Adapted from diary originally published on May 5, 2012, the 150th anniversary of defeat the French forces by the Mexican Army at the Battle of Puebla. It’s May and it’s getting warmer here in the northeast. Tomorrow is Cinquo de Mayo, the only battle that the Mexican army won in their war with the French. …
Tag Archive: What’s Cooking
Mar 30 2018
What’s Cooking: Baked Ham
Republished from Mar 29, 2013 Ham is salty. Whether its smoked or just fully cooked ham is salty. Since many people are trying to reduce the daily intake of salt, this is away to have your ham for Easter and eat your fill. I use chef Julia Child’s method to reduce the salt by boiling …
Mar 13 2018
What’s Cooking : Pie for Pi Day
I now know how MSNBC host Rachel Maddow feels when she has to scrap a well prepared program for the latest insanity coming from the madhouse in our nation’s capitol. However, I am determined to get to some lighter postings. Tonight starts the beginning of March Madness, also know as the NCAA College Basketball Championships, …
Dec 24 2017
What’s Cooking: Crème Brûlée French Toast
Here’s something special for Christmas morning breakfast or brunch, Crème Brûlée French Toast, that can be prepared the night before and tossed in the oven with a pan of bacon at the same time.
Dec 23 2017
What’s Cooking: Thoroughly Modern Meatless Mince Pie
Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned …
Dec 23 2017
What’s Cooking: Sugarplum Bread
Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations …
Dec 16 2017
Alone In The Kitchen With An Old Frenchman
Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man …
Dec 09 2017
Alone In The Kitchen With An Old Frenchman
Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man …
Dec 02 2017
Alone In The Kitchen With An Old Frenchman
Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man …
Nov 25 2017
What’s Cooking: Don’t Throw That Turkey Carcass Out
An oldie but a goodie reposted from November 25, 2010 – TMC I know by tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass because you aren’t done with it yet. I’m going to walk you through making turkey stock. First you will need a big pot, I …
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