Yearly Archives: 2009
One Potato, Two Potato, Part 1: Cognac-Laced Potato Cream Soup
The humble potato is so versatile—and filling—that I'm not sure why I don't use it more often.
This soup sounds fancy, but you can whip it up in no time flat—with stuff you probably already...
Butter-Fried Sea Scallops
So simple. So yummy.
There are a zillion recipes out there for pan-fried scallops. This is one of mine.
The fresher my ingredients are, the less I usually fuss with my food. This recipe combines a...
Basic Cooking: How to Test a Cake for Doneness with a Toothpick
Years ago now, I used to hang around a little cafe that a friend of mine owned.
One day, she charged me with keeping an eye on a couple of cakes that were in the...
How to Make Homemade Marshmallows (And Chocolate Covered Marshmallows)
Hello, Willy Wonka! Making candy is just delightful.
There's no two ways about it. And making marshmallows? From scratch? That's downright magical.
I mean, take a handful of regular old ingredients through a few very simple...
Rib of the Week: Guinness-Braised Short Ribs (Plus a Quick Primer on Braising)
We woke up to more snow this weekend.
It put me in serious cooking mode, so The Angry Chef dug out the car and intrepidly made his way to McKinnon's, our local butcher shop.
He came...
Deep-Fried Ravioli
Fried ravioli! These are so yummy, it's almost ridiculous. They're oh-so-crispy on the outside, and oozing with creamy, molten cheese on the inside.
Start with fresh ravioli. (Frozen will work, too. Just thaw them completely...
Garlic & Spinach Parmesan Rice
This is fast food, Mouse House style.
We eat a lot of rice. It's almost always our starch of choice over pasta. This rice is bursting with fresh spinach flavor. It's salty, garlicky, and laced...
Buying Guide: Fabulous Deal on Cuisinart Pans
In keeping with our mission to save a few pennies this year—and help you guys do the same—here are 2 fabulous deals I spotted this morning on Amazon.com.
Both of these pans retail for $80,...
Rib of the Week: Tasty Honey Cinnamon Beef Ribs
We're in serious winter hibernation mode at The Mouse House. Baking bread. Roasting meat. Flouncing about in all manners of fleecy attire. The whole happy and delicious nine yards.
Since the last storm, Boston is...
Basic Cooking: How to Make Simple Syrup
We're kicking off our Basic Cooking series with a toast! (The makings of a toast, to be more precise.)
Simple syrup is gloriously useful stuff. It's one of the building blocks of many cocktails—from classic...