My tomato basil marinara sauce begins with the above. What are they? Broiled tomatoes. Mmmm. Broiling them makes them soft, perfect for crushing, and it ripens their flavor. This sauce is great for baking (lasagna, manicotti, etc) or good with pasta. You could use it over chicken parm or dip fried mozzarella in it....
Read more →Will is a cheese-a-holic. He asks for it all the time in that cute little voice (“chhhheeeeesssssse”) and it’s always followed with a bit of gratitude (“dank you”) for his favorite food item . . . next to chocolate, of course. Fresh mozzarella is his favorite, but he’s not picky . . . he...
Read more →My poor family. They are always my guinea pigs when I experiment with recipes. Some, like this one, turn out great and end up on the blog. Others, like a tragic butternut squash casserole I made for Thanksgiving nearly four years ago plague me. They won’t let me forget the poorly conceived, over sweet...
Read more →When I heard that Sugar High Friday was being hosted by David Lebovitz and the theme was “Chocolate by Brand” I just knew I had to join in. But what to make? What delicious confection should I craft and with what chocolate? I started with a thick and rich dark chocolate mousse (see Part...
Read more →When Rachel from Food Maven (and Coconut & Lime) shot me an email about her one time event, What’s in Your Basket?, I was thrilled to join in. After all, it’s so much fun checking out what other people purchase. Okay, okay, so that probably makes me a shopping cart voyeur, or something of...
Read more →After Snoopy tried unsuccessfully to jump into Will’s highchair this morning, I figured I’d see what he did if . . . I fed him breakfast on the high chair. Yea, he settled right in and started eating. The dog has an identity crisis. He’s sits up on our kitchen chairs, drinks out of...
Read more →When I heard that Sugar High Friday was being hosted by David Lebovitz and the theme was “Chocolate by Brand” I just knew I had to join in. But what to make? What delicious confection should I craft and with what chocolate? Typically, I use Ghiradelli chocolate but I didn’t have enough on hand....
Read more →I got up to post this morning, only to realize that I am pretty much caught up. Well almost. There is that pesky (delicious) risotto to write about and, of course, Sugar High Friday to contend with. But they will come over the next few days. In 2006, I experimented a lot in the...
Read more →Sometimes we all need a moment of relaxation. (How coincidental that one of those moments is RIGHT NOW for me, thanks to Blogger.) In times like that, we might turn to cookies or some other comfort food. Or maybe it’s a hot bubble bath and a glass of wine that relaxes you. Well here’s...
Read more →Here’s another of my new kitchen toys: a Le Creuset Tagine. Tagine refers to both the pot and the traditional Moroccan dishes made in the pot. The traditional pots like this are made of clay. But enough with the lesson, let me tell you about the first recipe I tried in this. This recipe...
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