Tag Archives: food

Chocolate Raspberry Layer Cake (by Table Daughter)

Cake. Cake is awesome.  Allow me to explain. On November 21 my father turned 49. This means that my father is also one year closer to being fifty, and if there is one thing that could make the consequences of his ensuing midlife crisis any better it is cake, specifically this cake.

3 Layer Chocolate Raspberry Birthday Cake

 

(Serves 16, adapted from Sky High: Irresistible Triple-Layer Cakes)

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Filed under Baking, Table Daughter

Stuffed Flank Steak

This is a full bodied recipe.  It’s got big taste, rich flavors and bold colors.  You have the fatty goodness of meat and cheese, the tangy spinach and aromatic carrot and pepper.  And the colors – green, orange and red – to liven up the meal.

tender goodness from tough meat

Great hot or cold.  This technique is know as rouladen in Germany, paupiettes in France, or rollatini in Italy.  If it’s that popular it’s gotta be good.

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Filed under Beef, Main Courses

Butterflying Flank Steak

What is it about meat, heat and knives?  Is it a guy thing that we take home cuts from the market and then make them into smaller bits before delivering to a stove, oven or grill?  A compelling question.  In the meantime, here’s a post about filleting flank steak.

filleted and quartered

This method works best with flank steak because of its tough quality but it can be used on any lean meat.

Butterfly the flank steak using 3 steps:

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Filed under Beef, Technique & Dirty Secrets

Honey Bread [by Table Daughter]

Honey bread, or “honey bear bread” as my sister calls it has become a permanent fixture in our household.  It is a deceptively simple bread to make, and only requires one bowl (which I love because it means less dishes for me!).  Despite the name honey bread is a white bread with subtle hints of honey and not overly sweet.

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Filed under Baking, Sides, Table Daughter

Bread Sticks

This is a nice touch to a special meal.  It’s also a great snack to have around.

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Filed under Baking, Sides

Garlic & Olive Oil Dipping Sauce

Ever get too much garlic and wonder what to do with the excess before it turns?  Try making garlic & olive oil dipping sauce.  It will last for months in the fridge without loosing flavor or texture.  You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.

the perfect use for aging garlic

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Filed under Condiments, Vegetarian

Mushroom Quiche w/Homemade Crust

Served warm in the winter or cool in the summer this is a prince among comfort foods.  If you use a store-bought crust this can be ready in 40 minutes, add another 30 minutes for the adventure of making your own crust.  Either way it fits well with a busy schedule.tastes lie a warm hug

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Filed under Baking, Main Courses, Vegetarian