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.
Williams Sonoma frequently comes out with new gadgets for the home cook. Having a store nearby I am always shopping there for new ideas. My husband likes his many tools and I enjoy mine, whether in the kitchen or garden. See my recipe for Eggs En Cocotte Two Ways.
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.