Is it okay if I take a second and say Ooh la la, because today we’re getting fancy folks. Hors d’oeuvres are on the menu baby. And nothing makes me feel more high class and swanky then dropping french phrases that I don’t know the literal translation of. But we’re not just making any […]
I had my first experience with bangers & mash when I was about 16 years old. My parents had taken me along on a trip to Ireland, and of course, we had to hit up a pub while we were there. Ok, to be honest, it was a few pubs, but I
Well, well, well if it isn’t our old friend the classic Irish coffee. And yes folks when I say classic Irish coffee, I mean CLASSIC. There’s not going to be any baileys used today. Nor will you see any large poofy mounds of whipped cream covered in chocolate shavings. No folks, today we
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I have a serious question for you class. Have you ever cooked something new for the first time, and thought to yourself “Why the hell have I never made this before”? Maybe you realized it was much easier to make than you originally thought. Or perhaps after taking that first bite, you knew that
I love powdered sugar glaze, but for some reason, I’ve never attempted to make my own. I guess I just assumed that making a powdered sugar glaze involved a long-drawn-out process. Or that it had to include complicated ingredients like egg whites, which I hate separating. But I was wrong. Again.
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Rise and shine class, because today we are going to be making asparagus & prosciutto breakfast casserole. I’m a huge fan of breakfast casseroles. They are fairly simple to make, easily customizable, and can feed a big crowd. And this version with asparagus and prosciutto is one of my all-time favorites.
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Boy, oh, boy, German-style red cabbage. In my experience you either love it or you hate it. And for a long time, I was in the latter category. My first run-in with German-style red cabbage, or “Rotkohl” as it’s known in Germany, was during college. One of my friends had studied abroad in
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Hello, or rather should I say guten tag, because today we’re making some delicious pork schnitzel. If you’ve never had pork schnitzel or any type of schnitzel for that matter, then you are going to love this. It’s easily one of my top five guilty pleasures. Why? Well, let’s just say
Hello class and welcome back to another lesson in our Cooking 101 series. Today we are going to be talking all about the meat tenderizer, and how to properly one in the kitchen. This should be a rather short and quick lesson, yet it is one that I feel you should all know.
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Last week we celebrated our dog Josey’s first birthday. And in honor of the event, my mother whipped up a big batch of peanut butter banana dog treats. Just look at how much he’s grown up! Top: Josey at 3 months old; Bottom: Josey at 1 year old, still thinking he’s a lap
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