Picnic-Ready Mustard Eggs: Cooking With the Devil
Recipes How to Picnic-Ready Mustard Eggs: Cooking With the Devil

I like to take deviled eggs to picnics. They’re delicious, impressive and actually easier to transport and assemble than you’d think. Read on, and I’ll show you how to do it. But first, I have a story that goes along with my deviled eggs and that’s about one of my more embarassing moments… On a Pennsylvania-based business trip for work, I met and interviewed an Amish family. We were hoping to bring their free-range eggs into our business, so we got a tour of the facilities before being invited to sit down for lunch in their home.

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Terrifyingly Tasty Treats for Halloween
Terrifyingly Tasty Treats for Halloween

The “halloweenies” you see here are adorable, but they really don’t even deserve a recipe. They’re just cocktail-size sausages artistically wrapped in thin slices of puff pastry with little black currant or peppercorn eyes… (some people use mustard dabs for eyes after they’re cooked). Bake in a moderately hot oven (375 F/190 C) about 15 minutes or until lightly browned. Halloween really snuck up on me this year, and that never happens.

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Vive la Clafoutis!
Recipes Vive la Clafoutis!

Ah, the 14th of July! The season of fresh, local cherries. The celebration of Bastille Day. The time to bake a fruity dessert for this week’s Dessert Corps project. Oh, hey… look at that. It’s like a cosmic alignment of forces telling me it’s time to make a cherry clafoutis, the traditional custard pudding of Limousin in the heart of la belle France . As it happens, the fantastic Dessert Corps volunteer crew provided me with a half-dozen eggs and more than a pound of gorgeous, blushing Rainier Cherries — sweet, fragrant and fresh from the Greenpoint farmers’ market.

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Cinco de Mayo Whoopie Pies

When I started writing this particular post last October (yes, it’s been bounding around the lobes of my brain for a while) I wondered whether Whoopie Pies were poised to be the new Cupcakes . Back then, I wrote, “I feel like I’m seeing whoopie pies everywhere I turn. And aren’t cupcakes far too 2002 these days?” But now that I’ve made a couple of batches of whoopie pies, I realize they’re no match for the mighty cupcake.

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Recipes Brooklyn Food Conference and a Beautiful Sesame Bean Salad

The call went out. And the foodies poured in. The people who pickle and the people who vend kitchenware. The people who grow community gardens and the people who grow kombucha. The Slow Food people and the Just Food people. The vegans and the grass-fed meat vendors. They came, they spoke and they distributed their recycled paper brochures. Disappointingly, the workshop I really wanted to attend (Permaculture : an introduction to ecological design systems fro sustainability) was stuffed to the walls with folks pouring out into the hallways of John Jay High School.

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Recipes Attack of the Monster Waffle Batter

Just in case you were wondering… yes. The rumors are true. Our Bee Sweet Bake Sale for Earth Day last week was a sweet success (probably one of our biggest in-office bake sales to date) with a menu consisting of such treats as: Honey Raisin Oatmeal Cookies Banana Bread with Honeyed Cream Cheese Chocolate-Honey Mini Cupcakes Spicy Ginger Brownies (honey-free) Honey Peanut Butter Cookies Whole-Wheat Honey Fruit Squares Honeyed Hot Masala Chai

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The Chocolate Ice Cream Bombe: On Bombe-Building for Beginners
Recipes The Chocolate Ice Cream Bombe: On Bombe-Building for Beginners

At culinary school, we spent one whole class period making bombes, and though it was a wonderful experience, I’ve noticed it’s not polite to talk about that sort of thing in public. People can’t hear the silent “e” at the end of bombe, so one risks being labeled a terrorist. Thus, it becomes necessary to modify the word on each utterance… “pastry bombe” or “ice cream bombe” or “bombe cake” or something of the sort.

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Pistachio Carrot Cake & Saffron Ice Cream
Pistachio Carrot Cake & Saffron Ice Cream

I was planning to write on a different topic today, but when you’re inspired, sometimes you have to go where the wind blows you. Today, the wind was blowing in the a pale green direction, and I’m not talking St. Patrick’s Day here (although a person certainly could, were a person so inclined). The inspiration of the day? Pistachio Carrot Cake & Saffron Coconut Ice Cream. Oh yes. We’re just that crazy around here.

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Recipes Smorgasbord: A Defense Against Doldrums

The stale, crusty edge of winter lingers forever, it seems. And while I know Shakespeare called April the “cruelest month,” I feel February is a strong contender for the title. What’s to be done with these days in which citrus season is closing and spring shoots and greens are still weeks away? I’ll throw in my vote for that greatest of Swedish traditions… and no, I don’t mean IKEA, I mean the Smorgasbord .

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Five Steps to Homemade Birthday Cake

Since the late 1940s, Pillsbury, Duncan Hines and General Mills (aka Betty Crocker) have been putting out cake mixes for the masses. Billions of boxes of cake mix for billions of birthdays and graduations and anniversaries and whatnot. Knowing that I have personally eaten more of these cakes than I can count, I’m led to wonder what minuscule portion of the population has ever made a cake from scratch. Though it’s true that pouring a little vegetable oil and cracking a couple of eggs into a box mix is about as easy as it gets, the very basic yellow cake isn’t much more fuss, and the maker gets a lot more control over the end product.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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