Cooking Method: Baking
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Spinach & Tomato Dutch Baby
I found this recipe in a magazine while I was at my mechanic's getting a new car battery! He's got hundreds of great magazines. I made this Spinach & Tomato Dutch Baby, which turned out to be incredibly good. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding. It's very versatile. You can change the type of cheese, change the spinach to basil, etc. This takes no time to make.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Louise Cake with Plum and Coconut
My friend Sharon from Australia sent me Yotam Ottolenghi and Helen Goh’s book, Sweet. Then this morning she texted me this photo of the Louise Cake with Plum and Coconut. It consists of juicy plums, almonds, with a coconut based biscuit topped with meringue. All I can say is YUM! I will have to get one of my daughters to make this for me!
- Prep: 25 mins
- Cook: 1 hrs 5 mins
- Yields: 10 Servings
Cherry Tomato Confit
Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.
- Prep: 10 mins
- Cook: 1 hrs 30 mins
- Yields: 15 Servings
Quiche Lorraine with Zucchini Crust
I don't know if you have noticed that I have been making a lot of quiche with alternative crusts lately. My husband was not exactly thrilled with the idea of a zucchini crust, but I did it anyway. The key is to make sure you squeeze ALL the water out of the zucchini. Here is a tip - it you have a potato ricer (if you don't, go buy one!), it is really good to squeeze water out of zucchini, spinach, etc. My potato crust works well too.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 Servings
No-Knead Fig and Walnut Bread
Guest Blog
Here is a recipe from my friend Jessica:
I always think bread making is going to be hard, particularly at an altitude of over a mile high here in Colorado. This bread continues to prove (ha! Prove! Get it?) me wrong. I marked the photo in my phone as one of my favorites just to be able to remind myself that I CREATED THIS. So can you!
- Prep: 10 mins
- Cook: 45 mins
- Yields: Makes 1 loaf
Artichoke Spinach Quiche With Cheesy Hash Brown Crust
I was waiting for my husband and my mother who were flying in from New York and their plane was diverted and delayed for about 4 hours. So I made this Artichoke Spinach Quiche With Cheesy Hash Brown Crust for when they got here. It's a great because it can be made ahead. This is the 4th quiche I have used this hash brown crust recipe. I will come clean and tell you that I bought frozen shredded potatoes! I am way to lazy to shred my own. Also, this curst actually has cheese in it! So this makes it gluten-free. Anyway, I love this quiche which has Boursin (an herbed cheese) in the filling.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 8 Servings
Twice Baked Sweet Potatoes with Cheddar, Shallots, Rosemary and Thyme
I am home alone this week and sometimes it's hard to figure out what to make for a party of one. Are you pulling out your violin?! I came up with Twice Baked Sweet Potatoes with Cheddar, Shallots, Rosemary and Thyme. Sweet Potatoes are highly nutritious and are a great source of fiber, vitamins, and minerals. You can make these earlier in the day and pop them in the oven.
- Prep: 10 mins
- Cook: 1 hrs 15 mins
- Yields: 2 Servings
Triple Chocolate Bundt Cake
It's a bit embarrassing because this Triple Chocolate Bundt Cake is not completely from scratch. I have made this cake for years and if you like chocolate, you'll love this cake. You could take it way over the top and make it quadruple chocolate and pour hot fudge sauce all over it.
Lemon Cake
Coming from a long line of true lemon-lovers, it’s hard for me to pass up a recipe that requires using the entire lemon, pith and all. This easy cake recipe is a great way to dip your toes into the wonderful world of citrus candying (and you get a cake out of it, too)!
If you are like me and have a citrus tree that is constantly producing: Start. Candying. Your. Citrus. Give them as a gift dipped in chocolate and topped with flaky sea salt, rolled in sugar, or floating on top of a whipped, lemony cake. This simple process lengthens the life of your citrus fruit while using every scrap. And really, it’s because I can’t watch another squirrel hollow out a perfectly good orange on my tree.
By - Prep: 15 mins
- Cook: 30 mins
- Yields: 12 Servings
Pommes Dauphinoise
Pommes dauphinoise (aka au gratin or scalloped potatoes) features thinly sliced potatoes cooked in cream or another dairy product, seasoned simply, and baked until creamy and nicely browned on top. The can be made in advance and reheated.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 8 Servings
