Lately when I sit outside to enjoy the beautiful Michigan weather I have been going through my cookbooks. I discovered this recipe from two brothers, Max and Eli Sussman who wrote “This is a Cookbook – Recipes for Real Life” first printed in 2012. A fun read as I always enjoy learning about the authors. … Continue reading
This cookbook, Milk Street Tuesday Nights Mediterranean, is a favorite as there are so many recipes I am anxious to try. This is my third recipe from Christopher Kimball’s cookbook. I already posted Harissa-Spiced Pasta and Chicken with Green Beans. Another great recipe Tomato Braised Cauliflower with Feta and Mint is a winner too! I … Continue reading
I love to make these tortilla or flatbread pizzas on my grill using pizza stones. Recently I made these crispy tortillas with golden caramelized onions, pesto and more cheese. I love all kinds of flatbread but for these quick appetizers (or a light lunch) thin tortillas are the way to go. So easy – just … Continue reading
First thing that comes to mind is what is a “chuck tender roast”? That’s the question that first got me interested in this recipe. I knew what a chuck roast is but chuck tender? It is also known as mock tender roast, medallion pot roast, scotch tender, chuck filet and chuck-eye. It is the muscle … Continue reading
This recipe appeared in an email from joythebaker.com and it made my taste buds water. Caramelized onions almost to the point of onion jam, good cheese such as gruyere and I used some fresh Calabrese bread. What a great lunch – would have been nice to have a small cup of homemade tomato soup or … Continue reading
Can a pizza taste any better than this? Paradiso Reserve is a new favorite cheese that I first used in Beer Biscuits. I so enjoyed the flavor that I wanted to use it again but this time on a pizza. Pairing it with caramelized onions and prosciutto made for an off the chart pizza! Prior … Continue reading
I do love my cookbooks and I especially enjoy ones by authors who live in the state of Michigan. Just like I support the local farmers and buy their produce at the market I also support other “made in Michigan” products from my Great Lake State. Rosewater and Orange Blossom cookbook certainly has a special … Continue reading
I came up with this recipe as I needed to use some onion jam I made recently with Caramelized Onions. Everyone loves a grilled cheese because you can make it your own by the bread, cheese and other filling ingredients you like as well as the type of spread.
Recently I saw an idea/recipe in Bon Appetit about three stages of caramelizing onions. In the past I have just made them to a golden brown for every recipe. Sometimes I have kind of scorched them where they were no good or even under cooked them where the recipes have no depth. Most times they … Continue reading
Are you looking for a new way to use your sourdough starter? Did you recently revive your gifted starter from Selma’s Twinkle? Then give these tasty biscuits a try. There is a nice balance of sweet with the caramelized onions and the tang of sourdough. The onions really come through nicely, not so much the … Continue reading