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Cooking Books : 286 Recipes
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Another Norwegian Apple Cake
Added 13/03/2010 20:45:00
Last weekend, R made an apple cake that was dreamy. I'll admit that we've been a little obsessed with baking with apples lately, and I'm not sure it shows any signs of stopping. I have yet another apple cake, or pie kind of, at least, an apple dessert that I've made before and that I've been craving lately, and another one that I made recently but haven't put up. (I didn't love the[...]http://feedproxy.google.com/~r/CookingBooks/~...
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Semolina Butter Cookies with Sea SaltAdded 10/03/2010 19:30:00
Here's the thing. Chocolate is overrated. It's always held up as the best out of the pair in the chocolate/vanilla dichotomy, and an entire industry of propaganda has sprung up around it. Such as the insatiable cravings all women are supposed to have. But butter as a flavor in its own right hardly ever gets mentioned. And the butter cookie seems to be barely a blip on the[...]http://feedproxy.google.com/~r/CookingBooks/~...
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The Ultimate. Balsamic Roasted OnionsAdded 09/03/2010 15:20:00
Reader, I'd like to introduce you to your new favorite onions. Uumm, onions. I know. There is nothing in this world better than the melting sweetness of a good roasted onion. Oh wait, yes there is. A good roasted onion doused in balsamic vinegar, pan fried and then left to sweat it out in the oven until its top layers curl into a slightly incinerated, but nonetheless rainbowed,[...]http://feedproxy.google.com/~r/CookingBooks/~...
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Medley of Mushrooms, Pearl Onions, Celery Root and ChestnutsAdded 07/03/2010 21:11:00
I kind of have a thing for ugly vegetables. Except turnips, it turns out. Not a huge fan, and that may be a first for me. A vegetable I actually don't much care for. So no turnips here, at least not today. But celery root, or celeriac as it's sometimes also called, for some reason always seems to make for delicious meals. I may have gotten lucky before with this soup (This Soup![...]http://feedproxy.google.com/~r/CookingBooks/~...
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Roasted Brussels SproutsAdded 05/03/2010 00:25:00
Maybe a post about brussels sprouts (or brussel sprouts, or brussels sprüts, however you want to spell it, I'll just switch back and forth) isn't the best time to talk about fantasies of super powers. I mean, most people would perhaps use a super power to avoid brussels sprouts. But don't we all have some kind of super power fantasy when we're little? Mine was very well thought out,[...]http://feedproxy.google.com/~r/CookingBooks/~...
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Candle Cafe's Paradise CasseroleAdded 03/03/2010 04:12:00
I can't, by any reasonable stretch of the imagination, claim to be an expert on New York City restaurants. For one thing, I don't have very much money, which eating out requires. For another, I don't always have a lot of energy, which constantly searching out new places also requires. But I have my favorites. There's our local neighborhood French bistro which is basically the[...]http://feedproxy.google.com/~r/CookingBooks/~...
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Foodbuzz 24, 24, 24: Norway in New YorkAdded 01/03/2010 05:33:00
I've been itching to get into this Foodbuzz 24, 24, 24 thing for a while, and was extremely excited when I was selected for February! Preparing an as-authentic-as-possible Norwegian Feast in New York was quite an undertaking, and as I began preparing this post, I realized there was so much I wanted to tell you about each recipe. As a result, please consider this your introductory post, which[...]http://feedproxy.google.com/~r/CookingBooks/~...
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Rå bringebærsaft, Norwegian Berry DrinkAdded 01/03/2010 05:26:00
I thought about making Glögg for our Norwegian dinner, that world-famous mulled wine of Scandinavia, but since it's primarily a Christmas thing, and we're well past the holidays, R and I decided on this berry drink instead. R's family drinks this regularly with any dinner, and he always remembers it being homemade, because of the abundance of berries in his grandparents' garden. You[...]http://feedproxy.google.com/~r/CookingBooks/~...
