Looking for a show-stopping appetizer for your Holiday dinner party that will have everyone thinking you toiled over it for hours on end (but really didn’t—shhhh, I won’t tell!) This Free-Form Savory Moroccan-Spiced Roasted Root Vegetable Tart will fit the bill exquisitely, I promise!
Before I start telling you about my recent culinary demonstration, I must clarify a frequent misnomer about the event which we have come to refer to as ‘High Tea’. It actually isn’t a true ‘High Tea’ at all. In fact, High Tea is something quite different from the regal British tea, properly referred to as ‘Afternoon Tea’. Continue reading British Afternoon Tea→
This time of year always make me think, “PUMPKIN”. I adore that amazing vegetable. This summer, our garden gifted up with two absolutely beautiful pumpkins, both volunteers as we did not plant them. What a lovely surprise. So, the question remained, what to do with them?
Well, there’s always the ubiquitous pumpkin pie but you probably already have a plethora of recipes for one. And, at least for me, one can never have too much chocolate.
My answer to the question became a Pumpkin Pecan Chocolate Magic Bar….one spring form pan, a couple of quick recipes put into one pan, and viola! you have a multi-tiered dessert that is as impressive as it is luscious. Continue reading Pumpkin Pecan Chocolate Magic Bars→
For those of us who remember Star Trek, The Trouble With Tribbles provided figurative thorns in Captain Kirk’s side. Not to dissimilar is the predicament with prickly pears, except that they provide literal thorns.
Prickly pear cacti, a member of the opuntia genus, abound here in the Southwest. The cactus itself is a paddle with spines. In the summer, they first burst with beautiful flowers, and by mid-September, they are bearing the most fascinating fruit, aka Indian fig. When ripe, its skin is a vibrantly-rich maroon thick exterior ensconced with even more spines. These spines are hair-like prickles, the smaller ones almost invisible to the naked eye; and the more mature ones looking like barbs ready to strike. Touch one, and those almost invisible spines will not-so-politely remove themselves from the prickly pear and insert themselves into your penetrable skin. And that’s when the fun begins. Ah, but I am getting ahead of myself. Continue reading The Predicaments With Prickly Pears→
I absolutely adore entertaining and feeding people. But I also want to enjoy their company when they arrive rather than being held captive in the kitchen, thus missing out on all the lively conversation.
Looking for a quick and easy dessert? It really doesn’t get much simplier than this one, especially with the wonderful fruits that are in season. A fresh fruit tart with a cookie crumb crust and a custard filling is just the thing to whip up when you need a dessert with only a couple hours notice. Continue reading Fresh Bing Cherry Tart→
Ciambotta (Italian vegetable stew, pronounced JumBaut), air-fried breaded zucchini frites, zucchini frittata. I could go on and on… But, it wouldn’t be garden zucchini if I didn’t include a zucchini bread, now would it :-)!
My version is a bit atypical, but I think you’ll really like it.