This is a lovely warm tart for the chilly days of winter and early spring. Leeks go out of season in late March or early April, so if you miss it you should wait until October or November for your best shot. Preheat oven to 300 degrees. Butter the bottom and sides of a 9 x 9 baking dish – round is pretty, but you … Continue reading Leek Tart
Here’s your chance to show off your pâte à choux skills. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Combine water, butter and salt in medium saucepan and bring to boil over high heat. When butter is melted, reduce heat and add flour; cook and stir constantly until the pâte à choux dough begins to pull away from the sides of … Continue reading Cheese Straws
The usual rule for the necessary number of eggs is two per person plus one for the pan. But we’ve found that four eggs works nicely for two people. Melt butter in small saucepan. Beat eggs, milk and Lawry’s salt together until well mixed. When the butter bubbles, add egg mix to pan and start stirring gently. Remove eggs from pan when they are set … Continue reading Carla’s Scrambled Eggs
Preheat oven to 325 degrees. Butter a 9 x 13 casserole dish. Beat eggs lightly with a fork or spoon; mix in all other ingredients. Pour into casserole dish and bake at 325 degrees for 45 minutes. Tips: This recipe looks like it needs salt – but it doesn’t. The first time you make it, don’t add salt until serving. The salt in the three … Continue reading Cheese and Spinach Casserole
In small saucepan, cover eggs with cold water; place over medium heat and bring to full boil. Turn off heat and let eggs stand for 20 minutes. Rinse eggs with cold water while shelling. Chop or slice eggs (you can use an egg slicer, but a pastry blender also makes quick work of this step). Before eggs cool off, mix with mayonnaise, dry mustard, rice … Continue reading Egg Salad
Thaw the puff pastry for about 30 minutes. Roll it out to about 9 x 9; place onto baking sheet lined with parchment paper and prick the top. Refrigerate until the topping is ready. Preheat oven to 425 degrees. Sauté bacon; drain the grease from the pan, add olive oil/butter to the pan and sauté the onion until caramelized. In a food processor, combine the … Continue reading Bacon and Caramelized Onion Tart
Yes, it’s supposed to be spelled “pimiento.” But Southerners like the ones in our family pronounce it “pimennah,” so the spelling hardly matters. Once you make this, you will never settle for the bland or just plain nasty stuff from the grocery store, ever again. One more thing – we hardly ever make this without the sharp and tangy Tillamook and Cabot cheddar cheeses that … Continue reading Pimento Cheese Spread
This is one of those recipes you can fiddle with – add diced or sun-dried tomatoes, swap out the provolone for fontina or mozzarella, use fresh garlic instead of garlic powder. You get the idea. Cook spaghetti (or linguini) according to package directions. Preheat oven to 325 degrees. Toss well-drained spaghetti with cheeses, butter and olive oil. Add the rest of the ingredients and mix … Continue reading Pasta Frittata
Apple cider vinegar gives deviled eggs a tangy flavor, but it’s not for everyone. Ania didn’t use dry mustard in her eggs, but Carla does (and uses rice vinegar). You can sprinkle eggs with the traditional paprika, preferably Hungarian sweet, but if you got a big tax refund this year, topping them with black caviar is nice, too. Our McIntyre cousins love diced sweet pickles … Continue reading Deviled Eggs
This recipe was perfect for three sisters in the kitchen: one at the stove, one at the filling and rolling the crepes, and one working on the next batch of batter. We refuse to guarantee the number of finished crepes you will end up with, although this recipe should give you about six to eight. For one thing, if this is your first attempt at … Continue reading Mamcik’s Crepes and Cheese Blintzes
Around Our Table 