Aug27

Irish Soda Bread

 I’ve said it before, and I will say it again.  Ireland changed my life. On my first night in Dublin my husband and I found a bustling pub in the Temple Bar District which served traditional Irish food.  Now, most pubs sell Guinness stew and soda bread, but this pub had bangers and mash, roasted lamb, potato stew, and Irish smoked salmon.  We simply had to eat there!   For starters, because we were STARVING, we had fresh baked...

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Aug24

Bacon Cheddar Cookies

Yes, Cheddar Bacon Cookies.  Now, before you ask, no this is not a sweet cookie.  It is a savoury cookie perfect for appetizers for serving with a salad or soup.  They are so good! These cookies are addictive.  They are the perfect base for savoury spreads and toppings, but are just as delightful all on their own.  What makes them so lovely is the tangy cheese combined with the salty nuggets of smoked bacon all mixed into a tender...

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Aug11

Bruléed Apple Tart

Inspiration comes from a lot of places.  Sometimes it is a basket of fresh fruit, sometimes it is a picture, and sometimes it is a television show.   Last week, while watching Gordon Ramsay’s The F Word, inspiration struck in the form of an apple tart.  Gordon baked sliced apples on a round of puff pastry, then when it was finished he bruléed sugar on the top and it looked divine!  I decided to try something similar.   I started...

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Aug05

Chocolate Angel Food Cake

 This recipe is something of a triumph for me.    I have long suffered with an inability to make a light and tender angel food cake.  The cakes always, without fail, fall in the oven or just after removal from the oven.  It drove me mad!   Now I am confident those days are behind me with this recipe!  It is adapted from a recipe on Baking Bites which sounds lovely as is, but I tinkered, and added chocolate … which can’t be...

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Aug03

Cheddar and Gruyère Gougères

When I was in my Laminated Dough class in culinary school we made gougères.  I have never been the same since.   After reading what gougères were I was certain they would be awful.  I mean, a gougère is nothing more than pâte à choux  with cheese mixed in, but I always associated pâte à choux with cream puffs.  With trepidation I mixed in the cheese, piped them out into little mounds, and slid them into the oven.   One taste and I was...

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