Arts & Culture

Arts and culture

Philly Cheese Steak Dip

Sep 6, 2011

Philly Cheese Steak Dip

Peach Pandowdy

Aug 21, 2011

Peach Pandowdy

Crust

  • 1-1/4 cups all-purpose flour (extra for dusting)
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 stick cold unsalted butter
  • 2 to 3 tablespoons ice-cold water

Filling

Root Beer Bread Pudding

Aug 16, 2011

Root Beer Bread Pudding

2 liters of Root Beer

Pudding

  • 1/2 cup sugar
  • 5 large beaten eggs
  • 1 cup milk
  • 4 cups slightly stale Italian or French bread, cubed

Topping

  • 1 cup packed light brown sugar
  • 1/2 stick unsalted butter, softened
  • 1 cup chopped pecans

Sauce

Peach and Mozzarella Salad

Jul 5, 2011

Peach and Mozzarella Salad

  • ½ pound fresh mozzarella, sliced ¼-inch thick then slices cut in half
  • 3 peaches, peeled and sliced
  • 1 cup fresh basil leaves
  • Extra virgin olive oil
  • Balsamic vinegar
  • Kosher salt
  • Cracked
  • pepper

On a platter, arrange the mozzarella slices, peach slices, and basil, alternating them and overlapping them a bit. Drizzle with the oil and vinegar, and add salt and pepper to taste. This will serve about four.

Salisbury Steak

Jun 21, 2011

Salisbury Steak

Key Lime Pie

Jun 7, 2011

Key Lime Pie

Saltine Crust

  • 3 egg whites (reserve yolks)
  • 1 cup sugar
  • ½ teaspoon baking powder
  • 14 saltines, finely crushed
  • ½ cup pecans, finely crushed

Preheat oven to 325°F. Butter a 9" pie plate. In a medium-size bowl beat the egg whites, slowly adding sugar. Continue beating stiff. Add the baking powder, saltines, and pecans, mixing to combine. Pour into pie plate and use a spatula to spread. Bake for 30 minutes and let cool on a wire rack.

Chicken Cacciatore

May 17, 2011

Chicken Cacciatore

Black Bean Salsa

May 3, 2011

Black Bean Salsa

Ma Ma's Chicken & Dumplings

Apr 19, 2011

Ma Ma's Chicken and Dumplings

Chili-Orange Skirt Steak

Apr 5, 2011

Chili-Orange Skirt Steak

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