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Crab Quiche Real men eat quiche, especially quiche with the best summer crab. I like to serve this with a salad of mixed greens and a good Sauvignon Blanc. Ingredients 1 prepared pie crust fit into a 9 inch pie plate8 o…
HAPPY 4TH OF JULY, Y'ALL Blueberry Ice Cream Ingredients 2 cups milk 1 cup sugar 6 egg yolks, lightly beaten 1 teaspoon pure vanilla extract 1 pint heavy cream 2 cups crushed blueberries [fresh or thawed frozen]…
Confessions of a Foodie/Fashionista: My Favorite Materials I’ve been shopping on Etsy for cufflinks, of all things. I think I’ve revealed my OCD before, but I’m trying to get a handle on this before I get too out of cont…
Tom’s Creamed Spinach Ingredients 2 tablespoons unsalted butter1/2 cup finely diced sweet onion1 garlic clove, minced1 shallot, minced2 packages frozen spinach, thawed & squeezed dry1 cup heavy cream1/4 cup freshly g…
Dessert Friday: Cherry Chocolate Croissant Bread Pudding w Ginger Crème Anglaise Ingredients For the ginger crème anglaise2 cups whole milk 1 two inch piece fresh ginger root, peeled and grated 5 large egg yolks 1/3 …
Gratin de pomme de terre A classic French potato gratin, with a spinach addition Ingredients 1 large garlic clove, minced 2 tablespoons unsalted butter8 ounces fresh spinach leaves 2 tablespoons finely chopped herbs [suc…
Brown Sugar Fudge This fudge is an easy treat to keep on hand or give as a gift. It can be stored in an airtight container for up to 1 month. Ingredients 3 cups packed light brown sugar 1 cup heavy cream 2 tablespoons …
Dessert Friday: Chocolate Fondue I served this last Saturday at the Night Before Nuptials party I hosted for my best friend Debbie and her now-husband Kenneth. Thanks for the good wishes, I’ll pass them on to the happy …
Dessert Friday: World’s Most Expensive Several weeks ago an email was going around with a link to an article on the World’s Most Expensive Desserts. I was intrigued, to say the least, until I linked to the article and sa…