We have a new addition to our family, a beautiful red Le Creuset skillet. I’ve been craving steak and have always wanted to make it on the stovetop. I originally wanted to cook the steaks on the stovetop then finish them under the broiler. And with this new skillet I can transfer it without worrying if it can withstand the heat. However, since these are rib eye steaks, I didn’t want to kill the flavor of the meat by over cooking them. Read the rest of this entry
It’s official, we’re all miserable with this winter cold. Good news! This ice cream truly is a taste of summer. The fresh raspberries are delightful and the dark chocolate turns it into an indulgent, sophisticated dessert.
I was a bit hesitant with the lack of fat in this recipe. But the ice cream turned out surprisingly creamy and froze well (without ice crystals) despite the addition of raspberry juice. Read the rest of this entry
This will sure grab the attention of your sleepy brunch guests. My favorite part of hash browns are the cooked, crunchy bits. After seeing a waffle iron used like this I thought the idea was great (and why hadn’t I thought of it before). There’s sooo much more crispy browns in this method. Read the rest of this entry
Kitchen Experiments 