Tag Archives: savory

Mozzarella and Basil Bread

Mozzarella and Basil Bread

I tend to make a lot of dishes that involve tomatoes and basil during the summer, when my garden is full of fresh tomatoes. Caprese salad is one of the simplest and easiest ways to combine these ingredients, which pairs tomato and basil with fresh mozzarella cheese. This Mozzarella and Basil Bread was inspired by caprese salads. You’ll notice that it doesn’t use tomato in ... Read More »

French Ham, Cheese and Egg Crepes, step-by-step

Folding the almost-finished crepe

One of my favorite food memories from my trip to Paris a few months ago was going out late at night near the Eiffel Tower and queuing up with a bunch of other people to get freshly made crepes, then sitting in the park enjoying the lights of the tower while eating. The crepes were so good that the first night I had one, I ... Read More »

Croque Madame

Croque Madame

Croque monsieur is (essentially, but perhaps not officially) french for “grilled ham and cheese sandwich.” It’s a very popular sandwich that has been around for just about a century, having first appeared on a restaurant menu around 1910. Gooey cheese, salty ham and buttered, toasted bread makes a great combination. It’s so popular that there are now lots of different variations on “le croque,” changing ... Read More »

Olive Oil Mayonnaise

Olive Oil Mayonnaise

Mayonnaise is a creamy emulsion of vegetable oil, egg yolks, lemon juice and/or vinegar and seasonings, like salt or mustard. An emulsion is unique because the elements of an emulsion don’t necessarily want to come together smoothly on their own and need a little encouragement to become a silky smooth mixture, like mayonnaise. The trick really is to beat the ingredients at a very high ... Read More »

Artichoke and Parmesan Bread Pudding

Artichoke and Parmesan Bread Pudding

While I don’t generally like bread puddings all that much, and have mentioned that I far prefer ones that can be sliced, like my Restaurant Style Bread Pudding, to ones that must be scooped, there are a few that aren’t too bad. And there are also occasions when it is good to know how to whip one up, since they are versatile, easy and quite ... Read More »

Artichoke and Yukon Gold Potato Gratin

Artichoke and Yukon Gold Potato Gratin

I am not normally a big fan of wet, cheesy dishes, particularly if they are likely to contain large amounts of improperly cooked potatoes. Unfortunately, this includes almost all varieties of potatoes au gratin, which can be tasty but are often poorly done. Despite my general reluctance to make this type of a dish, this Leite’s Culinaria won me over with three simple things. First, ... Read More »

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 »

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