Tuesday, September 2, 2014
From the kitchen of One Perfect Bite...This simple and delicious main course, which can be on the table in about 30 minutes, is perfect for two people. Most large grocery chains now carry pork cube steaks and they make a wonderful addition to the shopping carts of those who cook for small families. The steaks cook quickly, and because they are usually sold in quantities limited to two or three steaks per package, there is no need to be concerned with over-buying. Tonight's recipe is simple and easy to follow. I think those of you who are looking for recipes scaled to feed two or three people will love pork prepared in this manner. It makes a great and satisfying dinner entree that is perfect for the cooler days ahead. I like to serve the steaks with a brown rice pilaf and steamed green beans or carrots. I do hope you'll give this recipe a try. I think you'll be pleased with the results. Here is how the steaks are made.
My collection of Table for Two Recipes will be moved to a tab beneath the blog header this afternoon.
Monday, September 1, 2014
From the kitchen of One Perfect Bite...I have apple fever, and today, following a visit to a local orchard, I officially opened my fall kitchen. Jars of cinnamon and nutmeg moved to the front of the spice cabinet where they now share space with the other pumpkin spices, ginger, clove and allspice. I have some new apple recipes that I want to test this fall, and I can't wait for their familiar aromas to perfume my kitchen. Time prevented me from trying any of the more complicated recipes today, but this easy one, from Nina Simonds, was perfect to get me started. It is a coffee cake that can be served for breakfast or dessert. It is a moist sweet cake that I think is best when served warm, but warm or cold, it is delicious. It is simple to make and I know you will enjoy it, and should you decide to make it, I suspect its aroma will drive you wild. This is a great season-starter recipe. Keep your apple slices thin to insure they cook through and make sure that all your ingredients are at room temperature before you begin to make the cake. I used a one piece tube pan to bake mine. To insure easy release, I lined the bottom of the pan with parchment paper that I also greased and floured. If you are ready for the heady aromas of the fall kitchen, this cake is a perfect way to start. Here is how the cake is made.
Sunday, August 31, 2014
From the kitchen of One Perfect Bite...Despite practicing polite refusals for most of the summer, I let my guard down, just for a moment mind you, and said "yes" to a request for cakes for a large holiday picnic. That would not have been so bad, but it also happens the picnic was scheduled for the same day I was having company of my own. Sheet cakes and freezers proved to be my salvation. Starting mid-week, I began my version of a baking marathon and by week's end I had made two Texas sheet cakes and four of the lemon buttermilk cakes I want to share with you today. I really think the lemon lovers among you are in for a treat. This is a wonderfully moist cake that has a rather remarkable sugar crust that sets it apart from other cakes of its type. It also happens to be remarkably easy to make. The recipe was developed for Cook's Country magazine and it is simple to follow, but I want to stress how important it is to use fresh lemon juice if you decide to make it. No substitutes, please. The cake, covered with plastic wrap, keeps well at room temperature for a day or two, but I don't think you'll have any problem with leftovers. If you are still looking for a holiday cake, why not give this treasure a try? It would be a wonderful way to end a barbecue. Here is how the cake is made.