Focaccia, normally a savory flatbread steeped in herbed olive oil, becomes a sweet pastry by using light oil, dried fruit, and a topping of sugar. We make it in a smaller pan, which results in taller, softer bread. Stopping the rise (by placing it in the refrigerator overnight) allows for better bread flavor development. Time…
This quiche-like baked egg custard with cheese and herbs is delicious! Bake in batches; it holds well but long baking time. Variations of cheese/herbs have potential. Tried the smoked gouda, and everyone thought it was outstanding. Might also try cheddar with basil/parsley. Source: Gourmet Dec. 2008, pg 178 Diet: Gluten-free, Vegetarian
Most of us say Broo-shetta, but an Italian corrected me to say Broos-ketta. However you say it, simple and delicious! This recipe is easy to do on the grill, which adds a smokey flavor that can’t be replicated any other way. As with most simple recipes, the quality of ingredients really makes a difference.…
To make these baked pears in honey-mint sauce, be sure to adjust the baking time according to how ripe the pears are. This recipe actually works better with hard, less ripe pears. Diet: Gluten-free, Vegetarian
This simple and quick recipe is part of our Friday Evening Appetizer gathering almost every week. I like it because it is so easy, but our guests like it because it tastes really good. The excessive amount of oil creates a lot of smoke, which becomes the dominant flavor. In fact, we often call this…
It may seem unnecessary to go through all this for just onions, but the end result is truly worth the time. The vinegar adds an acidic punch, the sugar makes these sweeter than they naturally would become, and the vermouth adds complexity. I use this recipe to prepare a large batch that I then use…
There seems to be an increasing use of bacon in sweet dessert items like chocolate brownies. The combination of smokey, salty bacon with sweet, rich chocolate is better than it may sound at first. Pretty easy to make, loosely following a recipe I found on a Bacon Today posting by Micheal Kirsch. I used a…
We take our cues from the local seasonality for this excellent dessert. Here in our corner of West Michigan, we are in that special time when the rhubarb is winding down, and the strawberries are just beginning. The combination of rhubarb’s tart, almost astringent, flavor with the natural sweetness of strawberries is magical. Especially when…
