Author: Admin

The winter will not only cause havoc in your mudroom but it will do the same for your kitchen. One of the first ways is with fat. Creaming butter and sugar is a common way to prepare a cake, but cold butter doesn’t cream as well and you may need to almost melt it to make it behave the way you want. Eggs can also be a problem to get to room temperature in this weather. A warm water bath seems to do a good job and won’t cook them. Proofing bread is another since it may not hit that nice temperature in a drafty room.

Key Takeaways:

• Fats have trouble staying warm in cold weather and can cause problems with baking
• Proofing bread can be a problem in cold drafty houses when they need a constant temp
• Warm up eggs with a small water bath to keep them at room temperature.

“When kitchen temperatures dip below 70°F (21°C), pie and cookie doughs can end up dry and crumbly, layer cakes can dome and turn out riddled with tunnels and holes, buttercreams can curdle, and bread can refuse to rise.”

Read more: http://www.seriouseats.com/2018/01/how-to-troubleshoot-winter-baking-projects.html

One skillet meals are a hit in many kitchens across the country. They combine simple ingredients, and in using one pan, they’re designed to cook, heat, and serve quickly and easily. This recipe is no different, using a good combination of penne, precooked chicken, cream and Parmesan cheese to make this dish. The best part is that this is the base concept. You can add in whatever flavors you want and even get the kids involved to add in other flavors that pique their interest.

Key Takeaways:

• Skillet meals are all the rage thanks to their easy prep and serving
• This dish is simple but you can easily infuse other items to give the dish color and flavor
• Include your children in the process to add their favorite veggies to the skillet and jazz it up.

“Everything is done in the same skillet in this recipe: the chicken is browned, the pasta is cooked right in broth in the same pan, and the ingredients to finish the sauce go right in at the end.”

Read more: https://www.thekitchn.com/recipe-one-skillet-chicken-alfredo-pasta-223277

Cinnamon rolls. Can they exist without cinnamon and still be delicious? The answer is yes and this recipe goes out to prove it. Substituting the traditional cinnamon and butter roll up with butter, ginger, lemon, and nutmeg, this tries to turn that dynamic all on its head. The new ingredients give it a special flavor that will definitely still feel like comfort food as it comes out of the oven, but at that seasonal citrus that is ripe and ready to go right now.

Key Takeaways:

• The concept of a sticky roll goes beyond cinnamon – there are many other delicious variations on this food type.
• These lemon and cream cheese rolls are a new twist on a type of breakfast roll and are extremely popular with crowds.
• This recipe has been curated and updated over time to provide the best possible end product for readers.

“The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness.”

Read more: https://www.thekitchn.com/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-recipes-from-the-kitchn-111307

Roasting is a perfect way to perk up those boring hothouse or imported strawberries. Being in the north means we won’t hit peak strawberries until July, so you may need to make them a bit more for the time being with roasting. Adding extra sugar, a bit of lemon juice and a vanilla pod is perfect to add some flavor and bring out that sweetness naturally in the underripe or not so fresh strawberries you have lying around.

Key Takeaways:

• Roasting anything helps to be out the sugars and flavor especially in these strawberries
• The added sugar and vanilla only help to caramelize the fruit and make them sweeter
• The roasted strawberries are perfect by themselves or with any dish like strawberry shortcake

“There’s no reason to despair when working with lackluster winter strawberries, as long as you give them just a little TLC with these roasting and flavor-improving tricks.”

Read more: http://www.seriouseats.com/2018/01/how-to-save-bad-fruit-with-roasting.html

Cheesecake can often be a problem in the oven. The water bath, the springform pan, keeping the crust from getting soggy, all of it can be a problem. This recipe follows Martha Stewart’s foolproof plan in a slow cooker. The low and slow temperature helps you keep it at a constant temperature and the use of a small amount of a water makes sure it gets steamed but not soaked, especially with the use of aluminum foil ball risers to keep it off the bottom of the dish.

Key Takeaways:

• The simple water bath helps to keep the temperature regulated and keep it moody
• Use some balled aluminum foil under the pan to keep it out of direct contact with the water
• Following these steps will yield a silky cheesecake that is simple and requires no watching

“With this cheesecake, the slow, steady application of low heat yields a perfectly creamy, silky, almost custard-like texture to cheesecake, as demonstrated here by the one and only Martha Stewart.”

Read more: https://www.thekitchn.com/martha-stewarts-slow-cooker-cheesecake-253207

This recipe using fresh Bok Choy and Udon noodles is delicious and filling as well as healthy. Ingredients are simple you will need chicken or vegetable broth, star anise, Udon noodles, eggs, bok choy, scallions and soy sauce. The eggs are poached in the broth as it simmers before you add the noodles. By following this recipe, you will have a complete dinner that serves two in no time. You can add soy sauce to taste after it’s cooked.

Key Takeaways:

• This is a quick meal you can put together in 15 minutes from start to finish
• Because you boil the soup, the egg poached quickly but watch times so it is still runny
• Basically, when the noodles are just pliable from dry you add the egg and continue cooking

“I used packages of fresh udon noodles in my soup, but you can also use dry udon.”

Read more: https://www.thekitchn.com/recipe-udon-noodles-with-bok-choy-and-poached-egg-weekinght-dinner-recipes-from-the-kitchn-112043

Potato soup is a wonderful comfort food. It is rich, loaded with carbs, but still delicate enough to please even the most discerning of palates. This recipe is no different taking those classic flavors and adding a sharp hit of lemon to give it that extra punch you are looking for. You can work on texture with the soup, either pureed to a fine veloutte or leave it course for a bit of texture in your soup.

Key Takeaways:

• Take care when cooking onions and celery; cook onions in butter till it melts
• Leave texture when pureeing the soup and cube up your potatoes
• Leftovers may be stored for three days in the refrigerator after which case you should probably throw them away

“My potato soup is every bit as comforting as the recipe I remember, but the hint of zest and a generous squeeze of lemon enliven the dish, making for a happy, almost playful soup that pops.”

Read more: https://www.thekitchn.com/recipe-lemony-potato-chowder-239223

Broccoli is a versatile vegetable. While often appearing as the bane of children and adults alike, this can be sure to the prep. This recipe adds roasting to the mix to bring out those natural sugars and add flavor to it. You can start with frozen or fresh broccoli but you will need to make it into florets. The oil, soy sauce ginger and sesame seeds are sprinkled over top to give it a quick flavor before being popped in a high oven to cook.

Key Takeaways:

• Low preparation time for this meal is the best part of the recipe.
• An easy way to get your veggies while still having the great flavor you want.
• The ability to add other fresh vegetables like ginger makes this meal a healthy option.

“I’m a big believer in generously salting roasted broccoli, and in this case, the vegetables get both saltiness and umami flavor from soy sauce instead.”

Read more: https://www.thekitchn.com/recipe-sesame-ginger-roasted-broccoli-239542

Potato soup is one of those easy meals you can make any night. This recipe is no different but there are a few more steps than just boiling potatoes. It uses a porcini oil to help give it that extra umami flavor, a literal combination of dried porcini mushrooms simmered in oil to impart that flavor and give you that taste at the end. They also use Taleggio cheese which isn’t quite cheddared but still gives a wonderful creamy taste to the finished product.

Key Takeaways:

• Between the Brie and the cheddar, Taleggio, the mild, super-melty cheese from Italy, gets forgotten — but it’s one of our favorite cheeses for this soup.
• But here’s the thing about this soup: You can really use any melting cheese you like.
• If Taleggio is not available, try using a soft Brie or a white cheddar. You can really use any cheese you have on hand or love.

“So not only does this soup taste amazing, but between the potatoes, kale, porcini mushrooms, and cheese you also might just be able to call this soup perfect.”

Read more: https://www.thekitchn.com/perfect-potato-soup-253209

No Knead pizza dough is a very easy and satisfying recipe that lets you make your own pizza at home quickly and with minimal fuss. You only need to whisk together flour, yeast, and salt in a bowl, let it sit overnight and you are ready to make delicious pizza. Some important tips include using instant yeast and remembering that the dough will still be good to use or three days after making it. The recipe is based on one created by a well known New York Chef.

Key Takeaways:

• Whole wheat pizza dough will appeal to health-conscious people that cook. The pizza dough is easy to make and might be perfect for anyone to try.
• The pizza dough can also be made a few days in advance. That will save time and keep everyone involved with the project itself.
• Whole wheat pizza dough requires just a few simple ingredients. Bring these ingredients together for a delicious and healthy meal that evening.

“This no-knead pizza dough is so easy and can be made days in advance!”

Read more: http://www.simplyrecipes.com/recipes/no_knead_whole_wheat_pizza_dough/