Adventure stories from around the world, the kitchen, and the written word.
Last weekend I had enough people over to cook some recipes that make more than Keltin and I should each normally. For dinner I made Coq Au Vin Blanc (from this post) and it turned out fantastic but for dessert I wanted something lighter. Thus I decided to try my hand at a meringue based
With the use of my Areo Garden I have an overabundance of herbs that I honestly cannot use fast enough. There are a variety of ways to save herbs for later use: drying, freezing them in water or oil and making compound butters. Compound butters are a great way to save your herbs and an
As Easter is this weekend I thought i would share what I am making for our family lunch: Matcha Honeysuckle Bundt Cake. I’ve made this recipe once before – at the wrong time of year – and I’m excited to share this bright and delicious cake with my family! See the recipe here: https://mcgeetraveltales.com/2017/12/15/foodie-friday-green-tea-honeysuckle-bundt-cake/
Spring and summer provide us with a lot of yellow squash and zucchini. One of my favorite things to do with them is roast them. Thin sliced squash and/or zucchini If you have them you can also include thin sliced potato, onion, and tomato. Salt and pepper Olive oil Rosemary or preferred herbs Cheese –
In the interest of eating better without sacrificing flavor I’ve started making more rice/power/poke bowl meals. Besides tasting good they are normally fairly easy to make and can be geared towards omnivores, vegetarians, or vegans depending on your dietary preferences. This dish doesn’t have a set list of ingredients, put in them what you like
Today’s post is not a recipe because I wasn’t completely happy with how they came out. They did taste good thought! I actually used the recipe for the cornbread itself that is on the back of the Pioneer Corn Meal bag. However, with the added ingredients I felt that this recipe came out a bit
I’m ready for spring. This has been a rather long, chilly winter. So I decided to bring a little bit of spring inspired cooking into my kitchen. I love pesto and am slowly working to create some different ones. Last year I made a Mint-Arugula version with hazelnuts. This one though is probably one of
I took a second cooking class at Sur La Table last weekend and this time I convinced Keltin to go with me. The menu was Herb Crusted Tenderloin with White Bean and Wild Mushroom Ragout paired with Roasted Broccolini with Lemon and Toasted Garlic Breadcrumbs. For dessert we made Poached Pears with Prosecco Zabaglione. The
For Christmas I requested cooking classes, to make things easy I was given a Sur La Table gift card. So I promptly signed up for a few classes, the first of which was Classic French. I had a great time at the class, you get to make a main dish and dessert. We were a
Keltin and I don’t do anything crazy on Valentine’s Day but I use it as an excuse to try something a bit different. I made chocolate covered strawberries for the two of us but I also made chocolate cookies with peanut butter morsels for my coworkers. I thought that it would make the day a
