I love pears. I love hazelnuts (filberts) and I love lemon. All three are front and center in this free form tart called a croustade. I rolled the dough straight onto the parchment paper and then used the paper to … Continue reading
In search of the best Beignets I (Deb) am really good with languages. I speak 3. French, unfortunately, is not one of them. The 8B sent Kristie and me to New Orleans to an International Food Blogging Conference #IFBC18 to … Continue reading
I know it is not really a risotto – OK, so it is really a rice pudding but uses many of the same techniques as risotto to get that over the top creamy texture. Rice pudding is a perfect winter … Continue reading
We love this chewy cookie. We used both kinds of raisins in this batch but have made them with only dark ones and with only golden ones. Make sure to not over bake to keep the wonderful chewy texture. Soaking … Continue reading
Grilling season is well underway. These little skewers are always a big hit. I often serve them with asparagus wrapped in prosciutto.. they dynamic duo. Easy to prep the day before, just grill when ready.
My friend Wendy is the queen of salads and often on a summer evening would add fruit to her green salads. I played with this and found that almost any combination of salad greens works as do a variety of … Continue reading
Summer is here and there is simply nothing better than the fresh vegetables and salad greens straight from the garden. I love arugula mixed with Boston bibb lettuce and then served with this extraordinary buttermilk dressing. This is also good on cooked red beets … Continue reading
This was an experiment one evening that went terribly well. We all loved it. There were no leftovers…zero.
This is probably one of the easiest things you will ever make. Esther’s wedding was in September and my dear friend Betty Gladden and innkeeper from Alameda CA flew in to help (along with 8 other amazing friends/innkeepers/gluttons for punishment) … Continue reading
Tapicoa pudding has always been a favorite. It’s pudding with texture! My earliest memory of tapioca (as we called it, forget the pudding) was when I was 6. My parents had left the 6 of us in the capable hands … Continue reading