I have a present for you today. It’s my birthday week, and this is how I do things. I’ve got something good for you. I’ve got a decadent and fabulous dessert that you can make in ten minutes. I’m serious. At 1:00 I realized that I didn’t know what I was going to write about…
chile rellenos with brebis blanche and tomatillo salsa
There is a New Mexican respect for the chile that you don’t find so much in other regions. It is more a religion than a food- more important if you take red or green or Christmas on your huevos than if you vote republican or democrat. I am a New Englander by blood, and I…
ricotta leek tart with fresh herbs
I bought this tart pan at Le Roux in Portland. Then David Lebovitz used it for this tart just a few days later, I think perhaps just make me more excited about the tart pan, if that was possible. You see, for someone like me, who hopefully will someday learn to make my food beautiful,…
fried green tomatoes with leeks and goat cheese
Sometimes when I’m really lucky, there is an excess of something left from the market, and when I’m even luckier, it’s a combination of ingredients that helps me to think of exciting things. Yesterday, buried under the perfect red tomatoes Elizabeth had brought from the greenhouse, there were a few green, I mean brilliant pea…
Daring and fabulous Caramelized Onion, Goat Cheese and Spinach Strudel
Well, I’ve done it. I’ve completed a daring baker challenge with absolutely no drama. Will you still love me anyway? Because this is a different sort of story. It has a happy ending, not to mention beginning and middle. Here we go… The May Daring Bakers’ challenge was hosted by Linda of make life sweeter!…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 