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http://cookingrut.blogspot.com
A real food blog offering real recipes as opposed to fake food blogs offering fake recipes. Cooking Rut provides a little humor and good recipes.
I noticed that most of the recipes I've posted lately are desserts. I will remedy this over the weekend. However, here is one more dessert recipe. It's a classic Italian dessert -- Tiramisu. I found lady fingers at World Market, in case you have dif (read full article)
To make delicious eclairs and cream puffs, you need to make a batter called "pate a choux." You may also hear it referred to as "choux paste" (pronounced "shoe paste"). Making eclairs isn't has hard as it sounds, but it takes some patience. Below are (read full article)
A traditional cassoulet is usually made with duck (duck confit, to be exact -- duck cooked in duck fat). Even though I like duck, I realize that not everyone does, so I decided to change the duck to chicken. You can certainly use duck if you are feel (read full article)
Here's a classic creamy soup made with mussels. You can use fresh or frozen mussels, whichever you can find in the store. If using frozen, do not thaw. Cook from the frozen state. Billi Bi Soup Serves 4 1/2 white onion, small dice 3 parsley stems F (read full article)
Making croissants is not an easy task. It's much easier to buy the canned Pillsbury "crescent rolls" than make an actual "crescent roll." But, I like to limit the amount of processed (preservatives and other ingredients I cannot pronounce or need a d (read full article)
Don't let the fancy name throw you off, this is an easy dessert. Well, you could make it difficult by making your own puff pastry, but no one is that nuts. Even I bought puff pastry in the store for this recipe. I'm now left with another sheet that I (read full article)
I promised another classic recipe -- Coq au vin (Chicken in red wine). I made a few changes from the original recipe. It's hearty, rich, and oh-so French. You can have this done in under an hour, so you won't be cooking all day. Coq au vinServes 6CHI (read full article)
The first time I had Boeuf Bourguignon was when I was a teenager. Even though I'm not a big fan of mushrooms (what is wrong with me?), it was one of the best stews I've ever had. In the movie, Julie and Julia, Julie Powell makes it a point to showcas (read full article)
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