Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Tag Archives: bake
Spinach Balls
A crowd-pleaser from my childhood: baked balls of stuffing mixed with onion, spinach and melty cheese.
Baked Alaska
The August 2010 Daring Bakers challenge was brown butter pound cake combined with homemade ice cream into baked Alaska and ice cream petit fours.
Pick a Peck of Peaches
A homey double-crusted cobbler made with peaches I picked myself, this recipe is very different from the biscuit-topped variety I was more familiar with.
Yogurt Chocolate Chip Cookies
Next time you're out of eggs and feel like baking, whip up a batch of these soft chocolate chip cookies. You can even snack on the dough with no worries!
Chicken Tetrazzini
A classic casserole using spaghetti, mushrooms and leftover chicken, this version favors scratch-made sauce over canned soups.
Bombe Squad
The July 2010 Daring Bakers challenge was a Swiss roll-lined ice cream bombe. I chose to go with an almond and summer fruit theme, making almond cake, boysenberry jam and caramel, and apricot and honey-almond…
Bread Alone
The quintessential sourdough loaf (which I am hoping will come to taste more sour as my starter matures!).
English Muffins for Oscar
Homemade English muffins that are every bit as good as store-bought, if not better!
Breakfast (Radishes) for Dinner
Using all parts of the radish: Raw for snacking, greens for soup, and even shredded into focaccia bread. Also a white bean-Caesar flatbread with prosciutto and arugula.
Strawberry-Coconut Pucks
A disappointing attempt at strawberry-coconut muffins, through no fault of the jammy roasted berries.
Leaving the House of Orange
A democratic, if not Protestant, quinoa pilaf incorporates purple carrots, turnip, leftover chicken, and fresh arugula, with a garnish of crispy kale chips.
Chocolate Pavlovas with Mascarpone Mousse
The June 2010 Daring Bakers challenge featured chocolate pavlovas or meringues topped with chocolate mascarpone mousse and a creme anglaise drizzle.
Roasted Apple Muffins with Buckwheat Caps
My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.
Hot Pockets
Leftover roasted chicken is mixed with Latino spices and an offbeat combination of dates and capers in a satisfying filling for flaky baked empanadas.
Fennel Patties
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Mess o’ Greens Revisited
A nutty quinoa-rosemary tart crust encloses a colorful, piquant filling of turnip greens. I paired this elegant vegetarian pastry with tangy-sweet barbecue pork, made with homemade sauce and redeemed from a disappointing grilled recipe.
Meet Betty
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Criss Cross
A celebration of spring in a pretty latticework package: classic strawberry-rhubarb pie.