Tag: dairy

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Alsace Onion Tartlets

Alsace onion tartlets
Alsace onion tartlets
Who knew onions could be this good?

We’ve been getting onions and more onions from the CSA each week. So much so that our official Scratchin’ It onion bowl spilled over onto the counter. We had to use those onions and quick. At the same time, we wanted to bring down some small savory treats for the volunteers who support our Monday night walks — we try to bring something when we volunteer; that way, we can have a snack and share it, too. It all came together when we remembered that we’ve wanted to make an Onion Tart for quite a while, perhaps years.

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Whipped Dark Chocolate Ganache

slice of the chocoholic
The chcocoholic cake
The chocoholic!

This is the last step of making The Chocoholic Cake, the whipped ganache, and it’s pretty easy to make. Much easier than making the cake or the Dark Chocolate Mousse. And, like the other two components, this recipe comes from Gesine Bullock-Prado’s latest book, Let Them Eat Cake.

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Cauliflower Gratin

cauliflower gratin

old-computer-thumbSorry about the hiatus, but we had a slight problem with our computerized filing system here at Scratchin’ It Central. Fortunately, we were quickly able to upgrade to something newer, and, we hope, more reliable.

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Simple Cheese Filling for Pasta

ricotta cheese filling
ricotta cheese filling
Ready for filling pasta!

We looked and we couldn’t believe it! We’ve never covered what’s probably the most common filling for pasta — ravioli, tortellini, stuffed shells, cannelloni, and what we hope to make tomorrow, caramelle — ricotta cheese filling. Never heard of caramelle? Well, just tune in tomorrow and you can see what they are, or, if our plans don’t go that well, perhaps you’ll see a real big mess.

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Triple Vanilla Ice Cream

triple vanilla ice cream
triple vanilla ice cream
We scream for ice cream!

Once you have an ice cream freezer, your relationship with ice cream changes. First, you realize that most ice cream — even ice cream purported to be the best in town — isn’t that good. The simple, basic ice creams you churn yourself are so much better. Of course, you have an advantage — you don’t need to skimp on ingredients. Then you begin to make the standard recipes even better, as in today’s post.

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Over-the-Top Mushroom Quiche

over the top mushroom quiche
over the top mushroom quiche
It’s a huge quiche!

Every once in a while, we need to try something that will test (and improve) our culinary skills. You know, make something that will take concentration, stamina (bet you didn’t think about stamina being required for cooking, but it is), dexterity, and finesse.  We went with Thomas Keller’s Over-the-Top Mushroom quiche. And, just to put the pressure on, we decided to make it for a dinner meeting.

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Homemade Cream Cheese

cream cheese on bagel
cream cheese on bagel
Cheese! Made at home!

Making cheese at home seems unrealistic, doesn’t it? We mean, it just seems as though some sort of alchemy takes place that’s beyond the realm of mortals like us. Well, it may seem that way, but think about the names of some cheeses: farmer’s cheese, cottage cheese, for instance; both refer to where they were made. So, it’s obvious that at least some cheeses were made on farms or in cottages and probably at home, too. Let’s try scratchin’ out an easy one.

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