This fabulous apple almond tart recipe walked into my life recently a la All Recipes and has become a new favorite. I love it’s rustic appearance and understated sweetness. In a sea of decadent holiday desserts, this one won my heart with it’s restraint. You could use any combination of good cooking apples, although I used half Granny Smith and half Honey Crisp. The color
Thanksgiving Menu
Oh boy – it’s time for one of my favorite holidays: Thanksgiving. A time for family, friends and absolutely amazing food. I prefer simple table settings and love the excuse to break out the fine china. A couple years ago we started our holiday meal out with a celery bisque. I know what you’re thinking – a whole course focused on celery sounds about as
Butternut Squash Soup (for Baby too!)
Butternut squash has to be one of the most versatile vegetables on the planet. It’s great as a main dish, side or even dessert. But one of my favorite ways to enjoy this delicious vegetable is in a hardy soup. Juniper is now old enough to eat winter squash, so I recently made a batch of soup for us and a smaller portion for her.
How to Make Ratatouille
Ratatouille is a rustic French dish that captures the best flavors of summer and distills them down in a richly flavored stew. It is the perfect recipe to make at the end of summer when you are harvesting everything at once from the garden. The recipe I love best is from the Gourmet cookbook and a version of it can be found on the Epicurious
Making Fig Preserves
Figs are the jewels of summer, only lasting a couple days once picked, and their subtle flavor is something to be savored. But when our Desert King was bent over with fruit, I had to find ways to preserve the harvest before the figs were too far gone. This year I decided to cook up a big batch of Great Aunt Dot’s fig preserves. The
Homestead Burger
Eggs, eggs, so many eggs! With three chickens and four ducks, we are in no short supply of eggs. I came up with a new favorite recipe this weekend to use them up: the Homestead Burger. It’s super simple, but another great way to use up all those chicken or duck eggs you might have from your backyard. Sure, you could call this a “sandwich”.
Fresh Fig Pizza
Figs have to be one the best tasting fruits on the planet. These little gems only last a couple days though once picked, which is why you typically only see dried figs sold in stores. Our amazing Desert King fig tree produces a heavy crop of juicy fruit in late summer. Although most of the figs went into the preserving pot, we were still left
Apricot Tart
Apricots are little fruit jewels of the home orchard. They only last a day or two once picked, which is why you rarely see either apricots (or figs) fresh in the store. Their sweet, delicate flavor earned them a spot in our garden in the hopes that we could enjoy these treasures at their height of ripeness. Unfortunately, in the Pacific NW it is really
How to Hard Boil Fresh Eggs
Four ducks and three chickens makes for a constantly full egg basket. We use them in baked goods or cook them into savory frittatas, scrambles and tortillas. Hard-boiling the eggs is one method we often don’t use though. Fresh eggs will stick to the shells once boiled. When you go to peel the shell, the whites peel off as well. It wastes eggs and makes
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