Brownies: Dense, Rich & Available
Ideally, I’d be spending this Valentine’s evening with someone tall, dark and handsome. But that’s not to be. So, I’m making a date with the next best thing: something dense, rich and available. And I’m going to whip him up in my kitchen, maybe lick my fingers along the way, and take my time enjoying...
Molten Lava Cake for a Valentine’s Day Seduction
These impressive little cakes are easy to make and produce a soft cake with a crispy exterior and a rich, molten chocolate center. If you’d like to melt anyone’s heart this Valentine’s Day, this would be the recipe to try. To get the best molten center, I recommend the shorter baking time of 14 minutes....
Praise Buddha…& Citron Vodka
What is yellow and green, has more than five fingers, was likely born in Asia, smells like lemon heaven and makes a rare appearance in early winter? No. It’s not Godzilla. It’s the Buddha’s Hand citron. This gnarly sci-fi looking claw is the ‘citron’ used in making citron vodka. It’s a member of the citrus family...
The Nitty Gritty Business of Fudge
Fudge is fickle. Authentic, old-fashioned fudge is tricky business and not for the faint of heart. I know. I made five disastrous batches (no thanks to the Joy of Cooking). But it’s the holidays and I wanted some fudge and I couldn’t be defeated by sugar. So I made it till it worked by making...
Nougat Makes a White Christmas
Many of my best childhood memories were made in a small kitchen in Ohio, surrounded by my family at the oval-shaped country-kitchen table, making candy at Christmas. We would make fudge or ‘white divinity fudge’, which is egg whites cooked with sugar. Mom would boil the sugar (dangerous stuff), Sis would help, Joe and I...
Gourmet Marshmallows Made at Home
“Ohhhh, the weather outside is frightful, but the fire is sooooo delightful!”… And so are home-made marshmallows melting into a cup of super hot chocolate. Dip the tip of your nose in some meltingly sweet marshmallow cream on these cold Denver nights. Don’t bother ordering those spendy hand-crafted ones from overpriced specialty stores when you...
Brussels Sprouts: Learn to love them
Whenever I see Brussels sprouts on the menu, I cringe. But for some reason they are a holiday favorite. No one has ever cooked a sprout I’ve enjoyed eating. Why do people insist on serving them? It reminds me of being a child and seeing something disgusting on your plate that your parents insist you...
Pumpkin Swirl Cheesecake
Cheesecake! That is one dessert I’ve never had a problem swallowing. For some people it happens with bananas, for others it might be mashed potatoes. But for me, it’s pumpkin pie. I confess to having a bit of a gag reflex when I try to bite into a piece, which is too bad since I love...
Six Inches Plus? Pickle the Excess
We are talking about cucumbers, here—Armenian Yard Longs, in fact. The name suggests something quite more than a mouthful; and, indeed, they are. One of these monster cucumbers could feed an entire family. My garden has had its failures this year, but one of its successes was producing these ribbed beauties. One cuc would have been...
Corn: Elegant, Cool & Fun
It’s nearly the end of corn season. The stalks have been stripped but there are a few fresh ears still available in the stores. Here are some ideas for enjoying the last of the harvest: Smoked Sweet Corn Soup – Chef Kevin Taylor Curried Corn Ice Cream Denver Botanic Garden’s Corn Maze Junior League of...
Blackberry Liqueur: Mix it up
As a former pastry chef, I always have liqueurs on hand. When people see my shelves of bottles I assure them that “they are for baking purposes.” Some people smirk a little with skepticism. The truth is I do not drink much, and these luscious liquids are reserved for flavoring chocolate truffles or sweet sauces...
Summer Salads: Fresh Corn & Goat Cheese
Am I really talking about summer foods again? Why, yes. Yes, I am. But this time I’m featuring summer’s starlet: fresh corn. The first appearance of this husked starchy veggie signals the beginning of summer — and while we are in the dead center of the season now, it’s still a staple on my grocery...
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