Smoky Barbecue & Potato-Beet Gratin
Succulent smoky chicken with peach barbecue sauce on the grill still can't hold a candle to my potato-beet gratin, believe it or not!
Succulent smoky chicken with peach barbecue sauce on the grill still can't hold a candle to my potato-beet gratin, believe it or not!
The November 2010 Daring Bakers challenge was making pasta frolla for a crostata; I chose to use it to make a caramel apple cheesecake tart for Thanksgiving.
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Some notes on miscellaneous recipes from recent weeks: cherry-frangipane tart, arugula and garlic scape pestos, whole wheat hearth bread, tuna melts, and a twist on spaghetti and meatballs.
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.
This is a summary post overviewing the meals and baked goods I made over the holidays, concluding with the highlight of my father making ebelskivers.
The June 2009 Daring Bakers challenge featured a traditional British "pudding," the Bakewell Tart, a dessert simply comprised of shortbread crust, jam, and almond frangpane. I tried my hand at homemade strawberry freezer jam, with…
An ooey-gooey marshmallow-topped brownie tart to cheer on the Colorado Rockies in the World Series.
The August 2007 Daring Bakers challenge featured a milk-chocolate caramel tart, with creamy caramel hidden under a layer of fluffy mousse and a garnish of hard caramel scribbles.
…but not so many photos. We have been eating especially well this past week, but I didn’t get pics of most of it. Last Friday night we had a (sadly unphotographed) crustless broccoli quiche. I’ve…
For Valentine’s Day I made Jeremy a Meyer lemon tart with a chocolate-painted crust, from Suzanne Goin’s Sunday Suppers at Lucques. I had been planning it for some time, since we had just the right…
A visit from my folks, two new additions to my kitchen "staff," and a basic recipe for pate brisee.