November 30, 2012
You can't see it from this angle, but as I shot these pictures I had a small dog nudging my arm, jockeying to get a lick of the spoon just out of sight, and clinging to my leg for a better view of these little treats. Seems Hiro likes the smell of these tarts as much as we like eating them, and their tantalizing aroma is a good indicator of their great taste. I've made use of the jumbo muffin pan again and the triple sec cranberry sauce to throw together a quick dessert, using a purchased puff pastry dough as the base and goat cheese sweetened with honey in between. The presentation isn't fancy or particular, but to paraphrase one of my favorite movies, the excellent flavor of these cranberry goat cheese tarts is bonafide. Come on in, folks, this pastry is fine.
November 23, 2012
On the morning or weekend after Thanksgiving, you may have some extra people hanging around to feed, and these egg muffin sandwiches are an uncomplicated way to do that. The base of the recipe is simply a seasoned whisked egg, and although I've added goat cheese, roasted red bell pepper and Herbs de Provence, feel free to flavor the egg base however you want. An inexpensive jumbo muffin pan creates a nicely shaped baked egg filling that fits a standard english muffin perfectly. Though these egg muffin sandwiches are best eaten right after baking, you can make them ahead of time and reheat them later for a quick breakfast during the work week, or even for a day of braving the shopping crowds. Hopefully, it's an easy way to keep yourself nourished during the busy holiday season.
November 16, 2012
I'm trying to keep things simple this month, largely because this moving stuff is all-consuming, and a girl can only do so much. Thankfully, when it comes to cooking, simplicity can be and often is the best approach. This cranberry sauce infused with triple sec is my simple take on a pretty standard Thanksgiving side dish. But why save it for Thanksgiving alone? I say use it to complement as many things as you can. Stir it into a scone recipe, spread it on a turkey sandwich, use as a filling for a rustic tart, or whatever else comes to mind. And wherever you are, I hope you share the Thanksgiving holiday among family and friends.
November 9, 2012
It's about time I made some new treats for Hiro; I've gotten lazy and have fallen into the bad habit of making do by just grabbing a bit of the kibble from his regular food, and using that as a treat or reward. Most of the time, Hiro's okay with that, but occasionally, he'll prefer hanging on to his chew toy over getting more kibble, and you can't blame him. "What! Lamb and rice kibble again?" he may (or may not) be thinking. Since he's been such a trooper during our recent move, despite having been yanked from his old backyard with a view to one with a brick wall, I think he deserves a little better. So here you go, buddy, I've made these sweet potato treats especially for you. Who's a good boy?
November 2, 2012
The beautiful and often overgrown herb garden, the one that Hiro our dog protected so well, is now only a memory. It’s been pulled up because we are moving to a new house, and the spinach, kale, collards, chard and mustard greens I planted in August are all that remain. In a few days, the greens will be pulled up too. I gave away the bulk of my herbs to a local restaurant, earning myself and my husband an invitation for a free meal, and am drying what was left on homemade drying racks, perched high above on the top of the kitchen cabinets of the rental house.