In July of 2020, my husband and I visited Glacier National Park in Montana. It was a dream trip that we considered cancelling because of the international pandemic. Cancelling would have involved losing money, but mostly, after not leaving the house for months, we just wanted and needed to get to Montana. We stayed at
Tag: summer
There have been quite a few food blogger and Instagrammer friends who have challenged me to try celeriac cooked – to the point where it’s become slightly irritating. I just don’t like celeriac. My mother used to make a grated raw salad and I couldn’t even handle the smell. Stefan from Stefan Gourmet was shaming
While growing up in my mother’s house, I was familiar with two varieties of chocolate mousse. One, made with butter, is dense and almost fudge-like. This is the other recipe – a fluffier, almost meringue-textured mousse. I always thought I preferred the dense version, made with lovely dark chocolate, until I recently made this one.
For those of you who don’t know what a quick bread is, well, it’s just that – a quick bread! As opposed to slow bread, you could say, or a yeasted bread, which can take hours to prepare and bake. A quick bread utilizes baking powder as leavening that lightens the bread as it bakes,
Susan Spungen is a name you might not recognize, although she’s been everywhere. She published her 3rd book, Open Kitchen, in 2020. It’s a cookbook of “inspired food for casual gatherings.” That’s exactly what I enjoy! So, if you aren’t aware of who Ms. Spungen is, here is Amazon’s summary of her accomplishments: Susan Spungen
During the summer, I was showing a friend the four tomato pies I have on my blog, after discussing tomatoes growing profusely in her garden. Lucky her! I shared my recipe for Mimi’s Tomato Pie, and my Rustic Tomato Galette, and Chef JP’s Tomato Pie. I guess I love tomato pies! But the fourth blog
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
Deep frying isn’t something I do routinely, but I’ve always wanted to make arancini, as well as deep-fried Spanish olives. Because of that, I purchased a small electric deep fryer many moons ago. I finally made arancini; the olives are next. Arancini are savory Sicilian snacks, made from a little ball of risotto, sometimes filled
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
A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms. Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste. There is a tang to them, however, but