At the beginning of February, Susan sent me a link to “Bada Bing Bada Banged Potatoes” from the All Recipes site. The recipe called for baking par-boiled new potatoes, tossed with Parmesan cheese and lots of dried herbs until they were browned and crispy.
Crème Caramel is one of Chris’ all time favorite desserts. It is both elegant and delicious – a silky sweet baked custard topped with a golden caramel. Crème Caramel, however, is surprisingly simple to make.
One of the benefits of living on the Gulf Coast is a ready supply of fresh seafood. I had to go downtown to return an item, so I decided to stop by the local fish market and buy something for dinner.
The other day, I read a blog on the King Arthur Flour site that described in detail how to make baguettes and stuffed baguettes that have a crusty, golden brown crust, and a chewy interior riddled with holes.
What do you do with over-ripe bananas? The best thing that I know is to use them to make either banana bread or banana muffins.
This was my first venture into the “French Fridays with Dorie” and I couldn’t have been more excited. The recipe description in Around My French Table sounded incredible.
This recipe is an adaptation of Ina Garten’s Nick and Toni’s Penne Alla Vecchia Bettola on foodnetwork.com. I didn’t actually see the episode, but was looking for a pasta recipe that mixed cream with the tomato sauce.
I decided to use some of the leftover chicken from the Lemon Roast Chicken to make Chicken and Mushroom Crêpes. Chris has the honor of making the actual crêpes. He does a superb job of flipping them in the air as they cook!
I received a request to make some chicken noodle soup, so I thought I’d begin with a Roast Chicken. The idea was to answer the question “what’s for dinner” with Lemon Roast Chicken.
These sour dough baguettes are full of flavor and incredible chew. They’re easy to make and will not disappoint!