What’s in the Pantry?

  • Mushroom Stock

    2 pounds mushrooms (button or a mix) 2 cups finely chopped onions 8 cups water 1 teaspoon salt Trim and chop mushrooms finely by hand or in a food processor (do it in batches). In a heavy stockpot, put mushrooms,… Continue reading

  • Vanilla Vanilla

    Just saw this article and had to comment here, esp. the part where it says “a real gourmet can detect it”. (I wonder what they mean by “real gourmet”.) Imitation vanilla is actually a great substitute in baked goods, or… Continue reading

  • SHF #13: Konditor & Cook’s Chocolate Biscuit Cake

    As with most blogging events, SHF #13 crept up without me realizing it. The past few months have been hectic with hubby being sent to work out of town. However, I don’t complain much because 1) we always get to… Continue reading

  • Beet Sugar vs. Cane Sugar vs. everything else

    Last week when we were in Cincinnati, I noticed a different package in the baking aisle at Meijer: beet sugar, which as far as I know, I haven’t tried. So I bought a package — so far so good, can’t… Continue reading

  • Breading/Coating Alternatives to Wheat

    A friend was asking for wheat-free alternatives to breading for cutlets so I’m posting this here: you can use a mixture of rice flour and cornmeal. i blend this in a blender with seasonings until the cornmeal is ground finely,… Continue reading