No need to add extra butter to these. I like then with jam and Jake prefers maple syrup. Any way you like, they are pretty yummy.
This bread comes out of the oven with a soft chewy inside and a soft crust. It’s so temping to eat as soon as you take it out of the pan. So go for it.
It was my favorite meal at my Thea Tasia’s house and this is her recipe turned vegetarian.
This dish is perfect on a cool weather day, it’s hearty and you get a lot in one serving.
This is a tricky recipe to make as the dough has to be just right or it will either split apart as you try to flatten it in the pasta maker, or it will be mushy and stick to the rollers. You’ll have to experiment until you find the right consistency. But I have to say, each time I make it I have to fuss with it a bit to get it right.
I learned how to make this recipe in home-economics class in high school and it has continued to be a favorite since. I do vary ingredients and I have to admit the original recipe was made with ground beef instead of beans.
I really love it with the lemon juice and blueberries, but it’s pretty ok just with some lemon and sugar too.
The addition of the buttery roux gives the soup a rich texture. But I think you can also add a bit of creme fraiche instead.
This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
was just good. The pine nuts from the pesto overpowered the delicacy of the sauce, and the combination just did not work for me.