Archive for October, 2009
Chocolate Stout Layer Cake
Be still my little mouse heart: This is the best chocolate cake I’ve ever made.
Gear Review & Giveaway: EatSmart Precision Pro Scale
Happily, the good folks at EatSmart sent me a complimentary scale to review. (It was great timing, actually. Makes me wonder if they’re running some kind of Psychic Center for Battered Kitchen Electrics.)
Spicy Buttermilk Fried Calamari
I probably shouldn’t tell you this, but I was the kind of kid who hid her lima beans behind the couch so she didn’t have to eat them. Hid, as in, concealed them. As in, tucked them behind and under our hulking, scratchy sofa when my mom walked out of the room. Not so that [...]
3 Warm & Toasty Fall Cocktails
With fall well underway, Cocktail Season is in full effect here at The Mouse House. Here are three of our favorite fall drinks—guaranteed to knock that seasonal chill right off.
Pasta with Brown Butter & Chanterelles
Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.
Sunday Pot Roast (a.k.a. Beast in a Pot)
Pot roast is stick-to-your-ribs, winter home cooking at its coziest. It’s also an economical way to feed a crowd when you’re on a budget. All you need is a big hunk of beef, an even bigger pot, a handful of ingredients, and a little patience.
Apple Pie in a Glass
I’d like to introduce you to my new favorite milkshake. I can’t take credit for this idea. It’s my version of the Apple Cider Milkshake I had at the Ben & Jerry’s in Salem the other day, while I was waiting for The Angry Chef to pick me up on a rainy day.
Crunchy Spring Rolls with Tofu & Shiitake Mushrooms
While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.
Fifty Movies for Foodies (Plus My Top Five Favs)
There are a ton of great movies that have food—or eating—as a main ingredient. Here are 50.
Tapenade
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
