Pam Anderson's Blog, page 74

My English Nanny

I first met Andy's maternal grandmother seven years ago. Andy and I had been dating almost a year and I was visiting him in Farnborough during the summer holidays. I had met his mum, dad and brother, but had yet to meet the grandparents when they invited us for a Sunday Roast. I was still...

Nanny's Bread Pudding

Serve this pudding warm with ice cream or whipped cream. Makes 9 slices 14 ounces good quality whole-wheat loaf bread 2 tablespoons cinnamon 1 tablespoon ginger 1 teaspoon nutmeg 1/2 teaspoon cloves 2 large eggs, beaten 10 tablespoons brown sugar 8 tablespoons (1 stick) frozen butter, grated 1 cup raisins or dried cranberries Adjust oven...

Mayo, You Win

A year and a half ago, in a post about foods that I am "just not that into," I wrote: "Mayonnaise is, hands down, my biggest shiver-inspiring food. The gentle slurping-sucking noise it makes as it pulls away from the side of the jar is all I'd have to think about if I ever decide...

Patatas Bravas with Zippy Aioli

Patatas Bravas (Crispy Olive Oil-Fried Potatoes) Serves 2 These fried potatoes are delicious on their own, but even better with this zippy aioli (see recipe below). Pimentón, or Spanish paprika, adds a unique, smoky flavor to this dish. If you have some on hand, use it! 1 pound starchy potatoes, such as russets, scrubbed and...

Warm Cinnamon Doughnut Holes

Makes about 4 dozen. Cinnamon Sugar: 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 3/4 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup granulated sugar 2 tablespoons unsalted butter, melted but not hot 1 large egg 1/3 cup buttermilk Vegetable oil for...

The Morning After

I woke up yesterday feeling amazing. I often wake up feeling great, but not usually after a big night of entertaining. Normally an afternoon of preparation and a night of rich foods and heavy reds can leave me feel achy, foggy, leaden the morning after. (Not that the price of a memorable meal isn't occasionally worth it.)...

The Dinner Club

A while back I wrote about my new potluck group, the Global Gourmet Gathering. In case you missed the last post, there are four couples in the group and we take turns hosting a potluck at our home, each time with a different food theme. Last week our friends Andrew and Nivale hosted and the...

Aunt Sassy Cake

This delicious recipe comes from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis, Renato Poliafito, and Tina Rupp, and I found it on the website foodbuzz. Serves 12 to 16. Cake: 1 cup shelled pistachios (plus 1/3 cup for decorating) 2 1/2 cups cake flour 3/4 cup all-purpose flour 1 tablespoon baking powder 1...

The Aviation

Makes 1 drink. This recipe is adapted from the book Speakeasy. If you've never tried Luxardo maraschino cherry liqueur, you're seriously missing out. It's a far cry from the bright, chemical-sweet cherries we're used to. This liqueur and the cherries that come soaked in it are dark, spicy, and complex. If you can't find them...

Cocktail Convert

Historically, I have never been much of a cocktail girl. A year or so ago, I would have told you that whiskey and bourbon are far too sweet for my liking, gin is great but doesn't require 'dolling up' save an olive or two, and that college has pretty much put me off vodka for...