Posts by The Katz Tales
ICE CREAM BOMBE CAKE
In my family, it isn’t a birthday without an ice cream cake. For years we relied on Carvel and then eventually upped our game to Haagen Daaz for those special occasions. They certainly do a fine job, but one year my husband was determined to customize it especially for me. And boy, he came up…
Read MoreFRENCH 75
When it comes to cocktails, I go through phases. When I was younger, I loved a strong Mai Tai, but now I find them too sweet. For a bit, I was obsessed with ice cold martinis, but now I seem to pay for them in the morning. Lately, I’ve been leaning into the French 75.…
Read MoreWHITE BEAN CHILI
Here’s a nice variation on the classic chili dish. I love the corn flavor the pozole adds to the dish, not to mention a nice kick from a poblano pepper and some chipotles. It’s got just enough heat to make you feel it in the back of your throat without having to reach for any…
Read MoreCHICKEN WITH SAFFRON RICE
Recently, someone gave me a bag of saffron rice and I didn’t want it to go to waste. I thought it might be good in a one-pot chicken dish. Fortunately, it all came together nicely, although the saffron rice was a little subtle flavor wise. I added a pinch of saffron threads to goose it…
Read MoreSTRAWBERRY SHORTCAKE
Now that it’s getting warmer and strawberries are at their peak, here’s a classic quick and easy recipe that tops off any meal. INGREDIENTS (Makes 8 shortcakes) 1 quart strawberries, sliced 8 tablespoons sugar 1 cup all-purpose flour 1½ teaspoons baking powder 1/4 teaspoon salt 1 pint heavy cream ½ teaspoon vanilla extract 2 teaspoons +…
Read MoreDAN’S HOMEMADE BBQ SAUCE
In honor of National Barbecue Month, I thought it only appropriate to include an old family recipe. This is one my husband came up with years ago. It’s got a nice kick and a great depth of flavor. INGREDIENTS 1/2 cup apple cider vinegar 1/4 cup molasses 1/4 cup honey 1/4 cup Worcestershire sauce 1…
Read MoreROASTED ASPARAGUS AND TOMATOES WITH FETA
Asparagus have been plentiful at my farmer’s market this year. Personally, I prefer the thin long asparagus, but today, I got up a bit late and all that was left were the thicker kind. No matter, this recipe works for both. You just need to adjust the roasting time down for the thinner spears. INGREDIENTS…
Read MoreDEVIL’S FOOD CAKE
In honor of the premiere of Devil Wears Prada 2, I thought it only fitting to make a Devil’s food cake. It took 20 years to make the movie sequel happen—that’s probably around the last time I made a chocolate cake. But, although my baking skills may be rusty, this cake turned out to be…
Read MoreOKONOMIYAKI
I am a huge fan of Japanese cuisine, but I find it one of the most daunting to make. The flavors and textures are so delicate and the techniques for dishes like sushi take years to master. But one of my favorite dishes is okonomiyaki—which is a cross between an omelet and a pancake—and it’s…
Read MoreGRILLED EGGPLANT PROSCIUTTO WRAPS
I saw a version of this somewhere down the Instagram rabbit hole and I made a mental note of it. What I liked about it is how the eggplant replaces carb heavy sandwich bread. And I love eggplant, so it’s a win- win. Once you get the base done, you can really fill it with…
Read MoreEASY CHICKEN SCHNITZEL
This is a classic dish that makes for a nice mid-week treat. I don’t fry much, but every now and then I get the urge for a good crunch. This dish certainly satisfies. You can serve it alongside a salad so you don’t feel quite as guilty. INGREDIENTS (serves 2) 2 boneless and skinless chicken…
Read MoreCREAMY TURKEY SAUSAGE SOUP
Here’s a treat for a chilly night. If you like hearty soups, this one is hard to beat. I like to make it with turkey sausage, but feel free to use chicken, pork or beef if that’s your preference. Also, if you’re a fan of homemade bone broths, use it because it really ups the…
Read More