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Panasonic SD-YD250 Automatic Bread Maker

On September 7, 2011, in Cooking & Baking, Lifestyle, by Wilfried F. Voss

Providing myriad options, this automatic bread maker embodies the marvels of 21st century electronic convenience and choice. Yes, it mixes, kneads, rises, and bakes bread in three loaf sizes up to 2-1/2 pounds. But its digital controls go much further, offering settings for white, whole wheat, multigrain, and French (crisp crust, open texture) breads, each made according to what’s best for that particular style.

Restaurant-Style Buffalo Chicken Wings

On September 6, 2011, in Cooking & Baking, Lifestyle, by Wilfried F. Voss

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing or ranch dressing.

Classic Greek Tzatziki Sauce

On September 6, 2011, in Cooking & Baking, Lifestyle, by Wilfried F. Voss

Tzatziki is usually made with yogurt, but if you prefer not to use yogurt you may substitute it for sour cream. Keep in mind that the yogurt needs to strain for about 8 to 10 hours, so it is best to start the preparation the day before you want to serve it. Some tzatziki recipes call for a bit of chopped dill or mint.

Meatless Fridays

On April 28, 2011, in Cooking & Baking, Susan M. Voss, What's Cooking Today, by Susan M. Voss

I am not a vegetable lover. There, I’ve said it. I was raised on meat and potatoes and I like them! But during Lent, I try to forgo meat on Fridays. It’s a little thing I can do and it makes me think. It also makes me work like crazy to come up with new recipes for Fridays. You can only eat mac and cheese so many times.

Modernist Cuisine: The Art and Science of Cooking

On September 22, 2010, in Book Reviews, Cooking & Baking, by Wilfried F. Voss

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet–scientists, inventors, and accomplished cooks in their own right–have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

Puddings, Souffles and Kugels (The Best 50)

On August 23, 2010, in Cirque du Souffle, Cooking & Baking, by Wilfried F. Voss

In this new Best 50 title, experienced author Dona Meilach gives you recipes for all kinds of puddings and soufflés. From sweet to savory, traditional to modern and healthy; with bread pudding, potato, rice, noodle, fruit, and vegetables – you’ll never need another pudding or souffle recipe!

Cirque Du Souffle – Souffle Italiano

On August 23, 2010, in Cirque du Souffle, Cooking & Baking, by Wilfried F. Voss

Fry sliced onion in olive oil in medium frying pan for about 2 minutes until slightly cooked, add crushed garlic and sliced peppers and continue frying over medium heat until peppers are softer. Add sun dried tomatoes, drained canned tomatoes, oregano and basil. Remove vegetables from pan with slotted spoon to medium bowl. Drain well.

Cirque Du Souffle – Meatloaf Souffle

On August 23, 2010, in Cirque du Souffle, Cooking & Baking, by Wilfried F. Voss

Combine first 7 ingredients. Press lightly into a 9 x 9 inch baking dish. Bake at 350 degrees for 25 minutes. Drain off fat. Top with cheese and tomato slices. Spread evenly with souffle topping. Bake at 350 degrees for 30-40 minutes or until topping is golden brown. Let stand for 5 minutes before serving.

Saint Patrick Irish Cheddar Soup

On March 14, 2010, in Cooking & Baking, by Wilfried F. Voss

Clean, peel, and dice vegetables. Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently. Add stock, garlic, and seasonings. Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil. Serve hot.

Cirque du Souffle – Apple Soufflé

On March 14, 2010, in Cirque du Souffle, Cooking & Baking, by Wilfried F. Voss

Ingredients: 1/3 c. quick cooking tapioca 1/2 c. sugar 1/2 tsp. salt 2 c. milk 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1 1/2 tbsp. lemon juice 1 c. grated raw apple 3 egg yolks, beaten until thick & lemon-colored 3 egg whites – stiffly beaten 2 tbsp. butter Combine tapioca, sugar, salt and milk in [...]