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Salem, MA
Friday, October 20, 2017
Blog Page 60

Very Special Batman Cake

There's a joke between The Angry Chef and one of our friend's boys. It goes something like this: "I'm Batman!" "No, I'M Batman." Rinse. Repeat. Late last year, we decided to put one of my newer cake molds to good use: the castle cake pan. (It's a longer story than this, but I have a great fondness for oddly shaped...

On the Menu Tonight: BBQ Pork Ribs

These are country-style pork ribs, marinated with soy sauce, garlic, and hot peppers, then cooked low and slow outside.

Duckie’s Rice Pudding

Duckie was my grandmother, and this is her rice pudding recipe. I use whole milk to make it, because that's the way she did it. Duckie's Rice Pudding 1 quart whole milk 3/4 cup sugar 1/2 cup uncooked white rice 1/2 tsp. salt golden raisins (very, very optional) 1 whole egg 1 additional egg yolk ground cinnamon ground nutmeg Combine all ingredients in a double boiler. Cook over medium-high heat...

Blueberry Buckle

This is the blueberry buckle I grew up on. According to Epicurious.com, a buckle is a cake where the batter rises above the fruit, buckling it, while it cooks. It's a really quick and simple cake to make. A note on fruit If you use whole, fresh blueberries, you'll get a nice white cake studded with gooey berries. If you use frozen...

Duckie’s French Spaghetti

Duckie was my grandmother. To this day, I'm not quite sure what's French about this recipe, but that's always what she called it. This is a great thing to bring to picnics. It also lasts a while in the fridge, and gets better the next day. Follow the recipe exactly. There's a ridiculously small amount of pasta in it, but...

Crab Rangoon Dip

Crab rangoons have to be one of the best appetizers ever made. (In fact, we probably have one of the only dogs on the planet who comes running when offered one.) This hot crab dip is basically a dippified version of a crab rangoon filling. It's amazing with fresh crab—or canned (so shoot me, it's practical and still tastes really...

Fried Chicken, Done Right

I learned the proper way make fried chicken about five or six years ago when I worked for a friend of mine. She was part owner of a caterer/cafe, which has since (sadly) changed hands. I was working as a freelance writer at the time, and working at the shop got me away from the computer for a little while—and...

Koi Plates

Normally, I like really plain plates, to keep the focus on the food, but these are really nice. Koi in a Fountain dessert plates are available online from Anthropologie for $12  

A few good pointy things

We have a lot of sharp things lying around the house. In fact, one of the first things we did when we moved was hang up the knife racks. Of all the knives we have (these are just a few), it turns out that we actually only use a few. I suspect a lot of folks do this. I mainly...

Best Vanilla Extract

It's hard to find a good vanilla extract that has strong, true flavor, and doesn't cost a million bucks. Vanilla is the most expensive spice in the world after saffron, mainly due to how manually intensive production is. The plants are pollinated by hand, and take about five years from the time they are planted before the beans are ready...