Filed under In the Kitchen

Sausage Gravy

Sausage Gravy

When I have homemade biscuits, there really is only one thing I want with them…sausage gravy. It’s a simple dish, based off a classic béchamel sauce, but somehow it has taken on a life of its own. Growing up, whenever my dad made gravy for breakfast there was always some sort of meat dripping included … Continue reading

Southern Biscuits

Southern Biscuits

Below is a post that I wrote a couple of weekends ago, but for some reason it never actually posted to the website. Ah, technical issues. But no biggie. I happily share it with you now…provided that it posts this time around. — Yesterday morning, a Sunday, we woke up a little later than normal. … Continue reading

Peeling Garlic the Martha Way

Peeling Garlic the Martha Way

A doozy of a wind storm blew in and kept me awake for much of the night. To try to lull myself back to sleep, I loaded the YouTube app on my iPad and started watching cooking videos. (Don’t judge me. It’s just something I do, and I could be watching far worse on the … Continue reading

English Toffee with Chocolate and Almonds

English Toffee with Chocolate and Almonds

Something has turned ugly in Alaska. It’s called “the weather.” More specifically, winter has arrived. As I write this it is snowing and the wind is starting to howl. It’s gotten cold, gray, and dreary. The sun will essentially refuse to shine for several months now as we march toward those December and January days … Continue reading

Simple Soft Hamburger Buns

Simple Soft Hamburger Buns

One of the things I enjoy doing in my kitchen the most is making bread. I do it several times a week. Bread baking was what got me started as a professional baker, and later as a cooking instructor. I enjoy it a lot more than pastry work or pretty much any other kind of … Continue reading

The Perfect Pancake

The Perfect Pancake

I love pancakes. Whether they are being served up hot from the griddle for breakfast or are featuring in some fiendish layered dessert, I love pancakes. And I am picky about how they should be made and what kind of texture they should have. A pancake should be soft and pillowy on the inside and … Continue reading

An Eclectic Dinner Party

Recently I did something different with my cooking students. Normally when we cook, we focus on one or two items, exploring different aspects of a single ingredient or technique. But, one of my students was hosting a dinner party in a week, was afraid to cook an entire meal for ten people by herself, and … Continue reading

Salted Pumpkin Caramels

Salted Pumpkin Caramels

Recently I had a problem. I made a pumpkin cake roll for Christmas and had extra pumpkin puree left. I made some in to pumpkin ravioli, which were amazing. But, being a Costco shopper, I still had some left over and needed to come up with something to do with it. It wasn’t enough for more … Continue reading

The Classic Victoria Sponge

The Classic Victoria Sponge

Ok, I’ve been told before that I bake like an English person. While England has long had a bad reputation where food is concerned, I don’t take this as an insult. England has produced some stellar chefs and some truly delightful pastry. The past two decades have seen a veritable explosion of British cuisine. Every … Continue reading