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Two Peas & Their Pod. French Omelets. Why are these called French omelets?

French Omelets

Je ne sais pas. Aligot Potatoes. I actually don’t know if I have the words to describe the joy that is aligot potatoes.I had never heard of them until a couple of years ago, when I ran across a recipe for them.

Aligot Potatoes

Never saw them on a menu, never read about them, had no idea what “aligot” meant. Now mind you, I consider mashed potatoes one of the great pleasures of life, and I have tried all different approaches to them, none of them quite measuring up to my mother’s homemade mashed potatoes that we get at Christmas. (One Christmas she mixed pureed turnips into them.

Or maybe it was parsnips. That was the Christmas That Almost Wasn’t. Anyway, one of the things every mashed potato recipe tells you not to do, NEVER to do, is to “mash” them in your food processor. Here is my ultimate proof.


Rosemary Goat Cheese Mashed Potatoes. So, I’d like to go on record as saying that mashed potatoes are pretty dang good on their own, and I usually don’t condone any messing with a good old classic mashed potato recipe.

Rosemary Goat Cheese Mashed Potatoes

On occasion my mother has snuck some mashed parsnips into her mashed potatoes. Or maybe it was mashed turnips. Whatever it was, I know her intentions were good, but we figured it out and staged a mutiny. There was to be NO messing with mashed potatoes! So for me to break my sacred mashed potato rule, you know it had to be for something amazingly, extra-specially good. Which brings me to the subject of rosemary. I miss it SO much in the winter, so much so that this past year my heroic Southern husband tried to keep some growing in a pot during the chilly winter months. Back to the mashed potatoes. But Mom? Rosemary Goat Cheese Mashed Potatoes Ingredients 2 1/2 pounds Yukon Gold potatoes 4 tablespoons butter at room temperature 4 ounces soft goat cheese, crumbled and at room temperature 1/3 cup heavy cream Directions.

Lemon Ricotta Potatoes. Okay, so I don’t usually get too worked up about side dishes.

Lemon Ricotta Potatoes

I tend towards those dishes that pretty much feature all the food groups and courses in one handy pan. That’s why I love Shepherd’s Pie, and Chili Dog Casserole, and pretty much anything with pasta in it. But every once in a while a side dish comes along and steals my heart. That’s what happened with these gorgeous little potatoes. It might have been because they feature ricotta cheese. And a couple of these… And the best olive oil you can find. Anyway, you cook up a bunch of baby red potatoes by drizzling them with olive oil, salt and pepper and wrapping them up in a foil packet.

Asparagus Grilled Cheese. Is there anything better than a grilled cheese sandwich? Okay, there’s bacon and chocolate, but aside from that? I actually don’t think so. There’s the old classic, of course…American cheese between two slices of white bread, buttered and fried until golden. This is the Southern husband’s favorite. Lemon Cool Whip Cookies. So those of you who have been following this blog for a little while know that I have this, um, obsession with cooking.

Lemon Cool Whip Cookies

Which sometimes works out okay if I am making soup or other things that can be stowed in the fridge and eaten for leftovers later on in the week. Where I tend to get into trouble is with the whole baking thing. As in cookies. Because I live in a house where the Southern husband is perfectly capable of eating one cookie and leaving the rest in peace in the cookie jar, so unless the teenager is home with her usual horde of friends, the rest of the cookies sit there on the kitchen counter calling out to me.

(And by the way, WHO eats just one cookie? Until I made the Lemon Cool Whip Cookies. Brie and Chive Biscuits. There’s something about biscuits that is so comforting. Egg Sandwich with Spinach, Brie and Maple Bacon. Things I love in life: 1. Bacon 2. The Southern husband 3. 4. 5. Baked Goat Cheese with Spring Vegetables. One of the great things about writing a recipe blog is that right out of the blue, wonderful people who also love bacon and wine and chocolate and cheese write you from out of the blue to ask you if you would like to try some of their bacon or wine or chocolate or cheese.

Baked Goat Cheese with Spring Vegetables

And one of the many things I have learned over the course of learning about cooking and photographing and blogging about food is that if someone offers to feed you something delicious, you say yes! Smoked Salmon Eggs Benedict. If you told me (and please don’t tell me this, this is for purposes of demonstration only) that I could only have one thing and one thing only for breakfast from now on, I wouldn’t even have to think twice.

Smoked Salmon Eggs Benedict

Because for me, at the very top of the breakfast happiness list is Eggs Benedict. I love Eggs Benedict madly. Black Pepper and Lime Fries. Black Pepper and Lime Fries June 22, 2010 by Kate 12 Comments For me, summer cooking is all about the grill wherever possible.

Black Pepper and Lime Fries

Steak, chicken, seafood, corn, grilled pizza(happy happy sigh)…and since the Southern husband is an impresario at the grill, life in the summer is even better. There’s nothing like sitting on your back steps, glass of merlot in hand, watching the love of your life do the cooking.However, it DOES entail coming up with more side dishes than I, lover of one dish cooking, am normally used to, so I am always doubly happy when I come across a really fun one.

These lime fries are from the fabulous 101 Cookbooks blog, and they are both super-easy and very yummy. Black Pepper and Lime Fries, adapted from 101 Cookbooks Print. Petite Kitchenesse. That’s right.

Petite Kitchenesse

That delicious stuff you’re buying in the store, those tasty blocks that come wrapped in paper and packaged four-at-a-time in little 1-lb boxes—you can make that. Not only is homemade butter so much yummier than the store-bought kind, it’s also easy to make. This can be done several different ways. You can use a mixer, a food processor, or a container of some sort. The Perfect Buttercream Icing Recipe and Cupcake Tip. Join us on Facebook for our latest recipes!

The Perfect Buttercream Icing Recipe and Cupcake Tip

My family is absolutely addicted to frosting! There is even one sister (I won't name names, but her name does rhyme with Bisten- ha ha! I know that is not a word, but what else rhymes with Kristen?) Who I save my leftover frosting for and she will eat it straight out of the container! I wish she lived closer so that I could share this frosting with her . . . 1/2 cup solid vegetable shortening1/2 cup butter or margarine4 cups (1 lb) sifted confectioners sugar2 tablespoons milk1 tsp vanillaFood coloring (to get that pink color in the picture, I added 4 drops of red food coloring to my icing) Cream butter and shortening with electric mixer.

If you need to thin this icing, add a small amount of light corn syrup. For best results, keep icing bowl in refrigerator when not in use. Recipe for Dark Chocolate Raspberry Cupcakes at Life. Well last but certainly not least, today I present to you the dessert for your at home Valentine’s day feast. I couldn’t possibly let Valentine’s day go by without some kind of chocolate thrown in the mix so I made some chocolate cupcakes. But these aren’t just any chocolate cupcakes, no, you need something extra special on Valentine’s day. These decadent dark chocolate cupcakes are filled with sweet raspberry jelly and topped with homemade vanilla butter cream. Prior to making these cupcakes I had never made any kind of filled cupcakes before. It always seemed like something that was easier to buy, but I was shocked to find out just how easy it was to make them at home.

Note: If you don’t have a pastry bag, you could also cut a small hole in the top of the cupcake, fill with the jelly, replace the part you cut off, then frost as usual.