(But, full disclosure before we get any further, you’ll have to click through to read more and get the recipes. Think of it kind of like keeping church and state separate.)
Over at my day job, I’m a few months into a new column that has me keeping busy, but very happy.
It involves tackling some of the hundreds of cookbooks that come across my desk by reviewing them, cooking from them and photographing the results. My favourite part is the column name: Cooking the Books. (OK, reality check, my favourite part is getting paid to cook from cookbooks and take photos and eat the results. My life is pretty charmed these days.)
So far, I’ve made some pretty easy stuff and had some adventures with others, like Martha Stewart’s sticky buns, which made so much dough that I had no idea what to do with it all.
Read the whole story and get the recipe over here.
I’ve come to realize that I really love a good pickle. (Especially these ones that I make with my Teriyaki Trout.)
Feel like getting in a pickle? You can get the story and recipe by clicking through.
Love her or hate her, I have to admit that I appreciate Rachael Ray’s love for burgers.
From her latest, The Book of Burger, I tried out a Satay Slider, topped with a cucumber-mint relish. It was good enough that I ignored the fact that I hate how she calls sandwiches, “sammies.”
Check out my story and the recipe.
I completely fell in love with Nigel Slater’s Ripe: A Cook in the Orchard when it landed on my desk. It is just . . . gorgeous. The photographs, the writing, the fonts. Oh man, I love a beautiful font.
And the cover. Dreamy.
I made his Blackberry Focaccia and it was heavenly.
It didn’t look exactly like the photo in the cookbook, but I did not care.
Find the story and recipe here.
Probably one of the most hilarious ones so far (other than the dough fiasco of the sticky buns) was this one for Champagne-Strawberry Jell-O. Mostly because I was thinking to myself, “How on earth will the bubbles stay bubbly?” And then, I didn’t quite follow the instructions and they got over bubbled. Live and learn.
Want to put some wiggle in your dessert? Head on over to check out the story.
Lastly, for the summer issue of HERS magazine, I blitzed up some Gazpacho. This is like salad in a soup bowl and as soon as it actually gets hot here, I’ll be whipping up another batch.
As part of the Gazpacho package, you can watch me make it by clicking through. Warning, it will autoplay.
(And, if you really want to, you can check out videos of me making Lemon Bars and, *gasp*, a Souffle.)
I’ve got a few other posts in my back pocket, including some Szechuan Green Beans, Butterscotch Sauce and an easy, one-pan Roast Salmon. I promise to get them up in the next two weeks or so.