I’m always looking for “the one.” You know, the one recipe that you can count on time and time again to be a crowd pleaser. Sometimes you’ll send me recipes with in-depth stories about the memories behind the meals, which I love. Sometimes I’ll simply get a recipe saying it’s a family favorite. I’ve come to know that if you believe the dish is good enough to pass along, more than likely it’s a winner, and I’m grateful that its landed in my lucky hands. Now you have another one in the Southwest cuisine category–a fabulously simple, incredibly tasty recipe for New Mexico Chili Verde. There’s a great technique in the recipe that really adds to the flavor of the chile verde, one that I have come to use often in stews and chili’s. It’s flour that you heat up in a dry skillet until it turns light brown and imparts an amazing toasted nut aroma. Get those flour tortillas warmed up and pour yourself a big bowl of New Mexico Chile Verde!
If you think that bread pudding is just a dessert, I’m about to change your mind in a delicious and surprising way. Imagine a savory soufflé-like bread pudding with a good quality ham (smoked is delightful), the sweet and slightly salty flavor of Gruyère cheese, fresh sautéed spinach and roasted red peppers all baked to perfection. This dish is so appetizing and versatile it can be enjoyed as a main meal or sliced in wedges for the perfect holiday party appetizer. Where did I find this sumptuous selection? In the Sing For Your Supper Cookbook compiled by the Sounds of the Southwest Singers. This 85-plus member non-profit volunteer choir has been singing in the Valley since 2010, performing a variety of music in concerts throughout the year. Members have sung at Carnegie Hall and Lincoln Center in New York City, and by the recipes in this cookbook, it’s apparent that this group can cook as well as they can sing! Make this dish and you’ll be singing for your supper too!
Looking back, I feel so guilty. It was the late 60’s. I was in my teens–the years my Mom referred to as “my little hippy daughter’s crazy time.” For some reason I became obsessed with making homemade bread and culturing my own yogurt for the family. I made a loaf of fresh bread every single day and drove my family absolutely nuts in the process. I was convinced that if someone shut a door too forcefully or raised their voice too loudly while the bread was still in the oven, it could cause the bread to fall. That poor family. For one hour every single day, they had to tip-toe around and whisper until my loaf came out safe and sound. For some reason, they put up with it, and I don’t think the bread was even that good. That was just bread. Can you imagine what a mess I would have been had I obsessed over soufflé instead? Ah, soufflé. Whether savory or sweet, it’s one of those things that people tend to fret over. Will it puff up? Will it fall? Where did I go wrong? So when I came across a very old soufflé recipe in a school fundraising cookbook, I almost passed on it. But that would have been a huge mistake. This recipe for Broccoli Soufflé is about as delicious and fool-proof as it gets, and is now one of my very favorite veggie dishes. Interestingly, the recipe calls for heating the milk and adding chicken bouillon to it, which I had never heard of before. It added so much flavor to the dish that I wish I would have known about that technique years ago! Somebody knew what they were doing with this Broccoli Soufflé and I’ll bet they didn’t even drive their family crazy in the process.
As TIKTOK goes, so does the youth of the world. The short, often dazzling video clips have hooked us on everything from dare-devil stunts to over the top recipes. As a recipe creator, I’ll admit I’ve been hooked and reeled in a number of times, and I’ve learned the hard way that many TIKTOK food videos are fabulous eye-candy, but lacking in accurate ingredients or technique. Not so with DALGONA, the newest TIKTOK trend. It’s whipped coffee that, with only 3 ingredients, makes the most delightfully luxurious, frothy caffeinated foam! The word Dalgona comes from the Korean candy made with melted sugar and baking soda. Whipped Coffee has the same caramel color with a powerful hit of coffee flavor. It’s so fun and easy to blend up, and my advice is to start with a delicious instant coffee or espresso. The better the coffee, the better the Dalgona. Also, this method works beautifully with sugar substitutes like Monkfruit and Allulose. It’s delicious over iced coffee, milk or a hot cup of Joe. I was thinking that you’ve gotta have a great coffee cake recipe to go with your Dalgona. Enjoy both!
It’s delectable. It’s ever-so satisfying and a fantastic meal for weeknight, date night or anytime! The inspiration for this French Country Chicken came from watching Julie and Julia this week, a movie I’ve seen many times before. But this time, watching the iconic television chef and the food blogger who cooked one of Julia Child’s meals every day for one year, made me go hunting through my recipe collection for some of my favorite French classics. This French Chicken with Vermouth Sauce would make both the professional chef and the home cook rock stars in the kitchen! I taught this dish at one of my recent cooking classes at Sweet Basil Gourmetware and Cooking School in Scottsdale, and it was a joy to see the students sop up the succulent sauce with a piece of fresh crusty French bread. As Julia would say, Bon Appétit!
They should be called “Angel” eggs because it seems as though just about everyone loves them. In fact, Deviled eggs are generally the first things to be gobbled up at a gathering like Easter Brunch. There are hundreds of variations on the popular party food that Julia Child simply called Stuffed Eggs. Can you just hear her, reading a line from her own book, Julia Child’s Menu Cookbook?
“I do think eggs look most attractive and professional when filled with a pastry bag and cannelated tube!”
Once I found out what the heck “cannelated” meant (fluted or grooved) I agreed with her! So, just in case you have some extra hard boiled eggs in the refrigerator after Easter egg dyeing this week, or you are hosting a get-together tomorrow, let me share one of my favorite recipes for Deviled Eggs. I found it in one of my oldest cookbooks called Quantity Cookery from 1922. I didn’t think you’d appreciate a recipe, however, that calls for 96 halves (or 6 pounds) of hard boiled eggs. I got the recipe down to a manageable size and started with an egg yolk and mayonnaise base. Softened butter and cream cheese add a rich, smooth texture while spicy mustard, prepared horseradish and Worcestershire sauce all add the kick. In fact, many Deviled eggs recipes I came across had dashes and splashes of flavor like lemon juice and hot sauces added to the base, which just goes to show that when it comes to Stuffed Eggs, the Deviling is in the details. Happy Easter and happy brunching!