Tag Archives: kel’s cafe recipes

Kel’s Lemony-Garlic Angel Hair Pasta with Bacon, Butter and Olives

Lemony-garlic angel hairHere’s a refreshing pasta dish that I have been making for years. It stars fresh angel hair, lemon and garlic, and is quick and simple to make. The addition of bacon, black and Spanish olives, butter and Parmesan/Reggiano cheese makes it melt-in-your-mouth heavenly. Leave out the bacon for a vegetarian version that also is sure to please! If you don’t have fresh pasta, the boxed angel hair is good too, it just doesn’t absorb the sauce quite as well.

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Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

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Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Food of the Month, December 2012: Dale’s Most Delicious Chocolate Brownies

Brownies, anyone

When I saw that National Chocolate Brownie Day was December 8, I knew right away that brownies would be Kel’s Food of the Month.* It didn’t take me long to decide which recipe to use. My friend Dale makes the best brownies I’ve ever, ever had, hands down. Dale and I worked together at Duke’s main library for several years and those of us in the Tech Services Department (OK, the entire library) liked to celebrate just about anything – birthdays, work successes, end of the semester, holidays, etc. A few of things about the library world:

  1. There’s usually not much money, if any, to spend on staff parties, celebrations, etc., which seem to occur at least monthly if not more.
  2. The majority of librarians I know are good cooks.
  3. Most librarians are more than happy to bring something homemade and delicious to these celebrations.

PerkinsLibrary

Luckily for those of us who worked at Perkins Library, Dale’s signature dish was his homemade brownies. Words really can’t do these heavenly things justice – they are truly a chocolate lover’s delight. They were always the first thing to disappear whenever he brought them to a party. Dale and I moved on to different careers more than a decade ago, but I still dream about his brownies. Here’s his recipe – the only change I’ve made is to add pecans.

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