Another spring, another rhubarb recipe. Every March I see the little red shoots poking through the dead leaves and I get a bit excited knowing that winter is finally on its way out. It’s a sign of hope, and a promise of all the other fresh produce that’s to come.
I’ve celebrated with many great rhubarb recipes over the years— everything from coffee cake to crisps— but this year I went back to my favorite strawberry rhubarb pie, with a twist. I swapped out one pie dish for four little tart pans and ditched the top crust in favor of a pillow of toasted meringue.
Every time I bake a quiche I wonder why I don’t bake them more often. Like, everyday. For breakfast, lunch and dinner. The great thing about quiches is you can put almost anything in a pie shell, cover it with eggs and cream and voilà, you have yourself something incredibly wonderful.
When I dreamed up a quiche filled with fresh asparagus, crispy bacon and chunks of cream cheese I knew it would be at hit. I didn’t know that after one slice I’d want to take my fork to the rest with abandon.
The piles of snow in my yard have finally melted and it’s no longer necessary to wear a heavy coat, scarf, and hat when I go outside. Spring is coming, there’s no denying it. And I couldn’t be more excited.
I think lemon desserts are perfect this time of year, to bridge the gap between the winter citrus still in season and the bright springy dishes we’re all craving. My sunny and light-jacket-only weekend got a little bit brighter with this whole lemon tart.
A few months ago my food processor gave up the ghost. It had slowly been falling apart for a very long time, but finally became unusable. And I was in trouble, because I didn’t realize how much I used my food processor until I didn’t have one anymore. Thankfully, MagiMix was there to save the day with their beautiful MagiMix 16 cup food processor. It’s my new best friend in the kitchen. Continue Reading…
I don’t very often venture away from the sweet stuff on my blog (I just can’t help it. My sweet tooth is out of control), but I confess that I dreamed about this pie for months before I finally got a chance to make it a reality.
It started back at Thanksgiving when I went a little pie crazy. Two months later I rolled up my sleeves, rolled out a variation on my favorite pie crust, and filled my kitchen with the smell of mushrooms cooking with garlic and fresh herbs. Even my sweet tooth approved.
I have so many things to be thankful for this year. My amazing husband and darling baby boy, and our new little family that I love more than anything. Our cozy little house in my favorite little big city. All of my friends, both old and [...]
I have so many things to be thankful for this year. My amazing husband and darling baby boy, and our new little family that I love more than anything. Our cozy little house in my favorite little big city. All of my friends, both old and new. This little corner of the internet and all of you who come to visit. I am one lucky gal.
I’m also thankful for milkshakes. This milkshake is a fun way to use up any leftover pie you may have from Thanksgiving. I’ll probably have a piece for breakfast Friday morning (because, why not?) but then I think a round of milkshakes will be in order that afternoon as I finally give in an pull out the Christmas decorations.