Cheesy goodness with three kinds of cheese combined with roasted cauliflower and prosciutto too makes for a delicious mixture to spread on toast. Ina’s 11th cookbook just came out “Cook Like a Pro: Recipes & Tips for Home Cooks”. While reading through it I came across this recipe and I knew I had to make … Continue reading
I made this cake for Easter last week (along with my chocolate covered Easter Oreos) and it is a good choice to bring to the party over at The Novice Gardener’s Fiesta Friday #13 today. This cake is also perfect to represent the onset of my gardening season of which some bees will play a big part. The … Continue reading
I know it is the New Year already but best to post this delicious cake late than wait until the next holiday. I took the holidays off from posting recipes but I still was cooking different things and this was one of them. I collect gingerbread items; my big tree is full of gingerbread ornaments … Continue reading
What a delicious Danish treat to serve your special someone any day of the week. A lot of ingredients and a little bit of work but very good. This is just one recipe from Williams-Sonoma for making ebelskiver pancakes. You can also use different kinds of jam for a filling, nuts or even cheese.
The original recipe called for swordfish but we prefer salmon steaks. The red bell pepper sauce completes this dish. I usually served this during the late summer when many of my peppers were starting to turn red. A great way to use up all of those extra peppers. Some of the many varieties of peppers I use … Continue reading
I love to serve frittatas for breakfast using a special pan (see Kitchen Gadgets – Frittata Pans). They are very similar to omelettes and this version is very tasty. You can substitute any Swiss cheese for the Gruyere but it does add a savoriness without overshadowing the other ingredients.