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 … 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 … 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 … 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 … 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 … 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 … 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 … Continue reading.....
This weekend I cleaned the house, found the Christmas decorations, decorated the house, and baked Christmas breads (cranberry and pumpkin).
After all that I needed comfort food.
I could call this Three Cheese Lasagne but Turkey and Leek sounds so much healthier, doesn’t it?
Total time: 45 minutes
Ingredients:
