photo courtesy Sugardishme.com Who wouldn't want a Soufflé for breakfast if given the chance? We all have our weaknesses which border on addictions, don't we? The list of most probable foibles can begin with shopping, drinking, wasting time, operating in life without a plan, avoiding reality, spending too much time on the internet on various and sundry types of sites, you know……. But, on my list, the number one addiction is food. Enjoying … [Read more...]
Got Lunch? The Turkey Club Lettuce Wrap with Basil and Avocado
Got glorious Heirloom tomatoes and fresh basil? A perfectly ripe Avocado? You've got the fixins of a great lunch……….. Follow me………. Here is my favorite summertime gluten-free lunch. It's simple, fast and satisfying! Two of these is the perfect portion for a hungry girl like me! And, it's rather sinfully delicious! 2 large organic romaine leaves, washed and dried 4 slices low-sodium turkey breast, high quality 4 thin slices … [Read more...]
Summer Solstice on Steroids; Seared Sea Scallops and on becoming the Vicious Deadheader
in loving memory of my wonderful Mom who would have been 93 today I'm a little disturbed about the pace of things in the garden this year. The peony season lasted all of about 2 weeks and is but a memory now, roses were right on top of them, and now I have large numbers of Endless Summer Blossoms coming along like crazy. Not that I'm complaining about that, but jeez, slow down a little. Becky Daisies and Phlox are pushing right along. … [Read more...]
Goat Cheese Fudge from Maggidans
0BGoat Cheese Fudge This is absolutely the creamiest, easiest fudge recipe EVER. No real cooking is involved. If you like chocolate and cheesecake you are going to LOVE this fudge! 4 (1 oz.) squares unsweetened chocolate 8 oz. chevre (a mild chevre works best, you can use cream cheese) 4 C confectioner's sugar 1 tsp. vanilla extract 1/2 to 2 C nuts toasted (I love toasted pecans, toasting really brings out the nutty flavor, don't skip … [Read more...]
Sweet Potato Rolls
SWEET POTATO ROLLS – Note: I prepare this dough the day ahead of serving and let it rise in the refrigerator overnight. 1/4 c warm water 1 package active dry yeast 1 cup milk 1/2 cup sugar 1 1/2 tsp salt 1/4 tsp cinnamon 5 tblsp butter 2 cups cooked and mashed sweet potatoes 1 tsp lemon juice 1 egg slightly … [Read more...]
Fresh Peach Jam
HOMEMADE PEACH JAM - courtesy Stark Bros: by Stark Bro's on 07/09/2013 Peaches have a long growing season (late May through October), so, luckily you have lots of time to make a whole cupboard-full of delicious jam. Depending upon the kind of peaches you grow, you’ll want to eat some of them fresh, and leave other varieties for your jam-making. In all, there are three different categories of peaches:Freestone. This type of peach is very … [Read more...]
Caprese Salad with Peaches
Chunky Version: 2 ripe heirloom tomatoes, cut into chunks 1 ripe peach, cut into chunks 10 large fresh basil leaves, preferably freshly picked 1 bufula mozzarella, cut into cubes 1 slice red onion, cut into fine dice sea salt and freshly ground pepper balsamic vinegar extra virgin olive oil To a medium bowl, add the tomato and peach chunks. Cut the mozzarella into small cubes and add to the bowl. Chiffonade the … [Read more...]
Claudia Fleming’s Peach Tartes Tatin
Photo Courtesy The Last Course My dear Mom always had a supply of old brioche tins in her kitchen. How I wish I had them now! Adapted from The Last Course - The Desserts of Gramercy Tavern by Claudia Fleming, Copyright 2001 Yield 6 servings 1 tsp light corn syrup 3/4 cup sugar 1/8 cup crystallized ginger, cut into very small dice 4 tblsp unsalted butter, softened and cut into 1" pieces 3 large peaches, unpeeled, … [Read more...]
Wild Rice With Dried Cherries, Orange and Pecans
Take A Walk on the Wild Side – Wild Rice with Dried Cherries, Orange and Pecans Posted on November 15th, by marianne in Blog. No Comments Just so you know, Lou Reed had a song entitled, “Take a Walk on the Wild Side” in 1972, the year I graduated from high school – just in case you wondered whether there was a significance to my title. But, most of my pastry school friends weren’t even born then, and making this short story … [Read more...]
Let it Snow on November 7 – Dinner Tonight: Pollo Alla Potentina – My Version
Tonight I made the Pollo Alla Potentina referenced in my blog post from this morning. You will note that three of the chicken pieces look lighter in color than the others. This is because I started with 6 thighs and decided I needed more. So, I set the dish aside and went out again and got three more. I browned them separately and then added them into the dish. It was excellent - hearty and flavorful - and I will definitely make this dish … [Read more...]
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