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Radio Kitchen
We've just come through one of the busiest times of the year for entertaining, but we do believe there may be more to come. Whether you are planning a formal dinner or just a wine party with snacks, cheese is a welcome part of the menu. And Chef Jerry Pellegrino points out that cheese from Italy should by no means be overlooked!
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Food does have its fashions and while some may make perfect sense, others may strike you as silly. Still others are actually quite charming and given the time of the year, quite useful. One interesting trend we've noticed is a revival of interest in Cupcakes! And with the holidays upon us, cupcakes make a lot of sense. Here are some notes on making great cupcakes.
Batter
Virtually any cake batter you can buy will work. And you can always mix two for a marble effect.Here are some things you can add: flavor extracts (peppermint, mint, rum, lemon, lime, orange, and pineapple)Solid ingr
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For years Al has been struggling with one seemingly simple aspect of baking, and that is making a really good pie crust. When it comes to the fillings, he's got that covered. But making an ideal, light, flaky crust has been a fight. But at long last, he seem so gotten it down pretty well.
Here's the recipe he's working with, with great success.
Al's Can't Miss Pie Crust Dough
Makes sufficient dough for a two crust 10 inch deep dish pie
* 2 1/2 cups all-purpose flour, sifted
* 1 1/4 tbs white sugar
* 1 level tsp salt
* 1/2 cup butter flavored shortening
* 1/4 cup butter
* 1 cup
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