Brown Bear Bites

Welcome to Brown Bear Bites

Sun, 02 Mar 2025 08:17:44 -0400

Welcome everyone! I am so glad you have found my special corner of the internet. From time to time I will share some of my favorite recipes. Occasionally I will dive deeper and explore the history behind the food.

Cooking brings me joy. It makes me so happy to gather around a table with family and friends over a spread of yummy food. I hope by sharing these recipes, you too can experience the same lasting joy.

Please stay tuned for what is to come.

Leah

French Macaron

Sun, 02 Mar 2025 09:06:58 -0500

This is my recipe for a basic vanilla macaron using the French method. I also use this recipe when making chocolate macarons. I simply add 3 tablespoons of cocoa powder to the almond flour mixture.

Tools Needed

Kitchen scale
Sifter or Mesh Strainer
16 inch Piping bags
Wilton 12 or Wilton 1A Piping Tip
Silicone Baking Mat or Parchment Paper
Baking Trays
Mixer
Mixing Bowls
Silicone Spatula

Ingredients

100 grams egg whites (room temperature) approx. 3-4 eggs
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
Pinch of salt
90 grams granulated white sugar
130 grams almond flour
130 grams powdered sugar

Instructions

Line two baking trays with silicon mats or parchment paper. Prepare the piping bag by fitting it with a Wilton 12 or Wilton 1A Piping Tip.
Measure out the almond flour and powdered sugar. I like to sift each separately a few times and then combine and sift together, getting rid of any clumps. If making chocolate shells, this is the time to add the cocoa powder. Set aside until needed.
In a clean, separate bowl add the egg whites, vanilla, cream of tartar, and salt.
With an electric mixer begin beating the egg whites on low, gradually turning the speed to high.
When the egg whites become frothy, slowly start adding in the granulated sugar.
If using food coloring, you may add now.
Continue beating the egg whites until you have stiff, glossy peaks.
Add the egg whites to the almond flour mixture.
Begin folding in the egg whites. Pay close attention to your mixture. A good way to test the consistency of the mixture is by letting the batter fall off the spatula into a figure 8. The figure 8 should take no more than 8 to 10 seconds to run back into itself.
Spoon the macaron batter into the prepared piping bag.
Pipe the batter at a 90-degree angle over the baking tray. Pipe 1.5 inch to 2-inch rounds.
Tap the pans onto the countertop a few times to get rid of any air bubbles. You can use a toothpick to pop any remaining bubbles.
Preheat the oven to 325°F while the shells rest.
Let the macaron shells rest for 35 to 60 minutes. When ready, the top of the shell should have formed a skin and will feel dry to the touch.
When heated, place one tray into the oven. Bake for 10 minutes then rotate the tray 180° and continue baking for 4 minutes. Remove from the oven.
Let the macaron shells cool for at least 10 minutes before removing them from the tray.
Once cooled you can sandwich them together and fill with whatever you wish. Some examples are ganache, buttercream, jam, curd, and caramel.
For optimal taste, macarons are best kept in a cool place and consumed within 4 days. Your macarons should be removed from the refrigerator 15 to 20 minutes before eating in order to enjoy their flavor fully.¹

[https://www.laduree.us/faq] ↩︎

History of the Macaron

Sun, 02 Mar 2025 04:40:16 -0500

One of my favorite treats is the French Macaron. The macaron is a round, chewy, almond based cookie that is sandwiched together and filled with ganache, buttercream, caramel, fruit curds, or jams. It is the perfect treat to serve at parties, larger events, or to simply enjoy with a cup of tea or coffee.

History of the macaron dates back to the late 1400s. At the time it consisted of only a simple baked almond cookie with no filling. The cookie was popular throughout monasteries in Venice, Italy. It is believed that the cookie was brought to France by the chefs of Catherine de’ Medici, after she wed the future King of France, Henry II, in 1533. The cookie was exclusive to the wealthiest. Until the French Revolution when Sister Marguerite Gaillot and Sister Marie-Elisabeth Morlot began baking and selling the cookies.

The religious sisters sought refuge in Northeastern France after their abbey closed. They made a living by selling the macarons and became known as the Sœurs Macarons (“Macaron Sisters”). The cookie later evolved into the version we recognize today, where two cookies are sandwiched together and filled. Some claim that Chef Pierre Desfontaines created this version in 1930 at the Maison Ladurée in Paris, France.¹

There are three methods to making Macarons:

French Method is considered to be the most basic and traditional method. It involves beating the egg whites and sugar until you create a meringue.
Italian Method is achieved by creating a stable meringue, where hot sugar syrup is added incorporated into the egg whites. This can be challenging due to the precise temperature that is needed for the sugar syrup.
Swiss Method is considered a good middle ground between the French and Italian. It is done by heating the egg whites over a double boiler. When the sugar has dissolved it is then whipped to create a stable meringue.

My favorite by far is the French Method. Head over to my recipe and give it a try.

[https://www.britannica.com/topic/macaron] ↩︎

Mediterranean Toast with Whipped Feta

Wed, 28 Aug 2024 07:56:33 -0400

Ingredients

Roasted Topping

1 red onion
5 to 6 Roma tomatoes
4 garlic cloves
1 cup Castelvetrano olives(pitted)
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crush red pepper
1 teaspoon oregano
2 teaspoons parsley

Whipped Feta

2 cups crumbled feta
1 cup plain Greek yogurt
1 garlic clove
half a lemon (juiced)
salt and pepper

Extras

Baguette
Fresh basil
Balsamic glaze

Instructions

Prepare roasted topping

Preheat the oven to 400° F.
Chop the onion, tomatoes, and garlic.
Slice the olives in half.
Place onions, tomatoes, garlic, and olives on a lined baking sheet.
Drizzle with olive oil and season with the spices.
Roast for 30 minutes.

Prepare baguette

While the topping is in the oven, slice the bread and line on a baking sheet.
Drizzle with olive oil.
Place in the oven to toast while the topping finishes roasting.
Toast for 7 minutes.

Prepare whipped feta

Place the feta, Greek yogurt, garlic, and lemon juice into a food processor and pulse until smooth.
Season with salt and pepper.
Place in refrigerator until ready to use.

Assemble

Spread whipped feta over a piece of toasted baguette.
Layer with the roasted topping.
Top it off with fresh basil and a drizzle of balsamic glaze.
Enjoy!

Hungarian Mushroom Paprikash

Mon, 05 Aug 2024 08:36:08 -0500

This is another recipe I came up with for one of our Formula One meals.

Paprikash is a paprika based stew that originated in Hungary. The most traditional way of preparing the dish uses chicken and sometimes veal. In this recipe I replace the meat with mushrooms and it is simply delicious.

Ingredients

16 ounces of bow tie pasta
4 tablespoons butter
1 large onion
1 red bell pepper
4 garlic cloves
16 ounces mushrooms
3 tablespoons tomato paste
1 cup beef broth
1½ tablespoons paprika
salt and pepper to taste
⅓ cup sour cream

Instructions

Start by preparing the pasta according to the box. Set aside until ready to use.
Finely chop the onion, bell pepper and garlic. Thinly slice the mushrooms.
Melt 2 tablespoons of butter in a large skillet over medium heat.
When the butter is melted, add in the onion, bell pepper, and garlic. Cook until the vegetables have softened; about 5 minutes.
Add the mushrooms and the remaining 2 tablespoons of butter. Cook for about 7 minutes, making sure to stir the mixture so the mushrooms cook evenly.
Add in the tomato paste, broth, paprika, salt, and pepper.
Bring to a steady simmer for 5 minutes.
Turn off the heat and add the sour cream.
Serve over pasta and top with fresh parsley and sour cream.
Enjoy!

Orange and Ricotta Crepes

Fri, 26 Apr 2024 07:26:36 -0500

This crêpe recipe is filled with a delicious ricotta mixture and topped with juicy oranges. You can use any type of orange you like. Topping it off with a drizzle of honey makes for a perfectly sweet bite of food.

Ingredients

Crêpes

click for crêpes recipe
1 tablespoon sugar

Ricotta Filling

15 ounces ricotta cheese
1 tablespoon honey
1 tablespoon powdered sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of salt

Instructions

Prepare the filling

In a bowl, mix all ingredients.
Set aside in the refrigerator until ready to use.

Prepare Crêpes

click for crêpes recipe
Add 1 tablespoon of sugar

Assemble the crêpes

Fold the crêpe in half and spread ricotta mixture over top.
Fold the crêpe over to make a triangle shape.
Top with segmented or sliced oranges.
Repeat with remaining crêpes and drizzle with honey.
Enjoy!

Pistachio and Citrus Salmon with Roasted Carrots

Thu, 28 Mar 2024 08:53:44 -0400

This is a recipe I came up with for our Australian Grand Prix Meal. The Pistachio and Citrus Butter is the star of this dish. Letting it get melty over the salmon and carrots is a taste of perfection.

No need to spend your money at a restaurant when you can prepare this dish at home.

Ingredients

½ cup lightly salted pistachios
2 garlic cloves
¾ cup unsalted butter, softened
zest and juice of 1 lime
zest and juice of half a lemon
salt and pepper to taste
1 pound of whole carrots
Olive oil
Salt and pepper
4 filets of salmon
Splash of white wine

Directions

Preparing the Pistachio and Citrus Butter

In a food processor, pulse the pistachios and garlic cloves until roughly chopped.
Add to a small bowl with the butter, lime juice/zest, lemon juice/zest, salt, and pepper. Stir until well incorporated.
Place onto parchment paper and roll into the shape of a small log.
Store in the fridge until ready to use.

Preparing the carrots

Preheat the oven to 400F.
Wash and peel the carrots. Cut in half and then into spears.
Place the carrots on a lined baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast for 12 minutes.
Remove from the oven and place few slices of the butter over top of the carrots.
Roast for an additional 12 to 15 minutes.

Preparing the salmon

Season the salmon with salt and pepper.
Heat olive oil in a large, heavy bottom skillet over medium heat.
Once the oil is sizzling add in the salmon, skin side down.
Cover with a lid and sear for 5 to 6 minutes without moving the salmon.
Add in a few tablespoons of the butter and a splash of white wine.
Flip the salmon and cook for an additional 2 to 3 minutes.
Flip one last time and top each filet with more butter.
Cover with lid and let the butter melt over the salmon.
Serve with the roasted carrots and enjoy!

Buttermilk Waffles

Fri, 16 Feb 2024 06:00:00 -0400

This waffle recipe is buttery and delicious. The texture of the waffles should be lightly crisp on the outside and fluffy on the inside. Perfect for Saturday morning or even a weeknight breakfast for dinner.

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)
2 eggs
1½ cups buttermilk
8 tablespoons butter, melted
1 teaspoon vanilla extract

Instructions

Preheat waffle iron.
Melt 8 tablespoons of butter and set aside.
In a large bowl combine the dry ingredients.
In a smaller bowl whisk the eggs, buttermilk, and vanilla. Once fully incorporated add in the melted butter.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Scoop the batter into the heated waffle iron and cook until the waffles are golden brown.
Serve with desired toppings and enjoy!

Blackened Salmon with Mango Salsa

Wed, 31 Jan 2024 14:30:44 -0400

This delicious and simple recipe is packed with flavor. The mango salsa adds a touch of sweetness to the blackened salmon. The perfect blend of sweet and savory with a touch of spice.

Ingredients

Mango Salsa

1 cup chopped mango
½ cup chopped bell pepper
¼ cup chopped green onion
Juice of half of a lemon
Juice of half of a lime
Salt and pepper to taste

Blackened Salmon

3 or 4 filets of salmon (skin removed)
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
3 tablespoons butter
Juice of half a lemon
Juice of half a lime

Preparing the Mango Salsa

Combine all ingredients in a bowl and chill until ready to serve.

Preparing the Salmon

In a small bowl, combine all of the spices.
Rub generously onto each salmon fillet.
In a cast iron skillet, over medium heat melt butter.
When the butter begins to sizzle add the fillets.
Cook for 4 minutes on one side.
Flip the fillets and cook for an additional 3 to 4 minutes, making sure to baste continuously.
Once cooked, squeeze lemon and lime juice over the fillets.
Top with mango salsa and enjoy!

Ultimate Chocolate Chip Cookies

Sat, 23 Dec 2023 06:06:58 -0500

This year’s December cookie recipe is a special one. I have the privilege of sharing¹ the Ultimate Chocolate Chip Cookie recipe by Crisco®. This is the recipe my family grew up on. My mom will always be remembered as the lady who made the best chocolate chip cookies. Whether it was for family, the mailman, school parties, lemonade stands, or for the neighborhood kids; my mom always had a plate of freshly baked cookies ready.

If you haven’t decided on what cookies to make for Santa this year, I urge you to try these. I think he would be pleased.

Merry Christmas!

Ingredients

¾ cup Crisco® Butter Flavor All-Vegetable Shortening
1¼ cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon Spice Islands® Pure Vanilla Extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
¾ teaspoon Clabber Girl® Baking Soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans(optional)

Instructions

HEAT oven to 375ºF.
BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Note: If nuts are omitted, add an additional 1/2 C. semi-sweet chocolate chips.

With express written permission by copyright holder. ↩︎

Pumpkin Pie

Sun, 19 Nov 2023 17:00:00 -0400

Today I’m sharing something special: Grandma’s recipe for Pumpkin Pie. This recipe was handed down to me in November of 2006. I still remember seeing the biggest smile on her face when she saw that I had prepared her recipe. We miss having her with us; especially during the holidays. I am thankful we can still remember her with recipes like this one.

Happy Thanksgiving!

Ingredients

1 prepared pie shell or pie crust
2 cups pumpkin
15 ounces sweetened condensed milk
1 egg
2 tablespoons brown sugar
¾ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt

Garnishes

Whipped cream
Nutmeg

Instructions

Prepare pie crust.
Preheat oven to 375° F .
Place in a mixing bowl the pumpkin, sweetened condensed milk, egg, brown sugar, and spices.
Blend until all ingredients are incorporated.
Roll out the pie dough and place into a 9 inch pie dish.
Pour the pumpkin mixture into prepared pie dish.
Bake for 40 minutes.
Let the pie cool completely before serving.
When serving, top the pie with whipped cream and nutmeg.
Enjoy!

Creamy Parmesan and Potato Soup

Tue, 14 Nov 2023 23:06:08 -0500

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
3 large carrots, chopped
5 garlic cloves, minced
2 teaspoons rosemary
1 teaspoon sage
1 teaspoon basil
1 teaspoon oregano
1½ pounds red potatoes or sweet potatoes, cubed
4 cups chicken or vegetable broth
1 (15 ounce) can cannellini beans
1½ cups half & half
2 handfuls chopped kale
⅓ cup grated parmesan cheese
¼ teaspoon nutmeg
salt and pepper

Instructions

Heat butter and olive oil in a large pot over medium heat.
Add the chopped onions and carrots with a sprinkle of salt and pepper. Sauté for 6 minutes.
Add the garlic, rosemary, sage, basil, and oregano to the pot. Sauté for an additional 2 minutes.
Add the potatoes, broth, and beans. Simmer until the potatoes are tender; about 12 to 15 minutes.
Stir in the half & half, kale, parmesan, and nutmeg.
Season to taste with salt and pepper.
Enjoy!

Chocolate Cheesecake Mousse

Tue, 24 Oct 2023 09:06:58 -0500

This no bake Chocolate Cheesecake Mousse is rich, creamy, and chocolatey. For a little autumn kick I like to add in warming spices such as cinnamon and nutmeg. If you need a quick dessert look no further.

Ingredients

1 cup heavy whipping cream
8 ounces cream cheese, room temperature
¾ cup powdered sugar
¼ cup cocoa powder
½ teaspoon cinnamon
¼ teaspoon nutmeg

Garnishes

Crushed Oreos
Whipped cream
Cocoa powder
Cinnamon
Nutmeg

Instructions

Place the cold cream in a mixing bowl.
Using a whisk attachment beat the cream on medium speed, until soft peaks form.
Put the whipped cream in a separate bowl and set aside.
To the mixing bowl, add the cream cheese, powdered sugar, cocoa powder, cinnamon, and nutmeg.
Set the mixer to low speed and gradually increase to medium. Beat until the mixture becomes light in color. The mixture should be well combined. This should take about 2 minutes.
Take half of the whipped cream and add it to the chocolate cream cheese mixture. Fold gently until combined. Repeat with remaining whipped cream.
Evenly distribute the mousse between 4 small dessert bowls. I used ramekins.
Garnish with desired toppings - crushed Oreos, whipped cream, cocoa powder, cinnamon, and nutmeg.
Refrigerate until ready to serve.
Enjoy!

Autumn Curry

Mon, 25 Sep 2023 07:16:04 -0400

Curry is one of our favorite foods. This recipe is full of veggies and delicious flavor. The pumpkin, butternut squash, and spices make this curry so cozy. We like to eat ours with Farro grains but you can use basmati rice or jasmine rice, if you prefer.

This is definitely a recipe to add in to the mix, especially with the chilly weather approaching.

Ingredients

2 small onions
6 garlic cloves
1 tablespoon fresh ginger,chopped
2 cans coconut milk (13.5 ounces each)
2 tablespoons red curry paste
6 ounce can tomato paste
½ cup crushed tomatoes
2 cups canned pumpkin
1½ cups vegetable or chicken broth
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon turmeric
1½ teaspoon salt
½ teaspoon black pepper
1 cup sweet potato, cubed
1 small butternut squash, about 3 cups cubed
2 bell peppers, chopped
1 small serrano pepper,diced with seeds removed
16 ounces water chestnuts, diced
1 cup fresh basil,chopped
Juice of 1 lime

Additional Ingredients

Prepared rice or other grain
green onion, as garnish
basil leaves, as garnish

Instructions

Peel and cube the butternut squash and sweet potato.
Chop the bell peppers and finely dice the serrano pepper.
Place the butternut squash, sweet potatoes, and peppers in a bowl and set aside.
Chop the onions, garlic cloves, and fresh ginger. Set aside.
In a large pot heat 2 tablespoons of olive oil over medium heat.
Add the chopped onions and cook for 4 minutes.
Add the garlic and ginger. Sauté for another 2 minutes.
Add the coconut milk, curry paste, tomato paste, crushed tomatoes, broth, pumpkin, and all of the spices.
Bring to a nice simmer.
Add the butternut squash, sweet potato, bell peppers, serrano pepper, and water chestnuts.
Simmer for 25 minutes, or until the butternut squash and sweet potato are tender.
Add in the basil and lime juice.
Let cook for another 5 minutes.
Garnish. Serve with your desired choice of grain.

Apple Walnut and Fig Tart

Sun, 10 Sep 2023 06:42:07 -0500

In our house September 1st means the fall season has arrived. Yes, I know; it may be a few weeks before the actual start of fall but after the hot summers we have I am ready for fall. This tart definitely helps to bring in all of those cozy autumn feelings. The fig preserves pair well with the walnuts and apples. I like to use a mix of Granny Smith and Gala apples.

If you are ready to say goodbye to summer and hello to fall, give this recipe a go.

Ingredients

For this recipe I like to use my Basic Pie Crust. You can find the recipe link below.

1 pie crust

Filling

6 tablespoons fig preserves
½ cup chopped walnuts
6 medium sized apples
4 tablespoons butter
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ginger
pinch of salt

Instructions

Pie Crust

Prepare the crust.
Refrigerate while you prepare the filling.

Filling

Peel, core, and cut the apples in half.
Cut into thin slices and keep together so the apple halves maintain their shape. Set aside.
Over low to medium heat melt the butter in a small sauce pan.
Add in the brown sugar, cinnamon, nutmeg, ginger, and pinch of salt.
Once combined and fragrant, remove from the heat.

Assemble and Bake

Preheat oven to 350 degrees.
Roll out the dough and press into a 9 inch tart pan.
Trim the edges.
Prick the dough with a fork around bottom. I do this about 12 to 15 times.
Spread a layer of the fig preserves around the base of the crust.
Layer the walnuts on top of the preserves.
Arrange the apple slices on top of the walnuts. Make sure to keep the shape of the halved apples.
Brush the melted butter mixture over top of the apples and walnuts.
Bake for 40 minutes.
While the tart is baking mix about 3 tablespoons of the fig preserves with a small amount of hot water. This will make a nice glaze.
At the 40 minute mark remove the tart from the oven and brush the fig glaze over top.
Bake for an additional 8 to 10 minutes.
Remove from the oven and let cool.
Enjoy!

Basil and Spinach Pesto

Sun, 20 Aug 2023 05:59:00 -0400

Pesto is a delicious blend of herbs, oil, nuts, garlic, and cheese. It originated in Genoa, the capital city of Liguria, Italy. Before the days of modern kitchen appliances (e.g. the food processor), pesto was prepared by using a mortar and pestle. The word pesto comes from the Genoese verb “pestare”, which means to crush, to pound, to grind.

This is a simple recipe that can be used with pasta, grilled meats, roasted vegetables, eggs, and the list goes on.

Ingredients

3 cups fresh basil
1 cup fresh spinach
½ cup chopped walnuts
4 garlic cloves
4 teaspoons of lemon juice
⅔ cups parmesan cheese
⅔ cups olive oil
¼ cup pasta water or warm water (optional)
salt and pepper to taste

Directions

Place all ingredients (except for the water) into a food processor and blend until combined.
Slowly pour in the pasta water and blend until smooth. If you are not making pasta to serve with the pesto you may use warm water in place of the pasta water.
Season with salt and pepper.
Use for pasta or anything else that you might like.
Enjoy!

Blueberry Crumble

Tue, 04 Jul 2023 09:00:48 -0400

Full of juicy blueberries and topped with an oat and walnut crumble. This dessert is perfect for summer. Top it off with a scoop of vanilla ice cream or whipped cream.

Ingredients

Blueberry Filling

3 cups fresh blueberries
⅓ cup white sugar
2 tablespoons cornstarch
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
1 tablespoon freshly squeezed orange juice
1 small orange, zested
pinch of salt

Oat Topping

¾ cup old fashioned oats
¾ cup all purpose flour
½ cup chopped walnuts
¾ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
8 tablespoons unsalted butter

Instructions

Prepare the blueberry filling

Place all the ingredients into a bowl; making sure it is well combined.
Place in the refrigerator while you prepare the topping.

Prepare the oat topping

In a bowl;combine the oats, flour, sugar, cinnamon, nutmeg, and salt.
Cut the butter into small cubes and work into the oat mixture.

Assemble and bake

Preheat oven to 350F.
Remove the blueberry mixture from the refrigerator and pour into a 9 inch baking dish. I used a 9 inch tart pan (without a removable bottom).
Scatter the crumble mixture over top of the blueberries.
Place in the oven and bake for 45 minutes.
Allow the crumble to cool for 30 minutes before serving.
Serve with vanilla ice cream or whipped cream.
Enjoy!

Blood Orange Tart

Sun, 23 Apr 2023 09:00:48 -0400

Last October I needed blood oranges for a recipe. I searched high and low but was not able to find them. Upon doing research I discovered that blood oranges are typically in season from early winter to late spring.

Here we are, the end of April and I am happy to say I found these delicious oranges. This tart is a bright and citrusy treat.

Note: If you are not able to find blood oranges you can substitute for whatever orange you’d like.

Ingredients

Tart Crust

1½ cups all purpose flour
½ teaspoon salt
¼ cup vegetable shortening
¼ cup unsalted butter
4 to 5 tablespoons ice water

Tart Filling

4 egg yolks
1 14 ounce can sweetened condensed milk
7 tablespoons freshly squeezed blood orange juice
4 tablespoons freshly squeezed lime juice

Topping

Whipped cream
Blood orange zest
Blood orange slices

Instructions

Prepare the crust

In a large bowl combine the flour, salt, and sugar.
Cut in the shortening and butter with a pastry blender or two forks. It should resemble coarse meal once it’s all mixed in.
Gradually add enough ice water while mixing with a wooden spoon. Form the dough into a ball.
Wrap the dough in a piece of floured plastic wrap.
Place in the refrigerator for 45 minutes.
Preheat the oven to 375F.
Remove the dough from the refrigerator and let sit on the counter for 10 minutes.
Roll out the dough and press into an 11 inch tart pan.
With a fork, gently prick the dough 10 to 12 times.
Line the dough with parchment paper and fill with pie weights or dry beans.
Bake for 15 minutes.
Remove from the oven and gently lift out the parchment paper and pie weights.
Brush the crust with heavy cream and place back in the oven for an additional 12 minutes.
Let the tart shell cool completely before filling with the mixture.

Note - Make sure the oven has cooled and set to 350F.

Prepare the filling

With an electric mixer, beat the egg yolks at a high speed for 2 minutes. The eggs should be glossy and pale yellow.
Add in the sweetened condensed milk and continue beating for an additional 2 minutes. It should be a silky consistency.
While mixing on low, gradually add in the orange and lime juices until fully incorporated.
Pour the filling into the prepared tart shell.
Bake for 10 minutes, until the custard is set.
Let the tart rest for about 10 minutes before releasing from the outer ring of the pan.
Place in the fridge until completely cooled.
Top with whipped cream, blood orange slices, and zest.
Enjoy!

Creamy Mushroom Soup

Sun, 19 Mar 2023 08:36:08 -0500

I have never been a big mushroom eater. This changed once I tasted a Mushroom Soup from Disney World. I became determined to recreate it; this is that attempt.

I prepare an herbed oil that you can drizzle over top of the soup for an extra kick of flavor. Make sure you have some fresh bread on hand that you can use for dipping into the oil. This has become one of my favorite recipes to prepare – so simple yet so delicious.

Ingredients

Soup

6 tablespoons unsalted butter
2 tablespoons fresh sage, chopped
1 onion, chopped
2 garlic cloves, chopped
16 ounces Baby Bella mushrooms, sliced
4 cups chicken broth
⅓ cup half & half
salt and pepper to taste

Herbed Oil

1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried oregano
1½ teaspoons dried parsley
1 garlic clove, grated
¼ teaspoon salt
¼ teaspoon crushed red pepper
olive oil

Instructions

Prepare the soup

Chop the sage, onion, and garlic. Keep separate until ready to use.
Melt 6 tablespoons of butter on medium heat in a large pot.
When the butter begins to brown add in the chopped sage. Cook for 1 minute.
Add in the chopped onion and cook until the onion is tender, about 7 minutes.
Add in the chopped garlic and sliced mushrooms. Cook for 5 minutes, until the mushrooms are tender and lightly browned.
Pour in the broth and simmer for 10 minutes.
While the soup simmers; prepare the herbed oil.
Combine all of dried spices and grated garlic clove. Rub together until very fragrant. Pour in the desired amount of olive oil and set aside. (e.g. enough to cover the spices)
Using an immersion blender; blend the soup until smooth. This can also be done in batches in a stand up blender.
Once smooth add in the half & half and season with salt and pepper.
Ladle the soup into bowls and drizzle some of the herbed oil on top.
Enjoy!

Strawberry Mascarpone Tart

Sun, 12 Feb 2023 09:00:48 -0400

For most people strawberries and chocolate play a big part in their Valentine’s Day celebration. Today I have something just a little different. A tart that is filled with a creamy mascarpone cheese mixture and topped with sweet strawberries.

Hold off on the chocolate and surprise your sweetheart with this luscious tart.

Ingredients

Sweet Pie Crust

1½ cups of all purpose flour
½ teaspoon of salt
1½ tablespoons of white sugar
¼ cup of vegetable shortening
¼ cup unsalted butter
4 to 5 tablespoons ice water

Tart Filling

8oz container of Mascarpone Cheese
1½ cups of heavy cream
4 tablespoons honey
zest of 1 lemon
pinch of salt
(2) 16oz containers of strawberries
Apricot Preserves

Instructions

Prepare the crust

In a large bowl combine the flour, salt, and sugar.
Cut in the shortening and butter with a pastry blender or two forks. It should resemble coarse meal once it’s all mixed in.
Gradually add enough ice water while mixing with a wooden spoon. Form the dough into a ball.
Wrap the dough in a piece of floured plastic wrap.
Place in the refrigerator for 45 minutes.
Preheat the oven to 375 degrees.
Roll out the dough and press into an 11 inch tart pan and with a fork gently prick the dough 10 to 12 times.
Line the dough with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove from the oven and gently lift out the parchment paper and pie weights. Place back in the oven for an additional 12 minutes.
Let the tart shell cool completely before filling with the mixture.

Prepare the filling

In a large bowl place the mascarpone cheese, heavy cream, honey, lemon zest, and a pinch of salt. Whip on high speed until stiff peaks form.
Rinse and dry the strawberries. Make sure to remove the green leafy bits. Slice the strawberries in half or thin slices, whichever you prefer.
Once the tart shell has cooled remove it from the pan and fill with the mascarpone mixture.
Layer the strawberries in whatever fashion you like.
In a small pan, heat a few spoonfuls of apricot preserves. Once warm, brush over top of the strawberries.
Place the tart in the refrigerator until ready to serve.
Enjoy!

Roasted Red Pepper Soup with Herbed Cream Cheese

Tue, 31 Jan 2023 08:00:08 -0500

The roasted red peppers are the star ingredient in this recipe. It gives the soup a bold and intense flavor. You can top the soup with the herbed cream cheese or even goat cheese. Go on and cozy up with a bowl of this soup. I promise you will not be disappointed.

Ingredients

Roasted Red Peppers

3 large red peppers
Olive oil

Herbed Cream Cheese

8 ounces cream cheese
1 teaspoon basil
1 teaspoon parsley
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika

Soup

2 tablespoons of olive oil
1 large onion, chopped
2 carrots, chopped
5 garlic cloves, minced
6 ounces of tomato paste
4 cups of chicken broth
1 teaspoon oregano
2 teaspoons basil
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¾ cup half and half

Instructions

Roasting the peppers

Set oven to broil.
Slice the peppers in half, remove the seeds and stem. Rub with olive oil.
Roast the peppers until the skin starts to blacken.
Remove peppers from the oven and place inside of a Ziploc bag.
Let the peppers rest in the Ziploc bag for 20 minutes.
After 20 minutes peel the skin away from the peppers.

Prepare the Herbed Cream Cheese

Place the cream cheese and spices into a bowl.
Mix well and shape into ½ inch sized balls.
Set aside until ready to use.

Prepare the soup

In a large pot heat 2 tablespoons of olive oil.
Sauté the chopped onion and carrots on medium heat for 6 to 7 minutes.
Add in the chopped garlic and cook for an additional minute.
Add the tomato paste and mix into the sautéed vegetables.
Once the tomato paste is incorporated add in the broth,roasted red peppers, and all of the spices.
Bring to a boil then reduce to a simmer for 25 minutes.
Once the soup has finished simmering remove from the heat. Use an immersion blender to purée the soup. You can also purée the soup in a stand up blender, but make sure to work in batches.
Add in the half and half and stir until combined.
Place the soup into bowls and top with the herbed cream cheese.
Enjoy!

Kolacky

Fri, 23 Dec 2022 07:13:20 -0500

It’s almost Christmas Eve, which means it’s time to start making those cookies for Santa. This year I chose to make Kolacky. Kolacky originated in Central Europe. In Poland, Kolacky is spelled Kolaczki and in the Czech Republic the correct spelling is Koláčky.

Most recipes only contain flour, butter, and cream cheese. The dough is usually filled with an assortment of jams, but can also be filled with a nut mixture. In my recipe I like to add a pinch of salt and a small amount of sugar to the dough. I also add in pecan flour, which gives it a hint of nutty flavor to the dough.

I think Santa may approve of these delicious little treats, so go ahead and leave extra out for him.

Merry Christmas and Happy Holidays!

Ingredients

½ cup butter (1 stick), softened
4 ounces cream cheese, softened
¾ cup all-purpose flour
½ cup pecan flour
2 tablespoons sugar
pinch of salt
Jam

Instructions

To make the dough

Beat the butter and cream cheese in a large bowl until smooth.
Gradually add in the flours, sugar, and salt, blending until the mixture forms a soft dough.
Wrap in plastic wrap and refrigerate for an hour.

To bake the cookies

Preheat oven to 375° F. Line two baking sheets with parchment paper.
Roll out dough onto a floured surface. The dough should have a thickness of about ⅛ inch.
Cut into 2½ inch squares.
Spoon 1 teaspoon of jam into the center of each square.
Bring up two opposite corners of the square to the center; pinch tightly to seal and fold to one side.
Place 1 inch apart on the baking sheets.
Bake 10 to 15 minutes or until lightly browned.
Remove and place on cooling racks; cool completely.

Sweet Potato Soup with Toasted Pecans and Goat Cheese

Tue, 20 Dec 2022 08:36:08 -0500

This soup recipe is one I came up with on a whim. A hearty and heartwarming soup that the whole family can enjoy after a long day of work and school. The sweet potato marries so well with the rosemary and nutmeg. The toasted pecans and goat cheese give the final touch to a delicious soup.

Ingredients

Soup

2 tablespoons of olive oil
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, minced
3 cups of cubed sweet potato
4 cups of chicken broth
1 tablespoon of fresh rosemary, minced
1/2 tablespoon of Italian seasoning
1/4 teaspoon of nutmeg
3/4 teaspoon of salt
1/2 teaspoon of black pepper
3/4 cup of half and half

Toppings

Toasted pecans
Goat cheese

Instructions

Preheat oven to 350 degrees.
In a large pot heat 2 tablespoons of olive oil.
Add in the chopped onion and carrots. Cook on medium-high for 6 to 7 minutes.
Add in the minced garlic and cook for an additional minute.
Add in the cubed sweet potato, rosemary, Italian seasoning, nutmeg, salt, pepper, and chicken broth.
Increase the heat and bring to a boil. Reduce to a simmer and cook for around 20 minutes, until the sweet potatoes are tender.
While the soup simmers you can prepare the pecans by placing them on a baking sheet and toasting in the oven for 7 minutes. Once the pecans have cooled coarsely chop them and set aside.
Once the soup has finished simmering remove from the heat. Use an immersion blender to purée the soup. You can also purée the soup in a stand up blender, but make sure to work in batches.
Once the soup is smooth, add in the half and half.
Ladle into bowls and top with toasted pecans and goat cheese.

Brown Butter Pumpkin Tart with Goat Cheese and Caramelized Onions

Tue, 22 Nov 2022 06:42:07 -0500

A delicious and savory tart that is perfect for your next holiday gathering.

For this recipe I like to use my Basic Pie Crust. You can find the recipe link below.

Ingredients

1 pie crust

Caramelized Onions

2 tablespoons of butter
2 large onions
1/2 teaspoon of salt
1/4 cup of water
1/2 cup of white wine (or broth)

Brown Butter Pumpkin

6 tablespoons of butter
1 tablespoon of fresh sage, chopped
2 cups of pumpkin
1 egg
1 teaspoon of salt
1/2 teaspoon of pepper

Toppings

6 to 8 ounces of goat cheese
2 tablespoons of honey
Fresh sage

Instructions

Preheat the oven at 425 degrees

Pie Crust

Prepare the pie crust.
Refrigerate while you prepare the rest of the ingredients.

Caramelized Onions

Thinly slice 2 large onions.
In a large pan over medium heat melt the butter.
Once butter is melted add in the onions and season with salt.
Pour in 1/4 cup of water, cover and let cook for 10 minutes over medium heat.
Uncover and stir the onions. Cook for an additional 10 minutes.
Add in the white wine to deglaze the pan and continue cooking until the onions are golden brown.
Set aside in a bowl until ready to use.

Brown Butter Pumpkin

In a large pan melt 6 tablespoons of butter over medium heat.
Once the butter begins to brown add in the chopped sage leaves and remove from the heat.
Add the pumpkin to the butter and mix until combined.
Beat the egg and salt in a small bowl and add into the pumpkin mixture.
Set aside until ready to use.

Assemble and Bake

Roll out the dough and press into an 11 inch tart pan.
Spread the pumpkin mixture around the tart shell.
Distribute the caramelized onions over top of the pumpkin mixture. You may not use all of the caramelized onions. What is not used can be stored in the refrigerator for up to 4 days. They can also be stored in the freezer for up to 3 months.
Top with crumbled goat cheese and honey.
Bake for 35 minutes, the crust should be a golden color.
Top with chopped sage.
Enjoy!

Risotto

Fri, 18 Nov 2022 06:41:53 -0500

Risotto is a Northern Italian dish that is made using arborio rice. Traditionally, the rice is cooked in wine and stock until it reaches a creamy consistency. There are different versions that use onion, Parmigiano-Reggiano, saffron, and of course butter.

In my recipe I like to add in garlic, sage, and nutmeg. Risotto, to me, is pure comfort food.

Ingredients

4 tablespoons of butter
1 tablespoon of fresh sage, chopped
2 cloves of garlic, chopped
1 cup of arborio rice
1/2 cup of white wine
3 cups total of chicken or vegetable broth
1/3 cup of freshly grated Parmigiano-Reggiano
1/4 teaspoon of pepper
1/2 teaspoon of salt
Pinch of nutmeg

Instructions

Heat 2 tablespoons of butter in a medium saucepan.
Once the butter is melted add in the chopped garlic and chopped sage leaves.
Cook until fragrant.
Add in the rice and toast for about 1 minute or so.
Slowly pour in the wine and 1/2 cup of broth then bring to a boil.
Stir until the liquid has absorbed.
Add in 1 cup of broth and repeat step number 6, stirring until the liquid has absorbed.
Continue this process with 1 more cup of broth.
Once the liquid has been absorbed add in the remaining 2 tablespoons of butter, cheese, salt, pepper, a pinch of nutmeg and the last 1/2 cup of broth.
Stir until the mixture is creamy.
Serve into bowls and top with an extra sprinkle of Parmigiano-Reggiano.
Buon appetito!

Instant Pot Minestrone Soup

Sun, 06 Nov 2022 03:02:28 -0500

Ingredients

2 tablespoons of olive oil
2 medium onions, chopped
2 large carrots, chopped
5 cloves of garlic, minced
1 red bell pepper, chopped
1 tablespoon of parsley
2 teaspoons of oregano
2 teaspoons of basil
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 bay leaves
Pinch of red pepper flakes
28 ounce can of diced tomatoes
28 ounce can of crushed tomatoes
4 cups of broth (chicken or vegetable)
15 ounce can of garbanzo beans
15 ounce can of kidney beans
16 ounce box of ditalini pasta or other small pasta

Ingredients for after pressure cooking

2 small zucchini
2 cups of kale
3 teaspoons of red wine vinegar
Salt and pepper to taste
Parmesan
Ricotta

Instructions

Press the Sauté option on the Instant Pot and add olive oil.
Once heated, add the chopped onions and carrots. Sauté for 2 to 3 minutes.
Add minced garlic and chopped bell pepper. Sauté for 1 minute.
Hit Cancel.
Add the spices, tomatoes, broth, and beans. Stir to combine.
Close the lid and set the Instant Pot to Pressure Cook-High for 5 minutes. It may take about 15 minutes for the pressure to build then the 5 minute countdown will begin.
While the soup is cooking prepare the pasta according to the package. Set aside the cooked pasta.
Once the Instant Pot timer goes off, quick release the pressure then remove the lid.
Press the sauté button and add in chopped zucchini, kale, and the red wine vinegar.
Cook until the zucchini and kale are tender.
Season with salt and pepper.
Ladle the soup into bowls and add desired amount of cooked pasta.
Top with parmesan and ricotta cheese.

This recipe is made in a pressure cooker but it can most certainly be done in a pot on the stove.

Salmon Poké Bowl with Coconut Rice

Tue, 30 Aug 2022 08:09:32 -0400

The poké bowl is a popular food trend, which originated in Hawaii. Typically, it contains freshly caught fish that is served on rice. In this recipe I marinate the salmon for four to eight hours before cooking. I then serve it with coconut rice and additional toppings.

Ingredients

Salmon Marinade

1 clove of garlic, grated
1 teaspoon of ginger, grated
3 tablespoons of coconut aminos or soy sauce
2 tablespoons of honey
2 tablespoons of Sriracha
2 teaspoons of sesame oil
3 tablespoons of water
4 salmon filets, skin removed

Poké Sauce

1/3 cup of sunflower butter or other nut butter
2 tablespoons of honey
3 teaspoons of ginger, grated
3 cloves of garlic, grated
2 tablespoons of coconut aminos or soy sauce
2 tablespoons of mirin
2 teaspoons of sesame oil
Water to thin

Coconut Rice

1 1/2 cups of jasmine rice
15 ounce can of unsweetened coconut milk
1 clove of garlic, grated
1 teaspoon of salt
1 cup of water

Additional toppings

Avocado
Bell pepper
Cabbage
Carrot
Cucumber
Edamame
Lotus root
Mango
Pickled ginger
Scallions
Sesame seeds
Sriracha
Wasabi

Instructions

Prepare the marinade for the salmon

Combine all ingredients in a measuring cup.
Set aside a small amount to use for brushing on the salmon as it cooks.
Place remainder of the marinade in a Ziploc bag with the salmon.
Refrigerate four to eight hours.

Prepare the rice

In a small pot combine the rice, coconut milk, garlic, salt, and water.
Bring to a boil.
Once it begins to boil, cover and reduce the heat to low.
Let it simmer for 15 minutes.
Remove from heat and keep the rice covered for an additional 10 minutes.

Prepare the salmon

Heat a large skillet over medium-high heat and add a drizzle of oil.
Remove the salmon filets from the marinade and place in the pan.
Cook for two minutes per side.
Reduce the heat to low and cook for an additional four minutes or until cooked through. During this time you will brush the reserved marinade over the salmon.

Assemble the bowls

Place the rice in a bowl.
Cut the salmon into small bite sized cubes and place on top of the rice.
Add desired additional toppings.
Pour the poké sauce over top of the bowls.
Garnish with scallions and enjoy!

Mahi Mahi with Citrus and Basil Beurre Blanc

Wed, 20 Jul 2022 08:53:44 -0400

Beurre blanc — translated from French as “white butter”— is a sauce made with a reduction of vinegar, white wine, shallots, and cold butter. Once the sauce has cooked down, the butter is blended or whisked in. This is done on a very low temperature to prevent separation.

In this recipe I have switched out the vinegar for citrus juice and in place of shallots I used scallions. I love how the citrus brightens the recipe. A touch of basil also compliments the dish nicely."

Ingredients

Beurre Blanc

3/4 cup of white wine ¹
1/4 cup of freshly squeezed orange juice
1/4 cup of freshly squeezed lemon juice
1/4 cup of chopped scallions ²
1/2 cup of half and half
Zest of 1 lime
1 stick of butter
1 tablespoon of fresh basil
Salt and pepper to taste

Mahi Mahi Filets

4 Mahi Mahi filets
Salt and pepper
Olive oil
3 tablespoons of butter
2 crushed garlic cloves
Juice of 1 lemon

Instructions

First steps of the Beurre Blanc

Place the white wine, orange juice, lemon juice, and scallions in a small sauce pan.
Whisk over medium heat until the liquid has reduced by about half.
Whisk in the half and half and lime zest.
Lower the heat and let it cook gently until reduced by half. You should be left with about 3/4 cup.

Prepare the Mahi Mahi

Season the filets with salt and pepper.
Drizzle with olive oil.
Heat butter in a pan until melted.
Throw in the crushed garlic cloves.
Place the filets in the pan and cook on medium heat for 4 minutes on each side.
Be sure to spoon the butter over the fish as it cooks.

To finish the Beurre Blanc

While the fish cooks set the Beurre Blanc to a very low temperature.
Whisk in the butter one tablespoon at a time until melted.
Once all of the butter has been mixed in season with salt and pepper.
Add the basil and stir to combine.
Spoon the sauce over the filets and enjoy.

I used Pinot Grigio. ↩︎
I like to use the white parts of the scallions. ↩︎

Classic Marinara

Mon, 27 Jun 2022 07:50:32 -0400

I love this recipe because it is so simple. Like said above, it can be used to top pasta or as a pizza sauce. You can also prepare it in a big batch and store it in mason jars for a later use. The red wine gives this sauce a boost of richness and fullness. If you do not have red wine on hand you may use beef broth as a substitute.

Ingredients

28 ounces crushed tomatoes
1/8 cup olive oil
1/4 cup red wine
3 garlic cloves, grated
1/2 tablespoon basil
1/2 tablespoon parsley
1 1/2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon black pepper

Instructions

Combine all ingredients in a medium sauce pan.
Simmer for 30 minutes.
Serve with pasta, on a pizza, or store in mason jars.

Sweet Potato Tacos with Spicy Coleslaw

Tue, 19 Apr 2022 01:59:26 -0400

Ingredients

Sweet Potatoes

6 cups of 1/2” cubed sweet potato
1/2 tsp of salt
1 tsp of paprika
1 tsp of chili powder
1 tsp of cumin
Olive oil

Spicy Coleslaw

14 ounces of shredded cabbage
1 cup of mayo
1/4 cup of fresh lime juice
1/2 of a jalapeño, grated
4 green onions, chopped
1/4 tsp black pepper
1/4 tsp of salt
1 tbs of sugar
1/2 tsp of garlic powder

Additional Toppings

Avocado
Panela cheese
Hot sauce
Green onions

Instructions

Sweet Potatoes

Preheat the oven to 400 degrees.
Peel the sweet potatoes and cut into 1/2” cubes.
Toss with olive oil and spices.
Spread sweet potatoes onto a lined baking sheet and roast for 25 minutes.

Spicy Coleslaw

Mix all ingredients together.
Place in the refrigerator until ready to use.

Prepare the tortillas

Heat a skillet on medium heat.
Brush the tortillas with olive oil and toast in the pan on each side.

How to assemble the tacos

Fill the tortillas with the roasted sweet potato, spicy coleslaw, avocado, panela cheese, hot sauce, and green onions.
Feel free to experiment with whatever toppings you like.

History of the Crème Brûlée

Mon, 14 Feb 2022 04:40:16 -0500

Crème brûlée is a silky smooth custard that is actually quite simple to make however, it does require some finesse. Crème brûlée literally means “burnt cream”. The main ingredients are sugar, cream, egg yolk, and vanilla. The star feature of the crème brûlée is the crackly burnt sugar on the top.

The 3 countries that claim the originality of the crème brûlée are England, Spain, and France. Long ago in England during the 15th century there were similar desserts topped with burnt sugar. Going further back to the medieval times, Spain had its own version. ¹ The very first recorded recipe for a crème brûlée was printed in the 1691 edition of a French cookbook by François Massialot. The author was a cook at the Palace of Versailles.²

In the United States, according to author Thomas J. Craughwell and his book, in the 1780s Thomas Jefferson was responsible for serving the crème brûlée as a dessert in the White House.³ There are cookbooks from the early 1900s that contained versions of the crème brûlée but it did not reach its real popularity until the 1980s when a high end restaurant located in New York City, Le Cirque, added it to their menu.

You can pretty much find crème brûlée anywhere these days. There are many countless ways to dress it up and change the flavor. I love a classic crèmè brulee which is what I’m sharing here.

[https://www.gourmandise.com/blog/alittlehistorycremebrulee] ↩︎
Massialot, F. (1693). Le Cuisinier royal et bourgeois, qui apprend à ordonner toute sorte de repas, & la meilleure manière des ragoûts les plus à la mode & les plus exquis. Paris : G. de Sercy. ↩︎
Craughwell, T. J. (2012). Thomas Jefferson’s créme brûlee: How a founding father and his slave James Hemings introduced French cuisine to America. Quirk. ↩︎

Creme Brulee

Sun, 13 Feb 2022 09:06:58 -0500

Ingredients

For the custard:

2 cups (500 ml) heavy cream
5 egg yolks
½ cup white sugar
2 teaspoons vanilla extract
pinch of salt

For the sugar topping:

6-9 tablespoons caster sugar

Instructions

Preheat your oven to 325 °F (160 °C).
In a bowl whisk the egg yolks, sugar, vanilla, and salt.
Heat the cream until almost boiling and slowly add it to the egg yolk mixture while whisking continuously until incorporated.
Divide the mixture between 6 ramekins (you don’t want them to be full), place them inside a baking pan and fill the baking pan with boiling water about 1 3/4 inches deep (this is a water bath).
Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.
Wait until the cream is cool and chill in the fridge (at least 4 hours or overnight).
Just before serving, sprinkle each ramekin with 1 – 1.5 tablespoons sugar and burn it with a torch.

Linzer Cookies

Wed, 22 Dec 2021 07:13:20 -0500

Let’s talk Christmas cookies. Chocolate chip cookies, oatmeal cookies, snickerdoodles, sugar cookies…the list goes on. It’s that time of year where people pull out their favorite cookie recipes. My favorite Christmas cookie by far is the Linzer cookie.

The Linzer cookie originated in Linz, Austria. Bakers would mix a batch of dough used for a Linzertorte but instead of making it into the traditional torte they would shape it into little stars,circles, or hearts. The cookies were then sandwiched and filled with some sort of jam, raspberry being the most popular. Once together the cookies were sprinkled with a dusting of powdered sugar.¹

Below I am sharing my recipe for the Linzer cookie. I would love for you to give them a try. Maybe they will become part of your family’s Christmas cookie traditions. Just remember to make extra for Santa!

Ingredients

2 cups all-purpose flour, plus more for dusting
½ tsp baking powder
2 tbsp confectioners’ sugar, plus more for sprinkling
⅛ tsp salt
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
½ cup (1 stick) cold unsalted butter, cut into small pieces
¼ cup granulated sugar
1 tsp pure vanilla extract
1 large egg
½ cup seedless raspberry jam

Instructions

To make the dough

Whisk the flour, baking powder, confectioners’ sugar, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until fluffy.
Mix in the vanilla extract and the egg.
Reduce speed to low and add flour mixture, mixing until just combined.
Halve the dough and shape it into 2 disks.
Wrap the disks in plastic wrap and refrigerate until firm, at least 2 hours.

Prepare filling

Heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

To bake the cookies

Preheat oven to 375° F. Line two baking sheets with parchment paper.
Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-inch thick.
Cut out dough with a 2-inch fluted cookie cutter. (I used a star shaped cookie cutter.)
Cut out centers of half the cookies with a ½-inch round cutter.
Re-roll the scraps and cut out additional cookies.
Space the cookies 2 inches apart on baking sheets.
Chill dough on baking sheets for 5 minutes.
Bake cookies until pale golden, 8 to 10 minutes, rotating the pans 180° halfway through the baking time.
Transfer the pans to wire racks to cool and allow the cookies to cool completely on the pans before transferring the cookies to a work surface for the next steps.

To assemble cookies

Dust the cutout cookies with confectioners’ sugar - these will be the tops of your cookie sandwiches.
Spread jam onto uncut cookies; top with the cut out cookies.

Storage: Store cookies in an airtight container at room temperature for up to 2 days.

Recipe adapted from Unknown (2021, December 7). Linzer cookies (with video!). Smells Like Home. Retrieved December 22, 2021, from https://www.smells-like-home.com/2011/12/pecan-linzer-cookies-with-raspberry-filling/

Julie. (2021, April 29). The history of Austrian linzer cookies: A holiday tradition. eat2explore. Retrieved December 22, 2021, from https://eat2explore.com/blogs/news/the-history-of-austrian-linzer-cookies-a-holiday-tradition ↩︎

Spiced Pear Crepes

Sun, 14 Nov 2021 03:26:36 -0500

Ingredients

Crêpes

click for crêpes recipe

Pear Filling

4 small pears
4 tablespoons butter
2 tablespoons brown sugar
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cardamom
pinch of salt

Instructions

Crêpes

Make crêpes.

Pear Filling

Peel and chop the pears.
Melt butter in the pan then add the brown sugar, ginger, cinnamon, nutmeg, cardamom, and salt.
Cook until fragrant.
Add in the chopped pears and cook until tender.
Keep at a low temperature so the mixture will stay warm.

Assemble the crêpes

Fold the crêpes to a half circle and then fold in half again for a quarter-circle to make a sort of triangle shape.
Drizzle honey on top of the crêpe then top with pear mixture.
You can also serve fresh whipped cream on top of the crêpe.

Basic Crepe

Sat, 13 Nov 2021 01:18:07 -0500

Ingredients

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
cooking spray

Instructions

Crêpes

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a frying pan that has been sprayed with cooking spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe . Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Assemble the crêpes

Fold the crêpes to a half circle and then fold in half again for a quarter-circle to make a sort of triangle shape.
Serve with desired fillings and toppings such as spiced pears.

The Pumpkin

Sun, 17 Oct 2021 05:31:26 -0400

Happy October everyone! Depending on where you live you may notice the leaves starting to change and the summer heat takes a step back so the cooler weather can have its turn. One of my favorite things about this time of year is the pumpkin. I get so excited when I’m driving down the road and I see people setting up the displays for the local pumpkin patch. Or even when I walk into the grocery store and see the bins full of pumpkins of all shapes and sizes. It makes me so happy.

One of my favorite types of pumpkins to buy is the pie pumpkin. The pie pumpkin is the best to use for cooking. However, you can most certainly cut up a large pumpkin and roast it just the same. The pie pumpkin is smaller and sweeter than the large jack-o-lantern types.

The pumpkin originated in what is now northeastern Mexico and the southern United States. One the oldest known plants, the pumpkin, is said to have been used as early as 7500 to 5000 BC.¹

One of the first ways recorded to prepare a pumpkin was as a side dish. Pumpkins would be prepared and diced after cooking in a pot for the whole day. Once the pumpkin was cooked, butter and spices would be added. This recipe comes from John Josselyn’s book New England’s Rarities Discovered, published in the early 1670s.²

Native Americans are said to have roasted long strips of pumpkin to eat. The European colonists are responsible for what is now referred to as the pumpkin pie. However, it was not prepared in a pie shell like we do today. The colonists instead would remove the top of the pumpkin and scoop out the seeds. They would fill the pumpkin with honey, milk, and seasonings. The pumpkin would roast in hot ashes until ready.³

Pumpkins come in all shapes and sizes. The largest recorded pumpkin weighed 1190.49 kg (2,624.6 lb). It was grown by Matthew Willemijns of Belgium and authenticated by the Great Pumpkin Commonwealth in Ludwigsburg, Germany, on 9 October 2016.⁴ That would make a lot of roasted pumpkin!

If you would like to see how I roast the pumpkins I use for pies and other recipes you can click here for detailed instructions.

Roasted pumpkin can be used for sweet or savory dishes. I love using it for pies but one of my favorite ways to use it is in a recipe for pumpkin ravioli. I hope you will give it try.

"Cucurbita pepo L." Kew Science, Plants of the World, Royal Botanic Garden, UK. 2018. ↩︎
Josselyn, J. (1672). New-Englands rarities discovered: In birds, beasts, fishes, serpents, and plants of that country. together with the physical and chyrurgical remedies wherewith the natives constantly use to cure their distempers, wounds, and sores. also a perfect description of an Indian squa, in all her bravery; with a poem not improperly conferr’d upon her. lastly a chronological table of the most remarkable passages in that country amongst the English. illustrated with cuts. Printed for G. Widdowes. ↩︎
https://www.herbazest.com/herbs/pumpkin/pumpkin-origin-history ↩︎
https://www.guinnessworldrecords.com/world-records/heaviest-pumpkin ↩︎

Pumpkin Ravioli with Brown Butter Sauce

Sun, 17 Oct 2021 04:57:36 -0400

A yummy dish for a cozy night at home. It would also be perfect to serve around the holidays.

Ingredients

Fresh Pasta

2 cups flour
4 eggs
1 tablespoon olive oil

Pumpkin Filling

1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves chopped
2 cups puréed roasted pumpkin
1 tablespoon brown sugar
2 ounces of grated Parmesan cheese
pinch of nutmeg
Salt and pepper to taste

Brown Butter Sauce

12 tablespoons butter
1 cup chopped pecans
10 fresh sage leaves
pinch of nutmeg
1 lemon juiced
salt and pepper to taste
1 ounce Parmesan cheese

Instructions

Fresh Pasta

In a food processor combine flour, eggs, and olive oil.
Pulse until the mixture comes together.
Wrap the dough in plastic wrap and refrigerate until ready to use.

Pumpkin Filling

Heat olive oil in pan.
Add the chopped onion and garlic and cook until tender.
In a food processor add 2 cups of fresh puréed pumpkin, cooked onions and garlic, salt, pepper, brown sugar, nutmeg, and Parmesan cheese.
Pulse until the mixture is well combined.
Place the puréed mixture into a prepared piping bag and set aside until ready to use.

Filling the Pasta

Cut 2 ounces of the pasta dough and roll into a thin sheet onto a floured surface.
Take a ravioli stamper and make several indentations on the pasta sheet.
Squeeze a dollop of the pumpkin filling into the center of each stamped area.
Roll out another thin sheet of pasta and place over top of the other sheet.
Stamp out each ravioli making sure to pinch the edges together.
Repeat with remaining pasta dough and filling.

Cooking the pasta

Bring a large pot of salted water to a boil.
Place a few of the raviolis into the boiling water. They will float to the top once they are cooked.
Scoop out the cooked ravioli and set aside.
Repeat until all the raviolis are finished.

Brown Butter Sauce

In a pan, melt butter and cook until it begins to brown.
Add in the sage, nutmeg, pecans, lemon juice, salt, and pepper.
Cook until fragrant and nutty.
Add in the cooked raviolis and Parmesan.
Toss gently until all of the raviolis have been coated.
Serve and enjoy!

Notes

You may use canned pumpkin. (Do not use the canned pumpkin pie filling.)

Roasted Pie Pumpkin

Sun, 17 Oct 2021 01:42:15 -0400

Ingredients

1 pie pumpkin
vegetable oil

Instructions

Preheat oven to 375F (190C).
Line a baking sheet with parchment paper.
Cut the pumpkin in half.
Scoop out the seeds and stringy bits.
Brush the inside of the pumpkin with vegetable oil.
Place the pumpkin onto the parchment lined baking sheet, cut side down.
Roast for 40 to 45 minutes until the pumpkin is fork tender.
Let the pumpkin rest until cooled.
Scoop out the cooked pumpkin and place into a food processor.
Purée the pumpkin until smooth.
Use in desired recipe and enjoy!

Tomato Soup with Ricotta Dumplings

Tue, 07 Sep 2021 07:16:04 -0400

With autumn just around the corner and hopefully cooler days to come, this soup is definitely a go to for us.

Ingredients

Soup

1 tablespoon olive oil
4 garlic cloves
1 medium onion
1/2 cup basil
1/4 teaspoon black pepper
1/2 teaspoon salt
28 ounce can crushed tomatoes
15 ounce can diced tomatoes
4 cups chicken broth

Dumplings

1 cup ricotta cheese
1 cup Parmesan cheese
1 1/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs

Instructions

Soup

Heat 1 tablespoon of olive oil in a large pot on medium heat.
Chop garlic and onion and add to the pot.
Sauté for 4 minutes or until the onions are translucent.
Add the crushed tomatoes, diced tomatoes, broth, basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring to a boil then reduce to a simmer until the dumplings have been prepared.

Dumplings

Combine Parmesan, ricotta, flour, eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir mixture until combined.
Roll into 1 to 1 1/2-inch diameter balls and drop into the soup as it simmers. The dumplings will float to the top when they are cooked.
Remove from heat and serve. Top with cheese as desired.

Note: sometimes I like to add a tiny bit of sugar to help reduce the acidity.

Lemon Caper Mahi Mahi

Thu, 12 Aug 2021 07:44:05 -0400

Ingredients

4 mahi-mahi filets (4oz each)
8 tablespoons butter
3 garlic cloves
1 tablespoon parsley
2 teaspoons paprika
1 lemon
Salt and pepper to taste
4 tablespoons capers

Instructions

Melt 4 tablespoons of butter in pan.
Chop garlic cloves and add into melted butter.
Pat the mahi filets dry.
Season filets with salt, pepper, paprika, and parsley.
Place filets into melted butter and garlic.
Squeeze half of a lemon into the pan.
Cook for about 4 to 5 minutes on one side.
Turn the filets to the other side and add capers, remaining 4 tablespoons of butter, and juice from the second half of the lemon.
Cook for an additional 4 minutes making sure to spoon the sauce over the filets as they cook.
Transfer to plate and garnish with more parsley and freshly squeezed lemon as desired.

History of the Carrot Cake

Sun, 08 Aug 2021 03:10:00 -0400

A couple of weeks ago I had the privilege of making a carrot cake for a friend’s birthday. While preparing the recipe, I started to wonder about the history behind the carrot cake.

Carrots contain natural sugars, which can help to give the cake its sweetness. Historians believe that the cake originated in the Middle Ages. This was when sugar and other sweeteners were hard to come by. In return they would substitute carrots for the sugar. It is believed that carrot cake came from what the Europeans would call “carrot pudding”. Variations of the carrot pudding evolved into baking in a crust, similar to how a pumpkin pie is prepared. Others would mold it into a pan to resemble a sticky pudding.¹

In 1814, volume two of L’art du Cuisinier was published. Beauvilliers (1814)² In it, Antoine Beauvilliers, former chef to King Louis XVI, entered a recipe called “Gâteau de Carottes” (lit. Carrot Cake). When translated to English in 1824 London, the carrot cake recipe was included and directly translated from the original French version.¹

One of the most popular cakes in the 19th century in Switzerland was the carrot cake; being especially popular among children’s birthdays. Carrot cake was made popular again in the United Kingdom during the Second World War because of rationing.¹

In her New York Cookbook, Molly O’Neill shares that George Washington was served a Carrot Tea Cake at Fraunces Tavern in lower Manhattan on November 25, 1783; in celebration of British Evacuation Day. O’Neill (1992)³ Below is Molly’s take on the Carrot Tea Cake recipe.⁴

George Washington’s Carrot Tea Cake
2 cups all-purpose flour
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
3/4 cup canola oil
2 cups sugar
4 eggs
2 cups grated carrots

Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a large bowl, combine the oil, sugar, eggs and carrots, and mix well. Add the flour mixture and stir until smooth. Pour the batter into the prepared pan. Bake until a tester comes out clean, about 1 hour. Cool in the pan 2 minutes, then turn the cake out onto a rack to finish cooling**

Guinness World Records gives the award for the largest carrot cake, currently held by the Saint Germain Bakery in Canada. The Guildford Town Centre (British Columbia, Canada) marked its 50th anniversary on November 8, 2016. They celebrated with the cake which was six meters by six meters by 10 centimeters high. It weighed approximately 2.25 tons(2250 kg) and contained 460kg of carrots. Prepared by bakers at the Saint Germain Bakery, the cake was large enough for 23,000 people. The batter contained 4,300 eggs, 500 kilograms of carrots, 500 kilograms of sugar and 625 kilograms of flour. The assembly of the cake took place over a three day period between November 6 to 8.⁵

National Carrot Cake Day is celebrated on February 3rd. You can celebrate by baking your very own carrot cake! The internet is full of different variations. I guarantee you will find one you like. Maybe your family has a recipe tucked away in a cookbook that you can experiment with. Whatever recipe you choose keep in mind that cake is never a bad idea!

Interesting facts about carrot cake | Just Fun Facts ↩︎ ↩︎ ↩︎
Beauvilliers, A. B. (Antoine B.),(1814). L’art du cuisinier Chez Pilet, Imprimeur-Libraire. ↩︎
O’Neill, Molly, (1992). New York Cookbook Workman Publishing Company, Inc. ↩︎
Carrot tea cake 1703 - Top 10 Carrot Cake ↩︎
World Record Carrot Cake ↩︎

Roasted Red Pepper Pesto

Wed, 28 Jul 2021 05:59:00 -0400

This is one of my favorite recipes. It’s different from a traditional green pesto, which is usually prepared with basil, spinach, or even kale. A quick and easy recipe that can be used as a pasta sauce or served alongside grilled chicken.

Ingredients

3 red peppers
1 cup fresh basil
3 cloves of garlic
1/4 cup Parmesan cheese
1/2 cup walnuts
Splash of lemon juice
1/4 cup olive oil
2 tablespoons pasta water (substitute with pasta water if available)
Salt and pepper to taste

Directions

Set oven to broil.
Slice the peppers in half, remove the seeds and stem. Rub with olive oil.
Roast the peppers until the skin starts to blacken.
Remove peppers from the oven and place inside of a Ziploc bag.
Let the peppers rest in the Ziploc bag for 20 minutes.
After 20 minutes peel the skin away from the peppers.
Place the first 6 ingredients (peppers, basil, garlic, cheese, walnuts, lemon juice) into a food processor.
Blend while adding in 1/4 cup of olive oil and 2 TBS of pasta water.
Season with salt and pepper.
Toss into pasta or serve with grilled chicken.

Caprese Salad

Sun, 18 Jul 2021 16:56:33 -0400

This salad is named after the Island of Capri. The colors of the Caprese Salad symbolize the colors in the Italian flag. You can serve the sliced mozzarella and tomatoes with just olive oil, balsamic glaze, fresh basil, salt, and pepper. I like to make a spice mixture and add it to the olive oil, just to give it an extra punch of flavor.

Ingredients

3 tomatoes
16 ounces of fresh mozzarella
1/2 cup olive oil
2 cloves of garlic (grated)
2 teaspoons parsley
2 teaspoons basil
2 teaspoons oregano
2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon salt
Balsamic glaze

Directions

Mix together all of the spices.
Whisk olive oil into the spices.
Slice and layer tomatoes and cheese.
Pour the olive oil mixture over the tomatoes and cheese. see note
Drizzle with balsamic glaze.
Serve and enjoy.

NOTE: You may not use all of the oil mixture. If you don’t, use it for another salad or toss it with some roasted vegetables.

The Cheese Ball

Sat, 10 Jul 2021 11:00:48 -0400

Did you know that the first ever cheese ball weighed a whopping 1,235 pounds (560 kg)? It is said that in the 1800s, Elder John Leland of Cheshire, Massachusetts crafted the enormous cheese ball of sorts. The Baptist community donated milk from over 900 cows.¹

The cheese made from that milk was referred to as “The Mammoth Cheese”. The cheese was then loaded onto a wagon to travel to the White House. Once it arrived at the White House, it was then rolled across the lawn and delivered to President Thomas Jefferson. Singleton (1907) reported that the cheese ball lasted for 2 whole years!² Afterward the Jefferson family had it thrown into the Potomac.

Additional facts about the cheese ball

National Cheese Ball Day is April 17th.
The first cheese ball recipe was recorded in a cookbook published during World War 2. Safford (1944)³

A cheese ball makes for a perfect party snack. Delicious and fun. A cheese ball can be made savory or sweet. Cheese balls can be served large and shareable or small and individual. Most cheese balls are rolled in some type of chopped nut. Alternatively it can be rolled in a spice mixture or dried fruit; whatever you fancy.

I’d love for you to hop on over to my cheese ball recipe and give it a try.

Sylvanus Urban, “Correspondence of Sylvanus Urban: The Great Cheshire Political Cheese.” The Gentleman’s Magazine, Volume II, 1869. ↩︎
Esther Singleton, The Story of the White House. McClure Co., 1907. ↩︎
Safford, V.W. (1944). …Food of my friends. University of Minnesota Press. ↩︎

Basic Pie Crust

Sat, 10 Jul 2021 09:00:48 -0400

Ingredients

1 1/2 cups of flour
1/2 teaspoon of salt
1/4 cup of vegetable shortening
1/4 cup unsalted butter
4 to 5 tablespoons ice water

Instructions

In a large bowl combine the flour and salt.
Cut in the shortening and butter with pastry blender or two forks. It should resemble coarse meal once it’s all mixed in.
Gradually add enough ice water while mixing with a wooden spoon. Form the dough into a ball.
Wrap the dough in a piece of floured plastic wrap.
Store in the fridge until ready to use.

Mixed Berry Galette

Sat, 10 Jul 2021 08:00:00 -0400

Ingredients

3 cups of mixed berries
3 tablespoons of flour
3 tablespoons of sugar
1/2 teaspoon of cinnamon
Zest of 1 lemon
Juice of half a lemon
1 pie crust
1 egg
1 tablespoon water
Sanding sugar for garnish

Instructions

Preheat oven to 400 degrees.
Mix all ingredients and pour into the center of the prepared dough.
Fold the edges of the dough over the fruit, leaving the center exposed.
Make egg wash by mixing the egg with 1 tablespoon of water.
Brush around the pie crust; then sprinkle with sanding sugar.
Bake at 400 degrees for 35 to 40 minutes until the mixture is bubbly and the crust is golden brown.
Let the Galette sit until cooled.
Serve with or without a scoop of ice cream.

Tuna Cakes

Sat, 10 Jul 2021 07:52:48 -0400

Ingredients

Tuna Cakes

1/2 cup of red onion
1/2 cup of bell pepper
3 cloves of garlic
3 cans of tuna
3/4 cup of panko breadcrumbs
2 eggs
2 tablespoons of Dijon mustard
1/2 teaspoon of salt
1/2 teaspoon of pepper

Toppings

Mango Salsa Garlic Aioli

Instructions

Set oven to broil.
Finally chop red onion, bell pepper, and garlic.
Mix in the canned tuna.
In a separate bowl mix the eggs, Dijon mustard, salt, and pepper.
Pour into tuna mixture and add in the panko breadcrumbs.
Prepare a baking sheet by covering with tin foil and spraying with cooking spray.
Form the tuna mixture into patties and place on a prepared baking sheet.
Place in the oven under the broiler and cook for about 8 to 10 minutes or until nicely browned on both sides.
Top with garlic aioli and mango salsa.
Serve and enjoy!

Garlic Aioli

Sat, 10 Jul 2021 07:42:48 -0400

Ingredients

1 cup of mayonnaise
2 garlic cloves grated
1 teaspoon of parsley
Juice of half of a lemon
Salt and pepper to taste

Instructions

Mix all ingredients in a bowl and refrigerator until ready to use.

Mango Salsa

Sat, 10 Jul 2021 07:32:48 -0400

Ingredients

1 cup of chopped mango
1/2 cup of bell pepper
1/4 cup green onion
Juice of half of a lemon
Juice of half of a lime
Salt and pepper to taste

Instructions

Combine all ingredients in a bowl and chill until ready to serve.

About

Mon, 05 Jul 2021 00:00:00 +0000

Leah is a self taught cook and baker. She resides in the United States with her husband and cats. In her spare time she is usually in the kitchen testing out new recipes.

Growing up, her mother was the one to always cook. Her father would occasionally do the cooking; sometimes it ended up with burnt taco shells and upset children. That is a story for another time.

She did not start her cooking until she was engaged. She would spend Sunday afternoons cooking and baking with her then future mother-in-law. Once married she started doing all the cooking and fell in love with it. Trying new recipes generates intrigue as well as learning the history behind it.

It brings her joy to cook for others and she hopes to be able to do this for years to come.

As the famous chef Julia Child once said, “Find something you’re passionate about and keep tremendously interested in it.”

Classic Cheese Ball

Sat, 03 Jul 2021 16:00:48 -0400

Ingredients

3 (8 ounce) packages of cream cheese, softened
3/4 cup of grated parmesan cheese
1/4 cup plus 1 tablespoon Mayo
3/4 teaspoon dried oregano
3/4 teaspoon Worchestershire sauce
3/4 teaspoon garlic powder
3/4 teaspoon dried chives
pepper to taste
1+ cups of chopped nuts (walnuts or pecans)

Directions

In a mixing bowl combine all ingredients.
Shape into balls of desired size.
Roll into chopped nuts.
Chill and serve with crackers.

Search

Tue, 28 May 2019 00:00:00 +0000

Contact

Mon, 01 Jan 0001 00:00:00 +0000