Also made my mom’s classic “Speedy Brownies” and they did not disappoint! 5 eggs, 2 c sugar, 1 3/4 c flour, 1 c oil, 1 tsp vanilla, 1/2 tsp salt, 1/2 c cocoa. Mix together, pour in 9x13 cake pan and sprinkle with 1 c chocolate chips. 20 min at 350. Perfect every time!
Margot, it's interesting how the majority of the mayonnaise cakes out there are chocolate in flavor. I wonder about a vanilla one... Thanks for sharing!
I'll have to try the chicken technique. Usually I stick to Thomas Keller's directions for roasting, but always good to change it up. Speaking of changing it up, I made a cassoulet this week and went off script with what I had on hand for meats and beans. I love how French cassoulet turns out with melting bean all bubbly with a crackly gelatin lid on top if when get all the components just right.
Decided to bake a Pavlova base with the leftover egg whites the next day. A quick look at recipes online and I was amazed at the great range of cooking temperatures and times! Some call for cream of tartar for whipping the whites, others do not. I opted for a 300 degree oven for a little over an hour, let it cool on the oven. Looks great but I still don’t know if it has the “marshmallowy” texture inside!
Love this blog - have not ever done the cold oven start fir chicken. Will try it.
We were headed out of town for a ski vacation and I wanted to make something that could reheat easily. I have been making this soup for years (since 2003! when I tore it out of Sunset Magazine) and find it is a crowd pleaser. I prefer to cook some type of whole wheat pasta separately and add before serving. The soup also tastes better after sitting for a day or two. Here is the link:
Tried a new rice recipe and was underwhelmed. Not as flavorful as I would have hoped. https://www.foodnetwork.com/recipes/food-network-kitchen/basmati-rice-with-fried-cashews-and-raisins-9903336
Also made my mom’s classic “Speedy Brownies” and they did not disappoint! 5 eggs, 2 c sugar, 1 3/4 c flour, 1 c oil, 1 tsp vanilla, 1/2 tsp salt, 1/2 c cocoa. Mix together, pour in 9x13 cake pan and sprinkle with 1 c chocolate chips. 20 min at 350. Perfect every time!
I'm going to have to try those brownies, Erin. Thanks!
We needed a snack cake for the Friday snowstorm. I remembered a chocolate mayo cake from my youth and took to Google to find something similar. https://www.tasteofhome.com/recipes/chocolate-mayonnaise-cake/
Also roasted a chicken in my clay cooker with an herby crust and lemon and root veg inside. Delish.
Margot, it's interesting how the majority of the mayonnaise cakes out there are chocolate in flavor. I wonder about a vanilla one... Thanks for sharing!
I'll have to try the chicken technique. Usually I stick to Thomas Keller's directions for roasting, but always good to change it up. Speaking of changing it up, I made a cassoulet this week and went off script with what I had on hand for meats and beans. I love how French cassoulet turns out with melting bean all bubbly with a crackly gelatin lid on top if when get all the components just right.
Carol, cassoulet is one of my favorites! If you have a subscription to the Cooking secxtion of the New York Times, this Ad-Lib Turkey Cassoulet (https://cooking.nytimes.com/recipes/1014570-ad-lib-turkey-cassoulet?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1) is worth a try!
Made a Meyer lemon tart this weekend (https://www.davidlebovitz.com/tart-au-citron-french-lemon-tart/) substituting maple sugar for white (following the notes for Meyer variety) and it was terrific.
Decided to bake a Pavlova base with the leftover egg whites the next day. A quick look at recipes online and I was amazed at the great range of cooking temperatures and times! Some call for cream of tartar for whipping the whites, others do not. I opted for a 300 degree oven for a little over an hour, let it cool on the oven. Looks great but I still don’t know if it has the “marshmallowy” texture inside!
Love this blog - have not ever done the cold oven start fir chicken. Will try it.
Nancy S.
Thanks for the inspiration this blog provides!
We were headed out of town for a ski vacation and I wanted to make something that could reheat easily. I have been making this soup for years (since 2003! when I tore it out of Sunset Magazine) and find it is a crowd pleaser. I prefer to cook some type of whole wheat pasta separately and add before serving. The soup also tastes better after sitting for a day or two. Here is the link:
https://www.sunset.com/recipe/italian-sausage-pasta-soup