cdkitchen > feeddaily blog
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Eggs are so essential to the art of cooking and baking that without them we might as well all throw in our whisks and give up. So often eggs are used to thicken, bind, and coat, but they are equally multi-purposeful on their own. Think of all the different ways we eat just eggs, anywhere from breakfast to dessert, savory to sweet. Omelets, quiches, frittatas, custards, meringues, sponge cakes and soufflés, to name a few. Both versatile and nutritious, eggs are an excellent source of protein, iron and Vitamins A, D and E. There are many kinds of eggs to cook with, such as quail...
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We just love chocolate around here. In fact I've been seriously considering buying more than one or two packs of chocolate chips at a time. For it seems like whenever I need to bake a batch of cookies there aren't any left! But isn't there an old adage: the more you buy, the more you use ... ? So I'm not so sure that buying more will suffice, since it'll probably just have us all consuming even more chocolate.
by
While moving out of my beach front apartment to come to San Francisco a lot of hard packing decisions were made. As my will crumbled my boyfriend stepped in to help with the more difficult calls. Really, Amy? He asked, holding up a case of pantry items like flour and sea salt I thought it would be wasteful to throw away. Fine, I conceded, I'll give those to a neighbor. Again, Really, Amy? He asked, holding up a box of spices I had carefully packed away in an airtight container to make the 8 hour car drive with us up the California coast. Yes! I exclaimed, nearly...
by
When it comes to slow cooking, one of the most frequently used ingredients is the humble onion. The crockpot really mellows the sometimes pungent flavor, and as the sharp flavor fades to the background after they are cooked, onions add a mellow sweetness to almost any dish. The many paper-thin layers of an onion are a metaphor to the layers of flavor that onions can provide to your cooking. The onion is such a versatile ingredient that it is used in almost every cuisine across the world. It often provides the flavor basis for many a dish. Think of all the cuisines...
by
It's that time of the year when thoughts turn to leprechauns, legends, and green goodies galore - at the table too. St. Paddy's Day food at our house has taken many forms over the years. From making green eggs and ham and limeade to lemon-lime sherbet smoothies, it's been fun and different each year. And some years have definitely been healthier than others. One thing that makes these holidays even more fun for me as a mom is planning ahead - yes, when I'm prepared, life is good. Planning ahead gets five stars in my book, even when it's something as simple as making...
by
Teatime is a lovely tradition frequently associated with the British Isles. It's the perfect way to warm up on a misty morning or take a nice pause in the day to enjoy a soothing cup of fresh brewed tea. Small snacks of finger foods or more complete meals are almost always served alongside tea. When you think of a traditional teatime, what usually comes to mind is Great Britain. However, it is actually Ireland that has the largest per capita tea consumption of anywhere in the world. Teatime is just as important to Irish culture as stout beer, so to be...
by
After shopping one of his recent meat sales, hubby brought home some spare ribs. Now, I think it may have been years since we've had ribs for dinner. Nothing against ribs - they just haven't been high on my radar or menu selections lately! Now, as you probably know, spare ribs usually go hand-in-hand with barbecue sauce. No matter if they're on the grill or in the crockpot, that's gotta be the numero uno way that folks like 'em. After all, it's that finger-licking goodness of barbecue sauce that makes an A-1 combination. But here's the catch: hubby doesn't care for...
by
When I was growing up, St. Patrick's Day in my family was a really big deal. We are one-quarter Irish, but on March 17, the other three-quarters just got lost in the mayhem. There was always a party. My mom would cook up a big pot of lamb, cabbage and potatoes. My brother and I would make cookies shaped like 4-leaf clovers sprinkled with green bits of candy. We got presents and cards and stickers on our cheeks. One year, we even had a bobbing for apples contest (not sure how that fits into the whole Irish thing, but hey, it was fun.) Probably the most...
by
We've all heard that fish is one of the healthiest things to feed our kids. It's low in fat and calories, and packed with omega 3 fatty acids. Most fish is especially high in the compound DHA, which is so important to growing brains. A diet that includes seafood at least twice a week is ideal. But then getting our kids to eat fish is another story. It is something that I find a challenge with my own kids. Introducing the taste of fish early on is one way to get kids to be more open to eating seafood. After a number of exposures to a food, kids may gradually come to...
by
Having married into a predominately Irish American family, I have taken on the St. Patrick's Day holiday as a new family tradition. While my old way of commemorating the day was to put on a green article of clothing and maybe have a shamrock shake (I still like to celebrate all the minor holidays with a milkshake in the appropriate color!), these days I like to plan a full-blown celebratory meal and invite a few of our closest friends and family. So we now have an annual St. Patrick's Day tradition of making corned beef and cabbage along with Irish soda bread and...
by
St. Patrick's Day is just around the corner and I thought I might try to inspire your creativity by brainstorming with you on different fun foodie things you can make to celebrate the holiday. Now, y'all know I'm big on themes. Really and truly, I've got no problem with green beer, green cookies, and green whipped cream for St. Paddy's Day. I'm as much of a fan of dyeing things as the next guy, but I thought it might be fun to think outside of the box a bit, and talk about doing some fun things with food that don't require copious amounts of food coloring...
by
Most commercial bakeries these days don't make their own puff pastry, even some of the fancier French ones (shhh!). The ones that do sure aren't making the stuff by hand; they use a sheeter, which is a fancy machine that will do all of the dough folding for you. Think of it like a giant pasta maker. Truth be told, many of the frozen commercial puff pastries available are equally as good as fresh made, and because of the large amount of labor involved, frozen puff pastry is a time and money saver for many professional bakers. Last week we discussed some different ways
by
Everyone is Irish on St. Patrick's Day. But aside from March 17th, there are a couple other occasions each year when my family likes to throw back a pint in a grotty pub, listen to my dad affect a really bad Irish accent, and take down a plate or two of bangers and mash in an attempt to connect with 1/64th of our genes that could possibly lay a claim to the Emerald Isle. Where do we engage in this ritual of assumed ancestry? At Murphy's, an Irish bar in Sonoma, California, obviously. Every town needs an Irish pub and the quaint town square in the heart...
by
Want to boost your kids' interest in baking? I've got two words for you: Bread machine. I know, I know. They were trendy and the "in thing" more than five years ago - and now it's probably blasé. Now everyone's into panini machines. Never fear. I love paninis too. And they are planned for an upcoming column. But for now I want to share with you the delight and discovery that just one borrowed bread machine brought into our life. It all started when a friend of mind said that she bakes bread everyday. What?? I was stunned. In a day...
by
The refrigerator of a single person is a mysterious thing indeed. If you are single, or know someone who is, then you probably know what I am talking about. For instance, if you get hungry while visiting the house of a single friend, don't go to the refrigerator looking for food and expect to find much. Oh, you might find a vast array of things in that refrigerator. But unless you like your Coca-Cola with a side of Tabasco and a squirt of mustard, then feeding oneself from the contents of this fridge might not be all that appetizing. The dilemma of cooking for one is...
by
There are just a few weeks left in the Lenten season and if you are following a religious dietary prohibition against meat, you may be looking for some fresh new fish recipes. You also may be a bit confused over which fish are the best ones to eat. Health experts recommend eating at least two servings of fish per week for their beneficial omega 3 fatty acids and lean protein. On the other hand, environmental programs have shed light on the fact that a lot of commonly available seafood is unsustainable, fished or farmed under practices that harm our health and the...
From The Editors At CDKitchen: Feed Daily
by
Eggs are so essential to the art of cooking and baking that without them we might as well all throw in our whisks and give up. So often eggs are used to thicken, bind, and coat, but they are equally multi-purposeful on their own. Think of all the different ways we eat just eggs, anywhere from breakfast to dessert, savory to sweet. Omelets, quiches, frittatas, custards, meringues, sponge cakes and soufflés, to name a few. Both versatile and nutritious, eggs are an excellent source of protein, iron and Vitamins A, D and E. There are many kinds of eggs to cook with, such as quail...
by
We just love chocolate around here. In fact I've been seriously considering buying more than one or two packs of chocolate chips at a time. For it seems like whenever I need to bake a batch of cookies there aren't any left! But isn't there an old adage: the more you buy, the more you use ... ? So I'm not so sure that buying more will suffice, since it'll probably just have us all consuming even more chocolate.
by
While moving out of my beach front apartment to come to San Francisco a lot of hard packing decisions were made. As my will crumbled my boyfriend stepped in to help with the more difficult calls. Really, Amy? He asked, holding up a case of pantry items like flour and sea salt I thought it would be wasteful to throw away. Fine, I conceded, I'll give those to a neighbor. Again, Really, Amy? He asked, holding up a box of spices I had carefully packed away in an airtight container to make the 8 hour car drive with us up the California coast. Yes! I exclaimed, nearly...
by
When it comes to slow cooking, one of the most frequently used ingredients is the humble onion. The crockpot really mellows the sometimes pungent flavor, and as the sharp flavor fades to the background after they are cooked, onions add a mellow sweetness to almost any dish. The many paper-thin layers of an onion are a metaphor to the layers of flavor that onions can provide to your cooking. The onion is such a versatile ingredient that it is used in almost every cuisine across the world. It often provides the flavor basis for many a dish. Think of all the cuisines...
by
It's that time of the year when thoughts turn to leprechauns, legends, and green goodies galore - at the table too. St. Paddy's Day food at our house has taken many forms over the years. From making green eggs and ham and limeade to lemon-lime sherbet smoothies, it's been fun and different each year. And some years have definitely been healthier than others. One thing that makes these holidays even more fun for me as a mom is planning ahead - yes, when I'm prepared, life is good. Planning ahead gets five stars in my book, even when it's something as simple as making...
by
Teatime is a lovely tradition frequently associated with the British Isles. It's the perfect way to warm up on a misty morning or take a nice pause in the day to enjoy a soothing cup of fresh brewed tea. Small snacks of finger foods or more complete meals are almost always served alongside tea. When you think of a traditional teatime, what usually comes to mind is Great Britain. However, it is actually Ireland that has the largest per capita tea consumption of anywhere in the world. Teatime is just as important to Irish culture as stout beer, so to be...
by
After shopping one of his recent meat sales, hubby brought home some spare ribs. Now, I think it may have been years since we've had ribs for dinner. Nothing against ribs - they just haven't been high on my radar or menu selections lately! Now, as you probably know, spare ribs usually go hand-in-hand with barbecue sauce. No matter if they're on the grill or in the crockpot, that's gotta be the numero uno way that folks like 'em. After all, it's that finger-licking goodness of barbecue sauce that makes an A-1 combination. But here's the catch: hubby doesn't care for...
by
When I was growing up, St. Patrick's Day in my family was a really big deal. We are one-quarter Irish, but on March 17, the other three-quarters just got lost in the mayhem. There was always a party. My mom would cook up a big pot of lamb, cabbage and potatoes. My brother and I would make cookies shaped like 4-leaf clovers sprinkled with green bits of candy. We got presents and cards and stickers on our cheeks. One year, we even had a bobbing for apples contest (not sure how that fits into the whole Irish thing, but hey, it was fun.) Probably the most...
by
We've all heard that fish is one of the healthiest things to feed our kids. It's low in fat and calories, and packed with omega 3 fatty acids. Most fish is especially high in the compound DHA, which is so important to growing brains. A diet that includes seafood at least twice a week is ideal. But then getting our kids to eat fish is another story. It is something that I find a challenge with my own kids. Introducing the taste of fish early on is one way to get kids to be more open to eating seafood. After a number of exposures to a food, kids may gradually come to...
by
Having married into a predominately Irish American family, I have taken on the St. Patrick's Day holiday as a new family tradition. While my old way of commemorating the day was to put on a green article of clothing and maybe have a shamrock shake (I still like to celebrate all the minor holidays with a milkshake in the appropriate color!), these days I like to plan a full-blown celebratory meal and invite a few of our closest friends and family. So we now have an annual St. Patrick's Day tradition of making corned beef and cabbage along with Irish soda bread and...
by
St. Patrick's Day is just around the corner and I thought I might try to inspire your creativity by brainstorming with you on different fun foodie things you can make to celebrate the holiday. Now, y'all know I'm big on themes. Really and truly, I've got no problem with green beer, green cookies, and green whipped cream for St. Paddy's Day. I'm as much of a fan of dyeing things as the next guy, but I thought it might be fun to think outside of the box a bit, and talk about doing some fun things with food that don't require copious amounts of food coloring...
by
Most commercial bakeries these days don't make their own puff pastry, even some of the fancier French ones (shhh!). The ones that do sure aren't making the stuff by hand; they use a sheeter, which is a fancy machine that will do all of the dough folding for you. Think of it like a giant pasta maker. Truth be told, many of the frozen commercial puff pastries available are equally as good as fresh made, and because of the large amount of labor involved, frozen puff pastry is a time and money saver for many professional bakers. Last week we discussed some different ways
by
Everyone is Irish on St. Patrick's Day. But aside from March 17th, there are a couple other occasions each year when my family likes to throw back a pint in a grotty pub, listen to my dad affect a really bad Irish accent, and take down a plate or two of bangers and mash in an attempt to connect with 1/64th of our genes that could possibly lay a claim to the Emerald Isle. Where do we engage in this ritual of assumed ancestry? At Murphy's, an Irish bar in Sonoma, California, obviously. Every town needs an Irish pub and the quaint town square in the heart...
by
Want to boost your kids' interest in baking? I've got two words for you: Bread machine. I know, I know. They were trendy and the "in thing" more than five years ago - and now it's probably blasé. Now everyone's into panini machines. Never fear. I love paninis too. And they are planned for an upcoming column. But for now I want to share with you the delight and discovery that just one borrowed bread machine brought into our life. It all started when a friend of mind said that she bakes bread everyday. What?? I was stunned. In a day...
by
The refrigerator of a single person is a mysterious thing indeed. If you are single, or know someone who is, then you probably know what I am talking about. For instance, if you get hungry while visiting the house of a single friend, don't go to the refrigerator looking for food and expect to find much. Oh, you might find a vast array of things in that refrigerator. But unless you like your Coca-Cola with a side of Tabasco and a squirt of mustard, then feeding oneself from the contents of this fridge might not be all that appetizing. The dilemma of cooking for one is...
by
There are just a few weeks left in the Lenten season and if you are following a religious dietary prohibition against meat, you may be looking for some fresh new fish recipes. You also may be a bit confused over which fish are the best ones to eat. Health experts recommend eating at least two servings of fish per week for their beneficial omega 3 fatty acids and lean protein. On the other hand, environmental programs have shed light on the fact that a lot of commonly available seafood is unsustainable, fished or farmed under practices that harm our health and the...