At I Heart Cooking Clubs we have a new featured chef, Curtis Stone. I have checked out a copy of What’s For Dinner? from my local library and tagged several recipes to make. This week I chose Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette. This recipe came together easy and would make a perfect…
Author: Diane Zwang
Matcha Financiers
Financiers cooling in the morning sun. According to Ito En: Matcha green tea is considered Japan’s most classic and popular beverage. Matcha is the treasured powdered green tea traditionally used in the Japanese Tea Ceremony-Chado. The vibrant green tea is finely milled from high quality tea leaves. Matcha is made using the entire tea leaf,…
Irish Soda Bread
Happy St. Patrick’s Day. I can’t think of any better way to celebrate than with food. Last year I book marked this post from Mary at Lights on Bright No Brakes for Mrs.Frings’ Irish Soda Bread by Paul Vitale. I did not intend to wait an entire year before making it but that is how things worked…
Odile’s Fresh Orange Cake
This week on Tuesdays with Dorie we are making Odile’s Fresh Orange Cake from Baking Chez Moi. Here is my experience with this week’s recipe. I was looking forward to this baking assignment, heck I voted for it, and the picture looked so pretty but apparently I have had troubles with directions lately. I reviewed…
Greek-Style Stuffed Peppers
This week’s theme on IHCC is ancient grains with our featured chef Ellie Krieger. The recipe I chose to make included bulghur which I think I confused with barley. Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur is a kind of dried cracked wheat….
February Potluck! Baked Rigatoni with Bechamel Sauce
This week at I Heart Cooking Clubs we can cook from any of their featured chefs, I chose Giada De Laurentiis. I made Baked Rigatoni with Bechamel Sauce available on the Food Network website. I have made this several times and it is a crowd pleaser. There were a few changes I made. Instead of…
Soft-Centered Chocolate Teacup Cakes
This month on Tuesdays with Dorie is all about the chocolate. This week I made the Soft-Centered Chocolate Teacup Cakes AKA lava cakes. I was not sure that my tea cups were oven safe so I used my ramekins. These cakes are dangerously good. You can make them in mere minutes and they were divine….
Cooking with Tessa Kiros
This month’s featured chef on I Heart Cooking Clubs is Tessa Kiros. This is a new chef for me which is one reason I love this cooking group. We are always changing chefs and I am always learning more. Since I did not have time to go to my local library for one of her…
French Fridays with Dorie Dressy Pasta Risotto
This dressy pasta “risotto” was delicious and a big hit at our house. It is a fancy macaroni and cheese that is made like risotto. I sauteed one onion in butter until soft, added 3 3/4 cups chicken broth and brang to a boil. Then I added 1 1/3 cups of pasta and simmered 20-25…
Hot Chocolate Panna Cotta
This month on Tuesdays with Dorie we are making chocolate desserts from Baking Chez Moi. This week I made Hot Chocolate Panna Cotta page 373. Heavy cream, cocoa powder, bittersweet chocolate. What’s not to like! A lovely dessert for the chocolate lover. I did make the Fluted Carrot Tangerine Cake (page 22) on time but…
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