Adventures in cooking and baking.
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This cauliflower quiche, with caramelized onions, pancetta, and Gruyère, is one of my favorite takes on quiche, the classic savory egg custard pie. I just took a quick count and realized this is my tenth quiche recipe that I've posted. Clearly, I love quiches, including ones with smoked salmon , zucchini and onion , and ham and asparagus . I also love mini quiches to serve as appetizers, such as…
Tabatière, or Snuff Box Bread, is a flavorful loaf of bread that gets its name because if looks like a snuff box with a lid. In France, tabatière actually means "snuff box." I am making this bread with the Bread Baking Babes and our host kitchen is Cathy of Bread Experience. She adapted this bread recipe from the book, The Larousse Book of Bread by Eric Kayser. Read more »
This potato salad uses a mixture of white, red, and purple mini potatoes. Add an array of vegetables and Japanese-style flavors for a fabulous potato salad. I've made Japanese-style potato salad, including one with ham and Yukon Gold potatoes , and one where you can make your own Japanese-style mayo . Read more »
This Oven-Roasted Pepper Tart with Prosciutto and Goat Cheese takes advantage of the fresh peppers available right now. Oven roasting the peppers brings out the sweet flavor and adds so much to the texture of the tart. If you love the sweetened flavor of roasted peppers, you definitely need to make this tart. I slow-roasted the peppers in the oven, placing the pan on the middle rack with the…
The recipe for this green bean salad with tomatoes, arugula, and basil dressing takes advantage of fresh ingredients that you can find at a farmers' market or your own garden. This salad is great for a picnic or a party and can easily be made in advance so you can enjoy spending time with your guests rather than being stuck in the kitchen Read more »
These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover. Roasting brings out the best in brussels sprouts, turning them crisp tender and lightly browned, and with a slightly sweet flavor. If you've only tried steamed or boiled brussels sprouts, give roasted brussels sprouts a try. There is no comparison. Read more »
These hot dog flower buns are a Chinese bakery favorite, both in Hong Kong and in Chinatowns across the U.S. They are typically made with soft milkbread dough created using a tangzhong , which is a mixture of flour and milk or water that is cooked to gelatinize some of the flour to hold extra moisture. It has origins in Japan and then was popularized in Taiwan and Hong Kong in the early 2000s.…
This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year. This potato and eggplant gratin is a great filling dish that you can serve as a main or side dish. The combination of the potatoes and fresh veggies is totally tasty and also makes great leftovers. Read more »
This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish. Roasting any vegetable totally brings out and intensifies the flavor. This is especially true for eggplant (or aubergine), which can be pretty bland otherwise. This method will produce a tasty side dish that isn't mushy or bland. Read more »
Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches. This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan. Read more »
