Tuesday, April 15, 2014
From the kitchen of One Perfect Bite...I know it's a burning question and you've been waiting years for an answer. Fear not, your long wait is over. Not only do I have two recipes that use canned clams, they are also scaled to feed just two people. Around here, we call that a double whammy and as such, they both deserve to be included in our Table for Two recipe collection. Both recipes are fast and simple to execute and, despite their use of canned clams and broth, they both produce a great family meal that I know your crew will enjoy. If you find either dish lacking in flavor or substance, you can, of course, add more garlic or another can of clams, but I think you'll be pleased with the results if you follow the recipes exactly as they are written. I do hope you'll take your can opener in hand and give one or both of them a try. Here is how they are made.
Monday, April 14, 2014
From the kitchen of One Perfect Bite...The holidays have a way of sneaking up on us and it seems there is never enough time to accomplish all that needs to be done. When it comes to my holiday kitchen and what goes on my table, the recipes I use are a strange mix of the very hard and the very easy. The very easy ones are, of course, the result of the speed with which the clock ticks and the need to keep me sane while I get dinner on the table. My family loves fresh bread that's served warm from the oven and it has become a feature of our holiday meals. I love to bake and over the years I've collected a gazillion recipes for bread and rolls, but this is one I fall back on when I know I'm losing the race with time. These refrigerator rolls are especially simple to make because an electric mixer does all the work and no kneading is involved. The finished rolls have a soft yeasty interior and while the crust is slightly resistant to the tooth, they are not classic hard rolls. I've also found they make wonderful sandwich rolls when formed into six rather than twelve pieces of dough. This is a great recipe to keep on hand when you want to serve fresh bread to your family but are pressed for time. Here is how they're made.
Sunday, April 13, 2014
From the kitchen of One Perfect Bite...I hope you are in the mood for something a bit different. Sandkage is the Danish version of pound cake, and the one I want to share with you is unlike those you've tasted before. There are as many ways to make this cake as there are Danish grandmothers lurking in the kitchens of memory. I had the great good fortune to have my first taste of it in the kitchen of a neighbor when I was a child. The cake I'm familiar with used almond meal rather than the cornstarch that is found in most recipes for the cake. To be honest, I am not crazy about the texture of the cornstarch version of sandkage. I much prefer the slightly grainy texture of the cake when it is made with almond meal. Back in the day, there were no processors to make easy work of grinding nuts and seeds. We used a glass milk bottle to crush nuts placed in the bottom of a wooden salad bowl. It was was an inelegant but effective way to prepare the meal needed to make a genuine sandkage. Somewhere along the way, I lost my recipe for the cake, and rather than settle, I stopped making it. You can imagine my delight when I found Barbara Bordnick's recipe in The Way We Ate. It was very close to the version I remembered and I simply had to give it a try. I must tell you that I really like this cake. It is perfect with morning coffee and it makes a wonderful base for crushed and macerated fruit. The recipe is straight forward and I do hope you give it a try. While I've taken the liberty of adding almond extract to the base recipe, it is optional and you can omit it if you wish. Here is how a real sandkage is made.
Saturday, April 12, 2014
I usually post my menu for the coming week on Saturday. I'm going to beg off this week, because I know it will be a week of carry-out and sandwiches for us, and I suspect my brown bag choices won't be of interest to you. While I haven't honed in on my final choices I have, however, been giving some thought to what I'll serve for dinner on Easter Sunday. Lamb will most certainly be our main course and I'll make my final choice from the options I'm sharing below. I'm also including some of the side dishes that will likely share the table with the lamb.