The Ultimate Baking Bucket List
The things everyone should bake before they die
Page 145 Originally posted 5/26/2020 Made with Pesto Served with Crostini WOW! More perfect scores! Either my tastebuds are whacked out or I have hit a lucky streak. Just when the casinos are shut down and I can’t test the theory for sure! So I’m going with my gut that I am on a lucky […]
Page 151 We love potatoes. I mean, really love potatoes. So it is hard to put a potato recipe in front of anyone in my family and not get a positive response, and these little nuggets have all the things you look for in a tasty potato dish. Overall, the flavor is pretty good with […]
Page 147 Down to the last 4 recipes and I have gotten WAY behind in posting them. I completed this one months ago but have been so busy with the gingerbread competition that I haven’t gotten around to posting until it was past Christmas. Getting caught up and ready to move on to the next […]
Page 157 Pronounced “shahr-ku-tuh-ree”, it is the French art of preparing and serving cured meats. A Charcuterie Board is the art of assembling a colorful appetizer tray of meats, cheeses, and accouterments that will make Martha Stewart weep with envy. Assembly takes about 5 minutes if you leverage the grocery store’s precut cheeses and cured […]
Page 152 Time for another recipe that combines my favorite flavors – tomato, basil, garlic, and cheese. Given a choice between basil and dill I will always choose basil but you have the option if you like dill flavor. And when I can combine the basil with tomatoes and garlic it’s like hitting the trifecta […]
Page 155 Bias alert – I don’t like black olives and that is the dominant favor in these. Knowing the ingredients were stacked against me, I decided to be true to the recipe for a potion of the final product but took a bit of license with the rest. When it came time to add […]
Page 153 French onion dip is one of my favorites. Give me a tub of it and a bag of Ruffles with ridges and I can polish off both, so I was excited to see this recipe. It did not disappoint where flavor is concerned but the recipe itself is frustrating. As stated above, I […]
Page 143 I was skeptical that you could deep fry risotto but I did and it rocks! There is a LOT to like about this recipe. The risotto, which is the base of this dish, is incredibly good. You could stop right there and just eat it as dinner. Since it is a risotto it […]
Page 139 As someone who doesn’t like prosciutto I am giving this one a better than anticipated score. The sweet apple and sharp cheese are a fabulous combination. Add the slightly bitter arugula and acid tang of the balsamic glaze round out the flavor wheel so the prosciutto funk isn’t that noticeable. I almost wish […]
Page 141 Prosciutto and Brie – 3.5 stars Caprese – 4.5 stars Steak & Arugula – 4.2 stars Let’s start at the top. The caprese is a personal favorite so it’s easy to get a pretty high score with me because it is what it is and you have to try hard to screw it […]
Page 149 Appetizers, hot or cold, don’t often get air time in our house. I will occasionally set out some baby carrots with ranch dressing when we delay lunch for an early holiday dinner as the main meal of the day. Every so often I will pick up a veggie tray when the gathering for […]
Page 137 Me and Brie have an odd relationship. I love the creamy texture and I love how well it pairs with so many other flavors. What I don’t like is the rind. I don’t like the texture at all. But, get past the rind and I am a happy camper. So I was excited […]
