other vegetables so it doesn't burn...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00594.jpgAromaticsThe trinity appears again...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00593.jpgMise en placeChopped!2012-12-26T20:57:47+00:00monthlyhttps://acougarinthekitchen.com/2012/12/26/christmas-day-cooking/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01043.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01050.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01048.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01098.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01091.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01049.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01047.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01046.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01018.jpgMariahttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc01044.jpgTable2012-12-26T22:12:41+00:00monthlyhttps://acougarinthekitchen.com/2012/12/24/twas-the-night-before-christmas/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00929.jpgCooked flanReady to refrigeratehttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00927.jpgCaramelized sugarBe careful-- the sugar is very hot!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00926.jpgWater and sugarDo NOT stir this mixture.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00923.jpgCustardMake sure the yolks have been fully incorporated into the milks.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00918.jpgCookie traysTrays for home!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00919.jpgCookie boxMy great--60% off-- Martha boxes!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00916.jpgCookieMy cookie assembly line!2012-12-26T17:29:21+00:00monthlyhttps://acougarinthekitchen.com/2012/12/22/no-baking-required-boozy-bourbon-balls/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00852.jpg2nd batch of anise puffsImprovedhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00853.jpgPB fudgeAlton's recipe is easy and delicious...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00851.jpgFinished cookieThe flavor definitely improves with age!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00849.jpgRoll in sugarReady for a taste test :-)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00848.jpgForming ballsRoll these pretty small; they are loaded with booze!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00847.jpgReady to chillA whiff of that bourbon will make you dizzy...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00846.jpgMix the doughIt looks like there won't be enough liquid, but there is!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00845.jpgAdd wet to drySeriously NO "technique"https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00843.jpgDry mixMake sure dry ingredients are well distributedhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00842.jpgBourbon and syrupIt takes some time to dissolve the syrup into the bourbon.2012-12-22T14:51:44+00:00monthlyhttps://acougarinthekitchen.com/2012/12/20/my-own-taco-soup-without-the-packaged-seasoning/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00837.jpgBowlYeah, it was good!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00836.jpgSimmerSlow simmer for 25 minutes to concentrate flavor and heat everything through.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00835.jpgAll in!This is when I realized I had a LOT of soup...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00834.jpgSpices!I was lazy and didn't measure these all out ahead of time, so I was foolishly trying to pour the ground spices as quickly as possible so the veg wouldn't burn...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00832.jpgSONY DSChttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00833.jpgSauteSaute 'til softenedhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00830.jpgPeppers and onionChopped but not pureedhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00828.jpgMy stuffThe beginnings of my experiment...2012-12-21T03:06:00+00:00monthlyhttps://acougarinthekitchen.com/2012/12/20/anise-puffs/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00823.jpgAnise un-puffsThey look like shitake! https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00822.jpgDone!My flattened mushroom caps :-)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00821.jpgReady for a restThese cookies will develop a crust after their rest...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00820.jpgBatterThe batter should be very thick...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc008161.jpgThe last round of whiskingFlour and flavoringshttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00815.jpgAnise seedsCrush, but do not grind to powder...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00813.jpgEggsBeat on your highest setting!2012-12-20T15:46:13+00:00monthlyhttps://acougarinthekitchen.com/2012/12/18/a-day-with-my-mom-no-cooking-needed/https://acougarinthekitchen.com/wp-content/uploads/2012/12/mom.jpgMomMy mom in her 30's...2012-12-20T00:26:51+00:00monthlyhttps://acougarinthekitchen.com/2012/12/17/holiday-baking-day-2-peanut-butter-blossoms-and-turtle-cookies/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00811.jpgFinished cookieJust one more...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00810.jpgCoolingNO ONE waited for these to completely set!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00808.jpgCaramelThese look fabulous!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00807.jpgIndent the middlesIt helps to flatten the dough's circumference while you presshttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00803.jpgPecan rollThis will be so good when pecans are toasted!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00802.jpgEgg white dipUse a fork to lift these out and let excess whites drip back into the bowlhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00801.jpgChilled doughA single chocolate cookie ball...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00799.jpgPrepReady to assemble...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00798.jpgPB BlossomsI don't get the appeal...2012-12-18T03:46:34+00:00monthlyhttps://acougarinthekitchen.com/2012/12/16/the-qa-page-is-up/2012-12-16T23:07:18+00:00monthlyhttps://acougarinthekitchen.com/your-culinary-questions/2013-06-18T08:46:33+00:00weekly0.6https://acougarinthekitchen.com/2012/12/16/my-disappointing-day-of-disastrous-thin-mints-made-better-by-an-evening-of-delightful-dining-with-kurt/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00797.jpgThin MintsLooks good, tastes bad...will revamp the recipe!https://acougarinthekitchen.com/wp-content/uploads/2012/12/oyster-glass.jpgoyster glassI loved the presentation!https://acougarinthekitchen.com/wp-content/uploads/2012/12/cider-and-sauternes.jpgcider and sauternesSauternes and cider-- perfect with the desserts!https://acougarinthekitchen.com/wp-content/uploads/2012/12/trio-all.jpgtrio all...and I thought there was just one to share-- we each got our own plate!https://acougarinthekitchen.com/wp-content/uploads/2012/12/sturgeon-plate-closeup.jpgsturgeon plate closeupKurt's favorite (anything with mustard and cream)...https://acougarinthekitchen.com/wp-content/uploads/2012/12/closeup-plate-prawn.jpgcloseup plate prawnThe sauce!!! The crispy skin!!! The prawn head!!!https://acougarinthekitchen.com/wp-content/uploads/2012/12/nantucket-scallops.jpgnantucket scallopsSweet like candy...https://acougarinthekitchen.com/wp-content/uploads/2012/12/hamachi-plate.jpghamachi plateAfter the first bite, we wanted a platter...https://acougarinthekitchen.com/wp-content/uploads/2012/12/oyster-hand.jpgoyster handA little taste of the sea to start us off...2012-12-16T16:32:28+00:00monthlyhttps://acougarinthekitchen.com/2012/12/14/bucatini-allamatriciana-and-our-christmas-tree-at-last/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00767.jpgThe TreeNow to wrap all those presents-- after baking, of course!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00754.jpgFinished pastaToss and serve!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00752.jpgSauceReady for the pasta!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00751.jpgCanned tomatoesI love my Pomi tomatoes!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00750.jpgPancetta cookingDon't brown the pancetta. It's going to cook more with the tomatoes!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00747.jpgSaute onionSoft and goldenhttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00748.jpgPancettaYum, pork...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00746.jpgPrepNot much to prepare...2012-12-15T17:35:39+00:00monthlyhttps://acougarinthekitchen.com/2012/12/06/the-vivace-orchestra-shrimp-scampi-and-artichokes-cooked-in-white-wine-bouillon/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00651.jpgArtichokesKen doesn't know what he's missing...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00652.jpgFinished panLemony garlicky goodness!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00648.jpgLemon and parsleyThe rest of the goodies...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00646.jpgShrimpThese cook fast-- they will turn pink and curl when done (5 minutes max)!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00644.jpgGarlicThe garlic is ready when its aroma is really intense...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00642.jpgPrepLotta, lotta lemon!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00641.jpgCooking30 minutes in a seasoned bath...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00638.jpgArtichokes readyPrepped and ready for the long simmer...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00637.jpgArtichokesArtichokes before prephttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00636.jpgCooking liquidMy cooking bouillon...2012-12-14T01:04:57+00:00monthlyhttps://acougarinthekitchen.com/2012/12/09/mommies-dinner-our-first-year-with-many-more-to-come/2012-12-14T01:03:44+00:00monthlyhttps://acougarinthekitchen.com/2012/12/10/holiday-baking-day-1-the-angel-cookies/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00695.jpgReady!I cut them into 1 inch by 2 inch slices.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00693.jpgToppingMake sure the topping is evenly distributed over the base; I use a rubber spatula to help.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00692.jpgThe chopped pecansYum-- kinda looks like pecan pie filling...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00686.jpgThe other ingredientsWhisk these in briefly.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00685.jpgEggs and brown sugarWhisk until all the lumps of sugar are dissolved; the mixture may get a little foamy.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00682.jpgAdding the flourThis is a very soft dough.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00684.jpgThe base layerThe base is fairly thin; I floured my hands to prevent the dough from sticking to my fingers.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00679.jpgEggs and vanillaThe dough appears to curdle, but keep beating it with that spoon and it will all come together!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc006781.jpgCreaming by handI've read the texture of the dough is better when you cream by hand...but I've never tested that!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00674.jpgReady for storingRe-roll in powdered sugar before serving!2012-12-14T01:02:34+00:00monthlyhttps://acougarinthekitchen.com/2012/12/11/the-best-toffee-in-the-world-for-the-best-husband-in-the-world/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00722.jpgToffeeHow can this NOT make him feel better?https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00720.jpgGround almondsThe almond "glitter"https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00719.jpgChocolateThe chocolate "glue"https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00718.jpgPouredBe very careful pouring-- the toffee WILL burn!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00717.jpgReady!I pulled this at 308; I probably could have gone a little sooner, but there's the camera...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00715.jpgNutsDon't forget the thermometer!!!!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00712.jpgBubbling awayThe blond stage (soon to tan)https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00709.jpgSugar and butterDon't doubt; have faith!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00707.jpgSugarJust dump it all in!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00703.jpgButterThat's ONE POUND!2012-12-14T01:00:52+00:00monthlyhttps://acougarinthekitchen.com/2012/12/12/after-2-months-of-blogging-a-very-nice-fellow-blogger-nominated-me-for-the-one-lovely-blog-award/2012-12-17T14:50:33+00:00monthlyhttps://acougarinthekitchen.com/2012/10/14/why-are-you-acting-so-cray-cray/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05792.jpgHungarian DipHungarian cheese spreadhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05791.jpgMommy Dinner Night LeftoversNot much leftover...creamed spinach, noodles, goulash, Dobos torte2012-12-13T22:14:16+00:00monthlyhttps://acougarinthekitchen.com/2012/10/21/the-kitchen-has-re-opened/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05869.jpgPork and Chicken Adobo with Jasmine RiceMasarap!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05867.jpgBrowning the meatBrown = FLAVOR!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05863.jpgAlmost readyMeat removed from pot, liquid strainedhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05858.jpgAdd waterMake sure the meat peeks through!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05855.jpgMix the meat and marinadeClean hands-- a cook's best tools!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05853.jpgLiquids addedCane vinegar and soyhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05848.jpgTraditional Filipino flavoringsWho doesn't like garlic?https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05847.jpgMise en placeVery few ingredientshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05846.jpgFilipino soy and vinegarAvailable at Asian markets2012-12-13T22:11:37+00:00monthlyhttps://acougarinthekitchen.com/2012/10/24/emergency-food-again/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05924.jpgSoupVegetarian bean and grain souphttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05923.jpgQuichePancetta and Gruyere Quiche2012-12-13T22:09:49+00:00monthlyhttps://acougarinthekitchen.com/2012/10/25/just-for-amy-plus-a-nod-to-minnie/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc059511.jpgThe cakeMinnie's Stately Chocolate Chocolate Cake!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05951.jpgDessertThe Grand Finalehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05970.jpgDinnerMeat, veg, starch...https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05963.jpgAdd the chicken"I'm gently folding, Mom-- see you didn't even have to tell me!"https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05959.jpgPreparing the sauceWe used red curry powder (it's hotter!) because we didn't have the generic yellow stuff.https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05964.jpgBroccoliI used chopped broccoli today.https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05957.jpgChicken, slicedThinly slice the chicken breasts.https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05952.jpgMy ingredientsNote the canned soup and mayo :-)https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05948.jpgFrostingYum, chocolate sour cream frosting!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05946.jpgCoolingThree layers of chocolate delight!2012-12-13T22:09:11+00:00monthlyhttps://acougarinthekitchen.com/2012/10/31/so-long-sandy-hello-halloween/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061541.jpgsimmered soupThe tomatoes really up the flavor of this soup, so use a good brand!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061521.jpgthe liquidsWater, tomatoes and bay leaveshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061511.jpgthe beansMix to distribute all that flavor!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061491.jpgveg and spiceMirepoix, garlic and thymehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061471.jpgporkPancetta and Baconhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061401.jpgRK jumpReed Kessler, 18 year old phenomhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061441.jpgRK marqueeReed Kesslerhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061351.jpgJS jumpSpringsteen bought her horse from UK Gold Medalist Peter Charles!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061311.jpgJS marqueeJ Springsteenhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc061451.jpgingredientsPrepped and ready to go!2012-12-13T22:08:32+00:00monthlyhttps://acougarinthekitchen.com/2012/10/31/and-for-those-like-my-husband-who-need-a-recipe-in-order-to-cook/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000331.jpgfinshed productA warm stew for a ghoul nighthttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000281.jpgready to goAlmost ready for the long slow oven simmer...https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000251.jpghominyHominy/Posole, rinsed and drainedhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000241.jpgLiquidsStewing liquids-- mix wellhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000221.jpgspice mixOnions with spice mix addedhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000193.jpgmeatBROWN, not steam, the meat in small batcheshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000183.jpgpoblano tomatilloChile tomatillo flavor boost!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000153.jpgOnion and spicesChopped onion and spice mixhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000012.jpgingredientsThe beginningshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc000143.jpgVegRoasted tomatillo and peppers2012-12-13T22:07:13+00:00monthlyhttps://acougarinthekitchen.com/2012/11/05/monday-is-faceless-fish-night/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00083.jpgDishBig bowl of broth for dunking!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00080.jpgFinished productDon't forget the broth!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00079.jpgShellfishGems of the ocean!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00077.jpgPot is readyThe flavor pot!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00074.jpgwineTantalizing aroma...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00072.jpgReady for wineTomatoes are chunky and softhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00070.jpgZesty lemonJust a little lemon juicehttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00069.jpgFlavoringPernod - very French!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00067.jpgMore vegAdd the rest of the veghttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00064.jpgshallotsAdd shallots to foaming butter2012-12-13T22:05:39+00:00monthlyhttps://acougarinthekitchen.com/2012/11/14/the-rest-of-the-meal-simple-roast-chicken-dinner/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00176.jpgPotatoesFingerlings tossed with duck fat, salt and pepper oven roasting in my favorite cast iron panhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00184.jpgBaguette with onion jamOnion jam...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00183.jpgDinnerSimple and delicioushttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00179.jpgRoasted chickenDo ya see that skin??!!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00166.jpgLast stepUse kitchen twine, not just some generic string you have lying around the house...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00165.jpgAlmost readyJust need to tie up those legs!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00163.jpgExtra butterIt's fairly easy to pull the skin away from the breast meat; make sure you do both sides...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00162.jpgButtered birdMy butterball!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00161.jpgReady for butterUse softened butter!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00159.jpgWing tip part2Then tuck the tip under. This prevents burning and it just looks better!2012-12-13T22:02:49+00:00monthlyhttps://acougarinthekitchen.com/2012/11/15/chicken-and-dumplings-jeff-style/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00186.jpgVeg and chickenChopped vegetables and chickenhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00206.jpgBowlHearty fare!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00205.jpgFinished productAfter another 10 minutes, the dumplings are done!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00204.jpgUncoveredDumplings have begun to swell after 10 minuteshttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00203.jpgDumpings on surfaceI use a large soup spoon to make the dumplingshttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00199.jpgPeasPeas, please!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00198.jpgBatterFuture dumplings!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00197.jpgChickenAdd the chicken and stirhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc001942.jpgMushroomsMushrooms and seasoningshttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00193.jpgBrothStirring in about half the broth2012-12-13T22:02:13+00:00monthlyhttps://acougarinthekitchen.com/2012/11/16/mac-n-cheese-and-microwave-peanut-butter-fudge/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00235.jpgFinished productSo quick, so easy, so good...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00215.jpgFor the refrigeratorChill til firm enough to cut.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00214.jpgIn the panCan you see my little spoon indentations?https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00213.jpgSugar addedReady for the baking panhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00211.jpgVanillaUse REAL not imitation vanilla.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00210.jpgMelted butter and PBBe careful of the escaping steam when removing the plastic wrap; the contents WILL be bubbling!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00209.jpgButter and PBUse both a microwave-safe bowl and plastic wrap!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00208.jpgIngredientsI even took the scale out to weigh the powdered sugarhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00234.jpgFinished productYum...and I took a "taste test" bite after I took this shot.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00233.jpgToppingSoon to be a crunchy, cheesy crust...2012-12-13T22:01:14+00:00monthlyhttps://acougarinthekitchen.com/2012/11/17/friday-night-stir-fried-rice-with-chinese-sausage/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00263.jpgPlatedPretty AND delicious!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00262.jpgFinishedReady for the table!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00261.jpgMix in the eggNext time, I'll use two eggs because Ken said there "wasn't enough egg!"https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00260.jpgScrambling the eggLet the egg sit and cook...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00259.jpgScrambled eggMake sure the oil is hot so the egg cooks quicklyhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00257.jpgChinese sausage addedDelicious red sausage; my guys can't wait to eat you!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00255.jpgPeasStir these deep into the rice to help them thaw and cookhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00253.jpgAdding riceFreshly steamed rice will be stickier than old rice, so make sure you break it up.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00252.jpgEnokiEnoki-- yum!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00250.jpgCarrots and snow peasThese will take a bit longer to soften2012-12-13T21:59:26+00:00monthlyhttps://acougarinthekitchen.com/2012/11/18/mushrooms-and-mascarpone/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00283.jpgPlatedCreamy, cheese, earthy and substantialhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00281.jpgChivesAnd a bit of color...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00280.jpgParmThe parm will add some salty nuttiness to this dish...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00279.jpgMixed pasta and sauceJust a few more touches...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00277.jpgMascarpone into sauceMascarpone melts fairly easily. Make sure you taste for seasoning!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00273.jpgCooked rigatoniRigatoni is ready to be enrobed in mushrooms and mascarpone!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00275.jpgChicken stock addedI used chicken instead of vegetable stock.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00274.jpgLiquids (wine) almost evaporatedhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00272.jpgWhite wineAdd the wine when most of the mushroom juices have evaporatedhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00270.jpgGarlicStir and saute to briefly cook the garlic 2012-12-13T21:58:47+00:00monthlyhttps://acougarinthekitchen.com/2012/11/20/skins-steelers-and-junior-district-orchestra-auditions/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00293.jpgFinished productPumpkin pie in a cup!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00291.jpgLayersUse a spoon to push the filling to the edges of the cup, if neededhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00288.jpgCreamI beat til the peaks were just stiffhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00287.jpgSpicesBlend the pumpkin and cheese first (I used a mixer on low).https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00286.jpgPumpkin fillingThe beginnings of the pumpkin pie layerhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00285.jpgIngredientsVery few ingredients and NO COOKING!2012-12-13T21:57:48+00:00monthlyhttps://acougarinthekitchen.com/2012/11/21/a-diabetes-friendly-dinner-that-even-my-sister-would-approve/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00331.jpgPepperYUMMYhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00333.jpgFinished productPIck a peppa!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00326.jpgStuffed Stuffed and ready to bake.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00325.jpgCheese addedOoey, gooey cheese-- yum!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00323.jpgBlack beansBeans - another diabetes-friendly food!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00319.jpgMicrowave peppersI microwave on high in 2-minute intervals. You want the skins to be softened.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00316.jpgWaterStir well to distribute ingredients.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00318.jpgSweet peppersThey look pretty cut lengthwise with the stem intact!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00313.jpgAdd the quinoaSee how tiny the seeds are? They swell four-fold!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00310.jpgCooking the tomatoesLet most of the liquid evaporate.2014-01-21T01:59:20+00:00monthlyhttps://acougarinthekitchen.com/2012/11/24/a-laid-back-thanksgiving-with-grace/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00366.jpgStrained butterThe dark solids do NOT go into the pie filling. I poured the butter into a small bowl with a lip so I could control what I poured out!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00365.jpgStraining butterUse a cheesecloth (which I didn't have) with the strainer to separate the fine particles.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00364.jpgAlmost readyThe butter will begin to have a nutty aroma; watch for burning!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00363.jpgBrowningSolids continue to precipitate to the bottom of the panhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00354.jpgMilk solidsFirst signs that butter is on its way to brown...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00353.jpgHeated butterFoam and sizzle is what you want to see and hear...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00352.jpgMelt butterNo higher than medium low heat (use low if you're worried about burning).https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00405.jpgFinished piePie timehttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00389.jpgPoured pieReady for the ovenhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00386.jpgPecansStir in pecans slowly, but thoroughly.2012-12-13T21:55:58+00:00monthlyhttps://acougarinthekitchen.com/2012/11/25/hot-and-spicy-for-cold-and-wintry/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00347.jpgStew and gritsSpicy beef stew over creamy cheese grits2012-12-13T21:54:53+00:00monthlyhttps://acougarinthekitchen.com/2012/11/26/mrs-cs-leftover-turkey-gumbo-in-celebration-of-carol/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00467.jpgGumbo over riceA little Louisiana in Virginia...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00468.jpgSeasoningsMake sure to check if the pre-mixed stuff contains salt. Adjust accordingly.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00463.jpgShrimpHave you ever sucked on a shrimp head? You should try it one day...the flavor is phenomenal!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00460.jpgShrimpSoon to be a beautiful pink...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00452.jpgTurkey chunksSimmer for another 15 minutes, stirring occasionallyhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00455.jpgThickened The liquid is opaque and slightly thickened.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00449.jpgAndouille slicesAfter adding sausage, bring to a boilhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00450.jpgSimmer to thickenSimmer til slightly thickened, about 45 minutes.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00448.jpgStock and seasoningsIt looks like a lot of liquid, but it will evaporate and thicken over time.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00447.jpgDiced andouilleAdd the diced andouille and stir to combine2012-12-13T21:54:03+00:00monthlyhttps://acougarinthekitchen.com/2012/11/27/recipe-testing-for-you-and-me-make-it-your-own-turkey-pasta-dish-and-ritz-crackers/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00471.jpgCrackers 4The WINNER! (sort of)https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00473.jpgCrackers 3Brushed before and after baking. "They're OK, but not buttery enough."https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00472.jpgCrackers 2Brushed with melted butter/salt and then sprinkled with more salt. "I almost spit that out!" said Ken.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00474.jpgCrackers 1Brushed with melted butter/salt after baking. "BLAH!" said the guys.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00470.jpgLeftover turkey pastaThe guys LOVED it!2012-12-13T21:53:10+00:00monthlyhttps://acougarinthekitchen.com/2012/11/28/altered-alton-brown-turkey-tamales/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00503.jpgReady to wrapTamale wrapping station!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00511.jpgFinished productA dash of Tabasco-- vinegary and hot!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00510.jpgReady to unwrapI usually let the tamales rest in the pan, covered with a damp towel for about 10 minutes so they aren't so hot to handle.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00509.jpgIn the potJust waiting for the steam.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00508.jpgBundledBundled helps keep the tamales standing up in the pot, I guess. Just doing what Alton says...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00507.jpgRolled tamalesSeveral of these tamales were twice the size of the others!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00506.jpgRolled tamaleThis corn husk was HUGE.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00505.jpgHusk with masa and meatNote the border along the edges.https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00501.jpgDoughDough is ready-- squishy, but not sticky!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00496.jpgLard combinedFlakes of lard and masa...2012-12-13T21:52:25+00:00monthlyhttps://acougarinthekitchen.com/2012/11/29/lighter-fare-tuscan-style/https://acougarinthekitchen.com/wp-content/uploads/2012/11/ken-tuscany.jpgTuscanyUnder the Tuscan sun...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00530.jpgBowl of pastaA light, but flavorful dish!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00529.jpgAll togetherAdd Parm to taste...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00514.jpgSaffronSaffron threadshttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00526.jpgThe pastaCrazy curly cavatappi!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00524.jpgSaffron brothThe scent of saffron is unique...yum!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00522.jpgWhite wineNotice I don't measure...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00519.jpgSausage and aromaticsCook everything together for about 5 minuteshttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00515.jpgBroth with saffronJust a pinch of saffronhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00512.jpgSONY DSCNote I only had 3 sausages...2012-12-13T21:51:36+00:00monthlyhttps://acougarinthekitchen.com/2012/11/30/my-make-it-all-from-scratch-middle-eastern-meal/https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00563.jpgMeatballs and pita and sauceYou can't stop at one...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00568.jpgKurt's TzatzikiI don't know exactly what's in it, but it was very good!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00557.jpgMeatballsReady for some fire!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00552.jpgLamb and flavorsReady to mixhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00551.jpgAromaticsThe flavor boosters...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00550.jpgLambA little lamb...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00558.jpgPuffy pitaCover me up and smush me...gently!https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00559.jpgDough on the boardFit as many as you can, leaving a little room between each breadhttps://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00554.jpgRolled doughPitas ready for the oven...https://acougarinthekitchen.com/wp-content/uploads/2012/11/dsc00547.jpgPita doughMake sure to spray the plastic wrap with cooking spray to prevent sticking2012-12-13T21:46:31+00:00monthlyhttps://acougarinthekitchen.com/2012/12/03/really-easy-bbq-ribs/https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00591.jpgRibs, mash and vegFall-off-the-bone tender...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00585.jpgCooking broth for potatoesStrain the liquid before boiling!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00586.jpgRibs and sauceCoat both sides of meat if using baby back ribs.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00584.jpgBoiled ribsPlace in a baking dish or rimmed baking sheet.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00582.jpgRibs and seasoningsUse a big pot!2012-12-13T21:39:01+00:00monthlyhttps://acougarinthekitchen.com/2012/12/02/quilting-with-amy-and-make-your-own-hersheys-syrup-no-hfcs/https://acougarinthekitchen.com/wp-content/uploads/2012/12/amys-squares.jpgamy's squaresVa Va Va VOOM! Soooo cool...https://acougarinthekitchen.com/wp-content/uploads/2012/12/marias-squares.jpgMaria's squaresPretty, but fairly traditional...https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00581.jpgFinal productSimple chocolate syruphttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00579.jpgVanillaThe vanilla may bubble a bit, but don't worry about it. Just go ahead and stir it in!https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00580.jpgThicken the sauceBoil for one minute til sauce is thickened; it will lightly coat a wooden spoon.https://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00576.jpgEspresso powderCoffee intensifies the "chocolaty-ness" of the cocoahttps://acougarinthekitchen.com/wp-content/uploads/2012/12/dsc00574.jpgCocoaWhisk, whisk, whisk2012-12-13T21:38:16+00:00monthlyhttps://acougarinthekitchen.com/2012/10/11/healthy-can-be-tasty/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05786.jpgservedSo satisfying...https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05785.jpgfinishedDinnertime!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057571.jpgcouscousToasted Israeli couscoushttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc057651.jpgprepPrep done!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05783.jpgpeasAnother healthy veg!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05781.jpgstockWill he realize it's not homemade stock?https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05780.jpgadd couscousYummm, the nutty pearlshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05779.jpgjust a few threadsAnd a few saffron threads...https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05778.jpgsaffron threadsSpanish saffron only, please!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05776.jpgwhite wineA little white wine never hurts2012-12-13T21:37:10+00:00monthlyhttps://acougarinthekitchen.com/2012/10/09/the-staff-of-life/https://acougarinthekitchen.com/wp-content/uploads/2012/10/alien-bread3.jpgalien breadDon't these boules look like little aliens?https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05724.jpg18 out of the ovenFinished!https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05722.jpg17 ready to bakeReady for ovenhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05721.jpg16 second riseReady for second risehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05720.jpg15 first loafFirst loafhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05719.jpg14 cut into twoDivide doughhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05718.jpg13 deflatePunch downhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05716.jpg12 dough risenDough has doubledhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05704.jpg11 in the bowlOil bowl and turn dough to coathttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05703.jpg10 longer kneadAfter 10 min kneading2012-12-13T21:35:10+00:00monthlyhttps://acougarinthekitchen.com/2012/10/08/back-from-the-woods/https://acougarinthekitchen.com/wp-content/uploads/2012/10/campfire1.jpgcampfirehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/campfire-e1349729096403.jpgcampfirehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05683.jpgapple caramel snacking cakeCaramel apple cakehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05684.jpgchocolate snacking cakehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05686.jpgCamping gear packedOur van packed for glamping2012-12-13T21:33:50+00:00monthlyhttps://acougarinthekitchen.com/2012/10/03/hump-day/https://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc056781.jpgfinishedPasta and roasted cauliflowerhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc056711.jpgsaucered pepper sauce with chile flakeshttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05666.jpgingredientsMy prepped chicken and veghttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05659.jpgcheeseA hunk of leftover goat cheesehttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05658.jpgmeatLeftover roast chickenhttps://acougarinthekitchen.com/wp-content/uploads/2012/10/dsc05657.jpgingredientscauliflower, roasted red peppers, half and half2012-12-13T21:32:31+00:00monthlyhttps://acougarinthekitchen.com/2012/10/01/hello-world/2012-10-15T17:34:02+00:00monthlyhttps://acougarinthekitchen.comdaily1.02017-07-07T15:28:35+00:00