It’s people like Chef Lisa Brisch that makes me a better recipe writer, cooking instructor and just a better cook, period. Lisa is one of the instructors that I work with at Sweet Basil Gourmetware and Cooking School in Scottsdale. Right before Easter this year, I happened to be setting up for my class when hers was finishing up. She had prepared something I had never heard of; a Carrot Soufflé. The minute I tasted it, I immediately decided to add it to my Easter Brunch line up. Let me tell you the ending to this story. I could’ve easily dropped all of my other entrees and sides and just made 8 casseroles of Carrot Soufflé because my family literally drew straws to see who would take home the leftovers. Unfortunately, there were none. They practically fought over who would get the last morsel of this unbelievable side. Even if you think you’re not crazy for carrots, this dish goes beyond flavors you can imagine, and it’s as light and billowy as it gets. So, Lisa, I hope you don’t mind, but I want the world to taste this delicious treasure, because recipes like this are just too good to enjoy once a year for an Easter buffet. Just a word of warning. Have plenty of copies of the recipe handy. Your dinner guests won’t even finish the first bite without asking for it. Check out some of Lisa’s classes at www.sweetbasilgourmet.com.
all-purpose flour
Chocolate Brownie Cookies
What if you captured all of the delicious decadence of a chocolate brownie and transferred it to a cookie? A cookie that is so chewy, chocolaty and crinkly that it will win the hearts of crispy cookie lovers and soft baked cookie lovers alike? Well, head to the kitchen, because here it is! I discovered this delicious recipe for Chocolate Brownie Cookies in one of my go-to magazines, Cook’s Country, a spin-off publication of Cook’s Illustrated and America’s Test Kitchen. I love these cookies right out of the oven, but now I know to make an extra batch to freeze. Because, you know, you will have one of those nights when you must satisfy your chocolate craving and lucky you! You’ll have just what you need in an airtight container in the freezer! Enough said. Trust me on this. You’re going to get lots and lots of brownie points when you share!
Beef Bourguignon
Julia Child made it fancy. Boeuf Bourguignon. But there’s something I’d like you to know. It’s just stew. Delicious, delectable, savory and oh, so satisfying. But, it’s still just stew. So please don’t let fancy French words intimidate you. Get your Dutch oven out and make this classic comfort food while the weather is still a little cool. Oh, and Bon Appétit!
Dulce de Leche Cupcakes
It’s a Latin American favorite that the western world has embraced as its own. Dulce de Leche, a thick and sugary caramel-like sauce made by slowly heating sweet milk, has found its way into just about every dessert and beverage we love. Here is a rich and delicious cupcake made with homemade Dulce de Leche that’s incorporated in the batter as well as the frosting. Enjoy!
Christmas Cookies
What makes this the most wonderful time of the year? Well, besides, glad tidings, family and the holiday spirit, it’s gotta be Christmas Cookies! Here are two of my favorites!
Watch my How To Video for Christmas Cookies here!
Brown Sugar Nut Bars
Let’s see. My obsession with collecting heritage recipes and cookbooks began in earnest in 2000, when I opened my first restaurant and featured my own family’s dishes. Since that time, I have cooked from and collected hundreds of cookbooks, ranging from family heirloom recipe collections and church fundraising cookbooks to publications produced by food manufacturers hoping to give the home cook suggestions on how to use their products. Some cookbooks go into unbelievable detail about a family’s genealogy or a church or civic organization’s fundraising activities. Then, there are the books that say nothing on the cover and nothing on the inside pages. They are simply hand-written and bound recipes. It was one of these non-descript cookbooks in which found this scrumptious recipe for Brown Sugar Nut Bars. The cookbook simply said “VAVS Volunteer Cookbook.” (I’m assuming VAVS is the acronym for Veterans Administration Volunteer Services, or Veteran’s Affairs Voluntary Services.) In any case I have no one to thank for pages and pages of delightful recipes like this one. The Brown Sugar Nut Bars have a light and delicate shortbread base, and you can use any nut you like, although this recipe suggests slivered almonds. It’s a terrific treat to make ahead and freeze, and it can easily be transported to a party or pot luck without worrying about it falling apart. If you’ve got some leftover walnuts, pecans or almonds, just mix them together and blend them in the bath of butter, brown sugar and pure vanilla. The sweet and salty result is the perfect paring for the shortbread base below!