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. 8 sheets fresh or frozen phyllo pastry sheets 1 stick butter, melted 2 tablespoons butter 3 leeks, thinly sliced crosswise ½ pound of … Continue reading Leek Tart
Here’s your chance to show off your pâte à choux skills. 1 cup water 8 tablespoons unsalted butter ½ teaspoon salt 1 cup flour 5 eggs 1 ½ cups Gruyère cheese, finely shredded 2 tablespoons Parmesan cheese ¼ teaspoon nutmeg, grated fresh ¼ teaspoon black or white pepper Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Combine water, butter and salt … Continue reading Cheese Straws
7 ounces frozen puff pastry ½ cup cottage cheese ½ cup crème fraiche* 1 tablespoon flour Salt Pepper 2 tablespoons olive oil or butter 1 to 2 slices bacon 1 onion, sliced thinly 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 … Continue reading Bacon and Caramelized Onion Tart
4 eggs 1 teaspoon milk or cream 1 tablespoon butter Sprinkle of Lawry’s salt 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 … Continue reading Carla’s Scrambled Eggs
3 eggs 3 tablespoons flour 12 ounces cottage or ricotta cheese ¼ pound sharp cheddar cheese, shredded ¼ cup Parmesan cheese 10 ounces frozen chopped spinach, thawed and well-drained 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 … Continue reading Cheese and Spinach Casserole
Eggs – 1 to 2 per person Mayonnaise Dry mustard Salt Splash of rice vinegar (can substitute apple cider vinegar, or omit entirely) 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 … Continue reading Egg Salad
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. 1 pound cooked spaghetti or linguini 2 cups broccoli, blanched and finely chopped 1 ½ cups sliced black olives 4 eggs, slightly beaten 1 cup Parmesan cheese 5 cups shredded … 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
