Posts by The Katz Tales
IRISH SODA BREAD
I’ve never been a fan of corned beef and cabbage, so to honor St. Patrick’s Day, I lean towards a classic Irish Soda Bread. It’s one of the easiest breads to make because it doesn’t require any yeast, just baking powder and baking soda. I like to add raisins in mine, but currents work nicely…
Read MoreTASTY TEA CAKES
Some call these snowball cookies, others might call them Russian Tea Cakes, but I call them just plain delicious. This is a riff on the Land O Lakes® Snowball Cookie recipe. I’m hoping they don’t mind that I tweeked it a bit. These go great with an afternoon cup of Earl Grey. Pass the milk…
Read MoreIT’S ALWAYS TEA TIME SOMEWHERE
There’s something so soothing about tea. It’s one of the few calorie-free pleasures in my life, assuming I’m not having black tea that commands milk. I always keep one of those electric water heaters on the counter so that I can refill my cup at a moment’s notice. I’ve got cabinets full of teas —…
Read MoreFRENCH TOAST WITH CRANBERRY RELISH
Whenever I pass by a French bakery I can’t resist buying a loaf of freshly baked bread. One of my favorites is the classic sourdough bread, pain de levain. All you need is a slice, some good butter, and a cup of tea to turn a bad day into a good one. But if you…
Read MoreGRUYERE GOUGERES
I’m not sure what I love more — the smell of these gougeres baking in the oven or the actual first bite as it melts in your mouth. My husband is a master at these and I beg him to make these whenever anyone is coming over. He’s experimented with all kinds of different cheeses,…
Read MoreTHE KG ANNUAL SKI FEST
As my Uncle Allen used to say, “Skiing is the glue that holds this family together.” And from 1970 until this very day, he’s been absolutely right. Family traditions can pack in a whole bunch of different emotions, but at the end of the day, for good and bad, they help us stay connected and…
Read MoreTHE ULTIMATE HOT CHOCOLATE
Any hot chocolate aficionado knows that THE best hot chocolate was created at Angelina in Paris. It is a wildly decadent concoction made with 72% bittersweet chocolate that seems like you are drinking a melted candy bar. A little goes a long way and the quality of the chocolate is critical. I’ve done a bit…
Read MoreNOTHING SAYS “I LOVE YOU” LIKE CHOCOLATE
As we drag ourselves through the depths of winter, another Valentine’s Day has come along to lift our spirits. Yes, it’s a great time to let loved ones know they are loved, but if you really want to prove it, chocolate needs to be involved. I’m not talking about a box of See’s Candies that…
Read MoreLAMB AND SAUSAGE CASSOULET
Every winter I make a rich, decadent cassoulet at least once. This classic French dish filled with pork, duck confit, sausage, and beans is so hearty and filling that a big pot can feed the entire neighborhood. I make it all from scratch with a little help from my husband. He confits the duck legs…
Read MoreMUSHROOM RISOTTO
It’s a tough time of year for fresh vegetables. Other than those grown in a hothouse, we’re deep into root vegetable season. I have great respect for potatoes and parsnips, but sometimes I just want something different. Enter the mushroom. Thankfully those delightful fungi can be harvested all-year-round. One of my favorite ways to use…
Read MoreBAKED BRIE BOULE
Are you looking for an easy, impressive dish for cocktail hour? Here’s a fun idea that looks great and is fun to eat. The whole idea is to pre-cut the boule so that your guests can easily tear off pieces and dip them into the luscious melted cheese. It’s hard to resist! INGREDIENTS 1 medium…
Read MoreTHE TRAUMA OF MOO GOO GAI PAN
Of all my childhood memories, the ones that really stick fascinate me. One of my most vivid recollections revolved around my family’s weekly Sunday night ritual of eating Chinese food. Most of the time we ordered takeout and I often went with my dad to pick up the food. It was a short drive down…
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