Author Archives: roseroby

Yesterday my culinary road trip with Martha was interrupted by an actual road trip down to St. Petersburg to visit my mom at her new condo.  Today, I was once again able to hit the road in the comfort of … Continue reading →

My menu today is two great tastes that go great together — Corn Dogs and Vichyssoise! Perhaps this requires an explanation.  Okay, here’s the story — tomorrow I’ll be out of the house from early in the morning until late … Continue reading →

The weather is finally clearing up and I was able to make it to the store where I picked up a beautiful baguette that I used to make Martha’s Louisiana Bread Pudding from page 215. This is a rich and … Continue reading →

This week I experienced my first tropical storm!  Debby came to town last Sunday, and although it’s getting better out there, the roads are still flooded and the winds are still going strong.  Once again I find myself trying to … Continue reading →

Today I stayed in the Northeast and tried Martha’s Sticky Buns recipe from page 127. Sticky buns are a popular dessert that can be found in food courts all around the country.  My first encounter with a popular chain was … Continue reading →

Retro desserts are all the rage these days.  With the rise of old time favorites like cupcakes, red velvet cake and lemon meringue pie, it seems the demand for desserts that bring us back to a simpler time is higher … Continue reading →

I have found that since I’ve moved down to Florida, I’ve become more interested in southern cooking. It’s a way of getting to know my new home better by exploring the local cuisine and learning how to cook it properly.  … Continue reading →

Since I made a fig pizza yesterday I found myself with plenty of extra pizza dough.  Tonight I decided to go for a New York style pizza with marinara sauce, mozzarella cheese and pepperoni and have it with a classic … Continue reading →

Today I decided to try something I’ve never had before — Fig Pizza, which comes out of the West and can be found on page 364. Pizza dough is a wonderful blank canvas to express your creativity in whatever way … Continue reading →

It’s hard to believe I’m approaching one full month of my experiment in extreme Marthaosity!  Although I’ve been cooking most of my life and moved up to a professional level after I graduated from The French Culinary Institute, this is … Continue reading →