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Quiche Lorraine
National Quiche Day! Apparently, today is national Quiche day. Who knew? In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard […]
Continue ReadingPâte Brisée
All Butter Crust for Sweet and Savory Pies 1 1/4 cups all-purpose flour, plus extra for rolling 8 Tbs (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes 1/2 tsp salt 1/2 tsp sugar (increase to 1 1/2 tsp if for a sweet recipe) 2 to 4 Tbs ice water, very cold Start by […]
Continue ReadingBell Pepper Egg-in-a-hole
McBreakfast Okay, I’m going to come clean. I love Egg McMuffins. To me, it’s the perfect breakfast, everything contained in the middle of an English muffin – protein and carbs. I also make them at home and can never quite get the egg in the shape of the muffin (I like my eggs scrambled). So […]
Continue ReadingMojito Pork Marinade
Marinating Meats For dinner last night I marinated pork tenderloin for the grill. I just happened to have all the ingredients and it turned out to be delicious. The marinade makes the pork really tender. My husband, Eric, poured off the marinade into a sauce pan and reduced it to make a delicious sauce. WARNING: […]
Continue ReadingSidecar
The Betty White Luncheon A few years ago, I went to a luncheon that featured Betty White. Talk about making a comeback! No one can touch her comic timing. She is brilliant. I was sitting at a table of “older” ladies. It was 11:30 am. Two of the ladies ordered Sidecars. Whoa! It’s not even […]
Continue ReadingBaked Risotto Casserole with Artichokes
Recipe Rescue! I can’t tell you how many times I try a new recipe and think it sounds absolutely fantastic and the result is a complete failure. I almost always change recipes, but, according to my husband, one should make it the first time as it is written. Last night’s dinner was an example of […]
Continue ReadingBaked Brie in the Rind
Brie is a soft cows’ cheese named after Brie, the French province in which it originated. Brie is made from unpasteurized cow’s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese. Brie is usually purchased either […]
Continue ReadingMedjool Dates Stuffed with Chorizo & Melted Gruyère
The Tuck Shop I was in Phoenix last weekend and went to a wonderful restaurant called The Tuck Shop. It’s billed as neighborhood comfort food. I ordered a “small plate” of Medjool dates, stuffed with Schreiner’s chorizo and baked with Gruyere, which were savory sweet and delicious with melted cheese. The recipe below is my take on this dish. […]
Continue ReadingChipotle Mac & Cheese
Wow, that’s spicey! I have been collecting mac n’ cheese recipes for years, ditto potato salad. This is a spicy rendition of the traditional mac n’ cheese. I love the smokey flavor that the chipotle adds. Chipotle Mac & Cheese Serves 6 to 8 1 Tbs butter 1 Tbs flour 1 cup milk 1 cup heavy […]
Continue ReadingTheater of the Absurd
After surfing the net in an incredibly random way, I found out that the best restaurant in the world at this very moment is Noma in Copenhagen, Denmark. Here are some specialties on the menu: Salsify and milk skin Truffle from Gotland Langoustine and seawater Parsley and rye Chestnuts and bleak roe Walnuts and cress […]
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