|
|
||||
|
Shrimp Poached in Marinara …AKA lunch This fabulous lunch was always the first clue that an even better dinner was soon to follow. The leftover (strained) sauce can be used in a number of soups, stews or as the base of an even richer seafood sauce. […]
I confess. I’m not a huge fan of pumpkin pie. If I’m in the mood for an orange pie, I’ll pick sweet potato every time. When I’m cooking Thanksgiving dinner, pumpkin pie rarely makes the cut. I love pumpkin in and with pasta, pumpkin bread, pumpkin cookies, pumpkin cheesecake… you […]
Two species of chrysanthemum are used for chrysanthemum tea. They range in color from white to yellow. The flavor of each is unique. Sweet florals dominate the taste with a touch of delicate lemon in the background. Very little sugar is needed to make the perfect cup of chrysanthemum tea. […]
These are better than drop biscuits. Why? The finished biscuits are round and attractive… much prettier than the misshapen lumps that are known as drop biscuits. Biscuits 2 1/2 cups AP flour 1 Tablespoon baking powder 1/2 teaspoon baking soda 2 Tablespoons sugar 1 teaspoon fine […]
Trying to eat a sloppy joe in sandwich form is an exercise in futility. So, why not just pour some over home made biscuits and go at it with a knife and fork? Sloppy Joe serves at least 6 3 lbs ground beef 1 large […]
Meatloaf, red sauce, mashed potatoes and baby peas… is there a more comforting meal? And, somehow, it’s still all about the meatloaf sandwiches. Scratch Tomato Sauce 4 cups cherry tomatoes, halved 1/4 cup water splash of red wine vinegar 3 Tablespoons sugar 1 bay leaf 1/4- […]
Collard Greens — Italian Style
This is a dish my Grandmother would have happily eaten as a meal (probably lunch) with a wedge of toasted Italian bread. She would’ve dished it up in a bowl with generous scoop of the broth. And, she would’ve served […]
This is, without a doubt, the best sweet nibble to accompany your espresso. Anise Biscotti 2 1/4 cups AP flour 1 tsp baking powder 1/2 tsp fine sea salt 1 1/4 cups sugar 2 eggs 1 teaspoon vanilla extract 1 Tablespoon anise seed, freshly […]
There are two styles of bread pudding. There’s the creamy custardy type with chunks of identifiable bread. The other type is a dense, heavy (bordering on clunky) style that can be sliced into wedges. I enjoy both. The denser, sliceable style opens itself up to a number of sauce options. […]
It’s what’s for breakfast! (on special occasions) Freshly ground Mexican cinnamon and nutmeg are the secret to this recipe. The fragrance is surprisingly rich even with the relatively small amounts used. Next time, I’ll experiment with buttermilk in lieu of the yogurt. Crumb Cake […] |
|
|||
