The cookies are gone There is no more foie gras. All of the wonderful, creamy, stinky cheeses have been consumed. As much as I want to continue eating at the same level, enjoying hearty pastas with cheese and stews with gravy, I decided a little restraint might be in order. I’ve been seeing lots of ads and posts and blurbs on ‘detoxing’ to start the new year. Well, I’m not … Continue reading →
Having a light vegetable dish for a first course is an easy way to help get your ‘five-a-day’ of vegetables. Plus, starters can be fun, frivolous and ever so slightly decadent (’cause they’re small). There’s something about beets and goat cheese that make them such a good pairing. The only combination we like better is warm beets with warm goat cheese. Add a nice tossed salad made with just picked … Continue reading →
Yup! I’m still playing with beets (beetroot). I’m struggling to keep myself interested in the kitchen while waiting for summer cooking to start. So I play. We loved this – light enough for spring. Beet Cakes with Goat Cheese and Spinach Salad Total time: 30 minutes Ingredients: 1 1/2 cups shredded, cooked red beet 1 egg, beaten 1 tbs Dijon-style mustard 1 tbs horseradish 2 tbs dry bread crumbs 1 … Continue reading →
Have you ever lost a favorite recipe? Seems impossible in today’s environment, doesn’t it? But this was a favorite before the internet. I was just getting serious about cooking…. (It was probably a recipe from Bon Appétit – my favorite cooking magazine at the time.) We were both working long hours and I remember this was very quick and easy. I remember that it used chicken breasts and cabbage. I … Continue reading →
