Meanwhile, Back in the Kitchen

This is from Pie Academy by Ken Haedrich. It's a great book because he's got so many solid recipes and interesting flavor combinations. We bought it for ourselves after testing out a number of recipes. However, you've got to keep an eye on him. For example, his basic streusel is surprisingly tasteless. His fruit pies are made with frozen fruit (which has worked out great) but you've got to keep an eye on the cooking times. For example, we have found that we need to let the fruit fully thaw to get good results, as opposed to Haedrich's "partially thaw" instructions. So if you go in ready to be flexible and adapt occasionally, it's good.  I trust Haedrich enough that I made this pie for the first time for my book club. It has a lovely lemony flavor and several people had two pieces. Naturally they wanted the recipe. So here it is, paraphrased by me. CLASSIC CHESS PIE 8-10 servings  Pie crust dough for a single-crust pie (I used a half recipe of easy Perf

This recipe is from King Arthur's Flour and is really easy and really a treat. Everyone loves them. We use the lower amount of cayenne but they are really full flavored. CHEESE PENNIES Ingredients 2 cups (227g) grated sharp cheddar cheese 8 tablespoons (113g) unsalted butter, room temperature 1-1/2 cups (180g) flour 3/4 teaspoon salt 1/2 teaspoon dry mustard 1/8 to 1/4 teaspoon cayenne pepper, optional paprika, optional Instructions In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16" log about 1-1/2" in diameter. (We make two 8" long logs. That way one can wait in the freezer while the first

Goodness gracious, I first shared this recipe in 2004. That is so long ago! In the meantime, I've made a number of time-saving changes or those that up the flavor. This soup is so simple and so delicious you've got to try it so I'm rerunning it, revised. Chicken Tortilla Soup Step 1: 1-1/2 - 2 pounds chicken thighs 6 cups chicken stock Simmer the chicken thighs in the broth until done. Let cool on a plate and then discard skin. Pull meat off the bone in bite sized pieces. This enriches the broth and gives good moist chicken that will stand up to the later simmering. Reserve broth and chicken. Step 2: 2 tablespoons vegetable oil 6 cloves garlic, minced 1/2 cup cilantro, chopped 1 onion, chopped 2-3 tomatoes, chopped (app. 2 cups) OR instead of the above use 2 cups fresh pico de gallo from your grocery store (if your grocery store does that) In a large stock pot, heat oil. Saute everything for about 10 minutes. Step 3: 2 tablespoons cumin 2 tablespoo

This is from Cook's Country and is a quick meal which totally surprises the palate. I myself couldn't imagine the final dish, coupling as it does the unlikely combination of cheese tortellini with Korean chile paste. And some honey. And some fontina cheese. But it works. In fact, it works so well that my husband, who usually forgets leftovers are in the fridge, ate it all up in three days running. NOTE: We did wind up using the Korean sauce instead of the paste just because that's what we could fine. It was tasty but the juice was runny. Having since found the paste we are eager to try it again because a clingier sauce would be very good. Gochujang Chicken and Tortellini 8 ounces dried cheese tortellini 1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 3/4-inch pieces 1/4 cup honey 3 tablespoons gochujang paste (not the sauce) 3 tablespoons soy sauce 1 tablespoon toasted sesame oil 2 garlic cloves, minced 2 teaspoons grated fresh ginger

From Taste of the South magazine comes this delicious meatless casserole. It was surprisingly satisfying for such a simple recipe. Broccoli-Cheddar Rice Casserole Makes 4 to 6 Servings Ingredients 2 cups water 1 cup long-grain rice, rinsed (OR 3 cups cooked rice, room temp) 5 tablespoons unsalted butter, divided 1 (8-ounce) package cremini mushrooms, sliced 4 cups broccoli florets 3 tablespoons all-purpose flour 2 cups whole milk 1½ teaspoons kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder 4 ounces cream cheese, room temperature 2½ cups shredded Cheddar cheese, divided ¼ cup finely crushed buttery round crackers Instructions Preheat oven to 350°. Spray an 11×8-inch baking dish with cooking spray. In a 3-quart Dutch oven, bring 2 cups water to a boil over high heat. Add rice, stirring for 20 seconds. Cover and reduce heat to low. Cook, without stirring, until moisture is completely absorbe