Author Archives: GretaCooks
NY Cheesecake and something extra!
Creamy, zesty NY cheesecake, with something extra! Recipe by Michel Roux…foolproof. Continue reading
Tis the Season for a Holiday Trifle!
Trifles can be as easy or as complicated as you want to make them. They usually contain some form of cake, a fruit and/or pudding and whipped cream. The particulars of what and how to layer are up to you. Continue reading
Isles Flottant, or Floating Islands
Floating Islands are a wonderful mix of texture: light meringue, rich crème anglaise and crunchy spun sugar. A simple and elegant dessert, they can be tricky to make but well worth the effort! In the interest of full-disclosure I’ll tell … Continue reading
Banana Pudding Pie, Oh my!
Like any true Southerner, I love me some banana pudding! Creamy and sweet, it has just a touch of vanilla and is filled with layered pastry cream and that old stand-by, Nilla Wafers. Classic. Continue reading
When life gives you lemons, make lemon sauce.
When life gives you lemons, make lemon sauce. Enjoy mini angel cakes with tangy lemon sauce! Continue reading
Before sliced bread, there was flour.
Before sliced bread, the Cubs won the World Series. I keep hearing this as a reference to how long it’s been. Well, things change. The Cubs are on top again, and I’m learning about flour. Continue reading
Roasted Chicken Bouchées (aka: succulent roasted chicken in a flakey pastry cup!)
I’ve been a little distracted… I’ve been remiss in my food blogging, although I’ve been cooking up a storm! The good news on this end is that I’m no longer cooking just for me. I’m still in my tiny kitchen (which … Continue reading
Perfect Buttermilk Biscuits
Flakey buttermilk biscuits are a Southern favorite. If you’ve been following my blogs, you know I didn’t inherit strong cooking genes. My sweet Southern grandmother, bless her heart, made biscuits (naturally!) but they were “Cat Head biscuits” – meaning if you threw them at … Continue reading
’tis the season for Rhubarb Roulade!
Rhubarbs have been sort of a mystery to me for years. Until now, I’d never cooked with rhubarbs, nor had I actually eaten rhubarb before last summer (a wonderful strawberry-rhubarb pie), but by the time I realized how good they were, the season had ended. Luckily, the … Continue reading