Monthly Archives: March 2016
Panfried Caribou with Gravy
Always a family favorite, coated and panfried meat with gravy, has many variations. Coatings can range from simply breadcrumbs to cornmeal, crushed tortilla chips, instant potatoes, cornflakes, ground nuts or potato chips or a combination of several coatings. With a … Continue reading
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Kompot: Russian Fruit Punch
Another blog post by Braxton Haugen… The liquid side of culinary arts has always been an undertaking I’ve I found myself fascinated with. Gourmet meals, lavish desserts, and creative snacks, get their fair share of coverage in the culinary media, … Continue reading
Pineapple Fried Rice
Living in SE Asia for four years changed my palate considerably. Growing up, spaghetti and tacos were about as ethnic as we got in my family. After living overseas in my early 20’s and traveling extensively on my summers off … Continue reading
Processing Tamarind
Figuring out how to extract flavor from these strange looking pods has been on my culinary bucket list for quite some time. Tamarind is what adds the tang to many of my favorite dishes. It’s most known to me as an … Continue reading
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Cookies For Snack Again!
Cookies For Snack Again from my book, The Power of Flour. If there is one sure fire way to trick someone into trying healthy flours and whole grains, it’s through the cookie. My kids actually think that you make cookies … Continue reading
Rich Chocolate Mug Cake
ANOTHER GUEST BLOG POST BY BRAXTON: Resisting the urge for sweet treats is common practice for me. However, for this week’s sugar craze, I got a little more creative than reaching for the nearest bag of chocolate chips. Thanks to … Continue reading
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Baked Alaska
Guest Bloggers Braxton & Kazden Haugen tackle a dessert I have wanted to make since I was a little girl flipping through Sunset magazine!Braxton Taking on new projects in the kitchen has always been a fun activity, yet attacking Baked … Continue reading
Capirotada – Mexican Bread Pudding
Another guest blog post from Kazden Haugen. According to Wikipedia, Capirotada, is a traditional Mexican bread pudding that is usually prepared and eaten during Lent. The basic ingredients carry a rich symbolism to the Passion of Christ, and the dish … Continue reading
Blueberry Muffins & Blueberry Crumble Cakes
Having a freezer full of blueberries we harvested over the summer always inspires us to find creative ways to use the berries. From cobblers to muffins to pancake toppings, these berries are very versatile. Eaten straight from the freezer, they … Continue reading
