As I have been known to confess on these very pages, when it comes to sweets, I am an unabashed purveyor of the pedestrian. Most people who have been to a Ralph’s Supermarket have probably noticed the bakery section with its apple turnovers, banana muffins, red-velvet cupcakes, entire cakes and even half cakes—presumably to add variety for the discriminating tastes waiting at home. Whatever glutenous confection you have a hankering for you can pretty much find in this section of the store, right in front of you, the minute you walk in. Since I am stuck with the kind of willpower that needs constant reviving and have been unable to resist many of these offerings in the past, I try to enter the store at the other end, where the fruit is colorfully, bountifully ensconced. But to no avail.
Unfortunately, one item in that dreaded bakery always summons me: chocolate donuts. Clamshells with a twelve-count sit stacked on the bakery tables, neat rows of the taunting chocolate visible through the plastic. Only $4.99 for the Ralph’s Club member. How can one resist? Don’t they contain all the food groups, milk, eggs, flour, and cocoa (yes, I count cocoa as a food group)?
One of these perfectly round donuts and a glass of milk means instant transport to childhood. The chocolate coating cracks a bit as your teeth sink into it, and the edges of the fresh golden cake beneath break away first. Then you’re left with a thick knot of cake and chocolate at the center, one perfect bite.
There must be as many ways to make chili as there are shades of Sherwin-Williams paints. There’s no right or wrong way to make chili. It’s all about what pleases your taste buds. And, I’m always willing to give a new twist to a pot of chili.
Even though spring is officially here, I'm still craving comfort foods,
like stews and braised meats. Since cold weather isn't a prerequisite
for braising, this past weekend I braised short ribs. After a low, slow
braise, the meat turns buttery, soft and absolutely tender enough to cut
into with a fork. With Passover and Easter just around the corner, a
braised meal is just right for a holiday dinner with family. Instead of
the more typical brisket for Passover, why not bring braised short ribs
to the Seder table?
When I heard that my friend, Brigid was making “50″s junk food” I immediately went to a recipe I have been coveting for some time now; Homemade Tater Tots. I have read and re-read 