Blog & Recipes


A clear trifle bowl with layers of lady fingers, raspberries and lemon cream

 


 

Summer Ceviche

Summer Ceviche Makes 8 – 10 servings 1 1/2 pounds seafood, diced small, such as shrimp, scallops, yellowtail or tilapia 1/2 cup freshly squeezed lime juice 1/2 cup freshly squeezed orange juice 3 medium tomatoes, diced 1 red onion, diced 2 English cucumbers, peeled and diced 1 ear fresh sweet corn, kernels only 4 cloves garlic, minced 1 jalapeno, seeded and minced 1/2 cup fresh cilantro, chopped, plus more for garnish 1/3 cup Sriracha 1 cup Clamato with Clam Juice…

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Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil

Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil   This recipe combines similar flavors, but it a nice alternative if you don’t want sandwiches for your picnic.   8 oz farfalle (bowtie) pasta, cooked to package directions 3 oz sundried tomatoes, julienne cut (I like Mariani. They are simple sundried tomatoes with no added oil. They come in a plastic package usually located with other tomato products in the grocery store.) 1 cup packed fresh basil, chiffonade cut…

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Aioli Deviled Eggs

Aioli Deviled Eggs   6 eggs, room temperature 1/4 cup Stonewall Kitchen Aioli Salt and pepper Crumbled bacon, cilantro leaf, parsley leaf, paprika, or dill sprig for garnish Mayonnaise (if needed)   Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for…

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Healthy Bean Thread Noodle Salad

Chicken Salad with Bean Thread Noodles (Serves 6) 1 pound boneless chicken breast 2 tablespoons oyster sauce ¼ teaspoon salt 1/8 teaspoon freshly ground pepper 4 ounces dried cellophane noodles   Salad dressing: 1 teaspoon minced garlic 1 tablespoon sugar 1 tablespoon soy sauce 2 tablespoons oyster sauce 2 tablespoons sesame oil 4 tablespoons rice vinegar Salad: 2 cups shredded carrot 2 cups shredded cucumber Several sprigs of cilantro 1 tablespoon toasted sesame seeds   In a mixing bowl, mix…

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Early Summer Recipe

Late Spring and early Summer is the prime time to find green tomatoes at the Farmers Market. What exactly are green tomatoes? There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties), and unripe tomatoes. Here are two recipes for a favorite dish using this seasonal fruit. Fried Green Tomatoes 1 cup stone-ground cornmeal 1 cup all-purpose flour 1 tablespoon garlic powder 1 pinch cayenne 1 1⁄2 cups buttermilk kosher salt fresh ground black…

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Farmers Market

The Waco Downtown Farmers Market offers FREE cooking demonstrations using farm fresh ingredients from their vendors. Enjoy these recipes from our demonstration on March 4th using many ingredients available early spring. Pumpkin Bread French Toast half a loaf of pumpkin bread or zucchini bread, sliced thickly (about 6 pieces), The Wine Maker’s Pantry 3 eggs, Various Vendors ½ cup whole milk, Richardson Farms a splash of Nielsen Massey vanilla ** Cinnamon honey syrup, recipe follows Whisk the eggs, milk, and…

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Lemon Trifle

Lemon Trifle 1/4 cup fresh lemon juice 1/4 cup granulated sugar 12 -ounces cream cheese, softened One 8-ounce jar prepared lemon curd 2 cups heavy cream 22 hard ladyfinger cookies 3 cups mixed raspberries and sliced strawberries Powdered sugar, for garnish Whipped cream, for serving   In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. Place the cream cheese, lemon curd and heavy cream in a…

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Making Marshmallows

The Making of Marshmallows & Memories – Family Holiday Traditions By Karyn Miller Reprint from October 2013   The scents of the cool fall air always spark different emotions and trigger memories for me. As a child, once the Trick-or-Treat candy was consumed (or otherwise mysteriously disposed of), my family got to work on the next series of events. Football, Homecoming, a few fall birthdays, Thanksgiving, Christmas, and New Year’s Day inspired us and gave us all something pleasing to…

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The Art of the Charcuterie Platter

Now that I’ve typed it what does it mean? It is the branch of cooking devoted top prepared meat products, such as salamis, sausages, terrines, pates and confit. According to Lori Krieger, the creator of  “Tastes Elevated,” the idea of a perfect charcuterie platter features cured meats paired with artisan condiments, cheeses, breads and a variety of other condiments. For more ideas watch this space, and come on February  7, to meet Lori and learn first hand.

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An Emerald Isle Dessert

(I have a beautiful picture from the Dingle Peninsula, but I can’t get the  ______idjit computer to download it.) Now that we’ve been to Ireland………..Here is a recipe of a wonderful dessert. On two occasions I had this marvelously sweet, flavorful dessert–once at the fish and chips place and again at the Smokehouse which really wasn’t a smokehouse. Both were in Dingle in County Kerry. It’s called Sticky Toffee Pudding Cake.  Added my own touches. Don’t be alarmed at the…

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