Blog Post & Recipe:
Good Luck Benedicts
As it happens, black-eyed peas and bacon make for a really good eggs benedict.
Blog Post & Recipe:
Eggplant with Tomato, Garlic and Mint
A lot of fresh mint muddled with garlic, pepper and coriander… a handsome eggplant, (try to get one with less seeds)… and a few minutes in the pan, results in a delectable side dish or to have in a wrap or sandwich or even on pasta.
Blog Post & Recipes:
Bread Baking Day # 45 Round up - la raccolta
I have been hosting the last edition of 2011 Bread Baking Day, a special Christmas Edition with Special Baking Presents as theme of the month.
Recipes in English: A Tale of Two Stollen ... Blueberry Sourdough Focaccia ... Char Siu Bao ... Salted Caramel Apple Sourdough Challah ... Bolo Rainha ... Garlic Herb Braid ... Candy Cane Bread Sticks ... Irish Good Luck Bread ... Chrismassy almond cloud ... Saffron Stars ... Marzipan Stollen ... Pandoro ... Pandolce genovese ... Nadalin
Blog Post & Recipe:
Cheesy-Chick Quesadillas
My daughter likes them simple with chickpeas and cheese only. I prefer my cheesy-chick quesadillas with the addition of roasted veggies.
Blog Post & Recipe:
Portobello Mushroom Eggs Benedict
Roast the mushrooms while you’re making the sauce. Meanwhile, have a pan of water simmering away so you can crack your eggs into it when you’re ready.
Blog Post & Recipe:
How to Peel a Peach
First, get everything ready to go. You're going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.
Blog Post & Recipe:
Cabbage rolls [
via]
Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.
Blog Post & Recipe:
Eggs Benedict with BBQ Hollandaise [
via]
For those of you skilled with making hollandaise, go ahead with your traditional method on the stovetop and just add in the BBQ flavorings listed
Blog Post & Recipe:
leek toasts with blue cheese
I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top
