Do you technically love the idea of a cheese plate for dessert, but find yourself staring blankly in the cheese department, overwhelmed by the sights, sounds…and prices? Never fear, here are seven tips to help compose a plate that’s delicious without breaking the bank.
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Q: I am a graduate student and just moved to a new apartment that doesn’t have an oven. Unfortunately, most of the easy, cheap meals that are staples for me involve roasting or baking. I am having some trouble getting creative with the new school year already in full swing, and I have been living on a diet of (what else?) pasta. Help!
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This cute little studio kitchen in Austin has a lot of vintage charm — all the better for renter Emily Ardoin, who has a soft spot for old things. She makes the kitchen feel cozy with bright accent pieces and textiles that go well with the scalloped edge cabinets.
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Q: I have really gotten into baking my own bread in a dutch oven. So far, the loaves have been beautiful — and then I cut into it. I have a good bread knife and wait a painfully long time until the loaf has cooled, but every time I try to cut, the slices are either far too thick or too thin and always uneven. Any tips out there for evenly slicing a fat, round loaf of homemade bread?
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Is there a truer harbinger of fall than the pumpkin? This time of year we start to see pumpkin-flavored everything, but hardly any of it uses the real thing, relying instead on spices, syrups, and canned versions. But this week I got a lovely little pumpkin in my CSA box, which has me wondering what to do with it besides carving it up for Halloween…
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If you love a warm, wood-toned kitchen, then Monique’s minimal Austin kitchen will be just your style. It’s compact, but lovely and functional, with dark wood cabinets, cement floors, and a great penny tile backsplash.
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I digress from my usual Wednesday column this week to tell you a little about my week in London last week. You see, 2013 marks the 60th anniversary of the Masters of Wine title. I became a Master of Wine (MW) in 2011.
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Q: I am hosting a psychic/medium party for 6 people. Can you suggest a menu where I can make most of it in advance? Looking for easy vegetarian finger foods (though fish is okay). Thanks!
Sent by Renee
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Grainne and Ian live in a 1910 Edwardian terraced house in Edinburgh, Scotland with fireplaces (plural), high ceilings, wonderful wood floors and built-ins, and oh right — a fabulous, antique-filled kitchen that opens out to a garden. Sigh.
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Q: I was wondering: do you throw away brine from fermented food or can it be reused?
Sent by Elaine
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