instruction and inspiration for the home cook
We have had some gorgeous blackberries here in Oregon this summer and, besides eating them fresh, this recipe for blackberry scones is my favorite way to use them. Drizzled with a sweet and tart lemon glaze and topped with a little crunch of turbinado sugar they are heaven with a cup of French press coffee. Continue reading “Blackberry Scones with Lemon Glaze”
This is a recipe borrowed and adapted from my brother Patrick, not the official chef in the family (that would be my brother, Bill) but a fine cook in his own right. To be clear, he didn’t actually give me the recipe because he probably doesn’t have one but this is close. I have always loved his barbecue chicken and finally learned his secret a couple summers ago when he made it at my niece’s house. Continue reading “My Brother’s Barbecue Chicken”
Happy Sunday! I’m going to open with a smallish rant as I’m currently laid up with an injured knee which has most inconveniently interfered with my past week and threatens to put a quite a damper on my upcoming plans. Continue reading “Strawberry Pie Bars with Dark Chocolate”
One of my favorite nieces admitted she burned simple syrup last week so I suppose, as with most things, the word “simple” is relative but I trust this will be easy for most. She’s very, very good at other things. Plus, I doubt she had detailed photo instructions so now I’m sure she’ll be up to the task if she ever chooses to tackle it again. Which she may not. Like I said, she’s very good at other things. Continue reading “Berry Simple Syrup”
I bring you this post today with a sense of urgency as I have it on good authority this may be the last week to get fresh Oregon strawberries. Before I rush out to buy my own, I’m offering a quick tutorial on freezing strawberries so if you are lucky enough to have access to the most strawberry tasting of all strawberries you can snatch them up and enjoy as long as they last in your freezer. Continue reading “Freezing Strawberries”
Remember how a few posts ago I promised more simple recipes with fewer ingredients? Yeah, these stuffed shells don’t exactly fit the bill. They are, however, in my opinion, worth every bit of your time and attention. Continue reading “Stuffed Shells with Spinach, Basil, and Italian Sausage”
If you are looking to give your Easter brunch a little kick or need an idea for all those leftover colored eggs, try this version. The smoky, spicy chipotle flavor is balanced with a little sweetness from bread and butter pickles and the chives add color and freshness. Continue reading “Deviled Eggs with Chipotle and Chives”
First, let’s just get this out of the way, chickpeas and garbanzo beans are the same things. It all comes down to language and which word you prefer. I prefer chickpeas and, therefore, will be referring to them as such. It will probably say “garbanzo” on the can. Don’t question yourself, you’re doing great. Continue reading “Roasted Chickpeas with Sweet Smoked Paprika”
In keeping with my goal to offer simpler recipes with fewer ingredients I offer you this one ingredient wonder, Oven Baked Bacon. I think this might be a good first posting to my still empty “Tips and Techniques” section since it’s more about cooking method. I know many of you may already be preparing your bacon this way but, if you haven’t yet tried it, it’s worth the read! Continue reading “Oven Baked Bacon”