Today I’m excited to share these Tangerine Blondies with you, and the story about how they happened in my kitchen. I don’t usually bake with citrus fruits, but after this latest discovery I’ll be doing more of it!
Are you a tangerine lover? It’s so hard to wait until those gorgeous little oranges are perfectly sweet and ready to eat! The Tango mandarin oranges that we grow here on the ranch are in season, so I have been looking for ways to use those sweet, seedless beauties in recipes. Continue reading
With Valentine’s Day coming up, it’s time to follow through on my promise to share the recipe for this scrumptious chocolate pecan cake. I found the recipe that inspired this cake in Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart, a 2013 James Beard award-winner. Last October I met both authors at the LDEI Conference in Charleston, SC. and have been enjoying their book ever since.
The truly exciting part about this cake is the shape. I love that the hearts come together to form a star in the middle! The name of this pan Continue reading
This Blood Orange Banana Bread smells divine! Well, all banana bread smells great, but THIS banana bread has blood orange olive oil in it and the aroma of the citrus is heavenly! I’m going to share the recipe for this easy quick bread with you, and I want you to know right up front that it was inspired by a recipe I found in a new cookbook, Mastering the Art of Southern Cooking by Nathalie DuPree and Cynthia Graubert. Continue reading
Mushrooms are the perfect addition to a quiche. Today I made Nutmeg Mushrooms and layered them on top of a quiche with caramelized onions, diced ham, and Cabot Alpine Cheddar Cheese. I’ll be sharing the recipe for both the Nutmeg Mushrooms and the quiche, but first let me tell you about the latest adventure touring a mushroom farm! Continue reading
Have you tried cooking with Cipolline onions? These cute little onions are perfect for roasting, caramelizing to become beautiful little orbs that add homemade flavor to stews, sauces, or salads. Yesterday I put together a Roasted Onion Quiche with bacon, cheddar, sautéed mushrooms, and some sliced roasted Baby Gold potatoes. Aren’t those little onions pretty on top? They’re full of sweet onion flavor too. I’ll share how to make them, and the recipe for this gorgeous quiche with you now. Continue reading