A Monte Cristo sandwich is a ham and cheese sandwich with a layer of strawberry jam, that is then egg-dipped and pan-fried in butter. The sweet and savory flavors, along with the melty cheese and crispy bread are heavenly. I’ve only had a Monte Cristo once, but I remember it well. My stepfather had come
Tag: crepes
I happen to adore mushrooms. But I remember the days when they appalled me, mostly because they tasted like dirt. Unfortunately, my mother picked a lot of mushrooms in her foraging days, and I missed out on all of that! Fast forward a couple of decades and I’m now a proud mushroom lover. For the
Mille. What is that – a million? Well, a thousand, but still, a lot. A Mille crêpe cake is one created from stacked crêpes that form layers. In between the crêpes can be just about anything from jam, curd, mousse, marscapone, whipped cream, pastry cream, and much more. The flavor possibilities are endless, with fruits
There are times when it’s easy to purchase a rotisserie chicken, cut up the meat, and use it in soup, a salad, or in enchiladas. Sure, it saves time, but I’ve never purchased one that wasn’t overcooked. Delis have different temperature guidelines than I do. Roasting your own chicken is simple, and I don’t think
With every season change, I go through recipes that I have saved since I was very young. It started when I would cut up recipes from McCall’s magazine and glue them on large index cards for my mother. Then I started doing it for myself. As I just turned 60 years old, you can only
A Bastila is a savory Moroccan pie with a chicken filling that is cooked within crêpes. The preparation is a little involved in that both the filling and the crêpes need to be made first. But it’s not a difficult pie to make, and so worth it! What makes this pie’s flavor unique is that
I’ve had a love affair with crêpes since I was a little girl, which is when I learned how to make them. I would make a “stack,” sprinkle a little white sugar on them, and eat them just like that for breakfast. My first introduction to crêpes was when my mother made Crêpes Suzette. My
Crêpes Fourées are savory crêpes filled with sautéed mushrooms in a white sauce. And to make things even more luscious, gruyère is included. They can be served as is, paired simply with a salad of greens, or served as a fabulous side dish to your favorite protein. I’m not going to write out an exact
I’ve only had cajeta crêpes at one restaurant, and that restaurant is Javier’s, in Dallas, Texas. They’re so good we keep ordering them when we’re lucky enough to go there, even when we’ve overeaten after appetizers and dinner. And we’re not even dessert people! They’re very simply prepared and served – crêpes folded in quarters,
Of all things, my first boxty was not eaten in Ireland. It was, in fact, enjoyed in an Irish pub in, of all places, Tulsa, Oklahoma. It’s called Kilkenny’s, and it’s been an established and popular Irish pub since 2002. I really enjoyed the boxty, which I’d never heard of before. I only ordered it