My shopping spree at NJ's Bridge Kitchenware

Here is a photo of my haul from Bridge Kitchenware's sale for the incredible sum of $60!

Next sale will be on Labor Day weekend. Check their website at for details. 

The values are amazing - French quiche pans for $2.00. More photos to come.

Betty's Shrimp and Avocado Salad is being featured on the homepage today!

May I share this nice note from
"Hi Betty! 
I hope you're having a great day! I just wanted to let you know that your recipe for Betty's Shrimp and Avocado Salad is being featured on the homepage today! So be sure to check it out and share with friends, family and fans and if you ever have any questions, feel free to let me know! 

PS. I love the new introduction you have for your video"

        Click on the ifood logo on the right to visit the site.

Chocolate Soufflés

For some reason the mere mention of the word soufflé can strike fear into the hearts of even the most experienced chefs - never mind home cooks!
Actually, all you need is a recipe, some time, be willing to pay attention to detail and some willing candidates to enjoy the fruits of your labor.  Don't wait for an important dinner party to give this a try - give your family an amazing treat.

Chocolate Soufflés

For the pastry cream:

¾ cup milk
⅓ cup superfine sugar*
2 egg yolks
2 tablespoons flour

Put the milk and two-thirds of the sugar in a small pan and slowly bring to a boil.  Put the egg yolks and remaining sugar in a bowl and whisk until light and thickened then beat in the flour.  Pour the hot milk into the egg mixture, whisking constantly.  Return to the pan and bring to a boil, whisking constantly.  Transfer to a clean bowl, cover with plastic wrap and let cool slightly.

For the soufflés:

½ cup unsweetened cocoa, sifted
4 ounces chocolate - you may use semisweet or bittersweet - finely chopped
5 egg whites
2 tablespoons superfine sugar*

*If you can’t find superfine sugar, simply whiz regular sugar in a food processor  briefly.

Preheat the oven to 400º and put a baking sheet in to heat.  Butter and coat with sugar two 4” soufflé dishes (you may also use 4 smaller dishes).  Fold the cocoa and chopped chocolate into the pastry cream.

Beat the egg whites until foamy then gradually add the 2 tablespoons sugar until soft peaks form.  Fold ⅓ of the egg whites into the pastry cream then carefully fold in the rest of the egg whites using a rubber spatula.

Divide the mixture between the soufflé dishes to the top, smoothing gently.  Transfer to the baking sheet and cook for 10 to 14 minutes until risen.  Remove from the oven, place on a serving plate and dust with confectioner’s sugar.  Serve immediately.

Note:  You may make the pastry cream a day ahead and bring to room temperature before proceeding.  The soufflé dishes may be filled and covered and can wait for 30 minutes before baking.


How to Peel a Tomato

Why would you ever want to peel a tomato?  Well, in certain dishes you don't want the skin, which can sometimes be a little tough and sometimes you just want to be a little more elegant.  It only takes a minute or two for this extra step and for a special dish it's well worth the time.

Here's how:

Betty's Chinese(y) Chicken Meatballs

The inspiration for this appetizer came when I was looking through a very old cookbook and found a recipe which called for finely chopped cooked chicken along with a few other ingredients. After combining, the recipe said to cook the meatballs for 20 minutes. Already cooked chicken cooked for another 20 minutes didn't sound very appetizing but I liked the idea. So after a few tries, I came up with these:

Chinese(y) Chicken Meatballs

1 lb. ground chicken
1 8 oz. can water chestnuts, drained
4 green onions, chopped
1 tablespoon grated ginger
1 egg, lightly beaten
½ teaspoon salt
¼ teaspoon pepper

1 teaspoon sriracha hot sauce (optional)

Preheat oven to 375°.
Combine all ingredients except chicken in a food processor and process until finely chopped. Place chicken in a medium-sized bowl and add remaining ingredients. Mix well and shape into 1-inch balls. Arrange on a foil-lined baking sheet with raised sides. 

Bake 15 to 20 minutes until slightly browned.
In a medium skillet, warm your favorite prepared sauce - orange/ginger, Thai chili sauce etc. Add meatballs and toss to coat.
The meatballs may be frozen before adding to sauce.

Makes about 3 dozen meatballs depending on size.

Hint: You may find it easier to shape the meatballs if you rinse your hands in cold water occasionally.