My fascination with fermentation led to making yogurt at home. I am not going to claim that homemade yogurt is far more delicious than storebought, but I do control the ingredients and processing. Use an instant-read thermometer for success. After reading a lot about how easy … [Read more...]
Tomato Pie
From Paula Deen. This delectable pie is like queso poured over juicy tomatoes and baked. If some of your guests don't like onions, you can leave out the green onions and the pie will still be unforgettable. 4 tomatoes (about a pound and a half), peeled and sliced 10 fresh … [Read more...]
Oatmeal Raisin Muffins
From the Basic Wholegrain Muffins recipe of Whole Foods for the Whole Family (1981). These muffins come together so quickly and are actually pretty healthy. 1 cup whole wheat flour 1 cup rolled oats 1 teaspoon baking soda ¼ cup brown sugar 1 teaspoon ground … [Read more...]
Baked Egg Custard with Gruyère and Chives
Finally, a Thanksgiving morning breakfast dish that doesn’t have onions or peppers! You can use goat cheese instead of cream cheese but in our family it would be best not to publicize that decision. 2 cups coarsely grated Gruyère (6 ounces, the usual package size) ½ … [Read more...]
Three-Cheese Baked Eggs with Roasted Peppers
From Gourmet, November 2001. If your audience is picky, make Baked Egg Custard with Gruyère and Chives which doesn’t have peppers (though some have criticized the chives as “too much like onions.”) 3 medium red bell peppers (or use two 12-ounce jars roasted red peppers, … [Read more...]