Cooking from Scratch
This past Sunday, we had a new — to us — version of risotto that involved fresh lemon juice (you’ll read about that in tomorrow’s post) and we needed a side to go along with it. Preferably a really simple side, since we would be spending a lot of time stirring and cooking the risotto. As it turned out, Green Beans Amandine fit the bill perfectly. Easy and tasty, plus it also uses just a touch of lemon, which would help tie everything together.
Continue reading “Green Beans Amandine”
Happy Fourth of July! And, to celebrate, we’re providing you with the recipe that Martha used for George’s snack while he was crossing the Delaware. Okay, you caught us, that’s not true. In fact, we really don’t know the history of brownies, at all. For all we know, these are an ancient Aztec dish perfected in Mesoamerica. We do know that brownies are just plain tasty and that this is about the best recipe we’ve tried.
Continue reading “Brownies, that All-American Treat”
As you’ve noticed, we get fresh goat cheese every other week. It’s really good cheese, but sometimes we can’t keep up with it, or we already have a number of things planned for the week — none of which uses fresh goat cheese. So, into the freezer it goes. Then one day, we realize that we have several logs of cheese just sitting there, and we’ll be getting more. What to do?
Continue reading “Flaky Almond Pastry Dough”
Over the past couple of weeks, we’ve been getting huge carrots in our CSA shares. Each carrot is often over a half pound! That’s one big carrot. You’d think that they’re woody, tough, and kind of flavorless, but, instead, even at this size, they’re sweet and tender. But, we still have the question of what do you do with lots of huge carrots? For a weekend treat, we went with carrot cake.
Continue reading “Carrot Cake with Cream Cheese Frosting”
Yesterday when we were putting together dinner — of Mushroom Pea Tartlets with a side of carrot sticks, if you’re asking — we were thinking we’d like a dessert. We had planned to make Buttermilk Sweet Potato Pie, but, like the best laid plans this one went awry all because of bread. See, we made bread dough yesterday morning, which meant we had leftover starter, and that means we’ll make sourdough pancakes, which used up the buttermilk, so we had to make more, but that won’t be done for 24 hours, which means no Buttermilk Sweet Potato Pie last night.
Continue reading “Chocolate Almond Torte”
We’re visiting relatives, and one of the things we really like to do is to bring something as a little treat. We think it really helps if it is something that is home-scratched, and something they wouldn’t necessarily make themselves. Oh, and it also has to travel well, be a little snacky, and, if that’s not enough, it doesn’t hurt if it’s a little sweet. So what fills the bill? We’re thinking toffee. Continue reading “Macadamia Nut Toffee”
We wanted a treat to bring down to some friends, but we were getting bread dough together so we wanted something quick and easy. Quick and easy is good. Now, we’d also like it to be good. And since we knew of at least one person who was gluten intolerant, we thought if we could only find a fast, easy, tasty, gluten-free treat, we’d be all set. Well, it may not seem likely, but there is such a treat. Continue reading “Almond Macaroons”