Archives for February 2012

Scots Irish Stew

by Michele Pesula Kuegler 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,

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

Balsamic Mushrooms

by Michele Pesula Kuegler 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
cheddar fondue

St. Patrick’s Day- Irish Aged Cheddar Fondue

by Michele Pesula Kuegler 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

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

Horseradish-free Cocktail Sauce

by Michele Pesula Kuegler 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.

Beacon Hill Hotel & Bistro, Boston, MA

by Michele Pesula Kuegler 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.


Mac & Cheese Bites

by Michele Pesula Kuegler 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

Romantic Valentine Desserts- Part 6

by Michele Pesula Kuegler 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

China Blossom Follow-up

by Michele Pesula Kuegler 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

Romantic Valentine Desserts- Part 5

by Michele Pesula Kuegler 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

Fresh vs. Dried Herbs

by Michele Pesula Kuegler February 7th, 2012| Ask the Chef
I know that fresh herbs impart better flavor than dried.  However, I have a limited amount of window space for growing herbs.  Are there certain herbs that are better when used fresh, or oppositely are there herbs that are more acceptable in dried form?

Fresh herbs aren't always preferable to