Where Women Cook

June 12, 2013 By Stephanie

Inside Our Latest Issue :

Melinda Graham

The Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine features some of the hottest people in the culinary world. We are offering you a look inside the pages of our current issue that hit newsstands June 1st. There are plenty of recipes and stories to inspire you in the kitchen this season. Inside our latest issue you will find the delightful Melinda Graham.

Melinda Graham
www.surroundingsbymelinda.com

“Interior designer Melinda Graham is a bit of a recluse and a self-proclaimed domestic goddess. Even though she has a public career appearing on television and in magazines, she tends to retreat to the sanctity of her own little world — a playful and curious space that she calls home. She lives on a tiny island in the Gulf of Mexico called Sanibel. Her home is a unique building that has old soul derived from the architectural salvage, which embellished the bones of the structure. In this building the lines are blurred between her retail world, studio, garden, and all the rooms in between. No one room serves a single purpose, an her kitchen, which has many roles, is truly the heart of her home.” (Quoted from Melinda’s article in Where Women Cook magazine.)

Learn more about Terri Brush and Art Camp in the Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine. Click here to subscribe or purchase Where Women Cook Magazine.

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June 8, 2013 By Stephanie

Gooseberry Patch Recipes :

Slow-Cooker Thai Peanut Chicken

You’ve come to the right place. We have the Slow-Cooker Thai Peanut Chicken recipe from Gooseberry Patch waiting for you below.

Have you visited our Gooseberry Patch Video and Recipe series lately? If not take a few minutes to catch up on what you’ve been missing:

Did you know you can make delicious Thai-inspired food in your slow-cooker? Gooseberry Patch did and is sharing their Slow-Cooker Thai Peanut Chicken recipe from Slow Cooking ALL Year ‘Round with us. Yes, you can have Thai food without slaving over a hot stove all day. Perfect, right?

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June 6, 2013 By Stephanie

Chocolate Almond Torte

It’s time to travel to Mexico and into the delicious world of Teri-Arnold Shannon. Teri shared several of her tasty delights with us in the Spring 2013 issue of Where Women Cook magazine. Today we are sharing the amazing chocolate almond torte recipe featured within the pages of our magazine.

Chocolate Almond Torte

This decadent dessert will delight chocolate lovers everywhere. Serve a chocolate almond torte at your next meal.

Author: Teri Arnold-Shannon via Where Women Cook Magazine

Recipe type: Dessert

Serves: 16

Ingredients

Torte – 1½ cups toasted & ground almonds
1 cup sugar
3 cups good quality semi-sweet chocolate, broken into small pieces & melted
8oz sweet butter, room temperature, cut into 1-inch pieces
6 eggs
Glaze – 1 cup good quality semi-sweet chocolate, broken into small pieces
⅛ cup water

Instructions

Torte – Preheat over to 325 degrees. Prepare 2 (8-inch) round cake pans with parchment paper.
Place ground almonds and sugar into a food processor and pulse for 1-2 seconds.
To melt chocolate, microwave on low for 30 seconds and then stir. Repeat until completely melted and smooth. Add melted chocolate to mixture in food processor and process until well-combined.
Add butter pieces to mixture and process. (It is not necessary to mix until smooth, some texture is a good thing.) Add eggs one at a time, mixing well after each one.
Pour half of batter into each prepared cake pan. Bake for 25 minutes. The torte will seem loose and sunken in the center and will have risen around the sides. Remove from oven and cool on a rack for 10 minutes.
Run a knife carefully around sides of pan to loosen torte. Press a small piece of foil (6″ x 6″, folded in half) gently onto torte to make a dense, flat surface. Let it cool completely, at least 1-2 hours.
Remove from pan, and place on rack.
Glaze – Combine chocolate and water, microwave on low for 30 seconds, and then stir. Repeat until a glossy sheen is achieved.
Pour half of glaze onto middle of each torte (while on racks). Spread glaze over torte with a spoon or angled pastry knife, allowing it to drip over sides. Let set for 2 hours before serving.
Cut into eighths and serve with berries or whipped cream, but the torte is delicious on it’s own