with Greg Patent, Award Winning Cookbook Author

Month: July 2012

Lemon Curd

Lemon Curd

What’s in a name?  How unfortunate that lemon curd is saddled with its. Curd suggests a texture of cottage cheese, doesn’t it? But lemon curd, made from lemons, sugar, butter, and sugar, is silky smooth and creamy and completely non-curdy.  It’s an ideal mate for […]

Sour Cherry Streusel Tart

Sour Cherry Streusel Tart

Fresh sour pie cherries are as precious as rubies. Bright and shiny like the gems they resemble, the sour Montmorency cherries have a short season (only 2 to 3 weeks in July) in western Montana, so I always pick some off a neighbor’s tree to […]

Flour: To Measure or to Weigh

Flour: To Measure or to Weigh

The success of a recipe often depends on how flour is measured. The best way to measure flour is to weigh it.  I cannot stress this enough.  More recipes fail because of the improper amount of flour, and no wonder.  How did the flour get […]

Homemade Potato Buns

Homemade Potato Buns

A couple of months ago my wife asked me what I’d like for my birthday dinner.  I thought for a moment and said that it had been years since we’ve enjoyed real Maine lobster.  Rather than spend a lot of money dining out why not […]