When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper.
As the season progresses I am allowed to get more creative.
We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, none longer than 4 inches.… Continue reading.....
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I love gratins, especially when they’re topped with a sharp cheese.
Usually when I make a gratin the ingredients are melded together, either with multiple layers or stirred together before baking.
I decided on a … Continue reading.....