A Cook's Quest

Some of you may remember recipe #15, the best pizza dough EVER , it is delicious no matter how ya top it and honestly I didn't think it could get any better.  But then I decided I decided to jump on the grilled pizza bandwagon and try my hand at grilling pizza, once I did I discovered that the world of pizza had just opened up some more!  I was worried that the dough would stick, that it would burn on the outside and be raw in the middle, that it just wouldn't taste as good as my regular method, but when I took that first bite I knew that I had a new summer favorite.  The grill created a nice smokiness, and the heat from the grill created a wonderfully crispy and chewy crust.  Next time you make pizza, try grilling it instead of baking it, not only will your kitchen stay cooler in the heat of summer but your pizza will taste better than ever! Grilled Pizza One recipe of pizza dough Oil Pizza toppings Preheat your grill.  I set mine on high and let it ...

Last year, for the first time ever, I grew a vegetable garden. Now it wasn't a great big elaborate garden, just the basic home vegetable garden chock full of red tomatoes, spicy peppers, cool cucumbers and sweet strawberries. I decided to utilize the space that shrubs and flowers are normally planted for vegetables because after moving into our home, putting in the fence and doing some basic landscaping in the front yard we were out of money to finish the rest. I didn't want dirt, and I couldn't afford the landscaping I wanted, so I decided to try something new and the garden was a complete success. We repeated the process again this year, adding some new things including herbs, not because there was a lack of funds but for the enjoyment of growing our own food. Everyone loved watching the garden grow last year and tasting all the fresh vegetables. We all check the garden at least once a day to see if there is something ready to bring in, and it was during my little ins...

Let me just start this post off with two simple statements: I Love where I live because of the amazing fruits and vegetables that grow in the area. The bank I work at has amazing customers who bring us the fabulous fruits and vegetables grown locally.  Just look at these cherries, they are huge and there was no way everyone in the office could eat them all so Friday, after everyone had been snacking on them for a few days and after everyone had taken huge bags full home to their families, I took what was left wanting to try some new things with cherries. My first round of inspiration came when my children repeatedly asked me to make pancakes for breakfast. I thought that a cherry syrup would be perfect with the Oatmeal Pancakes we eat in this house all the time .  I wasn't sure if the best pancakes in the world could be any tastier, but I quickly discovered that this homemade cherry syrup elevated my favorite pancakes in the world to the "bestest pancak...

 Finally, the day has arrived where you all get to see what I've been hinting at for so long.  The combination of three great things to make one fabulous treat.  The ingredients are simple, the flavors are complex and delectable.  There is the rich mascarpone cheese, the light whipped cream, the crispy shells and oh, the tartness of the lime curd that all come together into a marriage of pure bliss. This is a dessert that is SURE to please the masses at your next getogether and impress even those that are hard to impress...after all you get to say you made the cheese that went into the fancy French pastry (pâte à choux), that was mixed with the real whipped cream and combined with the fresh lime curd.  Pretty darn impressive if you ask me! Lime Mascarpone Cream Puffs Recipe Source: A Cooks Quest Cream Puff Shells Mascarpone Cheese (6 oz or so) 2/3 cup Lime curd (or lemon if you like) Heavy Cream 3 tablespoons sugar In a mi...

If you are a fan of lemon meringue pie or key lime pie, chances are you will love or at least like this lime curd.  Lime curd, just like its partner lemon curd, is a thick, spreadable, creamy, custard or pudding like preserve made of lemons or limes, sugar and eggs.  It is cooked until the mixture begins to thicken and then placed into jars for spreading on things like scones or muffins or topping heavenly cheesecakes.  I made this batch to be part of the cream puffs that I keep telling you about.  That recipe will be coming in a few days when all the parts are complete. P.S. Don't be alarmed at the color of my lime curd. It is normally a light yellow color like butter but I wanted green for a very specific reason so I added just a smidgen of food color.   My motives will be clear once you see the final dessert.  Lemon and Lime Curd Recipe source: Adapted very slightly from allrecipes .com 1 cup sugar 1/4 cup butter 1/2 cup fr...

Cream puffs and eclairs and profiteroles of any flavor or size are a weakness of mine.  There is something about the light, airy pastry filled with marvelous flavors and topped with even more flavor that just makes me throw all reason out the window.  They are all basically the same thing, a pastry made from choux paste and piped or dropped and even sometimes fried to create a lovely light pastry.  I used to think that these little gems were hard to make, but my dear readers I was wrong, so very very wrong! All of these creations begin by making a pâte à choux .  Yes, it sounds all fancy dancy and like something that doesn't belong in a home kitchen, but really it's not.  It only sounds fancy because it's French, and unless you speak French, which I most definitely don't, it will have that fru fru sound to it.  Pronounce it paht -ah-shoo, or call it by what most Americans call it,  cream puff shells, or make up your own n...

When I ask B2 what sounded good for dinner she told me, "Chicken with creamy sauce and noodles.  Oh, and cucumbers too." Now this mom is never going to say no to vegetables when my kids request them so the cucumbers were in like Flynn; and I will never deny myself the opportunity to enjoy a marriage of pasta and cream cooked into one mouthwatering meal so I was happy to oblige both her dining requests.  Now the problem, what should I do that is different from my usual Alfredo sauce? Since I am not overly creative, or inspired, when it comes to making my own dishes from start to finish, I went where I always go when I need a delicious recipe, Mel at My Kitchen Cafe .  Today I found the perfect dish, Creamy Chicken Fettuccine , it has the flavors of summer with lemon, peas, and fresh basil paired with the garlicky smooth sauce that only heavy cream can create.  I'm telling you we all loved this dish, B1 and B2 declared it better than the usual and this mama ...

I love this stuff!  Not only is the name fun to say, (MASK - ARE- PONE - AY , go ahead, say it a few times out loud), but the creamy, deliciousness of  mascarpone cheese makes both sweet and savory dishes all the better.   Eat it with fresh berries, stir it into coffee, mix in some herbs,garlic or a strong cheese like Gorgonzola and spread on toasted bread or crackers, or sweeten and add it to desserts like Tiramisu or the cream puffs that I promise will be coming soon.  Not always easy to find, this cheese usually carries a large price tag for an itty bitty tiny container.  I stumbled onto a recipe at FoodBuzz .com (check out the daily top 9 recipes on the right side of my blog)and discovered that with a little planning  a couple of ingredients, and a few household tools I can now have mascarpone cheese any ole time I want it.  Now, I know some of you are saying, can't I just substit...

I couldn't post a frosting recipe with no cake for it to go on!  I wish I could claim the clever idea for these darling little cupcakes, but I can't.  I saw the 4th of July idea at Fabulously Frugal when they posted thrifty treat ideas for you holiday get together, and a few months ago I saw the same idea at Our Italian Kitchen.   I knew this would be  project that the kids could participate in, and the final result would be all the better for their help! Since I have yet to find the perfect homemade white cake recipe (if you have one, please send it to me!) I used a cake mix.  The color comes from gel food coloring that you can find at just about any craft store that sells cake decorating supplies, and the creativity comes from you.  I would highly suggest using squeeze bottles with the tips cut off at the base for the batter if you have little people helping you, but it isn't necessary.  Colored Cupcakes Recipe source: It's been around for ages 1 ...

I know, it sounds weird doesn't it?  But honestly, when I saw the picture of this frosting over at Our Best Bites I knew it was worth a try.  These girls don't mess around with mediocre food so even though I was worried a little bit I moved forward confident that they wouldn't steer me wrong.   I love frosting, but I am not good at making it.  So attempting yet another recipe that is supposed to be easy and tasty made me a bit nervous (my track record is not good, not good at all!)  Then there were the ingredients--I was leery of the flour, would the final product taste like raw cookie dough?  I was leery of the granulated, yes granulated, sugar, would the final product be gritty?  The answer was no to both.  I got a light, fluffy, creamy frosting that wasn't overly sweet and doesn't crust up like some butter creams do.  It was the perfect topping for my 4th of July cupcakes .   Perfect Cupcake Frosting and Filling R...