Live Qualitarian: Eat Well
Tastings are posts about the ideas or concepts of what we decided to cook, why, how we did it, and how it turned out.
By Martha Smith Who knew when I entered the first cookery competition (and lost it) that it would be the beginning of some kind of a new career? In the Sunday Times in Scotland, an article appeared in the food section of the newspaper. It was about an upcoming competition
I made green chili for scrambled eggs New Year’s morning. When I was getting the vegetables together, I pulled the stems off the mushrooms and made a little mushroom broth. (About a cup of water in a 1 qt. saucepan). Then, I sautéed onions in good olive oil. Then made
Dessert Made in advance for New Year’s Eve I’ve liked custards ever since I learned to make them in 7th grade in mandatory Home Ec. There are very easy, especially if baked. I used a variation of Alton Brown’s recipe for the crème brûlée I choose to make for our
Presents Dessert Every since I’ve been spending Christmas with my husband’s British family, the option for Christmas dinner dessert has been a Christmas pudding. Having grown up on Jello as pudding, I thought this spice bread in the shape of a bowl was a bit of a joke on the
Black Chocolate Cinnamon Red Hots and White Chocolate Green Tea Ever since my friend Michele asked us to go by Ladurée in Paris, I’ve been trying to make macarons that look as good as the trees full of cookies that fill their windows. Our first macaron attempts back in Colorado
My traditional Christmas cookies: My sister doesn’t bake much because she is trying to stay on a heart healthy diet. Christmas, and our family tradition of cookie making, leads her into temptation. My answer is to bake with much-better-than-average ingredients and eat half as much. Since I was born,
From 9 a.m. until 4 in the afternoon, I watched my friends make kipferl after kipferl, in addition to other Viennese cookies that their mother had always made. Mad, and gave away to the neighbors. These grown women -sisters – love to make these cookies now because they can either
We purchased part of a cow, raised by people we know, and so we are making beef stock. We’ve got a packed freezer and pulling out the bones and a packet labeled ‘soup meat’ made enough room so that we could close the door. Having not really made a batch