Semifreddo

Semi freddo means half frozen in Italian. It’s a pretty good description of this dessert, which lives in the freezer, but gets soft within a few minutes at room temperature. It’s not ice cream. It’s a sabayon folded into whipped cream, then frozen. I’ve actually made this dessert three times before. Horrors. I know. I

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Eggs Chartres

This is a spicy, creamy, cheesy onion and egg recipe that I haven’t made for years, until now. It’s called eggs Chartres. The name of it really intrigued me, so I googled. And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is

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Mu Shu Pork

When my husband and I lived in bigger cities, like Dallas and Houston, we enjoyed dining at a variety of ethnic, hole-in-the-wall-type restaurants, including Indian, Ethiopian, Japanese, and Chinese. The food was fabulous, and wasn’t expensive for us young working folks. My favorite item to order at Chinese restaurants was Mu Shu Pork, sometimes also

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E Z Brownies

Years ago a friend and I started a charity event that focused on wine tasting, to benefit our local SPCA. We really had no budget, but wanted to offer foods to go along with the wines. The first event was successful, with about 400 people attending. That’s considered pretty good in our town of about

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Kefta Meatball Tagine

The whole name of this recipe is Kefta Meatball Tagine in Tomato Sauce with Eggs. It’s from the cookbook Morocco, written by Jeff Koehler, published in 2012. I think I bought the cookbook because of the stunning photo on the cover, which is a beet and potato soup. The subtitle describes this book as “a

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My Last Meal

I’m not dying nor on death row. My last meal is something I’ve occasionally thought of, especially while enjoying favorite foods or dining at a fabulous restaurant. Or I’ll see a beautiful meal on a food blog and think, “That could easily be my last meal!” It’s not a morbid thing in my mind. My

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Smoked Salmon Scrambled Eggs

Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant.

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Quatre Quarts Gateau

My mother, who is 92, has a scale that I used to love playing with as a child. I knew it wasn’t a toy, but I just liked weighing random items and gradually adding weights until both plates balanced perfectly. I was always nerdy. Weighing ingredients makes so much more sense than measuring to me.

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