I have a love affair with almond, and I have a natural weakness for ice cream in general, so it goes without saying that I couldn’t stop sneaking spoonfuls of this simple yet intoxicatingly-almond ice cream. I used my French Vanilla Ice Cream recipe, substituting almond extract for the vanilla, and adding poppy seeds for some visual flair.
Wednesday, December 4, 2013
The first time I made this soup we had an array of summer veggies in the refrigerator (zucchini, yellow squash, tomatoes, spinach and mushrooms) that needed to be used up. I started adding ingredients to the slow-cooker and this crock-pot minestrone was born.
Tuesday, December 3, 2013
Though I know that horchata is typically served in the heat of summer as a cool, refreshing beverage, I also think of this cinnamon-spiced rice drink in autumn. When you make it at home you can use less sugar, sweetening it to taste.
Sunday, December 1, 2013
Monkey bread is always a favorite with groups, however, in some settings it is not practical or easy for everyone to literally pull apart from the same loaf of bread. Earlier this year I made my monkey bread in muffin tins for individual servings that turned out perfectly for a party.
Wednesday, November 20, 2013
These prosciutto-wrapped goat cheese-stuffed jalapeno poppers look fancier than they really are. In terms of the ingredient list and the preparation steps they are as simple as an appetizer gets. Dress them up for a holiday cocktail party or share them at a casual summer BBQ.
Friday, November 15, 2013
I have had the opportunity to work on the Pass the Prosciutto – Gluten Free Holiday Entertaining campaign through Prosciutto di Parma. The Consorzio del Prosciutto di Parma (the organization that certifies this ham from the hills around Parma, Italy and gives the brand of ham its quality seal of approval) is celebrating 50 years although the tradition of making this ham is more than 1,000 years old.
Monday, October 28, 2013
I love the flavor and texture combination of lentils and squash so I combined the two healthy ingredients in this hearty vegetarian stew.
Saturday, October 26, 2013
Use the cheeses of your choice to build these comforting autumn-inspired squash bruschetta. They work as an hors d’oeuvre, a mid-afternoon snack or a {small plate} main course.
Monday, October 21, 2013
Mix and match moist pumpkin bread, fudgy chocolate brownies and salted caramel sauce for an assortment of decadent autumn treats.
Monday, October 14, 2013
Growing up on the Olympic Peninsula, we routinely took the ferry across the Puget Sound to Seattle… and to just about anywhere else. When I think of clam chowder I think of those countless ferry rides we took back and forth, and the famous Ivar’s chowder {always with oyster crackers} served aboard the ferries, and throughout Seattle and the greater Puget Sound area.
Thursday, December 5, 2013
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