Recipe Index (by Ingredients)

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Recipes that include milk

Carol’s Matzoh Brei

Tuesday, April 14, 2009

Matzoh Brei Pancake Edge 2

On Sunday, we were invited to Carol’s for Matzoh Brei and it was such a treat, surely the best matzoh brei you’ll ever have. I guess this shouldn’t be surprising since this comes from award winning cookbook author (and my mentor), Carol Gelles. Armed with some clear instructions, we came home and replicated it, wrote it all down, so that you too can have the best Matzoh Brei ever! Carol’s version is essentially Matzoh French Toast, fluffy soft custard middle, with a crispy outside. It’s so good!


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Simplified German Chocolate Cake

Wednesday, March 4, 2009

Simplified German Chocolate Cake

We had a little German themed dinner with pretzels, schnitzel, cabbage, and roasted potatoes so I wanted to follow through with a German dessert. I was feeling a bit lazy and decided to simplify German Chocolate Cake, a lot. I’m a little embarrassed by just how easy this was to make.


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Scallop Pancakes

Thursday, February 12, 2009

These little seafood pancakes were inspired by a recipe I saw Jacques Pepin cook up; if you didn’t know already, that guy is my cooking hero. I put a bit of an Oriental spin on them and they came out almost like Korean seafood pancakes, which we love. I’m not sure this is a perfect recipe, but it’s pretty good!

Fried Scallop Pancake 1


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Getting To Know Scones: Part 4

Tuesday, February 10, 2009

Following up on Part 1, 2, and 3, is probably my final post on this subject, as I have now found my favorite scone recipe, and I’m now also pretty sick of scones. In The King Arthur Flour Baker’s Companion, I found an Apricot Cream Cheese Scone recipe and I was certainly intrigued. Cream cheese doughs are always fantastic, right? Well, I didn’t have any apricots and they’re not in season anyway so I used organic frozen wild blueberries and also added a glaze just for kicks.


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Getting To Know Scones: Part 1

Thursday, February 5, 2009

Full Set of Scones

I love scones and so do my friends, but it seems, everyone likes a different type of scone. I’m not talking about flavors, although I’m sure everyone has flavor preferences too. I’m talking more about the texture, the crumb, the moisture, the density.


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Vanilla-Chocolate Swirl Cheesecake

Saturday, December 13, 2008

It’s been a while since I posted about cheesecake, but for the devoted FoodMayhemites, you know I love me some cheesecake. So for our early Hanukkah celebration, I decided to create a new recipe (as I’ve done before). The only real requirements were that it include fresh vanilla bean and use an Oreo crust. Both of these requirements were simply due to having the ingredients on hand.

Vanilla-Chocolate Swirl Cheesecake 6


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Cranberry Cornbread

Thursday, December 11, 2008

For Sheryl’s holiday party, I had big plans, dreaming of making something extravagant, but alas, Lon and I got sick, and I spent most of yesterday on my couch. Today, I feel a lot better, so at least I’ll get to go to the party, but now I had to settle for something much simpler to bring. Simple can still be dressed up, and the cranberries add that bit of red to make it more festive. I used the amount of cranberries I had handy, but feel free to add a bit more.

Did you know cranberries looked like this inside? I sure didn’t.

inside a cranberry


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Maple Pecan Sticky Buns

Thursday, November 6, 2008

For Carol’s election party, the theme was comfort food. After about 3 days of thought, I decided to make Maple Pecan Sticky Buns (found on Now, these are pretty work intensive (and there’s a huge clean-up) so take a look at this process before you decide to make these.


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Glazed Poppy Bread

Thursday, September 18, 2008

I like quickbreads, as you can probably tell, and that probably means that I’m lazy. In my defense, I usually make stuff depending on what I’m trying to use up in my fridge or pantry. This time, I wanted to use up milk and oranges. Oh, and then I only had a teeny bit of almond extract left so that’s what I put in. The result is a wonderful breakfast bread, light and perfect with coffee.


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How to Use Oil to Fix a Leek

Thursday, August 14, 2008

No… we haven’t become a mechanic blog, this post is about making Fried Leek Rings. A few years ago I saw Alton Brown make some delicious looking Leek Rings. I was inspired, but never got around to making them myself, until this week!

Jessica picked up some beautiful leeks from the Union Square Farmer’s market, and asked me to make dinner last night, while she trained for her upcoming triathalon. She had defrosted some Mahi Mahi (from Trader Joes) and that was the protein, and sitting next to it in the fridge were some mini bell peppers — I was getting inspired.

Raw Leek Rings Drying

I didn’t care much for Alton’s recipe (sorry Alton, you’re awesome anyway), so I made my own. Here it goes, my recipe writing is still in practice mode, so my measurements are not nearly as accurate as Jessica’s…


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