Gale Gand's published this versatile recipe for strata (from her 2009 book, Brunch) in House Beautiful recently. We've tried many different savory strata/bread puddings over the years and we especially like this one because the eggs/milk to bread ratio produces a light and creamy custard that allows room for healthy add-ins like the vegetables mentioned. (In case you were wondering, the distinction between a strata and a bread pudding is as follows: in a strata the ingredients are layered in a baking dish and in a bread pudding all the ingredients are mixed together in a bowl and poured into the dish.)
Continue reading "Strata with Mushrooms, Zucchini and Bacon" »
While we were in a lemony mood (see post of Limoncello) and had an abundance of Meyer lemons from the backyard, we discovered this dessert in Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray & Ruth Rogers. We fell in love with this lemon pie at first bite, and the kids were wild for it as well.
Continue reading "Meyer Lemon Mascarpone Pie" »
Truth be told, our recipe selection process is usually driven by necessity and expediency, (i.e. “What can we serve for dinner this week?” or “Yikes, 15 people are coming over for Thanksgiving in 3 days!”). However, back in December we had a lot of lemons and felt the need to shake things up a bit, to depart from seasonal turkeys and eggnog and the daily in-the-trenches cooking. With an eye toward Spring and the bright colors and fresh flavors that come with it, we decided to make limoncello. Clearly, this is not a recipe for the entire family, but rather one that takes the adults, at least, back to a simpler time, before consuming responsibilities and crazy schedules rendered the casual sippping of an after dinner drink completely out of the question.
Continue reading "Limoncello Sorrento" »
