Archives for February 2012

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Scots Irish Stew

by TT February 29th, 2012| Main Dishes, Recipes
As far as holidays go, I think that St. Patrick's Day is one of the most celebrated holidays that doesn't involve much cooking creativity.  What I've seen is that people either go to a restaurant serving Irish fare or make corned beef and cabbage at home.  For some reason, the wearing o' the green doesn't encourage people to try different dishes.

Hopefully this recipe series will encourage Think Tasty readers to serve something new.  With St. Patrick's Day falling on a Saturday, it gives home cooks even more time and opportunity to try a new recipe and surprise their friends
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10 Fitch Gluten Free Cinnamon Pecan Pancakes with Caramelized Bananas

by BnB Finder February 28th, 2012| Best BnB Bites
Today the editors of Think Tasty are pleased to introduce a new recipe series, Best B&B Bites.  On a biweekly basis, we will be sharing a delicious recipe courtesy of a bed & breakfast.  Although one often thinks of morning dishes, we will be sharing a wide variety of dishes from B&Bs around the world.

We did think it best to start with a breakfast dish for the inaugural post.  So, for your cooking pleasure, we are pleased to share this pancake recipe, courtesy of 10 Fitch Bed & Breakfast Inn in Auburn, New York.

10 Fitch Gluten Free Cinnamon
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Balsamic Mushrooms

by TT February 27th, 2012| Appetizers, Recipes, Tapas Monday
At one of the restaurants that my husband and I love to frequent, they offer assaggi.  In case your Italian is as weak as mine, I'll translate for you.  Assaggi are tastings or samplings.  Thus, in this part of their menu, you can choose three to five different items on which to nibble before your main course.  We love ordering items from this section, as we get to sample a handful of tasty foods.

Two of our favorite items are the mushrooms and onions.  On their menu, the mushrooms are wood-roasted.  Unfortunately, we don't have a wood-fired oven in our
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Banana Frozen Yogurt

by TT February 23rd, 2012| Desserts, Recipes
As a couple who shares a common love of food, my husband and I spend a fair amount of time searching for new-to-us restaurants, sharing articles about interesting recipes, and ogling cool kitchen tools.  However, we don't own a tremendous amount of small appliances.  We have the basics, plus a few fun items, such as a commercial strength blender.  Recently, we added a small appliance that has to be our new favorite tool: an ice cream maker.

Every time we had seen a tv chef make a frozen dish, we had debated whether or not we should purchase an ice
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St. Patrick’s Day- Irish Aged Cheddar Fondue

by TT February 22nd, 2012| Appetizers, Main Dishes, Recipes
I know, the box of chocolate and the bouquet of flowers from Valentine's Day still grace your counter, but it is time to start thinking about the next holiday's food.  I mean, aren't themed food menus a major topic for your spare thinking time?  If they aren't yet, they should be.  Think about how much more fun holidays and events could be with the perfect menu.

The next holiday that we are planning at Think Tasty is St. Patrick's Day.  For me, I have been making the same menu for the same group of people for the last six years:
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Hard-cooked Eggs

by Elizabeth Skipper February 21st, 2012| Ask the Chef
My family loves hard-boiled eggs; however, I don’t cook them well.  I either overcook or undercook them, but I never get them just right.  Is there a way to cook a hard-boiled egg perfectly?

Ah, a perfectly cooked hard-boiled egg – with a tender yolk cooked just until it's done all the way through, but not until that nasty grayish-green ring appears around it. And if you're lucky – or you read the trick at the end – the yolk is nicely centered, which makes sliced eggs sturdier and prettier and deviled eggs so much easier to fill. It must
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Horseradish-free Cocktail Sauce

by TT February 20th, 2012| Recipes, Spreads & Sauces
For Valentine's Day, my husband and I enjoyed a candlelight dinner at home.  Our meal began with Wrapped & Stuffed Dates and shrimp cocktail.  When shopping for the meal, I had assumed that we had cocktail sauce at home.  As we all know well, one should never assume. . . As I began prepping for the meal, I discovered that I didn't have any in the fridge or pantry.  Thus, it was time to make my own.

Typically, cocktail sauce contains horseradish, which gives the sauce its spiciness.  Unfortunately, we also were out of prepared horseradish, which meant it
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Beacon Hill Hotel & Bistro, Boston, MA

by TT February 16th, 2012| Restaurant Reviews
Last Sunday I was invited to dine at Beacon Hill Hotel & Bistro.  Bringing my husband as my dining companion, we headed to Boston on a cold and blustery February afternoon.  The warmth of the food, staff, and atmosphere definitely helped erase the memories of the cold outdoors.

We arrived in Boston early and spent some time shopping on Charles Street.  However, with the cold temperatures, we decided to cut our shopping short and head to the restaurant early.  They graciously seated us 30 minutes earlier than our reservation.  This didn't seem like an inconvenience, as we were the
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Mac & Cheese Bites

by TT February 15th, 2012| Appetizers, Recipes

I have seen deep-fried mac & cheese bites on several restaurant menus, but I have never ordered them, as the combination of mac & cheese and deep frying sounded ridiculously heavy.  It did sound like something my kids would like, so all I had to decide was how to coat the mac & cheese before frying.  A three-step (flour, egg, breading) process seemed like the best way to make a crisp coating.

I did use my homemade mac & cheese for this recipe, although it didn't hold together well while frying.  As this mac & cheese recipe doesn't have a binder,
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Romantic Valentine Desserts- Part 6

by TT February 13th, 2012| Desserts, Recipes
Ok, my friends, tomorrow is Valentine's Day.  If you haven't made a plan for your loved one, you need to do so now.  Most likely dinner reservations are not an option.  Creating an entire dinner menu, purchasing the items, and cooking may work, if you're an organized person with a decent amount of free time on your hands.  If not, perhaps you should order some take-out and focus on a homemade dessert for a nice dinner at home.  Add a bottle of your date's favorite beverage, and it should be a wonderful evening.

To round out our Romantic Valentine Desserts
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China Blossom Follow-up

by TT February 9th, 2012| Chef Interviews
Last month I had an enjoyable dinner at China Blossom, which I wrote about here.  After the tasty multi-course meal, I was interested to learn more about this restaurant that has quite a lengthy history.  Recently, I was able to speak with David Yee, who is operations manager at China Blossom.

TT: Your restaurant has been open for 52 years, which is quite an accomplishment.  To what do you attribute your success?

DY: My family has always believed that a restaurant is about the day-to-day. Making the right decisions everyday with your customers and keeping your food simple, honest
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Romantic Valentine Desserts- Part 5

by TT February 8th, 2012| Desserts
With less than a week until Valentine's Day, it is time to start planning.  If you're hoping to make a restaurant reservation, you probably should stop reading this article and make a few calls.  When you discover that the only times available are 4:30 or 9:45, you can come back and learn how to make dessert for your at-home Valentines dinner.  With a dessert such as this, ordering pizza will be forgiven.

I have to confess that this dessert is way too chocolatey for me; however, it seems incredibly romantic.  Homemade truffles served with champagne sauce, the name alone screams
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