Category: Kitchen Hive
Every Tuesday morning there’s something new—food, libations and sometimes a story. From cool cocktails, to rustic desserts to easy seafood—the search through old and new community cookbooks and the old classic standbys that sit in tatters on our kitchen shelves. Enjoy!
Limoncello
Limoncello Wrinkly southern Italian lemon skins soaked in pure alcohol, then mixed with sugar syrup—and there you have the second most popular drink in Italy. Some say it originated in Roman times... Read More
Goldie Hawn’s Tomato Sandwich
Goldie Hawn’s Tomato Sandwich Years ago Goldie Hawn described her favorite tomato sandwich to a pretty uptight, very neat looking talk show host. She was graphic and hilarious. This is one to be... Read More
CHEESE GOUGÈRES
CHEESE GOUGÈRES Happy the customer who’s enjoying a late afternoon glass of wine in a favorite café, when Madame comes out with a plate of gougères, still warm from the oven—and sets them on th... Read More
FLYING JACOB FLYGANDE JACOB in Swedish
FLYING JACOB FLYGANDE JACOB in Swedish Couldn’t resist the name—and after reading what’s in it, couldn’t resist trying the recipe. The ingredients read like something your visiting bachelor Un... Read More
LEMON POSSET
LEMON POSSET Medieval recipes, either sweet like this posset, or sweet and alcoholic like a syllabub, often hid under the mantle of ‘medicinal’, often starting with:—mylke ye cowe. This modern l... Read More
Fish Fingers
Fish Fingers Cooking fatigue—hard to avoid it after weeks of kitchen duty. What happens when you hit a day when nothing appeals—when all you really want is someone else to put dinner on your plate... Read More
Strawberry Cake with Sauce
Strawberry Cake with Sauce It’s getting to the end of strawberry season and you couldn’t resist those last two baskets at the farm market. Even when the berries are getting a little soft, this cak... Read More
Deviled Chicken Legs with Caper Sauce Cuisses de Poulet á la Diable–avec beurre aux câpres
Deviled Chicken Legs with Caper Sauce Cuisses de Poulet á la Diable–avec beurre aux câpres Probably safe to say that hot chilies, hot pepper in general, was generally not a big thing in tradit... Read More