Category Archives: Recipes

Leek and Artichoke Risotto

Leek and Artichoke Risotto

Ladies and gentlemen, I must confess that I have a problem. I am, perhaps, overly fond of risotto. Everwhere I look I see bright, tasty veggies that clearly need to be part of what is a truly wonderful dish. For example, the photo above shows leek and artichoke risotto. I cannot recall why I originally bought leeks, but inspiration struch when I peered into my ... Read More »

Strawberry-Black Pepper Sorbet

strawberrysorbet

While there was no photo to accompany this recipe, when I saw the title in this month’s Cooking Light, I was intrigued. Strawberry-Black Pepper Sorbet? How could I resist such an interesting combination! I trotted off to the market and picked up two pounds of strawberries. Though the ones I got were organic, small, dark and sweet, it crossed my mind that this might not ... Read More »

Linzer Tart Cookies

Linzer Tart Cookies

Linzer tarts are made with a nut rich dough and have a simple jam filling that adds sweetness and color to the dessert. Almonds and hazelnuts are the most common nuts to use for linzer dough, but just about any nut can be used. The dough also doesn’t need to take a tart form to be enjoyable. Since the dough is so rich, you can ... Read More »

Nutella Biscotti

Biscotti are great. They go equally well with breakfast and dessert – my two favorite meals. Is it any wonder that I like them? In this variation of a fairly standard biscotti recipe, I added nutella, homemade by Jessica of Su Good Eats. Words can not express how good this nutella was. Though she sent it to me some time ago, I set some aside ... Read More »

Rhubarb and Ginger Loaf Cake

When I saw some brightly colored stalks of rhubarb at the market, I simply couldn’t resist buying a few. This was an odd impluse, because I have never, ever cooked or even eaten rhubarb in anything other than a jam. Incidentally, I am currently in possession of an amazing Raspberry-Rhubarb preserves from Mt Valley Orchard. Not only is this variety amazing, but they make 80 ... Read More »

Lemon Scented Popovers

I like popovers. I like the way they’re crispy on the outside and custardy on the inside. They take almost no time to make and look impressive. I used this recipe from Epicurious and added 1 tbsp of lemon zest and 1 tsp vanilla. I think the lemon flavor would have been even more pronounced with a tablespoon of lemon juice, or a bit of ... Read More »

Homemade Puff Pastry and Palmiers

Homemad Palmiers Stack

A pair of recipes today! I made puff pastry from scratch. It is far and away the best puff pastry I have ever tasted, and I can say the same thing for the palmiers that resulted from the batch. I primarily use frozen puff pastry. It is convenient, inexpensive and works very well. I certainly wouldn’t turn away from using it again, but it’s nice ... Read More »

Butterscotch Chocolate Chunk Blondies

Blondies are a great thing to make when you’re visiting someone else’s home. They are as simple as baking a batch of cookies, but actually take less time because all the dough goes into the oven at once. You can add anything that is lying around the kitchen, so having anything beyond the basic butter-sugar-flour-egg ingredients is not vital. Chocolate chips, nuts, chopped candy bars, ... Read More »

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