Forest Treats Mushrooms at the Royal Oak Farmers Market offers a wide selection of fresh fungi from morels to oysters and hen of the woods, and while Michigan asparagus is still available, this is a terrific dish. This dish is from “Vegetable Love” by Barbara Kafka, who says it is an extravagantly delicious dish. Some … Continue Reading →
From cookbook authors Bruce Weinstein and Mark Scarbrough, whose most recent book is “Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking.” Strawberries tone down rhubarb’s prized sourness — especially in this recipe for strudel, just for two. 1 cup sliced fresh strawberries 1/2 cup thinly sliced fresh or frozen … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe has about 12 grams of carbohydrates, 5 grams of protein and 4 grams of fiber per serving. 1 cup Splenda (C=0g) 3 tablespoons whole wheat flour (C=18g) 1 teaspoon grated nutmeg (C=1.1g) 2 tablespoons unsalted … Continue Reading →
Recipe from Emeril Lagasse For the Irish Whiskey Butter: 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup confectioners’ sugar 1/4 cup Irish whiskey For the Crumble: 5 cups quartered strawberries 3 cups sliced rhubarb, about 1/3 -inch thick (fresh or frozen, and thawed) 1/2 cup sugar 1/4 cup cornstarch 1 teaspoon fresh … Continue Reading →