I Heart Cooking Clubs Bread Basket For bread week, I feel I should have made a yeasted-bread but that was not in the cards. While looking through my Gourmet magazines I spotted this cranberry muffin recipe and I was intrigued to make it. 2 cups cranberries, picked over and rinsed 1 1/4 cups sugar 1…
Tag: IHCC
Cranberry Pecan Crostata
I Heart Cooking Clubs Monthly Featured Ingredient Cranberries! A crostata is an open-faced fruit tart, often with a decorative lattice top. I have not made a crostata before but I have made plenty of tarts. This crostata caught my eye in Ruth Reichl My Kitchen Year and I was glad that cranberries were this month’s…
Sour Cream Bran Muffins
I Heart Cooking Clubs Morning Glories I was a Gourmet Magazine devotee. I kept my magazines for a very long time but I finally got rid of them in one of my moves. I did manage to keep a couple of issues of The Best of Gourmet. Now that we are cooking with Ruth Reichl…
Butternut Squash Soup
I Heart Cooking Clubs Potluck Week Butternut squash is one of the few foods my husband does not like to eat so on his recent business trip I invited his best friend over (he eats everything) for a dinner of butternut squash soup. The recipe calls for one pound of butternut squash, I went the…
Fannie Farmer’s Classic Yeast -Raised Waffles
I Heart Cooking Clubs Pantry Gourmet Waffles are the most requested breakfast item in our house and not just any waffles but yeast-raised waffles. This takes planning, you have to make the batter the night before. These waffles come out light and airy with a crisp outside, the ultimate in waffles in our house. The…
Applesauce
I Heart Cooking Clubs Snacks and Beginnings Nothing says Fall like a dish of homemade applesauce. This is not a dish I normally make but it sounded like a fun idea. Ruth states “applesauce practically makes itself” so I figured it would be pretty easy. The recipe calls for 6 apples, I used a variety…
Pumpkin Pancakes
I Heart Cooking Clubs Monthly Featured Ingredient Orange Squash These pumpkin pancakes were a delicious Sunday morning breakfast. Flavored with warm spices cinnamon, ginger, nutmeg and cloves, they really hit the spot. Pumpkin can be a heavy ingredient but the secret to this recipe is the whipped egg whites which keep them light. We used…
Lamb Chops, Baked Potato and Brussels Sprouts
I Heart Cooking Clubs Welcomes New Chef Ruth Reichl There is nothing fancy about this meal but sometimes it takes a recipe to get me out of my cooking rut. From Ruth Reichl’s latest book, My Kitchen Year 136 Recipes that Saved My Life. The book is part memoir and part cookbook which is organized…
Roasted Figs and Bacon Ice Cream
I Heart Cooking Clubs Au Revoir, Chef Eric Rupert I got this recipe idea from SHIRLEY@EVEROPENSAUCE. This recipe was a grand experiment. Bacon ice cream? Who would of thought. Well Eric Rupert would have thought. I served this for a dinner party and it went over well except for my son who wouldn’t eat it. This…
Butternut Squash and Tahini Spread
I Heart Cooking Clubs Potluck Week Chef Yotam Ottolenghi I am recently back from a summer trip to Israel. I went with a laundry list of ingredients to buy, sadly I did not have much time to shop. I managed to buy a few things including this date syrup. I wanted to put my new…
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