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This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust.
smitten kitchen
Orangette
I am supposed to be writing a manuscript, not baking rye crumble bars. No more rye crumble bars no more rye crumble bars no more rye crumble bars no more rye crumble bars no more rye crumble bars . When I found out that I was pregnant, I asked my publisher to extend my deadline, which was supposed to be March 1. I wasn’t sure how ill I would feel, but I’d heard plenty of pregnant lady horror stories, and I thought it was best to plan for the worst. Happily, I wasn’t very ill, but I was very unproductive.Before I share my fourth and final grilling recipe, I’m busting at the seams to announce the winners of the Bush’s Grillin’ Beans /Pioneer Woman Recipe Contest! The following four winners and their guests will travel to the ranch next month for a big, bad cookout! Let me also say that I, Ree Drummond, being of sound mind and body (relatively speaking), read every single recipe. I’m not sure what the exact final tally was, but it was somewhere in the 1,300 or 1,400 range. I kept taking note of the recipes that caught my eye…and by the time I narrowed them down, I had no fewer than 250 more to go through. The winners’ recipes were incredible, but I loved so many others.
The Pioneer Woman Cooks | Ree Drummond
La Tartine Gourmande
So busy that, in fact, I am not able to find the time to write. I miss it terribly. I so much want to be able to chat and share recipes , stories and pictures . I know when I am back, I will tell you about these ricotta gnocchi Fabrizia taught us to make in Sicily –and that I’ve not stopped cooking since I came back.
Dorie Greenspan: Recipes Archives
April 30, 2012 Necessity. Mother of Invention. Etc. I was making dinner for six in Paris the other night and, in an effort, to streamline the amount of time I’d have to spend in the kitchen away from my friends, I cooked asparagus a new way and ended up loving it. I was so focused on cooking that night that I didn’t take a single picture of the asparagus starter, the really beautiful Seafood Pot-au-Feu (from Around My French Table ) or the pineapple dessert, but this picture will give you a kinda-sorta idea of my appetizer: It was asparagus, seasoned with vinaigrette, scattered with Serrano ham and topped with a poached egg.
Cream Puffs In Venice
Today is six weeks to the day that I returned from Italy. That is stunning to me because in my mind, I still feel very much there. In the mornings, in particular, I can recreate my time in Italy with such clarity that I swear I’m sitting at my kitchen table in our little house waiting for the espresso to come up so I can have colazione (breakfast).David Lebovitz
When I lived in San Francisco, the baking community was a very friendly group and we all mingled easily. One of the people who I particularly admired and liked was Emily Luchetti , who was also a pastry chef and cookbook author. Her desserts were known for their stunning simplicity, which highlighted bold flavors as well as local ingredients, and whose recipes walked a balance between home-style and sophisticated. And even more importantly, she tends to like two of my favorite things – chocolate and caramel – and she uses them frequently.
Baking Bites
Jams, jellies and preserves are three very common types of fruit spreads that can be used for everything from topping a toasted bagel to adding a sweet center to a buttery bar cookie. When you’re reaching for one to spread on a sandwich, it doesn’t matter which variety you choose as long as you like the flavor, but these three spreads are very different. Jelly is cooked fruit juice that is sweetened with sugar and thickened with pectin (naturally occurring in many fruits, it has gelatin-like properties), or by cooking the mixture until it reduces.
A storm was on the way and I could smell it in the air. "We should get to the farm when they open before the rain catches us" I said to the children. They ran to get their shoes. The humidity, the wind, the heaviness... It was on the way. Jon and Miren were off from school that Friday and they begged to go discover a new strawberry field.
Cannelle et Vanille
We have been stocking on the bounty of Spring produce left and right lately. Strawberries, peas, rhubarb, ronde de Nice , baby Vidalias , etc... The farmers market is in full swing and my mind is buzzing with photographs to take of all this beauty.
Tartelette