Chef JP’s Tomato Pie

A while back I did a post on my favorite green beans. Yes, that’s what I called the post. It’s green beans with shallots, onions, tomatoes, Kalamata olives, and toasted pine nuts, and it’s an exquisite dish. The recipe came from cookbook Sunshine Cuisine, published in 1994, and authored by Chef Jean-Pierre Brehier, who moved

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Mimi’s Tomato Pie

I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes,

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Ivory Lentil Mediterranean Salad

The Stein Eriksen lodge is a beautiful hotel in Deer Valley, Utah. The namesake is the gold medalist Stein Eriksen, a downhill skier from Norway. The hotel has such a wonderful Norwegian ambiance with its unique furniture, textiles, and design. We fell in love with the hotel itself, but best of all was discovering brunch

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Spicy Scrambled Eggs

In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did. For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next. But one

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Figgy Jam

Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s

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Croissants Breakfast Boats

happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness! And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and

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Salmon, Bacon and Potato Hash

When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy. You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more. Since I was about to have overnight company,

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Bacon Egg Salad

To date, I’ve never written a sandwich post on my blog. I don’t dislike sandwiches – on the contrary, if it weren’t for my lack of self-portion control, I’d probably have a sandwich every day. Simple sandwiches like braunschweiger with mustard, a hot panini, or a multi-layered Italian sub dripping with vinegar… I love them

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Lemon Poppy Seed Dutch Baby

“It’s experiences and laughs that matter most, not the most perfectly executed food, so relax a little, embrace the imperfect…” When I read these words in the introduction of “Food with Friends” – the art of simple gatherings, I knew I had a new friend of sorts, author Leela Cyd. Thanks to Blogging for Books,

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