1 pound artisan bread 4 eggs 1 cup sugar 1 cup ricotta cheese zest of one lemon 1 teaspoon lemon juice 3 cups whole milk 2 teaspoons vanilla 1/2 teaspoon cardamom 3 tablespoons butter, melted 1 1/2 cups blueberries, fresh or frozen Preheat oven to 350° F. Grease a … [Read more...] about Lemon Ricotta Blueberry Bread Pudding
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Weekly Dinner Menu Plan: 3/8/10
Can you guess what we're doing? If you guessed that we're starting seedlings, you're right! Our yard may be completely covered with snow still, but we're getting our plants going so they'll be ready when the thaw comes. We'll be going through the process here, so be sure to … [Read more...] about Weekly Dinner Menu Plan: 3/8/10
Leek and Potato Gratin as We Bid Farewell to Winter
Today, the sun is shining. The icicles that adorned my house have all melted. The snow that covered my backyard? Well, it's still there, but the forecast says it won't be there forever, which is how I felt about it last week at this time. Yet the nights still dip below … [Read more...] about Leek and Potato Gratin as We Bid Farewell to Winter
Leek and Potato Gratin
2-1/2 pounds Yukon gold potatoes 3 slender leeks, washed 2 cloves garlic, minced kosher salt pepper 1/4 teaspoon nutmeg 1/4 cup dry white wine/sherry/chicken stock 1-3/4 cups heavy whipping cream Preheat oven to 350° F and grease a 2-1/2 or 3-quart casserole dish. Thinly … [Read more...] about Leek and Potato Gratin
Weekly Dinner Menu Plan: 3/1/10
March? Really? I couldn't tell by looking outside. One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting from … [Read more...] about Weekly Dinner Menu Plan: 3/1/10
