Artichokes are easy to cook and fun to eat, lending a touch of drama to a casual meal. Try serving them with this simple Curry Dip or with a small dish of melted butter.
Month: March 2008
Asparagus with Toasted Bread Crumbs and Olives
Isn’t asparagus wonderful? I just love those elegant bright green spears. They are so pretty on a plate with something sprinkled or drizzled across them, or even on their own. What’s more, asparagus is generally quick and easy to prepare. And so, as I selected vegetables for the week, I […]
Peanut Butter Fudge Easter Eggs
Earlier this month a friend invited me to join her in taking a Ukrainian Egg decorating class. The class was offered at Pomeroy Living History Farm. I was intrigued. I always enjoy visiting Pomeroy Farm and Ukrainian Pysanka Eggs are beautiful. What’s more the art of Pysanka has a certain […]
Stout and Black Pepper Truffles
Stout is a traditionally Irish conception of beer, and while it is often thought of as bitter, it can actually be rather sweet as well as smooth and elegantly creamy…
It’s All About Attitude – Mushroom and Brie Quiche
Earthy mushrooms and tender onions contrast luscious strips of creamy cheese in the filling for this Mushroom and Brie Quiche. Baked in a homemade pie crust it makes an impressive entree for brunch or dinner.
Upside Down Lemon Meringue Pie
This unusual crust puts a layer of crisp meringue on the bottom and turns this Lemon Meringue Pie upside-down. Using meringue for the crust is perfect for those who don’t care for pie pastry or simply prefer something lighter. Here the meringue provides a pleasing crunch while the nuts and crumbs add interest in contrast to the smooth lemon filling.
Kusherie (Egyptian Rice and Lentils)
Several years ago my family made a commitment to eat weekly rice dinners during Lent. Instead of a normal weeknight dinner, on Wednesday evenings we ate plain rice. Water, salt, rice. Nothing else…