I’ve made the Cracktastic Matzoh Crunch. I’ve made the Coffee Ice Cream. I’ve even made the Strawberry Frozen Yogurt. All without incident. So why? Why David Lebovitz? Why did the Bouchees Chocolat Au Yaourt ruin our perfect streak? Because that’s what we were together, perfect. Up until now, you never let me down. You were my magic bullet, my genie in a bottle. You were Superman with a whisk (faster than a rolling boil, more powerful than a double espresso, able to whip egg whites to stiff peaks in a single bound). Larger than life you were in my eyes. But now, I see that you are just a man who makes me ask, “What would David Lebovitz do?” Continue reading “What Would David Lebovitz Do?”
Here’s one last holiday themed post in case you’re still looking for an easy, homemade gift that won’t break the bank. I liked this recipe so much that I plan on making it again for The Mistah and I and Santa to snack on.
Adapted from Savory Sweet Life
BAH Note: As much as I like the all Chex version that Alice posted, and that we already packaged and sent out, I think it needs a salty component. Use whatever combination of Chex you like. Alice included wheat in addition to the corn and rice Chex. I decided to leave wheat out of mine. Also, I found it easier to use my hands to combine the melted chocolate, peanut butter, and butter with the cereal. Yes, it’s messy as hell but I think it kept more of the cereal squares from breaking. Be sure to use a big enough bowl so that you have enough room to get in there and really mix things up.
- 7 cups of Corn and Rice Chex cereal, combined
- 2 cups thin pretzel sticks or small pretzels
- 1 cup chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup butter
- 2 teaspoons vanilla extract
- 1 1/2 cup powdered sugar, divided
Measure out the cereal and pretzels into a large bowl and set aside.
Combine the chocolate chips, butter, and peanut butter in a microwave safe bowl. Microwave on high in 30 second intervals, stirring between each, until the mixture is melted and smooth. Stir in vanilla.
Pour the melted mixture over the cereal and pretzels and gently stir to combine until the cereal is evenly coated. Divide the coated cereal between two 1 gallon zip top bags and add half of the powdered sugar to each bag. Seal the bags and gently shake until the powdered sugar evenly coats the cereal.
Spread the cereal on a parchment lined sheet pan to set up and then package in airtight containers.
Our breakfast routine gets, well, routine sometimes. As in, boring. As in, I cannot eat another scrambled egg if my life depended on it. So we find ourselves looking for ways to spice things up. This usually happens on the weekend when we have more time to wander about in the kitchen. It goes something like this:
The Mistah: “What do you want for breakfast?”
Me: “I dunno, as long as it’s not eggs or oatmeal. What do we have?”
The Mistah: “Um, eggs and oatmeal, sorry.”
There is then much muttering under my breath and I start flipping through cookbooks and recipes for something, anything, different. Most recently, it resulted in a Dutch Baby. Continue reading “Dutch Baby”
**Be sure to read the entire post for details on the first BAH Giveaway!**
We all know about Fraulein Maria’s favorite things. In case you need a refresher, the list includes:
- Raindrops on roses and whiskers on kittens
- Bright copper kettles and warm woolen mittens
- Brown paper packages tied up with string
- Cream colored ponies and crisp apple strudels
- Door bells and sleigh bells and schnitzel with noodles
A list of my favorite things isn’t nearly as lyrical…if only Rogers and Hammerstein has scored a musical about cooking then maybe there would be a show tune that includes: Continue reading “These Are A Few Of My Favorite Things (A Giveaway)”
Have I mentioned that butter has its very own place in my food pyramid? My Primary Care Physician, and the folks at LabCorp, can attest to this fact based on my cholesterol numbers. All the steel cut oats in the world can not counteract the effects of my particular love of butter. I don’t care what the creepy Quaker Oats guy says, I have the lab results to prove it. Continue reading “Like Buttah”
As trite as it may sound to say ‘try, try again’, that’s exactly what I’m going do. Because the Skillet Roasted Fish that I tested for Cook’s Illustrated before our breakup came close to their goal of being well browned and moist. Except that it wasn’t well browned. It got the moist part right though, which is why I’m going to do two one thing:
- Tinker with the recipe myself and see if I can’t find a foolproof way to get a golden brown crust.
- Hold onto the test recipe to see if Cook’s Illustrated changes it in any way when it goes to print.
Since this is a recipe currently in development by CI, I cannot go into the how of it all just now. But if you’re curious about the accompanying veg, you’re in luck. This originally appeared on Exit 51, but that’s no reason it can’t have a place at BAH.
Sweet Pea Guacamole
Adapted from the Washington Post
- 1/2 pound frozen peas, thawed
- 1 shallot
- 1 tablespoon oil
- 1 teaspoon cumin, or to taste
- fresh cilantro to taste
- tiny pinch red pepper flakes
- juice from half of a lime
Place ingredients into food processor and pulse until combined to your preferred texture. If you like a chunky texture, pulse less. If you want a smoother texture, pulse more.
I added some block style feta cheese in brine – maybe a tablespoon’s worth – to try and mimick that creamy smoothness you get in guacamole.
Great as an appetizer with chips but also nice spread on a turkey sandwich or served as a side with some not quite browned Skillet Roasted Fish…yum.
My previous reference to caramel sauce version 3.0 as an acceptable final product was flat out wrong. After tasting it again, the grainy texture was even more pronounced. So despite The Mistah’s insistence that he’d eat it, there was a (completely premeditated) accident that involved the garbage disposal, caramel 3.0, and a steady stream of hot water. My hope was to replace it with a proper caramel sauce without The Mistah ever knowing. Why does this sound like something that would happen if Lucy ever tried to cook for Ricky? All I needed was a partner in crime, an Ethel. My only witness to the foolishness that was about to follow was Shadow. And that doesn’t have the same comic value. Continue reading “Caramel 7.5”