Let’s Eat
Irish Soda Bread
I ran out of all-purpose flour this week, just as I was about to make Irish Soda Bread for an early St. Patrick’s Day celebration. So I substituted a cup of whole wheat flour in my recipe. It turned out fine, a little heartier than usual, but still tasty. I might experiment further with a mix of flours. What recipes do you adjust to suit ingredients on hand?
New Find at an Old Restaurant
A few days ago, my husband and I ate at the Corner Cafe in Riverside, Missouri. We’ve been there for many meals, but noticed something new this time. The decor at the Corner Cafe tends toward the old and homey. In a room where we’ve eaten often, beside a table where I think we’ve sat before, was an embossed ceiling tile from the 1866 Platte County, Missouri, Courthouse. That’s older (if not homier) than any of their other decorative items. And I’d never noticed it before. When have you noticed something new in an old haunt?
Frosting is the fun part!
Just finished frosting the first set of Valentine sugar cookies! A little early because they’re being shipped. Making these cookies is a three-step process. One day to mix the dough, one day to cut and bake, and another to frost. Frosting is the fun, creative part! I love to try new designs and play around with sprinkle combinations! Baking tip: This time of year, when the heater is running and the air is dry, I always use extra large eggs to give the dough a little more moisture. Do you have any tips/tricks to share? Do you bake for Valentine’s
Tuscan Apple Tart
TUSCAN APPLE TART TUSCAN APPLE TART November 15, 2022 Sally Jadlow Comments 0 Comment One of the best things I like about fall is the yummy foods containing apples and cinnamon. I learned about this recipe recently and decided to try it. I’ll share the recipe with you, in case you might like to try it also. It’s from Chef Jasper Mirabile, Jr., of Jasper’s Restaurant. Tuscan Apple Tart Ingredients 4 green apples 1 cup of flour 1 cup granulated sugar 1/2 cup olive oil 3 eggs 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 cup white wine
Pear Pineapple Compote Recipe
I think pears are best fresh, with a little cheese on the side. But here’s a tasty recipe to use them up before they go bad. Pear Pineapple Compote 3 ripe pears, cut into bite-size chunks (I don’t peel the pears, but you might prefer them peeled)1 14 oz. can of chunk pineapple, with its juice½ tsp lemon juice¼ cup brown sugar Mix all ingredients (including all the juice from the pineapple can) into oven-safe dish. Bake at 350 degrees for one hour. Serve compote by itself or with ice cream or cake. NOTE: Add brandy or rum, cinnamon or
Fresh heirloom tomato salad
This salad is sooo good. I love the colors and presentation as much as the taste! I hadn’t thought about mixing watermelon with the tomatoes and burrata, but it works. If I were making it at home, I’d add some avocado and maybe pine nuts or pistachios on top!
A wine for everyone
I recently had dinner at a restaurant in Colorado that specializes in local wines. Apparently, hundreds of them! It always surprises me to see the vast selection of wines available. I tend to find a couple of labels I like and stick to them. I used to be a chardonnay drinker until I realized I had an allergic reaction to the oak from being aged in oak barrels. Made me sneezy and sniffly. These days, it’s sauvignon blanc for me. I also enjoy a dry riesling from a winery in New York’s Finger Lakes region. Do you have a fave?
Peach Cobbler!
I made cobbler with fresh peaches for the first time this season this week, then ate the first serving when it was still warm. The true mark of summer. The peach cobbler recipe I use is posted over on my blog. What’s your favorite summer dessert?
Easy summer salad
Made one of my favorite summer salads last night. Cucumber salad with green peppers and tomatoes. For added color, I tossed in a few yellow tomatoes. And for additional flavor, some chopped red onion. Sprinkle some Italian seasoning then toss the whole thing in Italian dressing and marinate for an hour or so. Serve topped with pine nuts, and enjoy! Do you have a go-to summer dish?
Raspberries are ready!
If I had to grow my own food to survive, I would’ve starved decades ago. My husband and I have not had much luck growing foods over the years, but we do have a patch of raspberries that has produced fruit for several years now. It always surprises me when we get them — and when we get to harvest them before the birds do! Do you grow fruits or veggies?