We all love a good sandwich, particularly when assembled on the best of breads – crusty on the outside and soft and chewy on the inside, and then slathered with aromatic basil, thin slices of Wagu Bresaola, and a hint of fresh mozzarella cheese. Slightly warm, barely melted…where are you-here or in your dreams? Basil…
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A freshly baked loaf of sourdough bread (using 100 year old sourdough starter, of course) is such a clever way to create contrasting flavors and textures. A crispy, oven browned crust with a soft and tender center filled with pockets of aromatic and seasoned pesto is a buttery, nutty, basil infused bread treat! Serve this…
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“Quiche is the best!”No kidding! They truly are “Pretty Much THE BEST THING EVER!”I think I’ve told you before – quiche was one of the very first things I learned to bake with my mom and I FONDLY remember that. I’ll cherish those moments with Mom in the kitchen. Thank you, Mom. And, thank you,…
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Fish En Papillote. Don’t you feel fancy just saying it? Despite what its elegant name might suggest, this method of baking fish in parchment paper packets is one of the easiest, most foolproof methods to cook fish. Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a…
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As I was struggling to describe the flavor and aromatics of saffron, my brain froze: citrus, strong, fragrant, delicate … Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been…
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Of all my years baking, I had yet to bake a Yule Log for Christmas. In fact, I’ve actually never tasted or tried a Yule Log before now. Intimidating…precarious…harrowing…and even astounding. I wasn’t sure if I was up for it this year. Which is why I insisted Valerie come over to help. She’s really the…
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Needing to use my sourdough starter again this week (caring for this baby is stressful!), I opted for more than just a “bread.” I wanted something to constitute more of a meal for my honeypie. And, since he loves chicken, we all love pesto (it’s the besto) and NO ONE can turn down my homemade…
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There’s just something about pesto… Not only is it the “besto,” but I also find it crave-worthy and comforting in every season. It’s light and fresh in the spring and summer, it’s warming in the fall, and it’s cozy in the winter. And, pesto in and of itself is so incredibly diverse! For shame I…
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Pesto is one of those marvelous things in life that can be served with just about anything. Obviously basil pesto is the most common and well known accoutrement when it comes to the saucy game. However, there is so much more to the world of pesto than a simple Italian basil, parmesan, and pine nut…
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Although I don’t eat it often often, I really do love fresh sweet corn. And how true is it that this fruit of the earth is so naturally sweet?!? Fresh of the cob – I mean fresh, these kernels are pure sugar. Perhaps that’s one reason why I’m an infrequent consumer. In any case, the…
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