Apple-Brined Turkey Breast

This recipe came to me via my mother, who, I believe, clipped it out of the Washington Post food section.  She has been using tips from this brining recipe for years now, and every Thanksgiving she digs out one of her massive 5 gallon zip-lock to brine her turkey in a mixture of apple juice,…

Honey Rye Bread

I have set a personal goal for this upcoming fall, winter, and spring of baking all of my own bread.  It’s a challenge that will hopefully help improve my bread baking skills.  I have started out with this simple a fairly straight forward recipe for honey rye bread that was adapted from The Nordic Cook…

Tomato Soup

I am still harvesting tomatoes from my garden on an almost daily bases, and my countertops are overcrowded by bowls filled with fresh tomatoes just waiting to be devoured.  Now that the weather has turned, and our days are gradually becoming cooler, it seemed like the ideal time to make a large batch of homemade…

Vegan Apple Pop-tarts

I was scrounging around this weekend for a portable, vegan-friendly, nut-free breakfast treat, and these vegan apple pop-tarts were what I was able to come up with – a spiced homemade apple sauce filling, with a orange-zest flavored pastry dough, coated in a lemon drizzle. Apple Sauce Filling Ingredients: 6-8 Apples – skinned, quartered, and…

Harvest French Toast

A decadent seasonal breakfast – pumpkin brioche drenched in a cinnamon custard, pan fried until golden brown, served with a dulce de leche and cream cheese spread, and garnished with crisp, fall apples.   Ingredients: For each slice of bread: 1/2 tbsp Butter 1 Egg 1 tbsp Cream a dash of Cinnamon 1 tsp Maple Syrup a dash…

Fresh Salsa

I have been harvesting tomatoes and jalapeños this week, which means, it is time for some homemade salsa.  The only two ingredients in this recipe that do not come from my garden are the red onion and the salt.  Fresh salsa is one of the easiest things to make, especially with a food processor, and…

Pumpkin Brioche

I am harking in the Fall with a decadently rich (I always inwardly cringe at the amount of butter that goes into brioche, but somehow, once it’s baked, it always seems well worth it) bread enhanced with sweet hints of pumpkin and my personal blend of pumpkin spice – freshly grated nutmeg, cinnamon, and coriander…

Saffron Pasta with Oranges and Olives

My homemade saffron semolina pasta sautéed in olive oil, garlic, madeira wine, and a squeeze of fresh orange juice, sprinkled with Kalamata olives and chopped parsley. Ingredients: Saffron Semolina Pasta 1 tbsp Olive Oil 2 minced cloves of Garlic  1/4 cup Madeira Wine the juice from 1 Orange 1/2 cup sliced Kalamata Olives 1/2 tsp…

Saffron Semolina Pasta

A basic semolina pasta infused with saffron.  The semolina adds a little bite to your pasta’s texture, and increases the protein content of the pasta while imparting a slightly nutty flavor.  The saffron is a splendid way to dress up your pedestrian pasta into something exotically wonderful – after all, if you are going to…

Peach Pie

Along with baking a blueberry pie, we decided upon baking a peach pie for some variety.  Peach pies, much like apple pies, straddle the beautifully tempting line between tart and sweet.  I have found that the key to a good peach pie is to have perfectly ripened fruit.  You want your peaches to be firm…

Blueberry Pie

A delightful summer treat that boarders on divine – a crisp golden crust, full of plump juicy berries, and topped with a scoop of vanilla ice-cream.  The vanilla ice-cream is a must. After all, you need a canvas for the tangy, purple syrup that seeps out of every heaping scoop of this treasured dessert.  In…

Bourbon Butterscotch Cake

A moist cake with a delightfully buttery flavor – this is my new favorite yellow cake recipe.  I was aiming to make bourbon butterscotch blondies for a fundraising food auction, but I ran out of regular flour, had to improvise, and thus a new recipe was born.  I’ll get back to the blondies at a…