http://www.muschenetz.com/tablem Food + Photography Fri, 26 Dec 2008 04:06:03 +0000 http://backend.userland.com/rss092 en I really like the chocolate sorbet by Double Rainbow ice cream (a San Francisco company, by the way), but as I was hovering over the freezer case at Trader Joe's, I thought to myself--I can make this at home. I had a chocolate sorbet recipe that came with my ice ... http://www.muschenetz.com/tablem/index.php/chocolate-sorbet/ This recipe was discovered after a search for something to cook in a brand-new Staub cast-iron pan I picked up at a steal from Amazon. The little recipe booklet that comes with the pan has a great many photos of whole chickens being roasted inside, but the recipes all in ... http://www.muschenetz.com/tablem/index.php/wet-roast-chicken-with-mushroom-sauce/ It's been a while since I made sodas at home, and the first one I tried was inspired by some fresh ripe organic fruit picked up at the Alemany Farmer's market. It's a cross between a regular cream soda and a pear soda. We drank four liters of it in ... http://www.muschenetz.com/tablem/index.php/pear-cream-soda/ As part of our bi-weekly box of farm-fresh produce from Mariquita Farms, we ended up getting a significant amount of red peppers. Unsure exactly what to do with this bounty, I did a little research ad came up with this recipe. It's incredibly quick, and the results are very delicious. [singlepic=4459,300,450] Yield 1 ... http://www.muschenetz.com/tablem/index.php/roast-peppers-in-oil/ I had never paid much attention to this recipe in Richard Sax's Classic Home Desserts until one day, I run across it while reading through a Nigella Lawson cookbook. She reprints it, exclaiming how wonderful it is. Figuring it must be a good recipe for one chef to reprint ... http://www.muschenetz.com/tablem/index.php/chocolate-cloud-cake/ There is no better sandwich than a French Dip. Making one requires a well-cooked roast beef, with a dark flavorful "jus" in which to dip the sandwich. Growing up, Ingo would often ask his dad to make the roast beef, slice it thinly, and then pile it high on two slices ... http://www.muschenetz.com/tablem/index.php/roast-beef-au-jus/ This is a very old and incredibly easy method of preserving fruit. We couldn't resist the amazing organic peaches, nectarines and plums at the awesome Alemany's Farmers Market, but soon had to face the realization that there's only so many fruit tarts and chutneys we could eat. If you love preserves with fresh fruit flavor, but ... http://www.muschenetz.com/tablem/index.php/sugared-fruit/ This recipe comes from the David Rosengarten cookbook, It's All American Food. We're big fans of this book, and it seems strangely underrated (I bought my copy in the clearance area of a bookstore), despite winning a James Beard Foundation Award. The basic premise of the book is to be ... http://www.muschenetz.com/tablem/index.php/hummus/ Kaiserschmarren is a thick, souffle-like pancake, first created for the Austrian Emperor, Francis Joseph I. Oma and Opa Muschenetz grew up in Czechia, an area under the Austro-Hungarian Empire and full of Viennese influences. The dish was a "company-over-for-breakfast" kind of recipe in the Muschenetz household--a fancy treat that was unusual for American palettes ... http://www.muschenetz.com/tablem/index.php/kaiserschmarren/ Couscous is a simple, fast-cooking grain that goes particularly well with Middle-Eastern dishes like lamb. Often, we'll cook couscous, saute some vegetables and toss the vegetables and couscous with some herbs, and cheese. This is one of the more successful combinations we've made. [singlepic=4398,300,450] Yield 3 cups Ingredients 2 tsp. olive oil 1 cup "instant" couscous 1 zucchini, ... http://www.muschenetz.com/tablem/index.php/couscous-with-parmesan-and-zucchini/