Author Archive | Kristen Desmond

Chicken & Biscuit Pot Pie

go to site free essays on crime and punishment free samples of viagra by mail csun thesis library boekenweekgeschenk essay help research paper bibliography example recovering from depression and anxiety viagra im blut nachweisbar follow site college essay writing software get link popular dissertation results editing website us click explanatory synthesis essay topics source link les generiques de viagra pay to do online class help with top critical analysis essay on hillary clinton catharine beecher an essay on the education of female teachers cover letter for dental nurse is it ok for women to take viagra daniel brindle pfizer viagra cialis hwdp chomikuj darmowa nachahmer viagra side essay on importance of languages essay potna emotional rollercoaster x20 cerevisia bijsluiter cialis 1 page essay on respect click click The pastry for this pot pie is less “pie” and more “biscuit” – hence the name. Make the pastry first, wrap it in plastic, and let it sit in the refrigerator while you prepare the filling ingredients. Three ounces of butter may seem like a lot, but do it. You need it to make a roux with the flour, which serves as the base for the gravy. It comes together relatively quickly for the delicious meal it delivers! Read more for the recipe…

Continue Reading 1

Peach & Blueberry Crumble Pie

This Peach & Blueberry Crumble Pie combines two of my favorite summer pie recipes – Smitten Kitchen’s Blackberry-Blueberry Crumb Pie and Sam Sifton’s Perfect Peach Pie. Why I combined these recipes:
~ If you start with a hot oven, then lower the temp to finish the bake, you don’t need to blind bake the crust (from the peach pie recipe)
~ If you add enough cornstarch, the fruit juices concentrate and thicken in a wonderful way (from the blackberry-blueberry crumb pie recipe)
~ Because…peaches AND blueberries
~ Crumble topping!

If you want, you can skip the piecrust, place the prepared filling in a pie dish, top it with the crumble, and bake. Enjoy…

Continue Reading 2

Let’s talk garnish!

Why is it that images of food on Instagram and in magazines look…so…finished? Without going into all the trickery of food stying, typically, when it comes down to it, it’s garnished. Garnish is both a verb and a noun, referring to decorating or embellishing something, usually food. In culinary school, we were taught to only […]

Continue Reading 0

Waldorf Salad (no recipe required!)

Whenever I see celery in the refrigerator, I think Waldorf Salad. Crunchy, healthy and supremely flexible, it’s just what I needed for lunch today. There’s no recipe required, really. The ingredients and quantities are flexible. Combine salad ingredients in one bowl. Mix your dressing in another. Mix them to combine. I hope you love it as much as I do!

Continue Reading 0

Gingerbread (Quick Bread)

I’ve been pulling out my favorite Christmas cookie recipes in preparation for a baking frenzy.

This morning, I noticed (as if the universe intended it) my recipe for Old Time Gingersnaps sitting on top of my Banana Nut Quick Bread recipe and thought – *magic.* I took the best of both and gave it a whirl. This loaf combines all of the warm spices and molasses goodness of gingersnaps with the reliable, moist crumb of banana bread. I hope you love it, too.

Continue Reading 2

Pumpkin Maple Muffins

These muffins are worthy of that last can of pumpkin sitting in your cupboard! I found this recipe on the New York Times Cooking website. After reading the comments, I decided to cut the brown sugar and maple syrup in half – with great success! The muffins are sweet, but not overly so, allowing for the caramel notes from the browned butter to shine. Next time, I may add chocolate chips, a crumble on top, or a little cayenne to the batter. Because, there WILL be a next time…

Continue Reading 0

My Thanksgiving Menu

Friends and relations have asked about my Thanksgiving menu this year, which I am happy to share! I am cooking for 4 people, so I may be cutting some recipes in half, but I plan on playing all the hits and trying some new tricks!

Read more for li

Continue Reading 8

Curried Sweet Potato Soup

It’s been a minute since I posted here. Actually, more like 7 months. When the Covid-19 pandemic hit, I went to volunteer at World Central Kitchen, got hired as a contractor, and have been cooking as a member of their Chef Relief Team. By October, we had prepared over 900,000 meals for front-line workers and members of our community in need. I met some very special people. We made a lot of great food and even better memories. But, enough about me…

Let’s talk Curried Sweet Potato Soup. Find the recipe here.

Continue Reading 0

The Guide: A Pantry Pilaf

I suppose it comes as no surprise that I keep a stocked pantry. When I say pantry, I mean staples that can be found in the cupboard, the refrigerator and the freezer. These days, I’ve been making a lot of what I call “Pantry Pilafs.” Hearty and satisfying, they can be served hot or cold, over […]

Continue Reading 2

Quick Mango Sorbet

Quick Mango Sorbet comes together in minutes. The ingredients are simply frozen mango, fresh lime juice and water. If you need a little sweetener, you could always add a splash of apple juice or honey. Or, to make the texture more creamy, add a frozen banana to the mix. It reminds me of Golden Door’s Blueberry Lime Ice, which I fondly recall making during my apprenticeship there. Find both recipes here!

Continue Reading 0

Design by Likoma with WOO on WP