This recipe combines beans with shrimp, instead of pasta. Our dear friends Sue and Jeff made this for us while we were visiting in Connecticut, and we had to share it with you. The flavor is great, it makes a beautiful presentation, and it is so quick and easy to make. You can use serrano…
Toffee Bars
This is a family favorite. My grandfather’s sister, Jo, was one of my favorite people. When I was the head cook at the local nursing home in college, Great Aunt Jo lived there and I would stop and see her every day before I went home. I grew up on a farm in the…
Spring Cocktail with Lillet Rosé
Lillet is a French aperitif wine made in Podensac, a small village south of Bordeaux. It is a blend of Bordeaux grapes and citrus liqueurs. The mixture is blended in oak vats and aged as a Bordeaux wine. It is nicely balanced, not too sweet and not too bitter. We love it mixed with grapefruit…
Granola with Nuts and Fruit
Store bought granola often has preservatives, artificial flavors, excessive vegetable oil and loads of sugar. Also, most companies add sulfuric acid or sulfur dioxide to help preserve the dried fruit’s vibrant color. We prefer to use unsulfured, unsweetened dried fruit; cranberries are an exception to the unsweetened rule as they are bitter without being sweetened. Homemade granola is one of our…
Lamb Stew with Vegetables
This stew is made with lamb, carrots, potatoes, green beans and turnips. We first made this stew in Paris when our youngest son Brian was on the track team. We had three young men from the Netherlands team staying with us for a track meet. I tripled this recipe thinking that there would be enough for Peter…
Soft Boiled Egg Spring Salad
This is a salad lovers dream and will make everyone want to eat more salad. This Spring Salad celebrates spring’s healthy vegetables with the addition of forbidden rice. Forbidden rice is softer and smaller than wild rice, and once cooked, it turns a deep purple color with a nutty texture. We used fresh English peas,…
Make-Ahead Easter Brunch
Easter brunch is always a little bit tricky. Attending a morning service and having a worthy breakfast spread ready to go right when you get home, is nearly impossible. Well, maybe if you’re the Easter Bunny. Assuming you are not the Easter Bunny, and that you don’t want to miss out on the egg hunts and…
Bacon and Gruyere Quiche
This classic quiche is similar to the ones we enjoyed in Paris. Nestled in a buttery crust, it offers a rich, savory custard flecked with Gruyere, bacon, and shallots. Magically, the overall effect is one of lightness. It is the perfect make-ahead recipe for brunches, lunches, and dinners. Pair this quiche with a simple salad,…
Blueberry Crumb Muffins
This is the muffin that has it all! We don’t usually like a muffin with a crumb topping, as they are usually too sweet and the topping can be hard and crunchy. This one is different because it is light and not overly sweet. We also think the crumbs add to the…
Pound Cake – Classic and Simple
I know this is a very basic recipe, but I have tried many different pound cake recipes and this is my favorite. If you are looking for a pound cake that is dense enough to stand up to fruit, sauces, and ice cream, and has the butter taste that you are looking for in…