Adventures in cooking and baking.
This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year.
This potato and eggplant gratin is a great filling dish that you can serve as a main or side dish. The combination of the potatoes and fresh veggies is totally tasty and also makes great leftovers.
This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish.
Roasting any vegetable totally brings out and intensifies the flavor. This is especially true for eggplant (or aubergine), which can be pretty bland otherwise. This method will produce a tasty side dish that isn't mushy or bland.
Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches.
This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan.
Made with sweet fresh corn and roasted sweet peppers, this may be the ultimate summer salad. It's great as a side dish, or when you want something easy and light yet filling, a summer main dish.
This salad recipe includes a vinaigrette of garlic and shallot, citrus, honey, toasted cumin, and extra virgin olive oil. You can toss everything together or serve it in parts, letting your guests make up their own salad with their favorite additions.
Pretzel bagels - The flavor of pretzels in bagel form. These bagels have the flavor of soft pretzels on the outside and they are slightly softer than standard bagels on the inside.
These bagels are tender and soft fresh from the oven with a thin crispy crust. Unlike standard bagels, they are made with all purpose flour rather than bread flour and the dough includes some butter.
This rhubarb and strawberry baked oatmeal is a wonderful and nutrious breakfast. You can assemble and bake it in a little more than an hour, or you can assemble it in advance and bake it the next morning.
The combination of rhubarb and srrawberries is classic, and the added almonds add a tasty crunch.
Taiwanese Castella Cake is a super soft sponge cake that is wonderfully plush and bouncy. It's lightly sweet and delicious on its own or garnished with whipped cream, fruit, confectioners' sugar, honey, or all of the above.
I garnished slices of these cakes with whipped cream and sliced fruit, and it was a huge hit.
