31 Sunday Mar 2013
Posted in love to cook, soups, stews, chili, vegetarian
Sweet Pea & Parmesan Soup {with Parmesan Crisps}
As I sit down at my computer to write about this very fine and very tasty soup, the word that’s swirling around in my mind is Green. Continue reading »
5,177 total views, no views today
30 Saturday Mar 2013
Posted in Asian, beef, pork, lamb, breakfast & brunch, love to cook, Share the Love
Egg Fu Yung
Yesterday at the office we celebrated The Egg. With Brunch. We called it our Good Friday Eggstravaganza. I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love. All while working hard to meet a sales goal. It’s a delicate balance but one we manage quite well. Continue reading »
13,026 total views, 1 views today
29 Friday Mar 2013
Posted in appetizers, breakfast & brunch, love to cook, vegetarian
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Asparagus & Goat Cheese Tart
Asparagus lined one side of my grandfather Boppy’s garden, the only barrier between me and the glorious blueberry bushes. It seemed with each days passing it grew a foot taller. It’s feathering shoots locked hands making it nearly impossible to pass through. I had no use for it when I was eight. Continue reading »
6,353 total views, no views today
27 Wednesday Mar 2013
Posted in dressings & marinades, love to cook, seafood
Maple Horseradish Glazed Salmon.
Discovering the incredible flavor pairing of maple and horseradish changed my culinary world….or has at least inspired several really delicious dishes. We have used this Maple Horseradish Glaze recipe on roasted beets, baby carrots, salmon suckers, and now glazed salmon fillets. Frankly, it’s so scrumptious I would even enjoy it over vanilla ice cream. Continue reading »
10,794 total views, no views today
25 Monday Mar 2013
Posted in desserts, love to cook
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I came home from work on Friday night raving about this Tres Leches Cake that one of my co-workers shared with us (Happy Birthday Mel). I mean this cake stopped you in your tracks. Four layers of sweet milk cake with… Wait this is a Blackberry Buttermilk Cobbler post. Sorry. Continue reading »
32,524 total views, 3 views today
24 Sunday Mar 2013
Eggs Baked in…
And I’m sold. That’s all I need to hear and I’m all in.
Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant. Thank you to The Urban Poser for coming up with this one. Continue reading »
40,647 total views, 2 views today
23 Saturday Mar 2013
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Salmon & Asparagus Quiche is definitely the best way I’ve incorporated leftovers into a dish in a long time. Asparagus is so beautiful right now that I had to buy two bunches. One I used in an Asparagus & Goat Cheese Tart. And one I served along side a gorgeous piece of baked salmon. There was just enough of both leftover to make a two person Salmon & Asparagus Quiche. Continue reading »
64,004 total views, 15 views today
19 Tuesday Mar 2013
I wanted to share one more Winter Thyme Spice Exploration dish before I mentally checked into Spring. When I discovered Kefta Mkaouara, a traditional Moroccan tagine dish, it offered all the right components. Lovely spices, fresh herbs, wonderfully seasoned mini-meatballs, and poached eggs all slow cooked in glorious tomato and olive sauce in our new Tagine. Beautiful. Continue reading »
253,747 total views, 101 views today
19 Tuesday Mar 2013
Posted in love to cook, snacks
Sage Brown Butter Popcorn
Forgive me ladies for what I’m about to say, but I’ve found it to be true. Men make better popcorn. Which tells me there’s a bit of science involved. This post is not about how to make popcorn, but instead a new way to enjoy it. Continue reading »
7,156 total views, 1 views today
17 Sunday Mar 2013
It’s St. Patrick’s Day! How does one day draw in sooo many people?
Beer.
AND that we’re a melting pot society…who wants to claim to be Irish at least one day a year :)
St. Patrick’s Day seems to span across continents, dialects, and generations. We’re looking for permission to drink. Beer. And make Irish Soda Bread…so we can turn it into Patty Melts on St. Paddy’s Day. That’s my theory. And the St. Patty’s Melt was born. Continue reading »
6,037 total views, no views today