TIP OF THE DAY: Pimp Your Cheesecake

Only ice cream and cake surpass cheesecake on American restaurant menus, says Flavor And The Menu, a magazine and website for restaurant chefs. The article points out that plain cheesecake is a blank canvas, waiting for an artistic or flavorful treatment—or both. The next time you plan to bake a conventional cheesecake, consider playing around…
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ST. PATRICK’S DAY RECIPE: Ice Cream Cake

[1] Devil’s food cake and mint chip ice cream (photo Jennifer Davick | Southern Living). [2] Andes Mints (photo courtesy Sweet Factory). [3] After Eight Mints (photo courtesy After Eight | UK).   We’ve been saving this recipe from Southern Living for our St. Patrick’s Day lead-up, when our recipes wear a tinge o’ the…
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TIP OF THE DAY: Roast Your Roots

While we wait for spring vegetables to appear, we’ve been eating lots of root vegetables. Root vegetables have sustained mankind through millennia of winters, because they last for long periods in cool temperatures. Before the advent of modern refrigeration, root cellars provided vital cold storage that kept a family fed through the winter. Growing underground…
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RECIPE: Corned Beef Hash Patties With Eggs

Our mom loved corned beef and cabbage, and made it year-round in addition to St. Patrick’s Day. There were corned beef sandwiches for lunch the next day, and corned beef hash for Saturday breakfasts (Sunday was always bagels and lox). But our younger brother, a fussy eater, refused to try it, claiming it looked like…
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TIP OF THE DAY: Irish Beer & Cheese Party

[1] Basiron Pesto Rosso has an Italian name, is made in Holland and is perfect for an Irish celebration (photo courtesy Atalanta Corp). [2] Kerrygold’s Dubliner is a unique cross between cheddar and parmesan cheeses. [3] It also is made in a limited edition with Irish stout.   Yesterday we featured a recipe for “Irish…
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