Every cook should have a homemade custard recipe in his or her repertoire. It is the base for so many desserts and yet, is fairly simple to master. The key is to temper the eggs with the milk so you don’t end up with bits of scrambled eggs.
Archives For Recipes
To write is to write is to write is to write is to write is to write is to write is to write.
- Gertrude Stein
I have it. Bad.
What do I do?
What CAN I do?
When life gives you egg whites, make angel food cake. When life gives you a whole lot of egg whites, top the angel food cake with meringue.
Yesterday, I planned to make vanilla custard but hadn’t really thought about what to do with all the remaining egg whites. I briefly contemplated making an egg white frittata, but I quickly came to my senses, and, thanks to Alton Brown, came up with the far better idea of making my first ever angel food cake. However, since I don’t own a tube pan, I scaled down the recipe to make these cute little mini angel food cupcakes instead.
In our household, Chris and I share cooking duties pretty equally. Actually, during the week, he probably prepares dinner more often than I do because he is usually home first. He has turned into quite the cook, often making pasta or pizza dough from scratch or trying one of the recipes he’s jotted down in his spiral “cooking” notebook. While we both love desserts, he isn’t interested in baking or making desserts unless it’s ice cream. What he really enjoys is making beverages, which is good since I don’t really like to make drinks.
A Roundup of Cinco de Mayo recipes from Daisy’s World and some of my favorite blogs.
I’m sure you’ve heard of some of these blogs, but please take the time to click on some of the ones you might not have heard of before. They are full of delicious recipes, wonderful stories, and spectacular food photos. Enjoy!
dips and salsas
Vietnamese Spring Rolls are essentially are bundles of salad wrapped in rice paper. They are very versatile and may be made with whatever fresh ingredients you have on hand. It takes a little bit of time to prepare all the ingredients and a little practice to wrap, but the resulting spring rolls are certainly worth the time and effort. Make these for your family or serve them at your next party and they are guaranteed to be a crowd pleaser.
…traditionally filled with shrimp and pork, noodles, and an assortment of vegetables and herbs. They are eaten dipped in either a spicy peanut sauce or nuoc cham, which is made with fish sauce, garlic, and chilis, or both. What I love about them is that they are fresh, healthy, and a lot of fun to make (and eat!).
Today is the second anniversary of Daisy’s World. I started this blog two years ago as a way to share little snippets of my life with family and friends and I can’t believe that it has evolved into this highly gratifying artistic endeavor. For me, food blogging has been a self-indulgent hobby that has taken an inordinate amount of my time and attention, but I relish the opportunity to share my creativity and passion with all of you.
As a regular reader, you’ve probably noticed that I am particularly fond of sugar and butter, which, unfortunately, is not good for me nor my waistline. That’s why I am excited to find recipes as healthy and tasty as this pasta salad. With luscious mangoes, creamy avocados, sweet tomatoes and bell peppers, I’ve found a great way to incorporate more fruits and vegetables into my diet.
At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables. This week, rows of beautiful ripe strawberries, with their deep, ruby-red color and sweet fragrance, caught my eye. It’s a perfect time to showcase them in this simple, refreshing sorbet.
One of the things my husband, Chris, and I like to cook together at home is pizza (recipe here and here). It’s quick and easy to make and allows us to customize and be creative with the toppings. When we have time, we like to make our own pizza dough, but when we’re on-the-go, like this weekend, pre-made dough from Trader Joe’s or Whole Foods does the trick just fine. Just roll the dough and add toppings and it’s ready to go in the oven.
It seems that I can’t get too far away from thinking about food and blogging, even if I wanted to. Last Monday, I had a day off from work and I had planned on a rmuch-needed day of rest and relaxation. I was going to read magazines on my iPad, get a mani/pedi, and order some takeout from my favorite Chinese restaurant down the street. I wanted a day away from the blog, which meant no cooking, writing, and taking photos. I even banned myself from Pinterest to try to disconnect from anything that might remotely lead me back to the blog.
We normally have my family over for a big Easter Sunday celebration, complete with an egg hunt, but not this year. Since I’m getting too old to be crawling around the bushes hiding eggs, and my nephews are way too old to be hunting around for them, our family plans never materialized. My husband and I ended up having a quiet holiday weekend alone, with plenty of chores, and our taxes, to keep us occupied.
Are you looking for a light and refreshing dessert, perhaps for Easter brunch or a springtime garden party? Why not serve this Lemon Pudding in pretty little cups or goblets? Dress them up with some lightly sweetened cream, raspberries, and a sprinkling of pistachios and you’ve got a simple, yet beautiful treat that can be made ahead of time. The bright meyer lemon flavor is just right, slightly tart and not very sweet. I love raspberries and lemon together, not only for their delicious flavors, but also for their striking color combination. It is a pairing that definitely screams spring!
These icy refreshing drinks will magically transport you to a charming little cantina south of the border, without leaving home. Don’t forget the chips and guacamole!
I was inspired to make these refreshing Blended Mango Margaritas after reading Lucky Brand Style Director Karin Cole’s blog post from the small seaside town of Sayulita, Mexico, where she recently vacationed. The little town sounded so quaint and inviting, I wish I could follow her down there. But since I can’t get away at the moment, I did the next best thing…I brought a bit of Sayulita to me.
I guess I picked the wrong week to give up ice cream (see my last post). My intentions were good, having recently acquired chef and cookbook author, David Lebovitz’s The Perfect Scoop, I told myself I would explore the somewhat lighter offerings from his granitas and sorbets sections. Blood Orange Granita…Champagne-Cassis Granita…Nectarine Granita…Tangerine Sorbet…Cherry Sorbet. So many choices! I settled on Pink Grapefruit Granita (again, see my last post). It was light, zingy and refreshing. I loved it and felt very satisfied with myself for avoiding most of the fat and some of the calories of full blown ice cream. I was off to a good start.