Here’s something special for Christmas morning breakfast or brunch, Crème Brûlée French Toast, that can be prepared the night before and tossed in the oven with a pan of bacon at the same time.
Tag: What’s Cooking
Nov 24 2016
What’s Cooking: Don’t Throw That Turkey Carcass Out
Republished and edited from November 25, 2010 for obvious timely reasons. I know by tomorrow tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass but you aren’t done with it yet. I’m going to walk you through making turkey stock. First you will need a big pot, I …
Nov 24 2016
What’s Cooking: Turkey Carving 101
I suspect that a lot of people will need to watch this. My condolences to the turkeys that were sacrificed to provide the feasts.
Nov 20 2016
What’s Cooking: Getting It Together for Thanksgiving
For those of you who haven’t realized Thursday is Thanksgiving Day, snap out of it! Time to get on the road, into the grocery store and but the bird. Unless it’s fresh, that is not a frozen boulder, it’s going to take 2 – 3 days to thaw in the refrigerator. If your brining, you’ll …
Nov 19 2016
Pumpkins, Not Just For Carving
Re-posted from October 22, 2011 When most of us think of pumpkins, we think of the orange orbs that get carved up for Halloween and pumpkin pie with gobs of whipped cream for dessert at Thanksgiving but pumpkins come in all shapes, colors, sizes and varieties. Some are good only for decoration, while others are …
May 29 2016
Alone In The Kitchen With An Old Frenchman
Starting this weekend, we are introducing a new series on cooking. Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French …
Dec 22 2015
Cranberry Canes
A holiday tradition at my house, I enjoy them any time of year. Cranberry Canes are basically a stuffed yeast bread roll up, like a Cinnamon Roll. It’s the presentation of twisting the prepared strips and putting a crook at one end that gives them their distinctive appearance. There are 3 basic elements- Dough: Scald …