After posting my liquor-doused recipes (see Tequila & Chambord), I spent most of the day trying to modify how the pages print. I realized that I’ve neglected one of the primary purposes of this blog–getting all of my favorite recipes together in a packet. Having them online is a great backup in case of disaster, but I wanted printer-friendly versions of the recipe pages.

In any case, I’m still getting familiar with how WordPress handles printing, but I believe I’ve reduced some of the junk in the output. Let me know about any weirdnesses and/or requests.

Nighty-night time 🙂

Tequila and Chambord

But not together!

I don’t often cook with liquor; I can’t drink wine (migraines) and keeping wine around just to cook with seems ridiculous. Even so, this week’s cooking projects both included spirits.

I made Emeril Lagasse’s Beef Fajitas which involved marinating flank steak for 24 hours in lime juice, tequila, garlic, cilantro, oil, worcestershire sauce, oregano, cumin, coriander, and red pepper flakes. Then grill 4-5 minutes per side. Need I say more? Delicious sliced thin and piled on a tortilla with sautéed onions and peppers.

Raspberry Chambord Cheesecake taught me a few new tricks to making the perfect cheesecake. About 25 years ago, my friend Carol and I spent the summer trying out different cheesecake recipes. Many didn’t turn out very pleasantly. Now I know the following:

  1. beat the cream cheese for 20-30 minutes to get it really fluffy
  2. cook in a slow (325°F) oven for 45-60 minutes
  3. turn off the oven and allow the cake to continue to cook and then cool in the oven.

After I finish eating and sharing the Raspberry Chambord Cheesecake, I need to try this method on my favorite cheesecake recipe—Montana Mom’s Dynamite Cheesecake from The Moosewood Cookbook (the original one with all the butter and cheese, before anyone wanted low-fat anything). I’ll let you know how it turns out!

Ups and Downs


Apologies to anyone who has had difficulty accessing this site or my main homepage lately. Seems all the excitement of Super Tuesday has set California a-quiver. And, my server host, is located there. Most of the time the outages are only for a few minutes, though lately there have been a couple that were much longer than that.

My hope is that it’s all those people donating money to Obama ’08 that are causing servers around the nation to crash and burn 🙂

I’ve been munching on some yummy Rugalach (fresh from the batch I made in December and then froze), watching the snow fall, finishing Mansfield Park by Jane Austen, and preparing for the warning-level wind chills that are on there way.

Stay warm!

Oven-fried Chicken; Black & White Burritos

Despite my lack of cooking inspiration last week, I did whip up some oven-fried chicken and a batch of Black & White Burritos.

I’ve never mastered fried chicken, so I cheat and do mine in the oven. Just preheat the oven to 400°F. Clean chicken (I use 4 legs and 4 thighs) and soak the pieces in some milk. Coat with seasoned flour or bread crumbs (or flour, then back in the milk, then bread crumbs). Put 1/4 cup margarine and 1/4 cup shortening in a 9″ x 13″ pan and place in the hot oven for about 5 minutes or until the oils melt. Remove the pan from the oven. Carefully dip each piece of chicken into the melted oil and then turn over so the skin side is down, both sides have been oiled, and all the pieces are arranged nicely in the pan. Bake for 30 minutes (uncovered). Turn the pieces over and cook for 30 more minutes or until done.

I usually roast some potatoes in olive oil, garlic, and rosemary on a sheet pan in the top half of the oven while the chicken is “frying”.