June 2016

Homemade Mayonnaise

Homemade Mayo – Worth the Effort!

There’s a sporting chance your refrigerator has a jar of mayonnaise on the shelf. A staple spread for sandwiches, its creamy tanginess has many uses besides slathering between slices of bread. Recipes for potato salad, deviled eggs, dips, pimento cheese, and even creamy chocolate cakes include mayonnaise as an essential ingredient. So why would you make your own mayo when there’s an open jar already in the fridge? It all comes down to taste. Store-bought mayonnaise is fine for sandwiches, but you’ll find homemade mayonnaise is a sauce unto itself. Use it as a dip for pommes frites, a topping… Read more

Orzo Pesto Salad

Bring on Summer with Orzo Pasta Salad

Pasta salads have certainly evolved over the years. Culinary historians might agree the dish hit its peak in the 1980s when “new” tricolor pastas showed up on store shelves. Add a splash of Italian dressing, a handful of sliced black olives, cheddar and pepperoni and you’ve got the quintessential picnic and backyard cookout side dish. Remember cutting sticks of pepperoni and blocks of cheese into little cubes? I’d swipe them from the cutting board before mom could add them to the pasta. Even now, I admit to eating around the noodles and veggies to get to the good stuff. Making… Read more

Quiche, A French Classic

Thank Julia for quiche. The iconic TV personality and kitchen legend brought an entirely new culture of cooking to American living rooms with her public television show The French Chef in the 1960s. I distinctly remember watching a rerun of her Quiche Lorraine episode, laughing as she enthusiastically pounded pastry dough with a giant rolling pin. Classic Julia. Her straightforward delivery style and new, innovative recipes (at the time) captured the hearts, eyes, and ears of millions who then rushed out to purchase her book, Mastering the Art of French Cooking. Julia said a quiche “…is actually foolproof.” We completely… Read more

pork tenderloin Wolf Gourmet

Pork Tenderloin with a Kick

Adaptable to many kinds of seasoning, pork tenderloin is a great weeknight meal option and a nice change from boneless chicken. Two tenderloins easily feed four to six people, and any leftovers would be good in a wrap with some salad greens or a quick stir-fry the next day. Since tenderloin is such a lean cut, it can benefit from a strongly-flavored marinade. Fresh lime juice tenderizes the meat and helps impart the flavors of fresh ginger and soy. You can marinate for as little as two hours or let it go overnight. Once the tenderloin is marinated, it’s patted… Read more

WG-strawberry-crumble

Enjoy All the Berries with Mixed Berry Crisp

A favorite aunt used to bring a fruit crisp every Sunday for our family dinner. The winter months usually featured a homey, cinnamon-filled apple crisp, but by the time May rolled around, we were eagerly awaiting the change from apple crisp to some kind of berries. Strawberries were usually the first to appear. One-fruit crisps were her standby for years, and at her age she wasn’t making any changes. We pleaded with her to make a strawberry-rhubarb crisp too many times to count, and combining these two was as adventurous as she would get. Fast forward to today. There are… Read more