A mandolin is one of those kitchen tools that I don’t use often but is indespensible when I need it. It makes short work of potatoes for gratins, and zucchini for these rolls. Mine happens to be an expensive stainless steel mandolin that I bought from Williams Sonoma many years ago. Before that, though, I had a cheap plastic version that I probably bought at a booth at the state … Continue reading →
I first made these rolls a few years (6) ago. We loved them. I try to make them a few times every summer and just made them last week. I decided it was time to re-post the recipe in Google-friendly format. I like to share….. I use a mandolin to slice the squash very thinly, the long way. Discard the first few slices (or use for something else) until you … Continue reading →
First the food, then the plea for help. I may have complained about our cold spring but I have not complained about the abundance of cold weather vegetables the spring produced. It’s been an incredible year for artichokes, both colors of asparagus and green garlic. Other years I have had to be careful and somewhat sparing in my use of green garlic. This year I’m using it in everything. Red … Continue reading →
The first time I made lasagne was when I was first living on my own – probably for a dinner party. I made it according to a recipe that was making the circuit at the time and that I still see making the circuit on food blogs from the U.S. The main ingredients were ground beef, tomato sauce and cottage cheese, in addition to the noodles and, of course, more … Continue reading →
Pumpkins & Puppies Week: Siblings. I grew these miniature pumpkins 2 years ago. They were perfect single serving size and just demanded being stuffed. You could increase the ingredients in the filling, and stuff larger pumpkins or acorn squash for a main course. With larger squashes I would bake them for 30 minutes before stuffing and finishing. Frankly, I am not sure which is cuter – the puppies or the … Continue reading →
This is based on a photo I saw on Google+ a few weeks ago. It was in Italian, but I was able to figure out the ingredients…. sort of. I had to try it, though – it looked so good. My apologies to the Italian food blogger that posted it – if you recognize your recipe, please let me know so I can give credit where it’s do. Oh… Yours … Continue reading →
Do you use a Béchamel sauce when you make lasagne? Back in my younger days, when I lived in the US, I made lasagne with ground beef, cottage cheese and tomato sauce. Well, that and onions, garlic, oregano, and a sprinkling of Parmesan (from the green can). But I never used Béchamel. I didn’t make lasagne for awhile – it was one of those dishes one made in college and … Continue reading →
