With a BIG storm torm bearing down, we decided that we’d rather hang out than cook a lot (maybe tomorrow), but we were in dire need of a gluten-free sweet.
This recipe could not be simpler, so long as it’s not too hot to let it simmer on the stove. Warm or cold, use it atop French vanilla ice cream or lemon yogurt. I think lemon and nutmeg bring out the best in blueberries but if you want to make it straight blueberry because you more »
We love cheesecake, but this is lighter in texture and weight, so you somehow feel less guilty eating the ricotta pie. Made this for our Superbowl party and it was a big hit. I’ve had a lot of personal requests this morning for this recipe.
I basically put this recipe together from a few that I found on-line and in my cookbooks. I love lemon… a lot, so I used that flavor in the pie itself. But I had a few extra in the refrigerator that I had to do something with, and decided to find a recipe to “candy” them. The candied lemons are good enough to eat alone or to top on ice cream!
Forget corned beef and “Danny Boy.” For me it’s brown bread and bodhrans.
The first time I heard a bodhran (pronounced bow, like cow, run), I was a young teenager. My Aunt Mary had brought me to a Chieftans’ concert. I went expecting traditional Irish music. With tin whistle and flute and these fabulous drums, the Chieftans filled the hall with a sound I’d never experienced. I’ve been a fan of the Chieftans and bodhrans ever since.
This is a variation on Mark Bittman’s Beef Stew with Bacon in his How to Cook Everything app. The key things he does that distinguishes this recipe, I think, is to flavor the fat with the garlic before it turns bitter and also cook the meat in the stock for a while before adding the more »