Cornmeal is simply not used enough in sweets.
There, I said it: eat more cornmeal.
I like soft polenta (mush) and hard polenta (either - like oatmeal - taste sooo much better when made with milk instead of water). I like cheesy grits and creamy polenta. I like it with bits of smoky bacon and fried fresh [...]
Read More..>>Isn’t that what you are asking yourself?
You are not?
sigh…
you know, quince is not a very popular fruit nowadays. And really it is a shame, because nothing else has it piquant aromatic floral taste… pineapple, jasmine, guava and sweet vanilla, with a hint of clove. Some even say that it was quince that Eve offered Adam…
On [...]
That’s “Brittany” as in “French Brittany” the westernmost maritime province of France.
Following my recent post on making Petits Pots de Yogurt With Strawberry Compote, Paula and Mary both asked about the golden cookie pictured next to the yogurt, and would I please provide the recipe?
Glad you ask.
The cookie is called Galette Bretonne in French and [...]
Yogurt is for dessert too.
After a 15+ year hiatus, I am again making yogurt. Easy, tasty, low-tech. Did I say easy? Since I much prefer eating yogurt to drinking milk, I have been making at least two quarts of yogurt a week. Love it! As was explained here: heat the milk (if the milk [...]
Read More..>>Who does not like dessert? A little something sweet at the end of the meal? Especially a special meal? Yeah even the people who say they don’t really like sweets love a little dessert.
While I like to think myself fairly conversant in making pretty no-bake sweet endings like sorbets, ice-creams, mousses and cold confections that [...]
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Comments(4) Note: Recipe has been updated on February 11, 2009 to clarify some instructions and correct a typo.
When we moved to the country, we decided to join the local Volunteer Fire and Rescue Company. It took us a while to actually do it, but both Keith & I became members early this year. My role is [...]
I love a good baked custard – or flan as we call in France (which is not the same as a Spanish flan – maybe a post for another day). And although the last few days have been warm, the down spiraling leaves are letting us know – in no uncertain terms – that cooler [...]
Read More..>>Vanille teased me for being in an “upside-down” baking mood (and she should know - being “down under” in New Zealand) because I blogged back-to-back about Tomato Tatin and then about Upside Down Plum Spiced Cake. I felt like I had to make a post that was not upside down. Well, not really… but I [...]
Read More..>>End of summer: say good-bye to fresh juicy sweet fat peaches until next year. Welcome Italian plums, those tasty versatile little morsels. Because they are cling-free, they lend themselves easily to all kinds of preparations: jam & preserves, liqueurs, chutney, sautéing and grilling, compote and of course baking. Having just acquired 4 gallons of Italian [...]
Read More..>>I promised more peach recipes. If “recipe” is the word to use. You got to do a lot of things - fast - when you got a bushel (close to 60 pounds!) of peaches.
Perfectly ripe fruit call for a very simple treatment. Why mess up with pure goodness? Some nice dough, a sprinkling of sugar, [...]
