The Lederman Kitchen

You might remember a few Saturday's ago, Brian and I had a feast.  He made Cacio e Pepe with homemade pasta and mushroom bruschetta.  And for dessert, I made Strawberry Shortcake.  Well, here it is, and it was good.  So, if you're in need of a festive summer dessert, give it a shot. Strawberry Shortcake I made half of the recipe and it still made 4 very large shortcakes.  The directions also said to use a food processor, but I managed with a bowl and spoon since that is all I have over here. (measurements are for 1/2 recipe) 1 1/2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/3 teaspoon salt (just guess) 6 tablespoons of butter, cut into small pieces 1/4 cup light cream 1 egg 1/4 teaspoon vanilla First, preheat the oven to 375°F. Then mix flour, baking powder, sugar and salt together.  Add butter and mix until you have pea sized butter remaining. In another bowl, wish together 1/4 cup cream, the egg and va...

Last Saturday night was quite the treat in the Lederman Kitchen. Brian woke up on a mission for homemade pasta.  He found a store at the mall that sold pasta rollers and headed there first thing.  I don't know if it's because we had been making a lot of fresh pasta in San Francisco and it's now been 3 months since he has made it, or if it was our recent trip to Rome , that put him over the edge, but there was no stopping him. If a dinner of homemade pasta wasn't enough already, I went with Brian to the store and couldn't resist a box of fresh Irish strawberries and decided that I should probably make a shortcake to accompany them.  A wild Saturday night was looming in our future...In our defense, Brian has been traveling every week for work and a night in to recover was very much needed. Brian had planned to make Cacio e Pepe, a dish we had on our Unexpected Second Honeymoon in Rome, and one of the best pasta dishes we have ever tasted.  And as a starter, mus...