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Mediterranean Brisket

Posted by & filed under Beef, Slow Cooker.

Fennel, tomatoes, olives, and Greek seasoning raise ordinary beef brisket to new flavor heights. Preparation time:  25 minutes Cooking time: 10 to 11 hours (low) or 5 to 5 1/3 hours (high) Ingredients: 1 3-pound fresh beef brisket 3 teaspoons dried Greek seasoning or Italian seasoning, crushed 2 medium fennel bulbs, trimmed, cored, and cut into…
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Devil’s Food Cake

Posted by & filed under Cakes.

For the complete story of how I developed this recipe, please click HERE Serves 8 to 10 Regular, or natural, cocoa like Hershey’s can be used, but you’ll get the best results with Dutch-processed cocoa. Ingredients: 4 ounces unsweetened chocolate, chopped 1/4 cup (3/4 ounce) Dutch-processed cocoa 1 1/4 cups boiling water 3/4 cup (3…
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Finding The Essence of a Devil’s Food Cake

Posted by & filed under Cooking Techniques.

The craze for fancy cake names dates back to the latter part of the 19th century.  But only one of these cakes has truly survived from that period to ours – the devil’s food cake.  Its success is a testament both to its utter simplicity and its appealing moistness. The obvious question is, “Just what…
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Bread Stuffing for Turkey

Posted by & filed under Poultry.

I found that dried bread cubes are essential when making stuffing because they do a better job of absorbing seasonings and other flavors than fresh cubes.  To dry bread, cut a fresh loaf of French or other white bread into half-inch slices, place the slices in a single layer on baking sheets or cooling racks,…
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Cranberry Sauces

Posted by & filed under Poultry.

The distinctive, tart flavor of cranberries has long made them a favorite accompaniment for game and fowl, particularly the holiday turkey.  You can always follow the directions on the bag of cranberries and boil the fruit with some sugar and water.  But why make the same old sauce, which is generally too sweet and one-dimensional in…
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Cooking Under Extreme Pressure!

Posted by & filed under Cooking Techniques.

One of our age-old pieces of kitchen equipment is making headlines these days.  It is the pressure cooker.  Long used as the power source for those huge turbines in ocean-crossing ships, this same kind of power has been confined in a modern saucepan for today’s busy cook. Today we are thinking more than ever about…
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Giblet Pan Gravy

Posted by & filed under Poultry.

For detailed tips and techniques for making a richly flavored gravy, please click HERE Makes about 6 cups The gravy is best made over several hours.  Complete step 1 while the turkey is brining,  Continue with step 2 once the bird is in the oven.  Start step 3 once the bird has been removed from…
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Traditional Gravy Technique

Posted by & filed under Cooking Techniques.

To a traditionalist, the thought of a gravy-less Thanksgiving is culinary heresy.   Good gravy is no mere condiment; it’s the tie that binds.  But too often gravy is a last-minute affair, thrown together without much advance preparation or thought.  Many of us have experienced the result:  either dull, greasy gravy or thin, acidic pan juices…
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Cornbread and Sausage Stuffing

Posted by & filed under Poultry.

Fore more detailed information on the techniques used to make Cornbread Tuffing, click HERE Makes About 12 Cups In this recipe, the stuffing is not baked in the turkey, but in a baking dish.  To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate…
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Cornbread Stuffing Techniques

Posted by & filed under Cooking Techniques.

Cornbread stuffing is a southern classic.  I set out to make a cornbread stuffing with a toasted top, moist interior, and satisfying rich flavor.  Over the years, I found that most cornbread stuffing are much too dry.  The cornbread turns into stale, loose nuggets that refuse to bind with any of the other ingredients.  On…
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