a journal of food, family & friends
This cake. Julia’s Walnut Cake with French Butter Icing. It is probably the most requested cake in the history of my family. I do not say that lightly. It’s the one that would be devoured at countless celebrations. The tale of my history with this recipe is a bit long but definitely worth telling.
Looking for a crowd-pleasing side dish? One that is easy, delicious & healthy? I’ve got one right here for you. White Beans with Broccoli Rabe & Lemon. It can be ready in just thirty minutes. You can serve it with chicken or pork or fish. Just about anything. Actually, it’s pretty darn good all by
This Vegetarian Mushroom Herb Gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. Even the gluten-free folks. It’s that good. Really.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, typically containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this version of White Bean Cassoulet with Pork & Lentils, we’ll be using our
For the pumpkin purists out there. You’re probably on pumpkin overload by now. It’s amazing how many pumpkin dishes are featured this time of year. You know the ones …pumpkin pasta, pumpkin bread, pumpkin soup. This Awesome Pumpkin Spice Mousse is simply fluffy pumpkin at its best. So light. So creamy. That’s why I had
We like to think of this as a braised beef pot pie. It is actually a Scrumptious Braised Beef With Flaky Topping. It’s a truly amazing beef stew that can be served with a topping of flaky puffed pastry. The whole thing is enriched with red wine and spends quite a bit of time in the
I suppose you could say that this one breaks all of the pie rules. What we have here is basically an upside-down pumpkin pie. There’s no worry of a soggy bottom crust with this Gluten-Free Pumpkin Pie Cobbler. Just yummy pumpkin custard topped off with crispy flaky gluten-free crust.
Let’s talk about flour. In particular, einkorn flour. Made from the most ancient species of wheat.
I’ve mentioned it here before. Many times. I love to feed groups of people. And I love it when the food is beautiful and delicious. And easy is a good thing, too.
This may not be what you expect. You won’t find any bacon crumbles. No excessive cheese. No broccoli. But you will find sauteed mushrooms and spinach along with fresh tomatoes. And, of course, there’s melted cheese …just not too much of it.
Whoever said that gluten-free desserts probably aren’t so good never had this one. I’m not trying to confuse you with the whole Gluten-Free (or Not) Peach Tart wording.
If you like your peaches pure and simple, these Cheesecake-Stuffed Peach Halves are for you. They’re just a bit fancy. Slightly dressed up, so to speak. Rather than taking the time to bake a whole homemade cheesecake, you’ll simply top off each peach half with a dollop of cheesecake cream. After a quick roast in
