Of Radishes and Rhubarb

Of Radishes and Rhubarb

Until a couple of weeks ago, I had never tried rhubarb.

I know what insanity is that?!

However, I saw this and did some googling and then found this and decided I needed to put my big girl panties on, buy some rhubarb, and try it.

Oh. My. Heavens. It was quite simply; freaking incredible.

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Let Us Eat Cake!

Let Us Eat Cake!

Last week there was a birthday in our house, so I got out the cake pans and scoured cookbooks and the internet for a recipe that looked interesting. The request was for a “yellow” cake – so I found this butter cake recipe and I followed it exactly. The results were good, but next time I would tweak the ingredients a bit – I like a moister cake. However, for frost-ability this cake scored very high marks!

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Girding your loins against Old Man Winter

Girding your loins against Old Man Winter

With Old Man Winter holding us firmly in his grasp, my thoughts turn to an array of comfort foods – ones that are warm, satisfying, and that might just conjure up distant memories of childhood past. Now, while my poor mother was not a spectacular cook by any stretch of the imagination, she would on occasion make some rice pudding. It was truly a superb treat to come home to on a cold winter’s day.

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I can soufflé, can you?

I can soufflé, can you?

I am bringing the “year of making” to as many aspects of my life as I possibly can, and one very easy way for me to do this is through the meals I make. With some very simple ingredients – farm fresh eggs, milk, cheese, and some diced ham, you can have a very elegant but entirely satisfying dinner. I have based my recipe on Hubert Keller’s recipe for the same. Ham and Cheese Soufflé

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Summer's Bounty

Summer's Bounty

As the days are growing ever so shorter, the bounty at the farmer’s market continues in abundance. I was saddened to have gotten what is most likely the last of the local blueberries.

This is my “take” on a recipe from the Red Spoon Blog’s “Blueberry Gratin”, and trust me, this is indeed an awesome use of fresh blueberries.

Blueberry Gratin

  1. 1 1/2 cups plain yogurt
  2. 1/2 tsp. Kosher salt
  3. 1 tsp. Vanilla
  4. 1 cup packed brown sugar
  5. 1 pint fresh blueberries

Turn on broiler.

Mix together yogurt, Kosher salt, and Vanilla. Spoon 1/2 of the yogurt mixture into the bottom of an oven safe dish. Cover with blueberries and pour the remaining yogurt mixture on top. Sprinkle the top with brown sugar and place dish on baking sheet.

Put under broiler for 5 minutes, or until brown sugar is all bubbly and caramelized.

Remove from broiler and serve.

It is just incredibly delicious, and tastes great the next day – if you manage to have any leftovers!

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