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Carnita-Style Beef With Roasted Peppers and Onions

Carnita-Style Beef With Roasted Peppers and Onions

Posted 06 June 2010 | By Pam | Categories: Meaty Mains, Recipes | 8 Comments

Serves up to 6

1 boneless chuck roast, 2 1/2 to 3 pounds
3 tablespoons pure olive oil, divided
1 tablespoons plus 1 teaspoon ground cumin
Salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles
2 tablespoons chili powder
1 teaspoon dried oregano
4 large garlic cloves, minced
2 cups chicken broth
2 medium-large onions, ends

Toasted Coconut Ice Cream

Toasted Coconut Ice Cream

Posted 31 May 2010 | By Pam | Categories: Recipes, Sweet Treats | 11 Comments

Makes about 1 1/2 quarts

*For the toasted coconut, spread 1 cup sweetened flaked coconut in a small baking pan in a more or less single layer. Bake in a 300 degree oven, stirring frequently, until golden, 15 to 20 minutes

1 can (13.5 ounces) coconut milk
1 can (12 ounces) evaporated milk
1

Egg Salad with Kalamatas, Red Onion, and Fresh Oregano

Egg Salad with Kalamatas, Red Onion, and Fresh Oregano

Posted 31 May 2010 | By Pam | Categories: Recipes, Soups and Salads, Vegetarians Only | 4 Comments

Serves 4

6 large boiled eggs, coarsely chopped
1/4 cup minced red onion
1/4  cup extra-virgin olive oil
1/4 cup pitted Kalamata olives, coarsely chopped
2 teaspoons minced fresh oregano leaves
1 tablespoon lemon juice
Salt and ground black pepper

Mix all ingredients, including salt and pepper to taste, in a medium bowl and serve.

A Recipe is Born

A Recipe is Born

Posted 31 May 2010 | By Pam | Categories: Conversations, With Pam | 4 Comments

The second most FAQ (after “tell me your best kitchen disaster”) is, “where do you come up with your recipes?” I can’t explain, but let me try to illustrate.

It’s Thursday morning. David, Maggy, and I are at our Pennsylvania house. We wake up early and decide to go to the

Saucer-Size Oatmeal Cookies

Saucer-Size Oatmeal Cookies

Posted 28 May 2010 | By Pam | Categories: Conversations, Recipes, Sweet Treats, With Pam | 25 Comments

No story this morning. Just my best cookie recipe—Saucer-Size Oatmeal with Chocolate, Dried Cranberries and Toasted Pecans. At least it’s my favorite. Maggy says my chocolate chip cookies are even better, but since it’s my post, I’ll run the one I want. : ) A version of this cookie first ran

Jeanne Sekse’s Norwegian Fish Chowder

Jeanne Sekse’s Norwegian Fish Chowder

Posted 19 May 2010 | By Pam | Categories: Meaty Mains, Recipes, Soups and Salads | 7 Comments

Serves a hearty 8

Thank you, Jeanne, for sharing the recipe.

1 cup each: milk and water
1 1/2 pounds potatoes (I used Yukon Golds), peeled and, depending on size, halved or quartered lengthwise and sliced 1/4-inch thick
Salt
1 cup each: dry white wine and water
5 to 7 large dill sprigs, plus extra leaves

Fish Tale

Fish Tale

Posted 19 May 2010 | By Pam | Categories: Conversations, With Pam | 6 Comments

My name is Pam Anderson. No, I was not named for the Bay Watch Babe. I acquired the surname 32 years ago this June 3rd when I married David. He’s about as purebred Scandinavian as you can get. His Norwegian mother Aldoris Paulson was born in the old country. His

Let’s Celebrate, Cupcake! (Winners Announced)

Let’s Celebrate, Cupcake! (Winners Announced)

Posted 13 May 2010 | By Pam | Categories: Conversations, With Pam | 100 Comments

What’s New, Cupcake? author Karen Tack and I go back a long way.  In fact we both got our start in the Cook’s Magazine test kitchen (long before it morphed into Cook’s Illustrated). It was the late 80’s and Maggy and Sharon were just toddlers. Karen’s two nearly grown sons–Erik

Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes

Posted 12 May 2010 | By Pam | Categories: Recipes, Sweet Treats | 14 Comments

Makes 1 dozen

Photo courtesy of IvoryHut

1 1/2  cups all-purpose flour
3/4  teaspoon baking soda
1/2  teaspoon salt
1/2  cup unsweetened cocoa
3/4  teaspoon instant coffee (optional)
1/2 cup boiling water
1/3 cup sour cream
3/4  teaspoon vanilla extract
12 tablespoons butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
1/4 cup peanut butter
1 container (1 pound) store-bought chocolate

Cupcake Craze

Cupcake Craze

Posted 12 May 2010 | By Pam | Categories: Conversations, With Pam | 11 Comments

When cupcakes went bonkers back in 2005, I thought this craze would last about as long as other recent phenoms—fondue, homemade ice cream, cocktails, popsicles. We’ve all seen the come-and-go cycle.

It starts when you notice a cluster of single-subject books on Borders’ hot picks table. A few days later you