I’ve made a lot of quiche over the years. Some with a rice crust and, more recently, many with a shredded potato crust.
I’ve never made a quiche with a pastry crust and I’ve never made the most traditional of all quiche: Quiche Lorraine.
The … Continue reading.....
Mon mari loves sage.
I may have mentioned that in the past….
In recent weeks we’ve had Fried Gnocchi with Sage and Pecorino and Pasta with Sage and Parmesan. (The pasta recipe also has a story about the tavern I used to buy popsicles … Continue reading.....
This is a simple salad, slightly reminiscent of old-fashioned German Potato Salad.
Normally, when I make potato salad, or any kind of ‘picnic’ salad, I make lots so we have leftovers for a few days.
You could certainly do that with this recipe – … Continue reading.....
Spring is here.
That means it’s almost time to switch to outdoor cooking.
Mon mari bought a new gas grill the other day so it’s starting to look serious.
That means I have to empty the freezer of ‘winter’ foods – like artichoke bottoms and … Continue reading.....
I know that the food police are threatening to ban bacon from our tables.
Regardless of the fact that humans have been consuming smoked meat since before the dawn of recorded history it has now been declared bad.
Perhaps there is something about the mass-produced, … Continue reading.....
Day 1 of Pumpkins and Puppies Week.
I grew these miniature pumpkins 2 years ago.
They were perfect single serving size and just demanded being stuffed.
Miniature Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon
Total time: 30 minutes
- 2 tiny pumpkins
- 3 medium shallots,
… Continue reading.....
I cut all of my chard back about 3 weeks ago. The leaves were all getting too big and too full of holes from the snails for my taste.
Not that I begrudge the snails their food (well, I do….) but I prefer my leaves … Continue reading.....
After almost 5 months of winter squashes it’s a treat to have other vegetables.
Any and all other vegetables.
Adding bacon just makes it better.
This isn’t a pretty, bright green broccoli but it’s a very tasty broccoli – even for broccoli haters.