Savory Danish Crown, filled with fried onions and fresh Parmesan. Sound tempting? While I would happily eat it for breakfast (I like savory things for breakfast) I am really thinking how well it would go with a wedge of stinky cheese, maybe some fois gras and a glass of hearty red wine. Oh yes, and all of that in front of a roaring fire. We have winter…. and, from what … Continue reading →
The French term for a savory, baking powder bread is ‘cake’. Really….. They even give it a proper English pronunciation. But, being American, calling this a cake just doesn’t seem right. And it’s not really a sweet / tea bread either. I settled on Savory Bread…. but it’s not really bread either. Whatever you call it, it was good sliced as is or with a dab of goat cheese and … Continue reading →
Everything is coming up roses for the Babes this month! Baking bread should be easy and relaxing. One shouldn't worry about niggling little details like getting the ingredients in the right order – according to Tanna, of My Kitchen in Half Cups. For Tanna's very practical approach to baking, as well as the recipes and details about this gorgeous, filled and braided Russian Rose, visit My Kitchen in Half Cups. She … Continue reading →
