Did I mention I was getting creative with pumpkin?
They’re so big…..
They don’t look that big until I cut into them, They are almost solid flesh, The center cavity is only 3 of 4 inches across so a ten pound pumpkin produces a lot … Continue reading.....
This is a recipe that I saw a few years ago, decided I needed to make it, and promptly forgot about it.
I saw it again last month. It was the mustard that really caught my eye.
Kristin Espinasse has been writing French Word-A-Day, … Continue reading.....
Vietnamese nem, Chinese spring rolls, Moroccan cigars…. It seems every country / cuisine has their own name for these little wrapped parcels. Depending on their shape they could also be samosas; if they’re fried in hot oil they could be egg rolls and on and … Continue reading.....
When one cooks with red onions, red wine and red Balsamic vinegar the results tend to be very, well, dark…. almost black.
This may seem like a fussy dish to make but it really isn’t.
The polenta is made quickly and can cool on the … Continue reading.....
Now that the lettuce is finished and I am no longer washing lettuce leaves for every meal the chard is ready.and I can wash chard leaves.
At least chard leaves are bigger.
If I’m not paying attention, they can get very, very big.
I only … Continue reading.....
This may be a very short post.
It may end abruptly, but the recipe is done and that’s what counts, right?
This is a simple tart that is almost as much fun to eat as it is to make. You could fill it with almost … Continue reading.....
This recipe was originally posted back in the beginning of my blogging efforts. It was the first time I had ever used puff pastry to make tarts. I was so happy with the results, and how incredibly easy the purchased pastry was to work with, … Continue reading.....
I had a little mascarpone cheese left after making the Rice & Asparagus Gratin the other day. It wasn’t enough for another gratin but it was just right for a pair of mini pizzas.
Plus it allowed me to use the last of a jar … Continue reading.....
The acorn squash are coming to an end and I’m starting to get creative with the last few.
This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course.
Make … Continue reading.....
I could have been cute and called these ‘Fall Spring Rolls’.
I’m not usually into cute.
Despite what you may have read here recently, fall does bring more bounty than just winter squashes.
We also have walnut trees and hazelnut trees.
And for those that … Continue reading.....
