Oven temperatures are rarely accurate. If you’ve ever wondered why your cookies burned even though you followed the recipe exactly, or a roast took much longer than a recipe suggested, it’s most likely your oven temperature is not what it says. When my oven beeps to say it is preheated, it’s not. (more…)
Archive for August, 2010
Pasta Carbonara is a classic, hearty pasta dish. The dish utilizes refrigerator staples, so it’s great dish to make when your fresh ingredients are running low or out. I love making this dish on a cool evening (it’s almost always a cool evening in San Francisco). This is a great comfort food.
Today’s Thursday Throwback is posted by another guest author — my Mom! Enjoy!
Every summer my husband decides it’s time for peach cobbler. This recipe is an old family classic. The aroma of sweet peaches simmering on the stove builds the anticipation for dessert! The juices just flow from the fruit as they blend with the sugar and cinnamon, creating a rich, thick filling. After pouring the peaches and sauce into the casserole it is time to move on to the cobbler or biscuit topping. I like to use a pastry blender for this stage. It is one of my favorite (and least expensive) kitchen tools. They are great for pie crusts and other dough based treats. Be careful not to over mix the biscuits or they may become dry and tough. Serve warm with ice cream and enjoy the taste of summer!
Here’s a simple, quick, and refreshing summer soup. Just blend up some orange melon, plain yogurt, and basil. Serve it with the Prosciutto, Fig, and Cheese Sandwich.
Prep Time: 10 minutes active, 2 hours chilling time
½ a large musk melon (or cantelope), cut into medium chunks
1 cup of plain, lowfat yogurt (Greek yogurt if you wish for a thicker soup)
¼ cup of fresh basil, (a few leaves reserved for garnish)
A tiny pinch of kosher salt
Place 1 cup of plain, lowfat yogurt in the blender. Add in the ¼ cup of fresh basil leaves, torn up (reserve about 4 leaves for garnishing the soup). Add in the melon chunks and the pinch of salt. Blend until smooth.
If your melon was previously cut-up and chilled you can serve the soup right away. Otherwise, let the soup chill for a couple hours in the refrigerator to get it nice, cold, and refreshing.
To serve the soup divide it into two bowls. Drizzle lightly with extra virgin olive oil and top with a couple basil leaves.