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Pesto-Goat Cheese Portobello Mushrooms
by Kathy HuntWhat to do with all the basil that you grew in containers on your patio or fire escape or in your garden? The obvious choice is make pesto. But, then what do you do with all that pesto? If you’re someone who loves the earthy flavor of mushrooms, you might just drizzle it over baked portobello mushrooms. That brings me to this short entry...
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Pesto-Goat Cheese Portobello Mushrooms
by Kathy HuntWhat to do with all the basil that you grew in containers on your patio or fire escape or in your garden? The obvious choice is make pesto. But, then what do you do with all that pesto? If you’re someone who loves the earthy flavor of mushrooms, you might just drizzle it over baked portobello mushrooms. That brings me to this short entry...
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Luscious Lemon Curd Cake
by Kathy HuntFor such a delicious topping, lemon curd has been cursed with a rather unappetizing name. By definition, curd is the semi-solid created when acid is added to milk. True curds possess a rubbery and sometimes grainy texture. Lemon curd has a smooth, thick and creamy feel and sweetly tart taste. So, how did this British creation end up with such a misleading name? The...
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White Chocolate Espresso Cake
by Kathy HuntA cake made for, and with, coffee Sometimes you need a quick, comforting cake, one that goes well with any meal and at any time of day. White chocolate espresso cake is that kind of treat. Laced with espresso, it goes well with an afternoon coffee and is, in the literal sense, a delicious coffee cake. Traditionally, coffee cakes were dense, sweet, yeasted baked...
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Pavlova with Berries and Crème Anglaise
by Kathy HuntI have this thing about pavlova. I love it! This meringue-based dessert possesses a crisp exterior, slightly chewy but soft interior, and an ethereal lightness and sweetness that never disappoints. When topped with macerated fruit and whipped cream, that crisp meringue transforms into a luscious and juicy treat. During a stay on New Zealand’s South Island I tried countless takes on this dessert. Pavlovas...
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Caramelized Banana Crème Brulée
by Kathy HuntCrème brulée. It sounds so fancy, so complicated. Yet, its name means something so simple, “burned cream,” and sums up this custard perfectly. Crème brulée consists of cream, egg yolks and sugar. Dusted with a layer of sugar, the dessert is placed under a broiler or butane kitchen torch. Once the sugar caramelizes and forms a crisp, shiny, golden glaze, the dish transforms from...
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Chocolate Raspberry Cake
by Kathy HuntWith its luscious berry frosting and moist, decadent chocolate interior, chocolate raspberry cake is a delightful dessert for any occasion. Yet, thanks to its rosy pink and red appearance, it is especially fitting for Valentine’s Day. Employ a little imagination and those fresh raspberries topping the cake begin to resemble tiny, beaded hearts. What could beat this colorful sweet? Along with its festive appearance,...
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Vegetable Puff Pie
by Kathy HuntBlustery, East Coast winters make me crave warm, saucy and filling vegetable puff pies. My take on the traditional dinner or pot pie features an interchangeable combination of vegetables. Potatoes, parsnips, carrots, mushrooms, peas, pearl onions, garlic, and corn have all found their way into the pie’s filling. Blanketed with puff pastry, the vegetable pie is baked until golden brown on top and moist...
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Succulent Smoked Salmon Cucumber Rounds from “Luscious, Tender, Juicy”
by Kathy HuntMy latest cookbook “Luscious, Tender, Juicy” (Countryman Press, 2021) began with one word, one texture, one mouthfeel — moist. My goal was to change the perception of moist from cringeworthy expression to valued culinary term. Think about it. If the food that you eat isn’t crisp, crunchy, gooey, or runny, chances are that it is one thing and one thing only. It is moist....
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Quick Cranberry-Orange-Pecan Bread
by Kathy HuntIn a season when we’re all bustling about, struggling to keep up with work, home, and holiday demands, there is no better bread to bake than a soft, sweet quick bread. The name says it all. Because you don’t have to knead the dough or wait for it to rise, a quick bread takes very little effort or time to make. The ease of...
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Wild Rice and Mushroom Pilaf
by Kathy HuntWhen the nights grow colder and daylight begins to wane, I start to crave heartier dishes. One of my favorites is Wild Rice and Mushroom Pilaf. Warm and earthy, this pilaf tastes lovely on its own or when paired with a moist, firm, meaty protein such as swordfish. A technique and a dish The name of the Middle Eastern cooking technique and the dish...
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Pesto-Goat Cheese Portobello Mushrooms
by Kathy HuntWhat to do with all the basil that you grew in containers on your patio or fire escape or in your garden? The obvious choice is make pesto. But, then what do you do with all that pesto? If you’re someone who loves the earthy flavor of mushrooms, you might just drizzle it over baked portobello mushrooms. That brings me to this short entry...
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Luscious Lemon Curd Cake
by Kathy HuntFor such a delicious topping, lemon curd has been cursed with a rather unappetizing name. By definition, curd is the semi-solid created when acid is added to milk. True curds possess a rubbery and sometimes grainy texture. Lemon curd has a smooth, thick and creamy feel and sweetly tart taste. So, how did this British creation end up with such a misleading name? The...
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Luscious Lemon Curd Cake
by Kathy HuntFor such a delicious topping, lemon curd has been cursed with a rather unappetizing name. By definition, curd is the semi-solid created when acid is added to milk. True curds possess a rubbery and sometimes grainy texture. Lemon curd has a smooth, thick and creamy feel and sweetly tart taste. So, how did this British creation end up with such a misleading name? The...