Author: GretaCooks
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NY Cheesecake and something extra!
Creamy, zesty NY cheesecake, with something extra! Recipe by Michel Roux…foolproof.
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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.
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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 you, my first attempt at Floating Islands went a little sideways. I had decided to […]
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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.
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When life gives you lemons, make lemon sauce.
When life gives you lemons, make lemon sauce. Enjoy mini angel cakes with tangy lemon sauce!
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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.
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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 I love!), but now there are two of us. Sometimes it’s a little cramped, but close […]
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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 a cat’s head, you’d probably kill it. Like a rock. Despite her biscuits, I have fond […]
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’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 season has come around again… time to experiment. So what is a rhubarb? Is it a fruit […]
GretaCooks 