This is so rich! Forget any calorie counting here. Reserve for luscious occasions. Serve as an indulgent side dish or with a salad. A leek instead of an onion would be lovely here. Savory Broccoli Cheddar Pudding Print Prep time 10 mins Cook time 1 hour 10 mins Total time 1 hour 20 mins […]
Cheesy Mashed Potato Cakes
Actually had some mashed potatoes left over from dinner the night before, a rare occurrence, and with 2 leeks and some Gruyere cheese needing some companionship, well, cheesy mashed potatoes cakes seemed to be the perfect solution. I’ve only made these once before, maybe 10 or 15 years ago, and I was not impressed. They […]
French Potato Salad
This is from Ina Garten’s first book, Barefoot in Paris. I only make potato salad once a year, usually in the dead of summer to add some weight to green leafy salads. This is the one I make. The secret is to add the champagne vinegar and olive oil when the potatoes are still hot. […]
Stuffed Baked Potatoes with Maitake Mushrooms, Caramelized Shallots, and Sour Cream
So good. Far from healthy, this serves as a well-deserved treat. Celebrate the beginning of Fall, when it shows up, with these potatoes slathered in butter, sour cream, caramelized shallots, and mushrooms. This is listed as a vegetable side dish but most definitely can serve, with it’s calorie packed depth of flavor, as a main […]
Roasted Ratatouille
This is the time of year that I always make a big batch of ratatouille to freeze for the winter. Grab some Roma or other paste tomatoes for this. You want a meaty tomato, not the delicate (and expensive) heirlooms as a base. I had green Italian peppers from the garden, but of course you […]
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger Print Prep time 15 mins Cook time 5 mins Total time 20 mins Recipe By: Sheila McDuffie Cuisine: Lebanese Serves: 4 to 6 Ingredients 1½ cups tabouli (cracked bulgar) 1½ cups boiling hot water 1 bunch flat-leaf parsley, finely chopped 6 figs, cut in 8 […]