Given half a chance, a toaster oven could take over your family meals. It could cook delicious, easy food for every meal. It is about the hardest working, yet most under recognized small appliance and we have fallen head-over-heals for it. We appreciate the many benefits of the toaster oven so much, we wrote a new cookbook, Toaster Oven Takeover, and we are thrilled to announce it will be available April 20! [Read more…]
Cobb Dip
Summer seems to scream patio parties and catching up with friends. It seems that folks aren’t as rushed as they are the rest of the year and you can actually enjoy a bit of a laid back pace. Every porch or patio requires ice cold libations and something to nibble on. A hot, gooey dip doesn’t seem to go with the surroundings but I’ve got just the ticket for your next gathering.
This Cobb Dip can be made ahead and there is something about the recipe that eeks summertime. The colors of this recipe will elicit ohs and ahs from your guests and I promise you won’t need to worry about leftovers because there won’t be any. [Read more…]
Strawberry Rhubarb Bars
Depending on where you live, it is time to pick fresh strawberries or at the very least purchase local, fresh strawberries at the farmers market. The flavor is intense and sweet. The time is right for rhubarb too. To me, strawberries and rhubarb go together like peanut butter and jelly—-it was meant to be.
As we do each season, we raced to our local strawberry patch and picked berries. It was a lovely evening and it really doesn’t take long to pick enough berries to enjoy lots of treats or for eating fresh from the bowl. This particular outing we picked almost 9 pounds of berries. Yes, nine pounds of pure deliciousness. [Read more…]
Stuffed Italian Bread
Cod, yes that is correct, cod. You know the fish that is delicious in a traditional fish and chips menu. I adore cod, yes that is true, I adore cod as long as it is fried. Since frying is not so good for me these days, we are adding baked cod to our nightly menu. My daughter is thrilled as she loves fish in any way, shape or form and truly, she could enjoy fish everyday. Her mother, not so much, and her dad rides the fence.
The solution? Well, it’s easy. On the night that we are going to have baked cod, I plan to prepare an accompaniment that I enjoy and that will balance the “uck” factor that I experience when I eat baked cod. It becomes a win/win for everyone. We eat a bit healthier and at the same time enjoy this stuffed Italian bread that is a winner any day of the week.
This recipe came across my desk several times the past few weeks and I knew I had to give it a try. It is slightly adapted from King Arthur Flour’s recipe for Pane Bianco. If you are new to bread baking, this one is a great recipe to begin with and if you are a seasoned bread baker then you know your go to source for all things bread is King Arthur Flour.
You can enjoy this with or without the fish! 😃
Stuffed Italian Bread
3 cups bread flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
1 egg
½ cup lukewarm milk
⅓ cup lukewarm water
3 tablespoons olive oil
2 teaspoon garlic paste
¾ cup shredded Italian blend cheese or shredded mozzarella
½ cup oil packed sun-dried tomatoes, drained and patted very dry
⅓ cup thinly sliced fresh basil
Combine the flour, yeast, salt, egg, milk, water and olive oil in a mixer or mix by hand to make a smooth, soft dough. Place dough in a greased bowl. Cover and let rise until double in size, about one hour.
Punch the dough and form into a 22 x 8-inch rectangle. Spread the garlic paste over the entire surface of the dough. Sprinkle with the cheese, tomatoes and basil. Roll the dough up lengthwise and pinch the edges to seal. Place seam side down on a baking sheet that has been greased or lined with parchment paper.
Starting about ¼-inch from the end of the log, use a sharp knife and cut down the center of the log about 1-inch deep, continue within ¼ inch of the other end of the log. Form an “S” with the log and tuck the ends under. Cover the loaf and let it rise in a warm place for about 45 minutes.
Preheat the the oven to 350ºF. Uncover the loaf and bake for 35 to 40 minutes or until golden. Transfer to a rack to cool slightly before serving.
Note: I use my bread machine on the dough setting and proceed as directed.
Deviled Eggs
Easter is upon us and if you haven’t already started to think about your menu, it is time! Eggs signal spring and of course Easter. Our Easter table will not be complete without Deviled Eggs. Now that I think about it, what an ironic title for a recipe that is served to celebrate all things not related to the devil himself but related to the Resurrection. Hmmmm. Ok, I paused and did a little research. Deviled eggs were first referenced in the 18th century when the term “deviled” referred to spicy, specifically foods that used mustard or pepper. Folks in the Midwest or the southern part of the U.S. may refuse to call these tidbits of flavor deviled, opting instead for stuffed eggs or salad eggs. Some even go so far as to title these filled egg cups “angel eggs”. No matter, they are pure deliciousness and my family expects these golden goodies to adorn our Easter table. [Read more…]
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