Heather says: I’m not a gardener, but I’m lucky enough to have family that is into that sort of thing. Produce is rolling into my mother’s garden faster than she and my stepfather can eat it. We are the lucky recipients of the excess. This weekend I had planned on preparing three tomato pies for …
Heather says: Prior to having children I worked in the restaurant industry, but I was not a pastry chef. I learned all the other positions, but one lovely gentleman filled that role. He’d come in at 3am just so he wouldn’t have to put up with our obnoxiousness. I usually only saw him for an …
Heather says: My husband is always asking for chicken pot pie and I realized my avoidance is part of some bizarre personal boundary. (It has to do with the amount of work for a meal in relation to my own general enjoyment). So, both today and next week’s Fearless Friday are about me getting over …
Dear Home-Ec 101, Can bechamel be made in bulk and frozen, or do you need to make it little bits at a time? Signed, I Cook for Crowds Heather says: The jury is out on this one. Some dairy products can be compromised when frozen, how much they are compromised depends on factors over which …
Dear Home Ec 101, On Sunday you mentioned you didn’t like adding Cream of Something Soup. A lot of my recipes call for Cream of Chicken or Mushroom. Am I just not supposed to make those recipes? Signed, Connie V. Nience Heather says: Not at all, there is a very easy substitute and unless you …
Heather says: Welcome to this week’s Fearless Friday. It’s a chance to push against your usual culinary boundaries. We have nearly 2,000 readers here on Home-Ec101.com and with that audience there are cooks of every level. Did you try a new recipe, learn a new technique, or did you sample a new food? Whatever steps …
Heather says: The point of this series is to show off our successes and failures. Please don’t be intimidated by pictures of pretty food here and on other blogs. If you go back through the archives you will see it has taken me over two years to become competent. We have just shy of 2000 …
Heather says: My mom grew up in Arizona and has fond memories of a neighbor who made tortillas and refried beans. It has become a quest of mine, I want to know how these things should taste, not like Taco Bell tells me they ought to. Remember the pinto beans from last week? The leftovers …
Dear Home-Ec 101, Everyone acts like dried beans are the end all. How do I get the beans in the bag to work like the beans in the can? I’ve soaked them overnight and they still aren’t like what I get out of a can. Am I legume challenged? Signed, Baffled Bostonian Heather says: …
Heather says: Sometimes canned soup is good enough, but once you have had the real deal, it’s hard to go back. Try topping this basic clam chowder with a sprinkling of Old Bay Seasoning and a small handful of sliced green onions. This recipe is a good example of how simple a New England clam …