Similar to a Quiche, this Onion and Mushroom Tart in Puff Pastry delivers incredible onion flavor that is accented with savory sautéed mushrooms finished with a splash of Madeira. It’s perfect for a brunch or light dinner. Leftovers, if any, are just as good the next day reheated.
Homemade Sauerkraut is rich in probiotics and vitamins, and made with two simple ingredients – cabbage and salt. It is slightly acidic and sour, and full of flavor. One taste and you will never go back to the commercial sauerkraut sold in supermarkets. Sauerkraut is incredibly versatile, and goes with so many things. Try it…
Easy Cheesy Potato and Onion Au Gratin is deliciously creamy and a real show stopper. It’s a simple side dish that takes minutes to put together, but is packed with cheesy goodness. What’s even better is that it can be made ahead of time, and leftovers, if any are just as good the next day….
Beer Battered Fish and Chips with Mushy Peas is a favorite pub meal. Add homemade tartar sauce, and you have a true winner! Traditionally, either cod or haddock is the fish of choice. However, any large flaked white fish will work.
The Irish are famous for their potato dishes. These incredible Irish Stacked Potato Bites are no exception. They’re easy to make, and perfect for St. Patrick’s Day. If they’re not gobbled up out of the oven, the Stacked Potato Bites also freeze and reheat beautifully.
Corned beef and cabbage is traditional fare for St. Patrick’s Day. For a nontraditional twist, I made Sous Vide Corned Beef with Irish Fried Cabbage. The corned beef was moist, flavorful, and fork tender, and the cabbage was brimming with flavor.
Crispy Loaded Potato Smashers are flavorful little morsels that everyone is certain to absolutely love. They’re similar to potato skins, but without all of the fuss and mess. One bite and you’ll be totally hooked!
Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish using Dubliner cheese. It’s easy to make and will definitely wow those at your St. Patrick’s Day gathering.
When Susan and I were in New Orleans, she bought a cookbook devoted to the use of pecans. Baked Pecan Chicken was the one recipe that really caught her eye. Who could resist succulent pieces of chicken coated in pecans?
Perfectly cooked Risotto is a dish that has a reputation of being both fussy and time-consuming. If you’ve ever made it, you know that once you’ve put all of the ingredients together, it takes 20 to 30 minutes with adding stock, stirring, adding stock, stirring, etc. Guess what? You can create a perfectly delicious and…
A gratin is a dish topped with a golden browned crust of breadcrumbs and/or melted cheese. In France, gratins are generally made with potatoes. This Easy Make Ahead Zucchini Gratin is an amazing deviation which will have you coming back for more!
Vidalia Onion Confit is an amazing sweet and savory accompaniment to lots of dishes, from sizzling steaks to the lowly burger. Sliced onions are cooked to a jam-like consistency with a secret ingredient, and seasoned with salt, pepper and a bit of vinegar. The sweet and savory comes from the onions, with a hint of balsamic…