Happy Halloween! First off, look at this little nugget. Since he has has multiple Halloween events this week, he has gone between being a fireman and an "inja." Goodness. I could eat him up. This is my favorite Halloween picture so far...the bunny doesn't look nearly as thrilled as I was. . . .
Peach and Prosciutto Salad
I told you I was on a salad kick, and this one uses one of my favorite summer seasonal ingredients: peaches. Here in the Texas Hill Country, the peach reigns supreme in summer months. I challenge you to drive down any Farm to Market road and not see at least three peach stands. Do other states still have Farm to Market roads? As I typed that, it seemed a bit strange. Well, in Texas, we still do. A few weekends ago, a dear friend of mine and her mother-in-law . . .
Recipe: Beef Stew
The last few cold weather months have put me in a soup frenzy. Last weekend, the foggy, rainy Saturday created the perfect backdrop for today's recipe, a classic beef stew. For our pre-St. Patty's day get together on Saturday (more on that here), I made individual pots of beef stew for each guest in my new World Market handled crocks. For even more fun, I topped each with buttery puff pastry which created mini pot pies on each plate. I love Cook's Illustrated magazine, and . . .
Recipe: Cream of Fresh Tomato Soup
Today's recipe is all about comfort and flavor. When I find a good recipe, I try not to muck it up. This one is from Ina Garten's Back to Basics cookbook. Recipe: Cream of Fresh Tomato Soup (from the lovely Ina Garten here) 3 tablespoons good olive oil 1 1/2 cups chopped red onions (2 onions) 2 carrots, unpeeled and chopped 1 tablespoon minced garlic (3 cloves) 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) 1 1/2 teaspoons . . .
Recipe: Spinach and Potato Frittata
Brunch is certainly one of my favorite meals. I love the sweet and savory menu combinations, and I love the excuse for morning champagne. One of my go-to brunch recipes is a classic frittata. This crustless egg dish can be the home to an infinite amount of ingredient combinations to satisfy even your pickiest guest. Today, I kept it simple and filled a cast iron skillet with spinach and potatoes. Recipe: Spinach and Potato Frittata (inspired by this recipe) 3 . . .
Recipe: Creamy Chicken Soup
With the cold weather upon us, fragrant soups are just what the doctor ordered. I will say, as this was simmering on the stove, our mouths were watering. Serve with a toasted and buttered baguette, and you have the perfect winter dinner. Recipe: Creamy Chicken Soup (influenced by this recipe) 4 main course servings, and 6 first course servings 1/2 cup (1 stick) unsalted butter 1 medium yellow onion, chopped 2 stalks celery (with leaves), chopped 3 medium carrots, peeled and . . .
Recipe: Roasted Chicken for Two (and a half)
Our house loves roasted chicken. This classic one-dish meal is simple to prep, pretty to look at, and even more delicious to taste. The garlic and lemon create a light sauce that perfectly seasons the vegetables and keeps the chicken moist and savory. Roast Chicken and Vegetables for Two (recipe from here)Serves 2 Ingredients 3 carrots, cut into thirds6 small red mew potatoes, quartered if large1 medium yellow onion, cut into 6 wedges3 tablespoons unsalted butter, . . .
Recipe: Zucchini Lasagna
I am a firm believer in the power of Italian comfort food, especially a rich lasagna. This take on a classic replaces lasagna noodles with roasted zucchini. Roasting the zucchini adds additional flavor and removes much of the water from the vegetable that can turn this dish into a soupy mess. I always start with a homemade (but not difficult) meat sauce with both sweet Italian sausage and ground sirloin. Recipe: Zucchini Lasagna Ingredients 8 oz ground Italian . . .