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An Exceptional Red Velvet Cake…
I’ve made many a red velvet cake recipe in my day. The cakes varied in the shade– more or less food coloring and cocoa, and in the type of frosting– boiled vanilla or cream cheese. However, when I...
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My Panic Attacks With Tres Leches Cake (Or What Happens When You Doubt A...
My husband Kurt has an extreme predilection for tres leches cake. It amuses me to no end, because he is one of those savory-over-sweets person, but whenever we go to a new Mexican restaurant, he will...
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Part 1: The Theme – Italian Panna Cotta, Vanilla– With Variations To Follow
With all the classical music I’ve heard over the past two weeks, I decided to write about variations on a theme. A foodie theme, that is. My hands-down favorite Italian dessert is panna cotta. Most...
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Part 2: First Variation On The Theme – Coffee Panna Cotta
Although I’m a traditionalist about my panna cotta, I am open to trying something new. Today’s panna cotta is flavored with espresso; once I stirred everything together, the mixture was a lovely...
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Homemade Ricotta And A Cool Crostini Spread
For Father’s Day, I signed up Kurt for a cheese-making class at Sur La Table. He learned to make ricotta, mozzarella and creme fraiche, but focused primarily on the mozzarella since I could already...
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Polar Vortex, Reprise and REAL Chicken Pot Pie
It’s cold again around the nation’s capital, yet my crazy son Ken wears just a sweatshirt hoodie and walks gloveless out to the bus stop. Clearly he inherited those Germanic genes from his dad! Last...
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Part 3: Variation On A Theme – Nutella Panna Cotta – Better (very) Late Than...
The first time I had Nutella was in 1978 in the south of France when I was 15 years old. THIRTY-SEVEN years ago. I was living with a French family whose primary residence was in Paris, but just...
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