Friday, December 17, 2010
Make a delicious pasta feast in under an hour.
The first time I ate Fettuccine alla Carbonara was at my fiance's parent's house. We were both seniors in high school and on our first date. Brian cooked it for me using his family's recipe. This dish is one of his favorites. When I was preparing for this column this week, I contemplated for several days on what to make. Most of the dishes I've made have been savory and comforting – good meals for cold weather. I wanted to do something a little different this week, something that was just as easy but had a more sophisticated taste. I also didn't want to give you any desserts because next week White Lake Patch will feature three Good Eats columns with Christmas cookie recipes. While this pasta dish isn't the same as the one Brian made for …
Thursday, December 9, 2010
What started on a whim has grown into a favorite recipe.
One night I was going through one of my favorite magazines, Real Simple, and trying to find a recipe to make that night for dinner. A recipe for sweet potato and Gruyere turnovers caught my eye. The problem? My fiance Brian doesn't like to try new foods and he wasn't fond of the sweet potatoes. I had also thawed some chicken and needed to cook it that night. So, without really knowing what I was doing, I attempted to adapt the recipe and make it into something my fiance would eat, with chicken. We were both pleasantly surprised when the turnovers came out of the oven smelling delicious and tasting incredible. It's now one of Brian's favorite things I cook. Be warned, this recipe makes enough to feed at least six people but you can cut down…
Thursday, December 2, 2010
An easy slow cook recipe for delicious beef brisket.
A few weeks ago I attended some holiday previews at stores in Milford and Highland. Along the way I picked up a unique little cook book called Cooking Up a Classic Christmas: Santa's Secrets for an Unforgettable Holiday. It had a beautiful, festive cover and the recipes inside made my mouth water – a sure sign that this book was a must have. Today, I've made for you a recipe from this book. This recipe does take some time, but it's fairly easy and the end result is a delicious beef brisket with a nice mushroom and cherry sauce. For those of you who are like my fiance, Brian, and don't like cherries, you can leave them out. I must warn you though, if you do leave out the cherries you will miss out on a subtle sweetness that mixes well with …
Thursday, November 18, 2010
Nothing tastes better than homemade soup on a cold autumn day.
Welcome to my first Good Eats column. This week, I bring you an old family recipe for chicken noodle soup. I warn you, make a large batch because this stuff goes fast. My mom laughs, because in our house the recipe that yields enough for 10 people is usually gone in a matter of hours. So what makes this soup so good? It's hard to pick out just one thing. I love the giant, fluffy noodles. My brother, Mike, loves the broth. Before you attempt to make this, I warn you there aren't many measurements included. When my mom makes it she goes by feel and taste, as her mother before her and her mother's mother did. "My Grandma Flossie didn't believe in measurements," said my mother, Colleen Meier of White Lake. "She was an amazing cook and just …
Brooke Tajer
10:31 am on Thursday, December 9, 2010
Great idea! I toyed with adding carrots, but I wasn't sure the 20 to 25 minutes in the oven was long enough from them to cook. I might try it next time though. You will have to let me know how your veggie turns out. more ›