Monday, December 22, 2014
A few days ago my hubby and I decided to have a neighborhood dinner......a get-together after the main event just to relax and reflect. I have been baking for the past few weeks and before I put that mammoth mixer under the cabinet, I decided one more bowl full of goodness into the oven!
Simona, from Briciole is hosting a handmade gift idea page and this is my contribution. Inside the wrapped packages, banana-nut bread. The recipe is one from Martha Stewarts "Baking Handbook" I received as a gift years ago. This recipe never fails, loaded with goodness and is the perfect sweet bread this time of year. On the back of the Merry, Merry cards I wrote our invitation to the dinner. The bread was baked early enough in the day so I could deliver these packages for my guests to enjoy with a cup of coffee or hot tea!
"Happy Holidays" to my blogger friends and your family~I wish we lived closer so I could have delivered a treat to you!
Tuesday, December 16, 2014
A walk down the Champs Elysees
Nothing as breathtaking as French floral arrangements!
Sunday, October 26, 2014
|A delicious recipe adapted from La Cuisine Paris. Easy and fun to prepare! Serves four.|
Thursday, October 16, 2014
|Adding spinach and simmering until liquid is reduced by half.|
2 Tbsp. of olive oil, heated in large frying pan
3/4 cup of chopped onion
2 cloves, small, of minced garlic
2 cans of white Cannellini Beans, 15 oz. size - use the juice
1 jar of sliced mushrooms or use 10 oz. of fresh ones
3 large handfuls of spinach
6 oz. of prepared pesto, 1/4 cup of white wine
salt and pepper to taste
Freshly grated Parmesan Cheese for serving
1/2 cup of vegetable broth
Heat oil and add onions, cook until clear. Add the garlic and mushrooms and cook until softened. Add wine. Cook down until half of the liquid is reduced to a level which you prefer to eat. I don't like mine too runny.
Add the vegetable broth and the beans. After the beans are heated, add the pesto, stir well and add spinach. It does not take very long to wilt the spinach. Season with the salt and pepper and top with grated cheese.
Recipe adapted from Wegmans
Friday, July 18, 2014
|Fresh Cooked Peas|
|Blended with a dash of Creme Fraiche|
3 T. unsalted butter
5 cups or around 2 lbs. of fresh peas or frozen~do not thaw before cooking
1 cup chopped sweet onion
3 cups of vegetable broth or more~depending how thick you want it
11/2 t. salt
Creme Fraiche for topping and maybe a few croutons
In a large saucepan, heat the butter and add the onion. Cook the onion until clear in color and tender. Add the vegetable stock. Bring to a boil. Add the peas and cook for 5 minutes or until the peas are tender. Add the salt and pepper.
Cool for five minutes. Puree the mixture in small increments until all the mixture is used. Top with Creme Fraiche and maybe some croutons, if desired. Season to taste. Serve hot. Serves 6
Saturday, June 28, 2014
Thursday, April 17, 2014
|The biggest hurdle was just getting the fresh cows milk~ this included a one hour drive.... but very well worth it!|
|Carefully stirring and adding the rennet at the proper time~blew the first batch! At 10$ a gallon, that hurts! Must read and follow directions very carefully! I could absolutely kick myself for reading too fast!|
|Added some fresh basil and parsley from my herb patch.|
Friday, April 04, 2014
|A family recipe from the Mumford side of the family.We certainly have had some great cooks- actually from both sides! My daughter and her husband are joining in the ranks as well! This is one of my favorites!|
|You can add any type of fresh fruit that you prefer. I used strawberries as they are still in season here in Florida. Raspberries are fabulous in this recipe!|
Tuesday, April 01, 2014
|In this photo, I have coarsely chopped two cups of cabbage~not much effort here....|
|There it is~it couldn't be easier ! Sometimes, less is more~very few ingredients for a delicious side, if you happen to like cabbage. Salt and pepper to taste. For a little zing, I sprinkled on some ground red pepper.|
Thursday, January 23, 2014
|Regardless about the origin of this story and how the cheese got the shape, these short pyramids have become a classic symbol, meaning chevre and a delicious form of goat cheese.|