tag:blogger.com,1999:blog-24418262Sat, 15 Feb 2025 18:55:05 +0000New Yorkegg creamThe Culinary Quests of a Food Enthusiast Stuck in the Stickshttp://kitchenexhibitionist.blogspot.com/noreply@blogger.com (Lydia)Blogger71125tag:blogger.com,1999:blog-24418262.post-6272418504758663463Wed, 12 Sep 2007 22:06:00 +00002008-12-08T17:53:43.766-05:00Cooking By The Book - Lychee-Coconut SorbetMy overflowing kitchen library shelves contain three types of books: cookbooks (hundreds of them), collections of food essays/memoirs, and reference books. In the latter category one of the most referenced volumes is Culinary Artistry, by Andrew Dornenburg and Karen Page. Peeking from the edges of its pages are several paper sticky-tab dividers I placed http://kitchenexhibitionist.blogspot.com/2007/09/cooking-by-book-lychee-coconut-sorbet.htmlnoreply@blogger.com (Lydia)4tag:blogger.com,1999:blog-24418262.post-7016468475608339284Wed, 05 Sep 2007 22:18:00 +00002008-12-08T17:53:44.072-05:00An Indian Side Dish Goes Mainstream - Potato and Green Bean ChattI seem to have become an avid collector of flexible side dish recipes. A “flexible” recipe for me must meet quite stringent criteria. It can fit comfortably in several slots of a menu, as a starter, salad, side dish or vegetable course. It tastes equally good served warm, room temperature, or chilled. And most importantly, despite ahttp://kitchenexhibitionist.blogspot.com/2007/09/indian-side-dish-goes-mainstream-potato.htmlnoreply@blogger.com (Lydia)1tag:blogger.com,1999:blog-24418262.post-5369216658353154905Wed, 29 Aug 2007 22:18:00 +00002008-12-08T17:53:44.253-05:00Killing Two Birds with One Stone - Smoky Zucchini and Potato StewLate summer is a time of plenty; plenty of sun, plenty of heat, and plenty of fresh local vegetables. One vegetable in particular, the lovely zucchini, is superabundant this time of year. It must be all that sun and heat. So come late summer we’re all looking for different ways to utilize that prolific green squash.When I was http://kitchenexhibitionist.blogspot.com/2007/08/killing-two-birds-with-one-stone-smoky.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-4573683851076079987Wed, 22 Aug 2007 22:37:00 +00002008-12-08T17:53:44.550-05:00Top Secret ToppingI love simple little twists on basic ingredients that create something new and spectacular, like this top secret topping.Imagine a crystal dish of beautiful fresh strawberries or sliced summer peaches garnished with a large dollop of a snowy white, creamy topping that tastes smooth and rich and a bit tangy. Is it sour cream? crème fraiche? cream cheese? yogurt? Nope, nope, nope,http://kitchenexhibitionist.blogspot.com/2007/08/top-secret-topping.htmlnoreply@blogger.com (Lydia)2tag:blogger.com,1999:blog-24418262.post-4785121793317888854Wed, 08 Aug 2007 22:45:00 +00002008-12-08T17:53:44.710-05:00Watermelon, Arugula, and Toasted Almond SaladIn the sweltering days of August nothing satisfies the palate more than a crisp cool salad. During a heat wave salads are often the only dishes that seem even remotely appealing. After a while though, even the freshest salads made from the ripest local produce may get a little boring. When that happens, its time for a summer salad that will jolt your http://kitchenexhibitionist.blogspot.com/2007/08/watermelon-arugula-and-toasted-almond.htmlnoreply@blogger.com (Lydia)1tag:blogger.com,1999:blog-24418262.post-7690305503488115294Wed, 01 Aug 2007 22:14:00 +00002008-12-08T17:53:44.968-05:00An Exceptional Use for OreganoA long, long time ago, when I was young and unencumbered by such things as a career or a mortgage, I spent several months traveling around Europe by myself with a backpack, a railpass, and very limited funds, visiting 9 different countries. Each country had its own unique personality, its own language, its own flavors, and its own currency. Every time I crossed a http://kitchenexhibitionist.blogspot.com/2007/08/exceptional-use-for-oregano.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-6021193082984198870Wed, 25 Jul 2007 22:41:00 +00002008-12-08T17:53:45.170-05:00Passatelli in BrodoI first learned of Passatelli in Brodo over 15 years ago on the old PBS cooking show, The Frugal Gourmet Cooks Italian, and instantly I knew it was something I would love.Passatelli are small noodle/dumpling hybrids. If pasta mated with spaetzle, their offspring would be passatelli. Instead of flour, they are made from dry bread crumbs and Parmigiano Reggiano cheese, and then http://kitchenexhibitionist.blogspot.com/2007/07/passatelli-in-brodo.htmlnoreply@blogger.com (Lydia)4tag:blogger.com,1999:blog-24418262.post-587528505793614442Wed, 11 Jul 2007 22:21:00 +00002007-07-11T18:20:53.501-04:00Recycling Food Scraps – Save the Shrimp ShellsAs a youth growing up in the land and time of plenty, I had never given much consideration to the food scraps my family tossed away. Bones, egg shells, vegetable peelings, and fat were considered garbage. But during my college years I discovered how food scraps that are often tossed away could be used in delicious and interesting ways.I was working ashttp://kitchenexhibitionist.blogspot.com/2007/07/recycling-food-scraps-save-shrimp.htmlnoreply@blogger.com (Lydia)1tag:blogger.com,1999:blog-24418262.post-177115342582718890Wed, 04 Jul 2007 22:47:00 +00002008-12-08T17:53:45.319-05:00Confessions of a Shortbread SnobWhen it comes to shortbread I’ve always been a purist. Classic shortbread contains only butter, flour, sugar and salt, and when properly prepared in the appropriate proportions is the ultimate perfect butter cookie. With no additional ingredients or other embellishments, like chocolate or nuts, to detract from the wonderful texture and buttery flavor of this simplehttp://kitchenexhibitionist.blogspot.com/2007/07/confessions-of-shortbread-snob.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-7564990793355975697Wed, 27 Jun 2007 22:18:00 +00002008-12-08T17:53:45.501-05:00The Crab Feast (& Pasta Pesto Pea Salad)Although I often complain about the lack of epicurean excitement in this part of south central Pennsylvania, our proximity to the Chesapeake Bay (Baltimore is about an hour away) provides us with a special treat not available in many other parts of the country……blue crabs! Every summer I am fortunate enough to have the opportunity to attend a couple of crabhttp://kitchenexhibitionist.blogspot.com/2007/06/crab-feast-pasta-pesto-pea-salad.htmlnoreply@blogger.com (Lydia)2tag:blogger.com,1999:blog-24418262.post-1937152042200525479Wed, 20 Jun 2007 22:20:00 +00002008-12-08T17:53:45.795-05:00Summertime Roasted Tomatoes and Onions PlatterWhile I’m not a big fan of summer heat and sun (blue-eyed redheads burn easily), I do look forward to summer each year for the goodies this season brings; local berries, garden vegetables, fresh ripe peaches, and best of all, cooking outside on the grill. It is with great pleasure each summer that I uncover my grill and dust it off to ready it for thehttp://kitchenexhibitionist.blogspot.com/2007/06/summertime-roasted-tomatoes-and-onions.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-3705081457613755556Wed, 13 Jun 2007 22:26:00 +00002008-12-08T17:53:45.917-05:00Six Things to Do with the Exotic Condiments in Your CupboardsIf you’re like me (and you probably are if you’re reading this blog), your cupboards are loaded with bottles, jars, and cans of unusual and interesting foods that you bought with good intentions but haven’t used yet because you don’t really know what to do with them.Like the chestnut jam I purchased in Paris and the Amarula jelly I http://kitchenexhibitionist.blogspot.com/2007/06/six-things-to-do-with-exotic-condiments.htmlnoreply@blogger.com (Lydia)2tag:blogger.com,1999:blog-24418262.post-4213045030452342679Wed, 06 Jun 2007 22:02:00 +00002008-12-08T17:53:46.104-05:00Quick-Fried Shrimp with Sweet Toasty GarlicThe other day someone asked me to name my favorite TV chef. When I replied with my answer I was surprised by her response, “Who?” she asked. “Who is that?” Geez, doesn’t anyone watch PBS anymore? I guess the Food Network has taken over the culinary consciousness of the masses.I love Rick Bayless of the PBS series on Mexican cookery. Given America’s http://kitchenexhibitionist.blogspot.com/2007/06/quick-fried-shrimp-with-sweet-toasty.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-7170565755434353987Wed, 30 May 2007 22:56:00 +00002008-12-08T17:53:46.208-05:00Finger Food – Tortellini with Sun-dried Tomato PestoWell, you really should use toothpicks, not fingers, to pluck these toothsome morsels from platter to palate. Even so, it is perfect crowd-pleasing finger food.People of all ages go crazy for these pizza-flavored bites of plump, cheese-stuffed pasta pillows flecked with a flavorful sauce made of sun-dried tomatoes, basil, pepperoni, and fennel http://kitchenexhibitionist.blogspot.com/2007/05/finger-food-tortellini-with-sun-dried.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-8295526136397353383Wed, 23 May 2007 22:23:00 +00002008-12-08T17:53:46.392-05:00Almost Instant Cheese Straw BreadsticksThere are a handful of food products which I always keep in stock in my kitchen. Some are staples, like canned tuna fish, from which I can quickly make a meal; or real cream for my coffee. Others are ingredients that I frequently use in other dishes, such as Better Than Bouillon chicken base, which can quickly make small amounts of very decent chicken broth http://kitchenexhibitionist.blogspot.com/2007/05/almost-instant-cheese-straw-breadsticks.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-7826599026643501255Wed, 16 May 2007 22:41:00 +00002008-12-08T17:53:46.485-05:00Most Versatile Summer Side Salad- Thai Cole SlawWith the weather finally turning warm around here (it seems we went directly from winter to summer with no time to enjoy spring), thoughts of outdoor grilling are on the top of my mind. Whether grilling beef, chicken or seafood, I find the best all-around accompaniment to be Thai Cole Slaw.Cole slaw has always been a classic summertime favorite but http://kitchenexhibitionist.blogspot.com/2007/05/most-versatile-summer-side-salad-thai.htmlnoreply@blogger.com (Lydia)2tag:blogger.com,1999:blog-24418262.post-1491507125616095412Thu, 10 May 2007 00:24:00 +00002008-12-08T17:53:46.802-05:00Broth of the Gods - Tortellini in BrodoOne specialty of the Emilia-Romagna region of Italy is Tortellini in Brodo, plump curly pillows of fresh stuffed pasta floating in a flavorful broth, served as a primi, or first course pasta dish all over the region. I tasted many versions of this ubiquitous dish during my visit there this past fall and while the tortellini came in all sorts of exciting http://kitchenexhibitionist.blogspot.com/2007/05/broth-of-gods-tortellini-in-brodo.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-6582855527350787039Wed, 02 May 2007 21:50:00 +00002007-05-02T17:26:01.812-04:00Twelve Signs That You Are an Epicurean VoluptuaryThe dictionary defines a voluptuary as one devoted to sensory pleasures. The thesaurus goes even further, comparing a voluptuary to a hedonist, a sybarite, and even a glutton!When it comes to food, there is limitless opportunity for stimulation of all the senses. Fresh fruits and vegetables offer a visual array colors and textures, making them http://kitchenexhibitionist.blogspot.com/2007/05/twelve-signs-that-you-are-epicurean.htmlnoreply@blogger.com (Lydia)1tag:blogger.com,1999:blog-24418262.post-3154139214564823369Wed, 25 Apr 2007 22:30:00 +00002008-12-08T17:53:46.982-05:00PA Dutch Baked OatmealBaked oatmeal sounds like a bland boring dish, but when basic comfort food is embellished PA Dutch style, it becomes a delicious and unusual way to serve this breakfast staple. Somewhere between hot cereal and a soft granola bar, these fragrant squares are served warm with milk or cream poured around them. The oats are soft but still satisfyingly chewy and the surface http://kitchenexhibitionist.blogspot.com/2007/04/pa-dutch-baked-oatmeal.htmlnoreply@blogger.com (Lydia)1tag:blogger.com,1999:blog-24418262.post-923818240139952686Wed, 18 Apr 2007 22:21:00 +00002008-12-08T17:53:47.283-05:00Convenience Food Confessions - Fast & Hearty Pasta with LentilsI am not a fan of convenience foods, so I rarely use them. Most of those shortcut products are over-salted and laden with chemicals and preservatives that I cannot pronounce and certainly don’t wish to eat. And they are never anywhere near as good as what I can make myself, from scratch.That said, I must confess that there are a few http://kitchenexhibitionist.blogspot.com/2007/04/convenience-food-confessions-fast.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-5535998990171572514Wed, 11 Apr 2007 22:15:00 +00002008-12-08T17:53:47.425-05:00The Best Use for a Can of Sweetened Condensed Milk – Chocolate Coconut MiraclesIt was a close contest between these amazing chocolate coconut cookies and Banoffee tart, but the tart recipe cheated by first turning the milk into a rich caramel toffee sauce and then adding sliced bananas and mountains of whipped cream to tease, so the award goes to the cookies, for their outstanding flavor and http://kitchenexhibitionist.blogspot.com/2007/04/best-use-for-can-of-sweetened-condensed.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-6430278253757348662Wed, 04 Apr 2007 22:05:00 +00002008-12-08T17:53:47.867-05:00Jewish penicillin by another name - Thai Style Chicken Rice soupI’ve always been a big believer in the prescription of chicken soup for curing colds, flus, and other illnesses. Countless generations of bubbies can’t be wrong! And nothing soothes the soul and smoothes jangled nerves on a cold rainy day more than a bowl of homemade chicken soup.This past year I discovered the chicken soup of http://kitchenexhibitionist.blogspot.com/2007/04/jewish-penicillin-by-another-name-thai.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-4842930059459828055Wed, 28 Mar 2007 22:24:00 +00002008-12-08T17:53:49.625-05:00Easter Dinner - Apricot Glazed Cornish Hens with Couscous Dried Fruit StuffingI enjoy serving Cornish hens at dinner parties because they are easy to prepare and make such an elegant presentation, with each person getting their own tiny little hen. Last Easter I served Cornish Hens instead of the traditional ham because one guest did not eat pork. I prepared the hens in a special way (boneless!) http://kitchenexhibitionist.blogspot.com/2007/03/easter-dinner-apricot-glazed-cornish.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-7848293964438409872Wed, 21 Mar 2007 22:01:00 +00002007-03-21T17:57:36.610-04:00Peeking Behind Closed Doors - RoundupI’ve posted the roundup of the food blog event that asked, “what’s in your cupboards?” Check out the results here.http://kitchenexhibitionist.blogspot.com/2007/02/peeking-behind-closed-doors.htmlhttp://kitchenexhibitionist.blogspot.com/2007/03/peeking-behind-closed-doors-roundup.htmlnoreply@blogger.com (Lydia)0tag:blogger.com,1999:blog-24418262.post-7920883710149501017Wed, 14 Mar 2007 22:15:00 +00002008-12-08T17:53:49.881-05:00A New Way with FennelI thought I knew all the potential ways to cook fennel. Tender braised fennel is always a favorite. Salads spiked with the crisp licorice zing of raw fennel are delightful. Fennel sautéed in sauces or raw in salsas is magical with fish. But I recently returned from Italy with an old family recipe which presents fennel in a new, unusual, and delicious way.One of the most http://kitchenexhibitionist.blogspot.com/2007/03/new-way-with-fennel.htmlnoreply@blogger.com (Lydia)1