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Tag Archives: Boston Bakes 2012
garlic from eatingwell.com
One word: Garlic. I use garlic in so many things when I cook. Tomato sauce, mashed potatoes, stir-fried veggies; they all taste so much better when I add a little (but usually a lot more than a little) garlic.
For the amount of garlic I use when I cook it’s surprising that I don’t own a garlic press. Chopping garlic the old fashion way, mincing and slicing on my wooden cutting board, works pretty well. I still get the same delicious flavor, it just takes a little longer and leaves my fingers smelling like garlic for a couple days, …
Dutch oven from dutchovenmania.com
Today’s gadget is one that many of you may already own. A staple piece among cookware, the Dutch oven is a reliable and very versatile tool. The Dutch oven is perfect for cooking stews, soups and chili on cold winter nights.
Dutch ovens have been in use for hundreds of years all around the world. Most countries have their own version of this heavy-duty cooking vessel that are also known as casserole dishes. The French cocotte, the Japanese tetsunabe, and the South African Potjie are all very similar designs.
The thick walls of the Dutch oven are usually made of cast-iron which …
applesauce from babble.com
Have you ever thought about making homemade applesauce? With fresh ground cinnamon and a chunky apple consistency for a grown-up spin on our old friend Mott. Or maybe some delicious gnocchi, with a potato and cheese based chewy texture. And no one says no to fluffy, homemade mashed potatoes.
With today’s gadget you can make all of these tasty treats using the same tool! The OXO Potato Ricer will be your new favorite gadget, with it’s 3 easy-to-use changeable disk settings, ranging from fine to corse.
OXO potato ricer from chefscatalog.com
Simply add your softened potatoes or apples and with the …
eggplant panini from acefitness.org
The sandwich has been a luncheon trademark for as long as I can remember. Satisfying and nutritious, there are endless options waiting to be stuffed between a couple slices of bread for a mid-day meal. From club sandwiches to tea sandwiches to wraps and flat-breads; one of my most beloved has to be the Panini.
Crispy on the outside with a golden crust and a warm, melty inside makes the panini irresistible.
And now you no longer have to eat-out to get your panini fix. The Giada Gourmet Panini Maker from Target is what you’ve been waiting for. It’s …
lemonade from cooksillustrated.com
Pink or yellow, sweet or sour, fresh or frozen: it doesn’t matter how you spin it, lemonade and summertime go hand-in-hand. I remember sitting at the end of my driveway selling lemonade from a cooler, arguing with my sister about who gets to collect the cash. I was about seven years old and making anything over $10.00 a day was a fortune.
takeya lemonade maker
So why not bring yourself back to those childhood days with the flavor of fresh squeezed lemonade. The Takeya Flash Chill Lemonade Maker makes it easy to squeeze and store the sweet nectar all within …
grilled corn on the cob from myrecipes.com
When I think about summer cookouts I think pasta salad and corn on the cob. As a kid it was often my job to shuck the corn before tossing it into the steamer. Smothering on the butter and sprinkling on the salt made for the most delicious combination of sweet and savory. I hardly minded all the corn-hair that got stuck in my teeth.
Today, I tend to skip the butter and salt and just enjoy the au-natural sweetness of the corn itself. Maybe it’s the novelty of eating something with my hands that makes …
grilled pizza from chow.com
Summertime means bbq‘s in the back yard every night. So finding new things to throw on the grill is a must, because no matter how tasty the burgers and dogs might be you have to add some variety to the mix.
There are so many things you can grill up for dinner from bbq chicken to swordfish steaks to kabobs of peppers and eggplant. I’ve even heard of grilled watermelon as a substitute for a burger. But one of my favorite things to cook on the grill has to be pizza.
Grilled pizza takes practice. You can’t just do …
Every holiday season my family asks me to bake “my” apple pie. I never thought it was anything spectacular because the grocery store down the street sold the same pie with neater lattice tops. When I baked, I followed the instructions from the book in the pantry, added water to the pre-mixed dough package, and popped the dessert into the oven. Easy as pie, as they say. The more I made the same recipe, however, the more I deviated from the original directions. I’d eyeball the nutmeg and leave the skin on the apples. It became sloppier than the store-bought …