This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. Even the gluten-free folks. It’s that good. Really.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, typically containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this one, we’ll be using our slow cookers.
This one’s a keeper, for sure. A few extra ingredients along with a quick tour of duty on the stove turn plain old olives into something special. The transformation is impressive.
For the pumpkin purists out there. You’re probably on pumpkin overload by now. It’s amazing how many pumpkin dishes are featured this time of year. You know the ones …pumpkin pasta, pumpkin bread, pumpkin soup. This one is simply fluffy pumpkin at its best. That’s why I had to share just one more.
We’re calling this a braised beef pot pie. Actually, it’s an amazing beef stew that can be served with a topping of flaky puffed pastry. The whole thing is enriched with red wine and spends quite a bit of time in the oven. The final result is exceptional.
I suppose you could say that this one breaks all of the pie rules. What we have here is basically an upside-down pumpkin pie. There’s no worry of a soggy bottom crust. Just yummy pumpkin custard topped off with crispy flaky gluten-free crust.
I don’t know about you guys but we love Chicken Marsala in my household. My husband orders it quite often when we are out at restaurants. So when I spotted this recipe online, I knew I had to try it. Right away.
Let’s talk about flour. In particular, einkorn flour. Made from the most ancient species of wheat.
I’ve mentioned it here before. Many times. I love to feed groups of people. And I love it when the food is beautiful and delicious. And easy is a good thing, too.
This may not be what you expect. You won’t find any bacon crumbles. No excessive cheese. No broccoli. But you will find sauteed mushrooms and spinach along with fresh tomatoes. And, of course, there’s melted cheese …just not too much of it.
Whoever said that gluten-free desserts probably aren’t so good never had this one. I’m not trying to confuse you with the whole gluten-free (or not) wording. On the contrary, I’m emphasizing that this one can be made either way with excellent results. All it takes is to choose your flour based on your preference. And,
This is a summery, grown-up version of that all-time favorite. It may appeal to the grown-ups but don’t be fooled …the kids will love this, too. Dust a ripe peach half with ancho chile powder (or not) and give it a good mash before layering it up with sharp cheddar, roasted poblano pepper and crisp