S’mores Brulée

In my latest episode of the Starving Artist I break out my kitchen torch – I got it as a Christmas present a few years ago from my Aunt Judy. I highly recommend getting one – you’d be amazed all the things you can find to torch. But I think when most people think of a kitchen torch they think of creme brûlée. You know, creamy cold custard served in a ramekin, topped with sugar, and torched for a crunchy caramelized top. Delicious? Yes. But I’m the starving artist. I don’t have time or money to make custard – please. So the question is: what DO I have time and money for? What creative and affordable thing could possibly fit into a ramekin?

S’mores. What could be better? Watch the video to see how it’s done.

Here’s the recipe in PDF form: S’mores Brulee – Recipe PDF

One thing I discovered after we shot the video is that using marshmallow fluff instead of mini marshmallows actually makes it a lot easier to eat. And I realize that not every starving artist has a torch, so if you want to do this recipe without one, just place the ramekins on a sheet pan and stick it under your broiler for a minute or two until the top gets your desired black. Yum! ,

Maple Bacon Cornbread

Thanksgiving is less than two weeks away and I know we are all dying to tear into those once-a-year favorites: turkey, stuffing, gravy, mashed potatoes….. mmmm….. I know that many household traditions include cornbread, often in the form of cornbread stuffing. Well it just so happens that I have a killer cornbread recipe with a New England twist that will go perfectly with your Thanksgiving feast. That’s the right, the title says it all: Maple Bacon Cornbread. It’s a winner, and the best part is you get to see how to make it!

The secret ingredient for any cornbread (in my opinion) is cast iron: you need that rocket-hot heavy metal pan to make the golden crust that makes cornbread cornbread. Mmm. And the good news is if you’re not a fan of maple and bacon, or you want to keep it plain so you can stuff your bird with it, then just simply leave out the maple and the bacon. If you want to use this bread for stuffing, you’ll want to make it a day in advance and leave it out on the counter so it gets a bit stale. Stale bread means flavorful stuffing! Yum!

Be sure to watch and share the video with all your friends!!

 Maple Bacon Cornbread – Recipe PDF

Starving Artist Rotisserie Chicken Soup

I know, it’s cold outside. Really cold. Maybe you’re feeling under the weather or battling that nasty cold that’s been going around. In your desire for some warm, soothing comfort, you open your cabinet, pull out the can with that ubiquitous red and white label, and reach for your can opener. No one blames you – we’ve all been there. The starving artist is here to tell you that you don’t need to fall into this trap. You can have hearty, comforting, HOMEMADE chicken soup with that all-day slow-cooked rich flavor in less than 40 minutes. Seriously.

How does the starving artist do it? Let Costco do all the slow-cooking for you by grabbing one of their $5 rotisserie chickens. That cheap little chicken is all the depth and flavor you need to make a killer soup. With just a few additional ingredients – veggies, noodles, and stock – you’re going to have the best soup you’ve ever had in practically no time at all. Watch the video and see how it’s done!

Here’s the recipe in printed form:
Starving Artist Rotisserie Chicken Soup (Recipe PDF)

This soup will last in your fridge for 5 days and also freezes very well if you happen to make too much.

I really REALLY want you to try this recipe. Homemade soup is perhaps the starving artist’s greatest weapon. It is filling, it is healthy, and there is no other food that will give you bigger bang for your buck without sacrificing quality. Try it once and you’ll never waste your money on canned soup again. Hooray!

New Episode Tomorrow!

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Friends, I’m pleased to announce that tomorrow I’ll be posting a new episode of the Starving Artist!

Looking for a cheap and easy dish that will warm your body in soul in those frigid single digit temperatures? Tomorrow I’ll show you how to take a $5 rotisserie chicken from Costco and turn it into a big steaming pot of homemade chicken soup that tastes better than your grandma’s and can be ready in less than 40 minutes. It’s the perfect comfort food to melt away all that cold and ice and make you feel all warm and gooey inside. Tune in tomorrow!

And don’t forget, you can all episodes of the show by clicking on the video tab at the top of the page or, better yet, by visiting my YouTube channel and becoming a subscriber. Hooray!

A Solution for Your Extra Candy

Surely you have a ton of leftover candy bars lying around your house that you’re dying to get rid of if only to retain your self respect. Solution: candy bar pie!! Enjoy!