Read about our cooking group’s March event: Traditional and not-so-traditional Irish fare, in honor of St. Patrick’s day! Click through to our Kiss the Cooks blog!

Read about our cooking group’s February event: All you ever wanted to know about root vegetables, and more!! Click through to our Kiss the Cooks blog!

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1/2 C. Dice onion
4 C. Dice carrots
1T. Butter
1T. Olive oil
4 C. Chicken stock ( or vegetable)
1/2 C. Cream
2 T. Honey
1 T. Ground cumin
2 oz. Goat cheese
1 sachet bag (cheese cloth) of cilantro, cumin seed, bay leaf, and peppercorns

Heat oil and butter and sauté onions until translucent, about 8 minutes.

Add the carrots and dried cumin. Stir to combine.  Add 3 cups stock and sachet bag.  Cook 30-40 minutes.

While soup is cooking, warm 1/4 cup cream and all goat cheese in a separate pot.

When soup is done, puree with stick blender.  Add other 1/4 cup cream, honey, salt and pepper to taste.  Adjust consistency with additional stock.

Use goat cheese cream as garnish when serving. Serves 4.

Read about our cooking group’s January event: Brunch, followed by a lesson in coffee roasting, hosted by Damian and Rick! Click through to our Kiss the Cooks blog!

Read about our cooking group’s December event: Our annual cookie bake at Joyce and Jessica’s home! Click through to our Kiss the Cooks blog!

Read about our cooking group’s October event: Ropa vieja and other Cuban delights, courtesy of Fernando! Click through to our Kiss the Cooks blog!

These were amazing! William shared all his secrets, and reiterated his offer to coach us through it in person. Click through for the recipe…You’re welcome!

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Read about our cooking group’s July event: Easy, breezy, beautiful summer fare with Damian and Joyce. Click through to our KTC blog!

Read about our cooking group’s March event: Pastry dough with Frank and Fernando! Click through to our KTC blog!

William’s Pie Crust

April 12, 2011

Pie Crust (enough dough for one double crust pie)

  • 2 cups flour
  • 6 oz. frozen butter, grated, and then re-frozen
  • 2 Tbsp sugar
  • 1 tsp salt
  • Juice of one lemon
  • 1/2 pint heavy cream

In a large bowl, add flour, sugar, and salt.

Cut in frozen butter (use a pastry blender).

Combine lemon juice and heavy cream.

Add lemon-cream combination by the tablespoon and mix by hand only just until the dough is the right wetness.

Make two discs, wrap and refrigerate about 30 minutes.

Roll out dough, place in pie pan, add filling, cover with top crust, brush with milk and sprinkle sugar on top.

Place in preheated oven at 450 degrees F for 10 minutes. Reduce temperature of oven to about 375 and bake about 45 minutes.

You might want to place the pie/pies on a pan to stop the “juicing over” from messing up your oven.

~William Keegan, March, 2011

I saw a funny tool at a kitchen store the other day. It was marked “Duck Press,” and I assumed it was some kind of old-fashioned tool used to squeeze out more fat from duck skin or something like that. Reasonable assumption, I thought.

In an effort to find the “real” answer (or maybe in part to congratulate myself for having such finely-honed deductive powers!) I did some research, and found I was grossly (emphasis on the ‘gross’ part) mistaken.

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I’ve had this conversation myself (from both sides, I am embarrassed to admit, at some time or another!)… It’s kind of long, but hilarious! “That crap is white water!” ¡Cómo nos engañamos!

Read about our cooking group’s annual cookie bake at Rick and Anne’s house! Click through to our KTC blog.

Read about our cooking group’s annual business meeting at William’s house! Click through to our KTC blog.

Read about our recent tamalada (tamale-making party) at Shawn & Fernando’s house! Click through to our KTC Blog. ¡Buen provecho!

Chocolate Pavlova

October 26, 2010

Recipe from our recent cooking group.

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Chilled Avocado Soup

October 26, 2010

Recipes from our recent cooking group.


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Jicama salad

October 26, 2010

Recipes from our recent cooking group.

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Recipe from our recent cooking group.

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Recipe from our recent cooking group.

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