It’s corn season! I patiently wait all winter for the corn to come back. This recipe could probably work with frozen corn but please, get the good stuff before November rolls around again. The butter recipe makes quite a bit but it keeps well in the fridge for a very long time. And, once you … Continue reading
For those of you who liked my 3, 6, 9 mac-n-cheese, here is another 3,6,9 recipe for you. A pizza dough so perfect that it’ll blow your mind. You will need a kitchen scale for this recipe. 3, 6, 9 Pizza Dough 15 oz of flour, divided into 9 oz and 6 oz portions 3 … Continue reading
For those of you math nuts out there, you will appreciate this recipe. I first conceived of it while watching an Ancient Aliens episode on Nikola Tesla. Apparently he was fanatical about the numbers 3, 6 and 9, as well as just about everything else. Tesla said “If you only knew the magnificence of the … Continue reading
The inspiration for this sauce comes from a dessert The Slanted Door in San Francisco used to sell. It was a house made tapioca pudding, drizzled in a dark sauce and topped with diced fruit. It was divine. I was sad when they quit selling the dessert so I set out to make the sauce … Continue reading
If you love rice pudding and you love coconut, this dish is for you. The basics of this dish are fairly simple – make sushi rice and, instead of coating the rice in sushi su, coat it in a coconut cream/sugar mixture. This dish takes just over one hour to make and is worth every … Continue reading
The regular readers of this blog know that I will take just about any left over, throw a fried egg on top of it and call it breakfast “madame”. This Fast Food Friday I have a really special dish to remake into “madame” – Amelia’s pot roast with mashed potatoes and caramelized onion gravy. SOOOOO good! As … Continue reading
You’re gonna love this tart! It starts with tart, Granny Smith apples and caramel bits, then finishes in nothing but crumbs. It’s also a great make-ahead, party dish. Bake your tart ahead of time, then pop it in the oven for a few minutes when guests arrive. It pairs well with wine and brie. Maybe … Continue reading
