Choco-Coco Macaroons – Small Batch
Choco-Coco macaroons: these are the shaggy chewy kind, not the French ones. And unlike French macarons, these cookies are easy! Use your mixer to stir them together for best results. Heat oven to...
View ArticleIrish Brown Bread
I began with a recipe for Irish Brown Bread from the Ballymaloe Cookery School, in Ballymaloe, Ireland, as recorded by noted baker and blogger David Lebovitz. I adapted it to my kitchen, where I mill...
View ArticleExtra Baked Tomatoes
Extra baked tomatoes is the perfect descriptive term: these tomatoes are baked, baked, and then baked some more: extra baked. It’s a way to concentrate the tomato flavor and turn winter tomatoes into...
View ArticleFresh Blueberry Muffins
A note from my kitchen: the only difficult thing about this recipe is keeping the muffins for more than a day, not because the muffins won’t keep – but because my family won’t let them alone. Everybody...
View ArticleSimplest Rhubarb Compote
Compote is the fancy name for what my grandmother would have called stewed fruit. It sounds nicer, more, er, artisanal, right? Don’t worry about what you call it, just make some right away. It’s ever...
View ArticlePasta with Asparagus and Mint
Pasta with asparagus and mint is a quick dish, with a few tricks to enhance the flavor. The asparagus is chopped small, to cook quickly for freshest flavor. The cream is heated to almost boiling, and...
View ArticleGarlic Scape Pesto
Put the chopped garlic scapes and nuts in the bowl of a food processor, and whiz until well combined. Add some of the cheese, and whiz it again. Slowly drizzle in olive oil and process until it’s well...
View ArticlePie Crust with Honey Butter
A note: I was sent, free of charge, a tub of ChefShamy Honey Butter with Vanilla as a participant in #CookoutWeek 2018. It was my own decision to make pie crust with honey butter: an experiment that I...
View ArticleBeet Salad with Feta & Walnuts
This beet salad is perfect for using up any leftover beets you might have around – and it’s also good enough to be worth cooking beets and chilling them just for this dish. Like most composed salads,...
View ArticleGreek Potato Salad with Feta and Roasted Peppers
This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up the kitchen, and pairs deliciously with a wide variety of foods from hot dogs to ribs....
View ArticleSmoked Salmon Spread with Dill
If you have access to dry-smoked (kippered, or hot-smoked) fish, this smoked salmon spread with dill is an snap to make. If you’ll be serving brunch for your family and friends, or just want to keep it...
View ArticleCarrot Ginger Soup
The first soup served to us on our cruise – and there was soup with lunch and dinner every day – was a superb carrot ginger soup. Here is my version: I think it’s pretty close. start with carrots and...
View ArticleRoasted Tomato Paste
You may decide to make tomato paste as a part of a big tomato canning day. In that case, the preparation is the same: wash, quarter, and crush the tomatoes. wash and quarter the tomatoes When you wash...
View ArticleTomato Beef
Cook your rice: I like to use a rice cooker, so that’s easy. While the rice cooks: slice the beef thinly into strips, across the grain. Slice the onion in half, then cut in ‘meridians’ (the long way)....
View ArticleGarden-style Sloppy Joes
I like my sloppy joes to be chunky and flavorful – no thin wimpy sandwiches, please! I also like to stuff them with vegetables, turning them into one-dish wonders. This is a great dish to make in...
View ArticleApplesauce
I prefer to use a variety of apples, some sweet, some tart; I feel the applesauce has a fuller flavor that way. Wash the apples. Put ½ to 1 cup apple cider or juice in the bottom of a big pot, The post...
View ArticleRaspberry Chocolate Smoothie
Why shouldn't a raspberry smoothie have chocolate in it? Who says chocolate isn't healthful, or shouldn't be eaten at breakfast? Change your patterns. This smoothie is actually full of healthful...
View ArticleScones with Fireweed Honey Bar
I have adapted a recipe for scones to use Forté Chocolate’s Gusto Fireweed Honey Bar. This bar blends American fireweed honey with a fruity Madagascar dark chocolate to create a luscious full-flavored...
View ArticleSavory Scones with Rosemary Sea Salt Bar
I have adapted a recipe for scones to use Forté Chocolate’s Gusto Rosemary Sea Salt Bar. This bar adds rosemary and sea salt to silky-smooth white chocolate. It makes an interesting taste when chopped...
View ArticleFlourless Chocolate Cake for 2
Here’s a flourless chocolate cake for 2: that’s right, just two servings. You’ll need a small shallow cake pan or pie plate for this; I find that one of the pans from a Wilton Easy Layers set. The...
View Article
