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…]
Dutch Oven, Crusty Bread!
Have we mentioned we love our Cast Iron? Yes! We! Do!
If you have taken one of our classes, you know it is true. And we want to share with you. Roxanne has been busy baking delicious, crisp-crusted yeast breads in a Lodge cast iron Dutch oven. It makes a perfect environment for baking bread. The heavy covered pan traps the steam, so the bread develops a delicious, crisp, chewy brown crust, just like that bread you buy at the artisan bakery. If you use the Dutch oven upside down, it acts much like a bread Cloche, which is a bell-shaped specialty baker—but no, you don’t have to speak French. Just follow this link and buy a trusty cast iron Dutch oven!
Rice Cooker Revival and Toaster Oven Takeover
Two new cookbooks are on their way!
Rice Cooker Revival is due out November 17, 2020.
Toaster Oven Takeover will be published in January, 2021.
We can tell you, shopping for groceries to test the recipes during a pandemic quarantine became a challenge and as they say, unprecedented. We do not write or publish any recipe that has not been thoroughly tested, so we stepped up and mastered on-line grocery ordering. It is a crazy time and an article in the New York Times captured it perfectly. We were honored to be interviewed for “7 Ways the Pandemic Has Changed How We Shop for Food” by Kim Severson for The New York Times.
We love writing cookbooks and sharing our passion for using appliances. It is fun to explore what else you can cook in the appliances and we know, many families will find that the appliances are the best, easiest, and fastest way to get a great tasting dinner on the table.
A rice cooker and a toaster oven? Before you say it, let us tell you, the new electronic rice cookers and toaster ovens are nothing like those appliances you might see in the garage sales or that your grandma used. These new appliances work great and offer so much versatility.
Rice cookers cook the best rice ever but do so much more. They often look like the Instant Pot or electric pressure cooker/multicookers, but are easier to use, and cook without the concerns that arise when pressure enters the picture. Best of all, many of the recipes in Rice Cooker Revival include cooking instructions for both the rice cooker and Instant Pot, so you get the best of both worlds and can use whichever appliance you like. (We love them both and use them both all of the time.) Recipes include everything you can imagine, including Brown Rice and Vegetable Buddha Bowl, Sausage and Shrimp Jambalaya, Chicken Tortilla Soup or even Warm Chocolate Lava Cake.
Toaster ovens go FAR beyond toast. Bake, broil, roast, and more. They are quick to preheat and bake so evenly that the perfect Instagram photo is easy to get. Families will love the efficiency and will count on the toaster oven when that big oven is full, or for everyday breakfast, lunch and dinner. Toast the nuts for a topping, bake the pizza or make the best Roasted Fish with Provencal Crumb Topping, Sheet Pan Beef Fajitas or German Chocolate Cake. Many of these recipes offer an alternate cooking time so you can use the convection oven setting, or not.
We will share more on both of these cookbooks as the publication dates draw near. Simon and Schuster are working their magic with beautiful graphics and photos. We can’t wait until we can share more about each book with you. If you have, or were thinking of buying a rice cooker or toaster oven, these are the cookbooks for you.
Cast Iron Baking! Crusty Yeast Bread and Cornbread
We both are advocates of cast iron. It is amazing. We love the hot surface for searing a steak and the fact that it retains heat makes frying better and simmering stews or chili a dream. That same heat retention makes it perfect for serving a hot dip or baking the most wonderful scalloped potatoes. We use it on a hot stove burner, then pop it into the hot oven so it is ideal to do a quick sauté, then finish baking the dish in the oven. The fact it withstands hot temperatures, means roasting can’t be better. Baking in cast iron means the crust will be brown, crispy and everything you have dreamed of. All of this and the seasoned surface does not stick.
Yep, we love our cast iron. [Read more…]
Wine Poached Pears
Divine. That is how we described this luscious dessert. The wonderful folks at Leite’s Culinaria added simple, quick, easy, impressive, low calorie and gluten-free to our description. Thank you!
It is one of our favorite recipes—and that is saying a lot. With the thousands of recipes we have developed, it is hard to pick a favorite, but when we do, you can bet your bottom dollar—that recipe is a great one. It is from our Slow Cooker Dessert, Oh So Easy, Oh So Delicious and we love it.
But, when such a respected food writer as David Liete picks a recipe for his newsletter, it makes our hearts race. We cannot tell you how exciting it is—and how very grateful we are.
Now is the time for you to try these luscious poached pears. Use that slow cooker and relax while the pears simmer in wine, vanilla and a touch of sugar until tender—then, if you dare, drizzle them with butterscotch sauce. Oh so good! You will thank us!
Wine Poached Pears with Butterscotch Sauce
Slow cooker size: 5-quarts or larger
6 medium pears, preferably Bosc
2 tablespoons fresh squeezed lemon juice
½ cup granulated sugar
¾ cup dry white wine, such as Chardonnay
3 cups water
1 teaspoon pure vanilla extract
Butterscotch Sauce:
6 tablespoons unsalted butter
¾ cup packed brown sugar
Dash salt
½ cup heavy cream
2 teaspoons pure vanilla extract
Spray a large slow cooker with nonstick spray.
Peel the pears, leaving stem intact. Stand the pears upright in the slow cooker. Brush the pears with lemon juice. Sprinkle the pears with sugar. Add the wine, water and vanilla.
Cover the slow cooker and cook on Low for 3½ to 4 hours or until the pears are tender when pricked with a fork, but are not mushy.
Butterscotch Sauce: Melt the butter in small saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring constantly, for 1 minute or until bubbly. Stir in the cream and cook, stirring constantly for 2 to 3 minutes or until bubbly. Stir in the vanilla. Let stand for 5 to 10 minutes to thicken.
Use a slotted spoon to lift the pears out of the liquid and place each on an individual serving plate. Drizzle the pears with butterscotch sauce. Serve warm.
Makes 6 servings.
Tips:
Pears range from golden to green or red and many varieties are great to eat fresh or sliced in salads or for appetizers, while others are ideal for baking. The earthy light brown, cinnamon-colored Bosc pear, known for its long, tapered neck, is recommended for this recipe as it holds its shape when baked so once topped with the warm Butterscotch Sauce, the finished dish will be beautiful.
Recipe and Photo Credit: Slow Cooker Desserts, Oh So Easy, Oh So Delicious! by Roxanne Wyss and Kathy Moore (St. Martin’s Press 2015). Photographer: Jennifer Davick.
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