Author: Caterina Borg, Good Food Gourmet
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Schnitzel Is Usually Overlooked & Underappreciated
When I was younger, wiener (pronounced vee-ner) schnitzel was something my family would often make. We just called it schnitzel for short, and when it was on the menu, we made sure to get to the dinner table early before it all disappeared. The name may have you wondering exactly what this is, so let…
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Marshmallow Puff Pops
During our Easter break, we made a double batch of our homemade marshmallow recipe and piped some into peeps, which we covered with sugar. It was a fun treat and a great kitchen exercise for the kids. Half of the marshmallow was poured into a lightly greased a half sheet pan that was lined with a sheet of parchment paper. I let it…
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Marvelous Moussaka…
I have always been the type of person that likes to prepare quick, wholesome meals. Most of the time, life is so busy that I have little time to really enjoy the task of cooking…especially on the weekdays. Many of the delicious Greek foods I grew up with at home require a good bit of…
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Delicious Chicken Salad
Some days you jump out of bed in the morning and just seem to go from task to task…until you finally sit down at 9pm and say, “where did the day go?” Well, today was one of those days. Aside from having a sick dog the last few days and worrying about making her something that she…
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Part 3-Swiss Meringue
Making Swiss meringue is quick and easy. You can either use it to make a durable meringue shell, or you can opt to make buttercream. I decided to make buttercream, so that I could make use of my chiffon cake that we made a few days ago when we made French meringue. I had cooled the cake and…
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Part 2- Italian Meringue
Italian meringue is not difficult to make, once you get the hang of it. The hardest part is getting over the fear of making the syrup and pouring it into the whites…and not the actual process itself. Italian meringue can be used on top of pies, tarts, cakes and baked alaska, but remember, you can’t pipe…
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Part 1-French Meringue
As we said yesterday, French meringue is only used to accomplish 2 things…lighten a batter or pipe out meringue shells/cookies that will bake in a cool oven for several hours, and then left to dry overnight in the oven after the oven is turned off. Baked meringue shells should not take on any color when they…
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All about meringue…
www.goodfoodgourmet.com I had been perusing many food blogs for about a year and a half before I decided to launch my own. In that time, I came across many dessert recipes that gave wrong information on use and procedure for making many different items. I am not saying that these people gave the bad info…
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Homemade Marshmallow Peeps
I usually don’t post on the weekends, and generally reserve those days to develop new recipes, articles and stories for the blog…but since it is Easter weekend and everyone seems to be buying up tons of candy, I thought I would share a homemade marshmallow recipe we made today for the kids. I made a…
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Sofi’s Crepes…a wrap to remember
I have been meaning to visit downtown Annapolis for a few weeks now, but with the recent spate of bad weather I had to postpone my visit. Yesterday was a glorious day in Annapolis, so I decided to finally go. The reason? Well, I heard of this great new little place that opened up in June of 2009…