Wednesday, February 11, 2015

Put these on your plate for the Wednesday feast

Go out to dinner on Valentine's Day? Why would we do that? It's so much more fun to skip the hype and the reservation fight to stay home and cook. Here's what we've got for your plate this week at

 Those towering biscuits pictured at the top are on my plate when I went to Pamela Duvick's house for a biscuit lesson. After years of "hockey pucks," Duvick conquered the method for making tall, layered (AKA flaky) biscuits. Crisp on the outside, moist and tender on the inside, they are the ideal of biscuits. Read my column for how she does it, and watch the video I put together to see her in action.

Nothing says loving (well, OK, a lot of things say loving, but work with me here) like a jar of your own, homemade version of Nutella. Did you know that the original name for Nutella was Pasta Gianduja? Nutella is really a convenient version of the classic hazelnut/chocolate spread called gianduja. Andrea Weigl has a recipe and a video, and more recipes for making a great Valentine's dessert with Nutella.

For a great dinner, I invest in great pork chops from local farms. So I was tickled to see's story on searing and roasting pork chops -- that's the same way I make them. Seriously, it's hard to ruin a pork chop once you know this trick.

To go with those pork chops, how about a no-fuss shortcut version of orzo risotto? Linda Gassenheimer's recipes are always sized for two, which will be perfect for this weekend.

Finally, after all that chocolate indulging, you could use a little help with your healthful eating the rest of the week. This very easy sweet potato broth is a great staple to keep on hand for cooking quinoa or making a low-fat vegetable soup.

What can I say? You'll love it.


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