If you are obsessed with cramming fresh mint flavor, you won’t stand up to this mint semifreddo with chocolate. Semifreddo means “half-cold” in Italian, and the best way we can describe this dessert is to say that it’s like a softly frozen mousse. You can pour the semifreddo into the serving cups or decorate them…
Russian Mushroom Julienne
Mushroom Julienne is definitely one of the best mushroom side dishes! It will become your friends’ favorite after they try it. No matter how you serve it-as an appetizer, main dish, side dish-this mushroom Julienne will be on your menu rotation. Mushrooms Julienne is traditionally made with just sour cream and cheese over the top….
Soda Bread With Walnuts and Raisins
This whole wheat soda bread is a variation on an Irish classic called “spotty dog”, typically made with currants and white flour. Golden walnuts and succulent raisins find their perfect home in this soda bread. Ingredients 375 grams (3 cups) whole wheat flour 125 grams (1 cup) unbleached flour (all-purpose) 10 grams (2 teaspoons) baking…
Mississippi Roast
A fan of mom bloggers and Pinterest aficionados, this Mississippi Roast is traditionally made by putting a chuck roast in a slow cooker, simmering under a stick of butter, ranch dressing mix packet, gravy mix and some pepperoncini. And there’s nothing wrong with cooking it this way, but there’s no difficulty in replacing the packet…
Buckwheat and Amaranth Muffins
Most muffins you’ll find at cafes and coffee shops are more akin to oversized cupcakes – too sweet, and too big. However, muffins need not be cloying. All it takes is a little natural sweetener to make them a treat. They also need not be calorie heavy sweets. These recipes will bring you a whole…
Whole-Wheat Herbal Scones
Similar in savory nature to American biscuits, these luxurious herbal scones have a nutty dimension that comes from the whole-wheat flour. A great accompaniment to soups, salads, and stews. Ingredients 150 grams (about 1 1/4 cups) whole-wheat flour 100 grams (about 3/4 cup) flour (unbleached all-purpose) 10 grams (2 teaspoons) baking powder 5 grams (1/2…
Fried Chicken
The chicken thighs are cooked in two separate stages in this recipe, that was intended to be executed on a propane burner outdoors. The chicken is first fried to beautifully brown it, as well as render the fat from the skin. Next, it’s placed in a low oven to cook all the way through. The…
Buttermilk Biscuits
Ingredients 3 ½ cups all-purpose flour, or as required 2 teaspoons kosher salt 3 ½ teaspoons baking powder 11 tablespoons very cold butter, unsalted (Cut into 1-inch cubes) 1 ¼ cups buttermilk Preparation Whisk the flour, salt, and baking powder in a large bowl to combine. Transfer one cup of dry ingredients into a food…
Arugula Salad With La Tur
This salad takes the common, run of the mill blue cheese salad dressing, and improves upon it – a soft, milkier flavor and a more unctuous consistency make this the perfect thing to drizzle over fresh figs, baby arugula and some perfectly crisped prosciutto. Ingredients 3 to 4 slices prosciutto di Parma 4 ounces La…
Thin and Crispy Cornbread
In many a glossy food magazine, you’ll see cornbread, served directly from the skillet in thick, golden wedges. These look nothing like April McGreger’s Mississippi grandmother’s thin & crispy cornbread. The crunch to tender ratio is closer to crunch, making it ideal for soaking up delicious broths like potlikker. Baked best in a well seasoned…