Nothing prepared me for this. Not the fact that dsd had already made this once, and raved about it convincingly. Not even the fact that she graciously gave me some leftovers, which, when I ate them two days later, were delicious. No, I admit I was unprepared. I admit I thought of olives as lovely but limited — fantastic with the right cheese, or on their own, or even in a loaf, but nothing more, right? …Wrong. This pesto is easy and remarkably creamy and delicious. (Oh, and also, I had it with my first successful loaf of bread; that helps, too.)
A whole wheel of brie lying around in the fridge. Lots of jams, chutneys, and preserves left over from the holidays. Bread rapidly going stale. Dinner on a deadline. The obvious result of all this was baked brie. We threw in a side of glazed carrots, for good measure. Read the rest of this entry »
Of course, it was only after slaving away New Year’s Day morning, trying to prepare for our brunch (with lw‘s help), that we noticed Smitten Kitchen’s advice on how to host brunch (and still sleep in). While that post was no longer of any use to us (for the time being), we were fascinated by SK’s new favorite egg dish, the spinach and cheese strata. We figured that preparing it Saturday night was a perfect, hassle-free way to get started on a busy Sunday. Read the rest of this entry »
…I mean, all the time I crave mac’n’cheese, but especially after seeing some on a menu in Wisconsin, made with Wisconsin cheese and … beer! This sounded like an adventure not to miss, but unfortunately the restaurant was sold out so I ventured to make my own version…
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The fresh heirloom tomatoes at the USQ farmers’ market were irrisistable—time for some always satisfying tomato soup with grilled cheese.