Wednesday, September 22, 2021
This next dish will definitely keep you warm on a chilly fall day, especially since it's a tad spicy. Andrea Chesman, who wrote the cookbook 101 One Dish Dinners, stopped by Tonia's Kitchen, to talk about her ideas on Arroz con Pollo, which is Spanish for Rice with Chicken. Andrea told Tonia it's a comfortable meal that's not hard to make and includes onion, green pepper and skillet cooked rice. Add that to peas, drained tomatoes, and three cloves of garlic. Cook everything together thoroughly, and it won't disappoint! Andrea says it's a perfect fit for the fall, and might make you yearn for the warmer temperatures of Mexico! Find her recipe by clicking on this link
Tuesday, September 21, 2021
If this doesn't sound great for the season, what does? Maple-Bread Pudding made with soaked Fuji apples and Angry Orchard Hard Cider. Sounds delicious doesn't it! Erin James, who wrote the cookbook Tasting Cider, stopped by Tonia's Kitchen to talk about this wonderful dessert dish! Erin told Tonia she combines the apples, the cider and dark maple syrup to create this concoction. And while Erin is the author of the cookbook, she's also the editor of Cidercraft Magazine.
Monday, September 20, 2021
When you think of sauce, Pear is not exactly the first flavor that comes to mind when creating, But Susan Volland, who wrote the new cookbook, Mastering Sauces, says it should. Susan stopped by Tonia's Kitchen to talk about the book, and where she gets her inspiration. Susan says she loves going to the Farmer's Market and finding out what's fresh, and pears certainly are! One of her recipes involves golden beets and pear juice. The sauce she creates naturally thickens because of the beets' sugars and starches. The robust flavor of the pear juice helps too. Just simmer the beets with lemon thyme and and some water, then add the pear juice and puree in a blender until it's smooth. It's a delicious, bold sauce that goes well with many dishes
See some of the recipes Susan is cooking up on her webpage here
Friday, September 17, 2021
If you plan on working chocolate into some of your recipes, chances are good you're going to have to temper it. It's not hard to do, and the end result will mean a better looking chocolate for whatever you have planned. Hallie Baker, who's out with the new book Turtle Truffle Bark stopped by Tonia's Kitchen to talk about how to properly temper chocolate. She told Tonia she gets her preferred chocolate she's going to work with, separate it into 3 equal piles. Hallie puts two of the piles in a bowl and microwave them until they're melted, let them cool and throw the third pile in and mix them. When the bowl ends up a little cooler then you're hand, you've tempered the chocolate. She says it will mean a better chocolate that will add an element of beauty to your recipe.
Thursday, September 16, 2021
Fried chicken. It's been a classic American staple for a long time. And while it's most always a delicious and welcome treat at any table, there's always a way to improve upon a classic! Food Network Chef Claire Robinson came by Tonia's Kitchen to talk about her scrumptious Buttermilk Pecan and Panko Breaded Chicken. She told Tonia the Buttermilk really tenderizes the chicken nicely. She marinates the chicken along with some hot sauce for added zestiness. Claire recommends you serve it with a delicious salad.