TIP OF THE DAY: Ice Cream Cupcakes

It’s a miniature ice cream cake! Photo courtesy Hey There Cupcake.   We were inspired by this Spumoni Sundae cupcake from Hey There Cupcake! of Denver, Colorado. One of many flavors (see them all here), Spumoni Sundae is a cherry cupcake filled with ganache, topped with a scoop of pistachio buttercream frosting and garnished with…
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TIP OF THE DAY: Pasta With Greens

We were inspired by this picture in the beautiful photo gallery of Chicken Fried Gourmet, a blog featuring the cuisine of Shreveport, Louisiana-based chef Michael O’Boyle. An unusual concept today, pasta with greens dates back several centuries to Italian peasant fare. Meat was costly, greens were grown in the garden: Ecco! (That’s Italian for voilà.)…
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COOKING VIDEO: Make A Retro Gelatin Mold

  Here’s a tribute to aspic: a savory, gelatin-like food made from meat or fish stock. A classic French dish created centuries before the day of commercial gelatin* it was very difficult to prepare. In the beginning, cooks relied on the natural gelatin found in the meat to make the aspic set. In modern times,…
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TIP OF THE DAY: Fish With Apples (Oh Yes You Can)

Think outside the box when combining ingredients. That’s what Executive Chef Leo Forneas of Silk Rd Tavern did, topping a crispy fish fillet with julienned apples. He chose red-skinned apples to add a touch of color. You can use raw apples or lightly sauté the strips in butter or oil. You can cook the apples…
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