Sunday, December 25, 2011

How to Make Cranberry Orange Bread

This is a family favorite that was originally a James Beard concoction.

The sour-sweet combination is just right and the bread goes great as a dessert or meal accompaniment, in loaf or muffin-form.

How to Make Stuffed Mushrooms

Stuffed mushrooms are one of those foods I like the idea of, but I hadn't actually made them until recently. I picked a filling that didn't require any pre-cooking, although I did throw some mushrooms stems in. Those could be sauteed in advance.

Bite-sized and bursting with flavor!

-Cream cheese
-Other cheeses, grated (cheddar, parmesan...)
-Green onions, chopped finely
-2 pieces cooked bacon
-salt, pepper, paprika
-walnuts, chopped finely

How to Make "Melting Moments" Shortbread Sandwich Cookies

Also known as "yo-yo" cookies, these are popular in Australia and New Zealand, but I managed to find a recipe with American measurements.

I get a craving for these every once in a while, and I'm never sure they're going to turn out. The cookie itself is pretty simple, and I decided to do a very basic icing instead of a more elaborate filling like some of them out there.

I had my doubts, but when they came together, it was the exact flavor and texture combination I was looking for! If you do an image search for these cookies, you can find lots of appetizing combinations. Appearance doesn't seem to be my winning feature in cooking, but I can guarantee the flavor!

The cookie recipe I used is this one:

And for the icing I used this:

Friday, December 16, 2011

How to Make Scrumptious Scrambled Eggs

My food photography needs help...
I think I am sadder about this blog's neglect than my other one. 7 months? Recipes are USEFUL. I will try to catch up over the holidays.

Here is a standby breakfast recipe, in the meantime.

I'm a rather sloppy, yet ambitious cook. Which means that I like to jump right into big projects without learning the basics of kitchen chemistry.

Today, I decided to learn how to make simple, scrambled eggs. But the taste is far from simple, especially after experimenting with kefir. YUM!

Scrambled eggs for 1 (makes a small portion; double if you like a hearty breakfast!)
1 large egg
1-2 tbsp kefir
1 pat of butter
salt and pepper

-Heat a non-stick pan over medium-low heat. Add butter. While butter is heating up, whisk the eggs, kefir, and seasoning together.
-Carefully pour egg mixture into pan. Let sit for a minute while the bottom layer sets and then GENTLY begin to move them around.
-When almost cooked through, turn off heat and allow to cook the rest of the way, nudging with the spatula if necessary.

P.S. I read this tip here: If you like them a little drier, use water. If you like them moist, use milk (kefir, cream, etc.).