This is a different take on holiday green beans. Instead of the heavy mushroom sauce, we have a bacon mustard sauce which could be lighter if I wasn’t so heavy handed with the bacon. But it’s bacon, so I’m not asking for forgiveness or permission. The mustard breaks up the richness, and the lemon adds…
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Salmon Brunch Cream Puffs
This is an addition to your Easter Brunch menu. It takes a little work but will be a big wow for your guess. It has the staple of brunches: smoked salmon, briny capers, some heat from hot sauce, and savory chives. All of this encased in a cream puff for dramatic effect. I made them…
Belgium Evdive Ham Au Gratin
I saw this on Andrew Zimmern’s show and wanted to give it a try. A vegetable side dish! There is ham and cheese, so I’m not going crazy. The endive brings some bitterness; salty ham, and the creamy cheese sauce ties everything together. This dish dates back three hundred years, but I made it fresh….
Lemon Thumbprints
This is an Easter cookie. It has great lemon flavor in the cookie, and the lemon curd takes the cookie to the next level. A little glaze on top brings balance. I hope you like it. 1 cup butter at room temperature 1/2 cup sugar2 teaspoons lemon zest, divided2 egg yolks plus 1 whole egg2…
Ruben Quiche
This is a way for me to use up St. Patrick day leftovers. There is the corned beef, the cheese, the cabbage in the form of kimchi. Topped with thousand island dressing and a rye bread French toast. I hope you like it. 6 eggs4 ounces whole milk6 ounces corned beef cut in cubes4 ounce…
