Gingered Peach Shortbread Bars
You think I would have learned after my adventure with a basket of peaches last year. Yet, here I go again with another overflow of peaches and posts. I like peaches, I really do. Sweet ...
You think I would have learned after my adventure with a basket of peaches last year. Yet, here I go again with another overflow of peaches and posts. I like peaches, I really do. Sweet ...
Perfect for using up left overs on just on their own, these little triangles make a great appetizer or side for a soup. It took me a while to dig into Palak Paneer, the Indian creamed spinach with homemade cheese. It wasn't until a friend of mine returned from ...
It would seem that I've been having a short slue of serendipitous mishaps in my kitchen lately. First I have the uncheesecake pops from the Daring Bakers challenge and now I have crumbly peanut butter cookies. After a craving and an urge of inspiration from seeing a ...
OLIVE OIL TART CRUST (Gluten Free) 1 Cup (Cranberry) Bean Flour 1/2 Cup Soy Flour 1/2 Cup Extra Virgin Olive Oil, Frozen 1/2 teaspoon Salt 1/4 Cup Ice Water Freeze pre-measured olive oil in a small bowl. Measure flours into the bowl of a food processor, pulsing to sift. Add the salt and frozen olive oil. Combine ...
On a recent trip to the country side, it was easy to absorb the surroundings and be thankful for what we have. The warm autumn days have brought with it a tremendous bounty. While on the road, we were fortunate to experience one of the more remarkable pumpkin patches of recent memory. Flooded by the sea of orange, we washed up by the barn only to be further delighted by the classy heirloom varieties our hosts, the Nauman's, had so knowledgeably grown over the past 100 days or so. Beautiful and rarely seen French and Italian heirloom pumpkins soon filled my cart once only destined to carry orange carvers. Pink, red, blue and green classics, fit for a princess's coach were on their way into my life to nobly, and tastily end theirs. During the purchase of my great pumpkins, I naturally dreamed of creamy, spiced pies but thoughts shift creatively with vegan visitors and Thanksgiving at your doorstep. Cracking into my vibrant Rouge Vif D'Etampe, I couldn't help but imagine it's outcome. This stunning, old French heirloom is also known as Cinderella's Carriage, as it was used as the artist's model in the Disney classic. It's lovely, dense, creamy orange interior yielded about 5 cups of puréed intention. Ideal for baking, the Rouge Vif is smooth and easy to relieve of any excess liquid. This pumpkin easily puts any Holiday can of pie to shame and is well worth the small, extra effort.
The versatile, baking staple of pie dough is not as intimidating as you think. I remember when dough was on the board in culinary school. I had a quirky pastry chef who liked food science and instructing with the help of charts and graphs which for pastry helped in removing the ...
It finally rained - in two ways. Thankfully the ground is now moist, our tomatoes will grow and the grass might turn away from it's current shade of tan. Yay! Yet, unfortunately, during our trip to the farmer's market yesterday, we were informed that the asparagus must be left to shoot up ...
FolioGrid - a Premium Wordpress Theme by FrogsThemes.com