A Kosher Cooking Lesson and Vegetable Brown Stock

Rosemary Rescued from the Snow

Rosemary Rescued from the Snow

Cooking lessons are so much fun. I still dust off some of my old lessons when asked or, occasionally, as donations to charity. So, when a friend asked to sell one of my lessons at a live charity auction, I was delighted.  The lesson, “Stocks and the Five Mother Sauces”, was from my repertoire of tried and true lessons.  I could teach it in my sleep.  Piece of cake.  Sure, I would be happy to donate the lesson.

Then came the surprise from the buyer: Continue reading

Do-Ahead Thanksgiving Dinner (Part 3 of 3) – Cranberry Orange Sauce

Fresh Cranberries

Three posts in one week – a first for me.  Sorry I’m clogging your in-baskets, but I thought I would do my best to finish what I started before Thanksgiving.

This post will wrap up the key things you need to do a week (or a few days) ahead of your Thanksgiving dinner. Continue reading

Do-Ahead Thanksgiving Dinner (Part 2 of 3) – Sausage, Sage and Apple Stuffing

Stuffing, Stuffing and More Stuffing

Since I’m cooking two Thanksgiving dinners in two U.S. states this year, I am fully immersed in “do-ahead” mode.   How else could I possibly manage??

Working through my list in Do-Ahead Thanksgiving Dinner (Part 1), I have made my turkey stock and gravy, asked friends to bring pies and ordered my turkey.   Now is the time to make my favorite part:  stuffing Continue reading

Do-Ahead Thanksgiving Dinner (Part 1 of 3) — Turkey Brown Stock

Chicago’s Magnificent Mile – Perfect for Early Christmas Shopping

It is almost Thanksgiving and the start of holiday season here in the U.S.  This is when I wish the moratorium on human cloning had expired, and I could be in multiple places at once. Continue reading

Blueberry Blues

Michigan Blueberries

Inspired by one of my fellow bloggers, Cookinginsens, who shared the delicious results of her recent freezer purge, I decided it was time to clear out the basement freezer.  I was making very good progress in this endeavor.  My final task was to utilize the last of the 2011 Michigan blueberry crop.  After all, the 2012 blueberry season had arrived. Why would anyone hoard frozen blueberries from last year when there was a new crop to be had?  Time to make some blueberry muffins — best with fresh blueberries, but quite serviceable with last year’s crop — and an excellent way to use frozen blueberries. Continue reading

Michigan’s Bountiful Agricultural Harvest and a Summer Salad

Lake Michigan

I am lucky to have access to the bountiful harvest in Michigan (U.S.A). where Lake Michigan’s moderated climate, open land and the “Green Revolution” combine to support diverse agricultural production. The diversity is impressive; in the U.S., Michigan is second only to the much larger state of California.

Prevailing westerly winds off beautiful Lake Michigan cool us in the summer and warm the area in winter — extending the growing season.   Continue reading

A Science Project — Mocha Devil’s Food Cake and Oh-So-Easy Ganache

Mocha Devil’s Food Cake with Oh-so-easy Ganache

Regular readers may be wondering why, until now, I didn’t have ANY desserts posted.

No, I don’t hate sweets.   I love a good creamy bowl of ice cream, a fluffy cake, a nice soufflé or a crisp cookie.   But I do have one hang-up with making desserts.  I can’t resist turning them into extended science projects. Continue reading