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(via Blintzes)

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(via Blintzes)

[njmauthor]

Blintzes

Blintzes are a wonderful treat for a brunch or a light luncheon. They are simply crèpes with a lightly sweetened cheese filling that are served with sour cream and some sort of fruit or preserves. For a history of Blintzes, click here. They’re a handy dish to have in your repertoire because the crèpes and the filling can be made a day ahead of serving. Also, they can be assembled and frozen as…

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(via Chocolate Shortbread Cookies)

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Chocolate Shortbread Cookies

These Chocolate Shortbread Cookies are so easy to make, and they never miss. They take a little time only because the dough must chill for several hours. However, the preparation and baking time are minimal. I like to top them with a cinnamon-sugar mixture, which blends nicely with the deep chocolate flavor, but you can use anything you wish. For a history of shortbread, click here. In a stand…

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(via Baked Butter Beans)

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Baked Butter Beans

I believe that my favorite type of bean is the butter bean (also known as a lima bean) for its meaty, hearty quality, and its large size. We’re talking now about the large, white dried beans, generally labeled lima beans, not the small green frozen limas. Here’s an article on it. Baked Butter Beans, while requiring a day and half preparation time because of the long soaking period,  are actually…

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(via Sautéed Escarole)

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Sautéed Escarole

Sautéed Escarole is a favorite Italian vegetable dish—and particularly among Sicilians. Escarole looks much like lettuce (and is usually found in grocery stores displayed with lettuce), but is actually a member of the chicory family of slightly bitter vegetables. Pick a head with bright green leaves and no brown spots. Head of escarole. To learn more about this vegetable, click here.   Sautéed…

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(via Scallops with Caramelized Grapefruit-Lime-Rosemary Sauce)

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Scallops with Caramelized Grapefruit-Lime-Rosemary Sauce

One of my favorite recipes is Scallops with Caramelized Grapefruit-Lime-Rosemary Sauce. It’s unusual, delicious, not difficult to cook, and makes a presentation that will wow your guests. It’s basically a combination of two rather simple sauces For some of my other shellfish recipes, see here ,  here, and  here. For the Scallops Squeeze the juice from two large grapefruits. They should yield 3/4…

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(via Cranberry Tart with Chocolate and Pastry Cream)

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Cranberry Tart with Chocolate and Pastry Cream

Some of your Thanksgiving guests may turn up their noses to pumpkin pie. Well, here’s a tart that reflects the traditional holiday spirit, and yet is very different from the usual fare—Cranberry Tart with Chocolate and Pastry Cream. This dessert looks lovely and is a wonderful combination of sweet and tart. Here you will another Thanksgiving recipe. A history of cranberries as a tradition for…

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Monte Cristo Sandwich

I had my first taste of a Monte Cristo Sandwich in 1967 when I was touring with the Dorothy Lamour  company of Hello Dolly!  We stayed in a fine hotel in Dayton, Ohio,  and on the hotel’s dining-room lunch menu was the Monte Cristo Sandwich. Once I tasted it, I knew that I had to make it for myself. The history of the sandwich is unclear, but its origin appears to be French.  Click here for a…

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(via Creamed Fish au Gratin)

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Creamed Fish au Gratin

When I was in high school, our family traveled to San Francisco. My mother’s uncle, who lived there, took us to a restaurant on Fisherman’s Wharf and insisted on ordering for us—Creamed Turbot au Gratin. Now we were Midwesterners, unfamiliar with any fish other than perch or what we could find frozen in the supermarket, so we were very skeptical. Once I tasted the turbot, I thought it was one of…

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(via Nonno's Unique Italian Meat Sauce)