Dilled Speatzle

You will need a potato ricer, or a colander with 1/4″ round holes to make these dumplings.  This recipe comes from Dorie Greenspan, but I had to increase the flour in it by a lot.  You want a very soft dough, not a runny batter, to make these work properly.  It would be a good [...]

Read Full Post »

Crostini with Spanish Greens

I made some appetizers to go along with the paella I made this weekend, and this one was pretty spectacular with lots of strong flavors.  It’s a very quick and simple saute of Swiss chard with typical Spanish flavors like smoked paprika, raisins and anchovies.   You could also serve this as a side dish alongside [...]

Read Full Post »

Whole Grain Butterhorns with a Salty-Sweet Glaze

I got my first piece of blog swag!  I feel like I’ve really arrived.  When I mentioned in my post on Brunswick Stew to be sure not to forget the cornbread, a cookbook author Cresent Dragonwagon offered to send me a copy of her cookbook, The Cornbread Gospels.  When I first flipped through it, I [...]

Read Full Post »

Cottage Cheese Dill Bread

Don’t let the presence of cottage cheese or dill scare you away from this bread.  The cottage cheese is undetectable, and the dill isn’t that strong.  In fact, if you like dill, I’d double what this recipe calls for.  I made this Sunday to go with the pea soup and it turned out beautifully.  The [...]

Read Full Post »

Garlic Bread

This is barely a recipe,  but I get so many compliments when I make this bread I thought I should post it.  It makes people’s eyes roll back into their heads when they eat it.  The key is using fresh garlic and good bread and that’s about it.
Ingredients:
1 loaf Italian or French bread
4 T unsalted [...]

Read Full Post »

Red Pepper, Garlic and Parmesan Gougeres

This was my first time making gougeres, which are like savory cream puffs (minus the filling), and I will definitely make them again.  They were wonderfully soft on the inside and really flavorful- the perfect bite-size appetizer for a party.  Justin said they were grown-up Cheez-its, which was kind of true because of their cheesy [...]

Read Full Post »

Leek Confit

This past weekend was my birthday and I had friends over for moules et frites.  It was pretty good, if I do say so myself.  We started with two appetizers, then moved onto the mussels and fries.  I’ll post the recipes over the course of this week, but I wanted to start off with what [...]

Read Full Post »

Pumpkin Bread

We have another guest post today!  Sharon made the best quick bread I’ve ever had for the election party last night.  It was really moist and tender with a crispy edge that even stayed crispy overnight.  And it was perfectly spiced.  I already know I’m planning on making this into muffins or loaves closer to [...]

Read Full Post »

Banana Oatmeal Bread

In my opinion, bananas are only good for one thing- banana bread. Particularly this banana bread that has oatmeal and isn’t as greasy as most. My mom even calls it “good for you banana oatmeal bread,” but I think that might be pushing it.
Ingredients:
1 c over-ripe bananas (about 2 large)
1/2 c sugar
1/2 c [...]

Read Full Post »