Food, Glorious Food

Sooner or later, all my conversations inevitably turn to food.

Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. It’s just how I work.

Perfect example: I was in a meeting a few weeks ago at the office. We finished up our conference call, started chatting as we wrapped up—and somehow wound up talking about stuffed breads. (Really. I have a recipe loosely jotted on the cover of a folder.)

What was the best way to make them? What kind of dough should you use? How can you keep them from bursting, etc…more

From: in cuissine

Grab a pen and paper, or copy and paste the following list: fresh
spinach, 2 loaves French baguette bread, olive oil, red onion,
mushrooms, ground cumin, Gruyere cheese, eggs, milk, salt, pepper and
ground nutmeg.

Check your pantry and fridge.

Missing anything? Head to the grocery.

Gather the necessary ingredients. Prepare to make a casserole fit for breakfast, brunch, lunch or dinner…more

From: The barefoot kitchen witch

I made another version of brie en croute last night.

This time I used a small circle of brie instead of a wedge. And my topping mixture consisted of half a cup of almonds, chopped and
toasted a bit to release the flavor, a third of a cup of orange
marmalade, a sprinkling of cinnamon, and about half a tablespoon of
butter.  I combined those ingredients in a small saucepan and cooked
for a couple of minutes to thicken the mixture…more