It was only about a month ago that I was half paying attention and grabbed a bottle labeled “Pinot Grigio” without noticing it came from a winery in Napa, and I was horrified when I opened the bottle.
So this is my rendition of an Eggs Benedict using steak instead of ham. I also substituted the traditional hollandaise sauce in lieu of a goat cheese/dijon sauce which doubles as a great dipping sauce for the side of garlic roasted potatoes!
So this week’s food obsession is brunch. I don’t know why, but I like the word BRUNCH and everything it embodies.
I made this frittata long time ago and was craving it in a major way today. If you’re not familiar with a “frittata”, it’s simply an Italian style omelet. You start it on the stove and then place it in the oven for the last 10 minutes to bake then serve it in slices like you would a slice of pie.
Let’s face it. I’m no mixologist. I had never even heard of vanilla vodka until 3 months ago. I am terrible with liquor and am just really beginning to understand my way around wine. So when I was thinking of a possible cocktail named The Great Gatsby I knew someone, somewhere had to have already created it.
I know this recipe has DANGER written all over it. Trust me when I say it is. We’ve been eating off of it for two days. We’re a household hooked on dairy and carbs but hey – we’re a happy couple of gals LOL! Pair this with a Pinot Grigio (from Italy, not CA) and you’ll be in a cheese lovers heaven. And there’s broccoli in it! That way you can say you had your green veggies. At least that’s our story and we’re sticking to it. 🙂
One of the little gems I brought back from our last trip to Texas (other than getting to spend time with the fam) was this recipe. My super fabulous mother-in-law, Roxanne Keefer, is not only one of the most intelligent people I’ve ever met, but she also served us a dish that made my head spin!
Although I’m not a vegan anymore and haven’t been for years, I still love vegan and vegetarian foods hence the giant stack of Vegetarian Times magazines near my desk. I’m still a subscriber, and I still love my animal friendly foods. This was my favorite dessert to make because...
One of my most favorite sauces for pasta is a creamy butter sauce or as we call it in the U.S., “Alfredo sauce”. From what I’ve read, Alfredo sauce isn’t authentically Italian because the original sauce was just butter and parmigiano cheese. I don’t know who added...
This was my first attempt at making ice cream. Real ice cream. Not the fruity sorbet that I normally know and love. I ended up merging two different recipes, and it worked out fantastic. We gorged ourselves on this last night after dinner. SO GOOD!
I told you guys this little machine was going to pay for itself! We’re having so much fun dumping all kinds of stuff into our Cuisinart Ice Cream machine! I’m thinking next weekend might need to be “peanut butter-chococlate-pretzel” ice cream time? What do you think?
So I couldn’t help myself. There I was. Staring at a brand new ice cream maker and some left over Lillet Blanc from my Strawberries & Ricotta Chantilly recipe. While I had the urge to make a cocktail with the Lillet, Terri and I had the greater urge to make sorbet to break in the new machine.