Dusting off the cooking magazines: cheese soufflé
I don’t think I would’ve thought to try a soufflé if I hadn’t been searching through this one particular magazine for a recipe I could fit into that week’s menu with the ingredients I had on hand. I think in my mind i had relegated soufflé to stuffy dinner parties or French restaurants, not weekday meals. Turns out, soufflé is simple enough for a weekday meal AND tasty enough to be gobbled down by kids and adults alike. I guess I shouldn’t be surprised, given the main ingredients of egg and cheese.
Read MoreThis & That
Changing things up this week (ok just feeling lazy)! I'm going to group the links together according to which sister submitted it. No weaving together some kind of pseudo-narrative between truly random links this time!
Read MoreFrazzled? Stressed? Tired? Try taking a walk
Yesterday, we went on a walk to "reset" a bad morning. The palm trees were rustling in the breeze, the water was rippling, the birds were singing. An alligator swam towards the shore, so we scooted along the path a little faster. Vultures were soaring in the sky above, scooping down right over our heads, and then taking off again. “Come back, birds!” Catherine was calling. We passed the bridge where there are usually fish, but the water is really low this time of year and we couldn't see any swimming. There was a set of desolate trees with a group of crows in and around them, calling out with their grim caw. It seemed like the opening shot of a horror film.
Being out in nature has a way of resetting your attitude, of helping you put things back in perspective.
Read MoreUsing Leftover Egg Whites
The three of us often have been in the position of making a recipe that uses only part of an egg. We've been in both situations: either having way too many egg whites to deal with or an abundance of yolks. Here are some recipes most of which we've used and recommend -- just in case you find yourself in a similar predicament!
Read MoreSourdough English Muffins
Store bought English muffins will seem like flavorless cardboard compared to these delicious homemade English muffins! Just a tad more involved than bread but worth it!
Read MoreThis & That
Okay, so it's Saturday again and we've got a list of fun stuff for you to browse!
Read MoreThe no shout project
Even though on the one hand I'm pretty mortified at admitting that I struggle so hard not to shout at my own children, at the same time I realize, I am small, I am human, and this is the struggle of human love, to make it pure and selfless.
Read MoreWhite Bean & Spinach Soup
A while back, I got an issue of Real Simple in the mail that included a 4-week meal plan. I had been in a bit of a meal slump at the time, so the idea of having someone else plan out my menu for the month was something I embraced with full force.
Some of the meals turned out to be duds, or just plain old unspectacular. Other meals have worked their way into my staple recipes, surprising me by their ease of assembly and fantastic flavors. This White Bean & Spinach Soup is one of those recipes.
Read MoreThis & That
We are starting a new series here at Beneath the Crust!
This & That is a Saturday round-up of the things we found interesting on the web.
Read MoreFamily Recipes: Eggplant Parmesan
This recipe, like the Fettuccine Alfredo, was one of the first Italian meals I had from Philip's family and fell in love with. I still remember the first night I had it. I was dating Philip and visiting his family over break. I was seated at the table closest to the family room. I had on my blush pink cropped sweater. (Am I the only one on whom food makes such an impression?) I most certainly had seconds, if not thirds and fourths. I am fairly certain it was the first recipe I requested from Mom Barrows. I don't know what it is about it. It's not mind-blowing. It's actually fairly humble and simple. But, it's delicious. It's complete comfort food for me.
Read MoreBeneath the Crust
When we chose the title for our blog, we didn’t exactly hash out all its implications to precision. We loved the images it summoned - crusty breads, flaky pies, sweet and savory pastries - but we also liked its suggestion of substance being interior, something concealed but exposed when cut into, divided, or, well, shared. It sounded good enough, so we went with it. But the more we’ve developed the blog with that idea in the back of our minds, the more we’ve come to see just how good it is.
Read MoreBBQ Beef Sandwich
When we lived in Massachusetts, there was this great local butcher shop. They prided themselves on being known only by word of mouth. Living on a tight newly-wed budget, we would buy one of their "budget stretcher plans" every month or two. Basically, the plans offered a box package of a variety of meats and cuts for a set, discounted price. Not only did the plans save us money, but they also introduced me to new cuts of meat. "London broil? Okay, will look up how to use that." (It is delicious, by the way. Steak for almost nothing.) But most often, I'd think: "Gosh. More beef cubes." Which led to, "Is there anything else I can do with these besides making stew?"
Read Moregiant Sausage Roll
Shortly after becoming pregnant with Edith, my mom visited our then apartment in Massachusetts. During that visit, she gifted me Jamie Oliver's cookbook Comfort Food. She had seen a recipe in the Wall Street Journal for his shepherd's pie where the potatoes are mixed with cheddar cheese and don't just top the dish -- they line the bottom of the pan as well! Oh, and as if that wasn't enough, he grates more cheddar cheese on top and finishes it all off with bread crumbs and a drizzle of oil. My mother knows me.
Read MoreHazelnut caramel Meringue cake
This is my favorite aspect of making cakes: coming up with all the elements. I love looking at cake recipes in cookbooks and on blogs, but I usually end up picking and choosing from a number of different sources for my own vision or what have you. This hazelnut cake is really fantastic, which you'd expect from Cook's Country. Ganache and meringue are pretty standard recipes. The frosting, though ... I could go on and on about this frosting. It's my go-to. I find it to have the lightness of a Swiss meringue buttercream but without the fussiness of the egg whites. The cooked flour method dates way back so, really, it's a tried and true recipe.
Read MoreQuick & Easy Biscuits
Few things surpass a buttery, perfectly flaky, multi-layered biscuit. They are well worth the effort of thorough prepping -- freezing small-sized pieces of butter (perhaps even the flour as well), ensuring the liquid ingredients are sufficiently chilled, meticulously avoiding overworking the dough, using a razor sharp cutter, and only rolling the dough out once.
But.....
Read More2018 New Year's Resolution
I'm always behind on New Year's resolutions. New Year's day comes along each year, and every year, I realize once again I've failed to think beforehand of what I'd like to tackle in the new year. So, very unsurprisingly to myself, a week into 2018, I'm finally coming up with resolutions.
Read Morea wedding cake mishap = a lesson in humility
My little Florida family just returned home from traveling for the holidays. We took a crazy road trip up to the DC area for Christmas, driving the 20 hours straight on the way up. (On the way back we were older and perhaps a little wiser and stopped for the night.) Our vacation with family in DC was wild and busy and fun and filled with SO much love, especially because all our siblings were together for a reunion in celebration of our dad's 60th birthday. Sophie was there with a gorgeous glow, snuggling her 2-week-old newborn girl. Maria blew us all away with her strength and endurance as she navigated holiday baking and cooking with a first-trimester stomach (yay for more babies! boo for morning sickness)--all while still managing to SMASH out those workouts.
Read Morebuilding a children's library and 2 new christmas books
I was a middle child. Growing up, there was always a steady stream of books available for me to read. My parents must have acquired books for my older siblings as they reached new developmental stages, so by the time I was old enough to read, there was already a vast library to choose from. When I was finished with one book, I would sit in front of the towering shelves and look at the spines, all neatly arranged, trying to decide which to start on next. The question never was whether I would start another book. It was always, simply, which? I can remember fingering certain volumes, intrigued by their covers, just waiting for the time when their wonders would be accessible to me.
Recently, it dawned on me that it is one of my responsibilities, as a parent, to provide the opportunity for such wishful waiting to my own children. I want them to grow up with that same sense of eager anticipation.
Read Morepeppermint fudge brownies
So, for a few months there this was my favorite brownie recipe. But over the weekend I revisited my old favorite brownie recipe and, well, it's back to being my favorite. Because it is truly amazing. I don't know what I was thinking.
Actually, I do know what I was thinking. That other recipe is so quick to make, and comes out more like a standard brownie box mix. No-fuss, simple plain-old brownie goodness. Something you wouldn't feel bad about scooping ice cream on top. Or layering in an ice cream cake.
THIS Peppermint Fudge Brownie, on the other hand, stands alone. With a deep cocoa flavor, fudge-like consistency, peppermint filling and laden with chocolate chips, it would border on obscene to serve it with anything else.
Read More