“Quiche is the best!”No kidding! They truly are “Pretty Much THE BEST THING EVER!”I think I’ve told you before – quiche was one of the very first things I learned to bake with my mom and I FONDLY remember that. I’ll cherish those moments with Mom in the kitchen. Thank you, Mom. And, thank you,…
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Apparently, because my version of this traditional French quiche recipe uses maple roasted ham rather than bacon, it cannot be considered a “Quiche Lorraine.” Oh, those darn Frenchmen/women and their strict culinary and viticultural rules. (Actually, I really do LOVE that about France). I like structure and tradition – but I’m also a rule breaker…
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Are you ready for spring? I sure AM.I’m also ready for summer!I’m always up for the flavors of citrus and lemon, and now that we have rhubarb on hand (even if you go for the store-bought Strawberry Rhubarb Preserves), this light and tangy whipped pie induces a longing for spring, summer, and sunny weather! Lemon…
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Remember this: Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, usually with a savory filling. It’s like a savory pie, without the pie plate. Pie crust – YES – totally delicious – AND this one happens to be infused with roasted pistachio nuts.Sautéed leeks…
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Quiche is one of the very first things I learned to bake – from my dear mama – as a child.I will always cherish that experience with her in the kitchen – as well as my LOVE FOR HER – and the creativity and freedom that the idea of “quiche” creates. We always created a…
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When words fail, peanut butter and chocolate speak … And, silky mousse with a creamy whipped topping – Enjoy! Peanut Butter Chocolate Mousse Pie. Peanut Butter Chocolate Mousse Pie Crust:8 Tbs. butter, ice cold, cubed into 1″ pieces2 cups all purpose flour1 large egg1 Tbs. apple cider vinegar2-3 Tbs. ice water Preheat oven to 425…
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Roses are red all times of the year. And, now that the holidays are REALLY upon us, it’s time to adorn the house with red, red, red … red roses in our house. Sure, poinsettia and amaryllis are much more seasonal and traditional, but I’ll take a red rose anytime! 🌹 They are sensual, sexy,…
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Just out of college, the RAW foods phenomenon was just beginning to take way – JUST beginning – NOTHING like the trend in the mid-2000s, up until fairly recently. (Oh, I miss they days when I could find “raw” foods meals made and ready to go at Whole Foods. I even visited a Whole Foods…
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Let’s face it. Okra is slimy. BUT, it’s SO delicious. IF you can get past the texture, it’s a true delight. And, it’s a bit, “southern.” Thus, a savory quiche made with sautéed onions and okra calls for a little kicky homemade Cajun Seasoning. It’s bold, zesty, rustic, spicy, and spectacular!!!! Cajun Spiced Okra Onion…
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Are you sweet or are you salty?I’d like to say I’m a little bit of both – sweet, salty, and sassy! NOT salty in the way of anger (rarely angry – only THREE things make me angry – another story). I’m salty in the way that I’m FLAVORFUL! Full of spunk – and I always…
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