Adventures in cooking and baking.
This Pavlova with port cranberries and rosemary is a wonderful wintery take on the summer dessert that hails from Oceania.
Both Australia and New Zealand take credit for the invention of this cloud-like dessert, created in the 1920s to honor the Russian ballerina of the same name. It starts with a delicate meringue-crusted base that is dreamy and marshmallow soft inside.
Brothless Ramen with XO Sauce is a highly flavorful noodle dish that is a mash up of Japanese Mezeman (mixed noodles) and a sauce created in Hong Kong that is a total umami bomb.
Take some cooked ramen noodles and toss them with a mixture of XO sauce, oil or rendered fat, rice vinegar, and soy sauce and you have a magical mixture of noodles and sauce that is tasty, filling, and will introduce you to the spicy seafood condiment that was developed in the 1980s in Hong Kong.
This Eton Mess with rasperries, blackberries, and raspberry jam is a tasty take on the famous parfait named after prestigious English boarding school. It's a tasty mash up of berries, whipped cream, and meringue.
Evidently, it is served at an annual cricket match!
These Cranberry Crumble Bars are an easy dessert to serve for Thanksgiving and Christmas... or anytime.
These cranberry crumble bars are reminiscent of the flavors of Linzer cookies, the jam-filled sandwich cookie made with both wheat and almond flours.
These cornmeal batty cakes are little savory pancakes made with just five ingredients. They are also known as Johnny cakes, hoe cakes, and several other names, such as Shawnee cakes and spider cornbread.
In the new cookbook, Baking in the American South by Anne Byrn, these little corn cakes are called Nina Cain's Batty cakes with lacey edges (I received a copy from the publisher for an honest review).
This no knead chiabatta bread, with its crunchy crust and soft and airy interior, is super tasty and so easy to make.
This bread is wonderful for sandwiches, croutons, and simply as a side for dipping in sauces, stews, and soups. It also makes amazing garlic bread.
This wonton soup, with pork and ginger, is a fun and delicious take on a classic Chinese take-out dish.
This soup, with its refreshing gingery chicken broth, pork and ginger filling, along with a crunchy addition of romaine, is a light and wonderful first course to a multi-course Chinese-style feast. I also love it for a light lunch.
