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Miscellaneous Cooking

View Our Alphabetical Recipe Index for Miscellaneous Cooking
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The classic sticky, gooey, delicious brown sugar pudding. A crusty top is broken into with an eager spoon...to get at all the goo inside. Serve with spoonfuls of delicious sticky toffee sauce.

Perfect for a dairy Chanukah supper

Take a cornbread base, add El Paso style taco filling, top with Monterey Jack and serve with a side of salsa, avocado slices, and sour cream and diced chilies. Whoa Nellie. This is best served in small hunks of chili and cornbread base - on a gorgeous Santa Fe style ceramic plate or Fiesta ware, alongside a mixed green salad and ice-cold iced tea and lime wedges.

Pack your thermos or Mason Jar (what could be homier?) with this ambrosial elixir. You can fiddle with the juices you choose when making homemade iced tea. The key is to use room temperature spring water when making iced tea, as well as a Simple Syrup for a sweetened tea that is ‘cleanly’ sweet and delicious. Cranberry juice gives this a Nantucket zing but orange juice, apple, or raspberry are divine. You can also double-up the tea bags for ice tea concentrate and serve this over crushed ice, with a bit of Pelligrino in a wine glass or specialty tumbler. I add cinnamon sticks and for real tartness, some citric acid (but lemon juice is fine).

Most cream soups begin the same way. Simmered vegetables go into a chicken or  vegetable or water stock. This is then amalgamated with a cream base, usually made with a classic flour-butter roux, to which milk and cream is added. The soup is then seasoned, the softened vegetables and creamy broth get pureed, and voila: cream soup in any flavor you choose. You can play around with the herbs and spices but mostly, this is the sort of recipe that suits whatever vegetable you prefer or what the market or season offers.  For spring, of course asparagus is my choice. It is absolutely lovely with fresh herbs, a touch of lemon, black pepper and fleurs de sel (salt). Once you get this soup down pat, it works with whatever vegetables you like.

This is a lusty world-beat chicken that is punchy with great taste  - you will love the intense flavor of cumin, lime and orange juice, and cilantro, grilled or oven roasted to perfection. It is perfect for waking up a tired palate and a once weekly repetoire chickenk dish. Add saffron rice, black bean salsa and a salad and you have it made in the shade.

Latin sweet with a maple beat. This is ‘bless me/hate me’ recipe for it is the most unctuous, smooth, heavenly concoction you will ever have. Curses, it’s also easy so you are warned – decadence without sweat.  Instead of caramelized sugar, boiled maple syrup makes the bottom layer.  This makes one large flan or 8-10 ramekins or individual ones. What I liked about this recipe is that it takes the guess work out of caramelizing sugar. However, if you want to go that route, slow cook 1 cup of sugar and 1 tablespoon water over the lowest possible heat until it caramelizes and then pour that into the prepared mold. This recipe also is the most definitive, using condensed milk, real milk, and cream in a triumpherate of custardly smoothness. Serve chilled with fresh raspberries and homemade, small shortbread cookies.

This doesn’t have an exciting name but it is the fastest, easiest way to flavor and nutrition I know off. It is essentially chop, dump and sauté and serve but it smells as exotic as if you’d been cooking over the proverbial hot stove for hours. You can add tofu if you like but if you serve it alongside a protein of some sort, that’s not necessary.

From Acadia via Quebec...Discussions regarding the origins of Poutine as well as the dish's merits, logistics, rationale and what constitutes authenticity have been known to go on for hours. Regardless of how you feel about poutine, be advised: the recipe below makes for outstanding fries (i.e. you can just use the method to make the best French fries ever and not go ahead on the full treatment). This is a weird dish - no question about it. Yet, it is so appreciated in these parts that even the local McDonald's restaurants serve a version of it (somewhat whitewashed, but poutine nonetheless). It is the best fries ever, topped with special cheese curds that barely melt over the fries, and then a molten cloak of hot chicken or BBQ sauce follows. I diet for two months ahead before indulging in this treat.
 

This features sumptuous, silky smooth homemade vanilla ice-cream with vanilla bean bits throughout and a swirl of homemade dulce de leche, miniature marshmallows and toasted pecans. Ok - you can just make the ice cream or stop at ice-cream with dulce. It's over the top luscious to begin with. I sometimes cheat with this recipe, purchasing ice-cream base (at local food service supply stores), and just dump in the vanilla ice-cream base into my Cuisinart ice-cream maker. You then drop dollops of  dulce de leche just as the ice-cream begins to set up. Freeze, and serve once the ice-cream is fully hardened. This is gorgeous, easy, and better than anything you can purchase. Save some extra dulce de leche, warmed up, to drizzle with toasted buttered pecans over the final offering. (Make the dulce a day ahead – it is just easier to have it ready). This is Haagen Daz/Ben and Jerry rich, ice-cream.

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