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Skip the whipped cream: Candied bacon rocks. Photo courtesy TerrenceBrennan.com. As you may have noticed from the “pig candy” (chocolate-dipped bacon) phenomenon of the last couple of years, bacon and dark chocolate are a happy marriage. We love this idea from Chef Terrence Brennan of Picholine restaurant in New York City. It’s a chocolate tart…
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If you like to bake cheesecake (and we love to!), you know that a water bath, or bain-marie, keeps the cheesecake top from cracking. If you’ve never used a bain-marie: All you have to do is set the springform pan into a roasting pan filled with warm water. As the cheesecake cooks, the moisture from…
Continue reading “TIP OF THE DAY: Cheesecake Water Bath”
Everyone can enjoy tasty, gluten-free pasta dishes. Photo courtesy Caesar’s. People with gluten intolerance can’t have regular (wheat) pasta. They need to find alternatives made from rice, potatoes and other starches. What about people who want an Italian dinner? Caesar’s Gluten Free & Wheat Free product line offers favorite pasta dishes in single serving entrées…
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We’ve all made a pot of oversalted soup or stew. A classic kitchen trick is to add a thinly-sliced raw potato and let it sit to absorb some of the salt, until the slices become translucent. If that doesn’t work for you, here are four more ideas, courtesy of the newest edition of the kitchen…
Continue reading “TIP OF THE DAY: Fixing Salty Soup”
Ganache-filled Halloween pavés. Photocourtesy iGourmet.com. If you didn’t find what you liked in our recent Halloween Candy feature, here’s more: The scary images on these dark chocolate pavés (flat-topped squares) from Christopher Norman won’t frighten away chocoholics. The luscious, creamy fillings will banish all fears: The ghost contains wild berry dark chocolate ganache The…
Continue reading “HALLOWEEN: Good & Scary Chocolate”
