Today’s Special
Yogurt Pound Cake
I found this yogurt pound cake recipe in a food magazine, but as with most recipes – I have to put my own stamp on it. I always think I can improve it. Sometimes I make it better, sometimes not. In this case, there were a couple of things I should have left alone and not changed and there was one thing I changed which I think improved the taste a bunch. The original recipe advised using plain whole-milk yogurt and baking the cake in a metal loaf pan. Since I prefer Greek style yogurt and had some on hand, I used that instead. I also didn’t have a metal loaf pan of the requisite size, so I used Pyrex. Both of these changes resulted in a need to cook the cake about 10 minutes longer, which gave it a little more crisp on the crust than … [Read More...]
On The Menu
Southern Indian Lamb Stew
I’m a fan of Indian Chef Suvir Saran and learned authentic Indian cooking from one of his cook books. Since he apparently likes everything spicier than most people I know can handle (and I can take some heat), I’ve adapted his Indian lamb stew recipe to my preferences. If you enjoy the subtle tastes of [...]
Ziti Rigati with Sausage Cream
This recipe originally came from my favorite test kitchen and source of all things delicious: Cook’s Country. It’s a “premium” recipe, which means you have to be a paid subscriber to their quarterly magazine in order to access it on their website, but as far as I can determine, I’m free to talk about it [...]
Rotisserie Chicken Soup
A few weeks ago, I was half listening to Giada DeLaurentis prepare a chicken soup recipe on TV. Craig was watching it while on his exercise bicycle and I was in the kitchen doing something else. I picked up her basics and adapted them into this recipe, which bears only slight resemblance. Giada introduced me [...]
