Merry Christmas ! Happy New Year ! Got leftovers ? Me, too !
27 December 2020
13 October 2020
Fall lighting is here and dinners look pretty cozy when captured in that golden light of the evening kitchen lamps ! These fritters were made with the last of the garden zucchini - grated and mixed up with bread crumbs, Parmesan cheese, some egg, some spices, and 'oven fried' to crispy bites. They were perfect dipped in creamy rich aioli !
They are ridiculously easy to make, folks ! The batter is moist enough that using a tablespoon to scoop and press along the inside of the batter bowl creates nice round fritters that pop easily onto a spritzed piece of parchment paper on a baking sheet. Then, simply spritz the tops with a bit of olive oil and pop them into a 400 degree F oven for 20 - 25 minutes, flipping them halfway through the oven time.
11 June 2020
Moussaka ! Ground lamb, eggplant, onions, oregano, mint, tomato sauce, and a Bechamel sauce and cheese topping. Oh my ! This is a bit labor intensive during prep, but the payoff is oh, so good. It's prepared in three separate steps and then assembled and finished in the oven to a gooey, bubbling finish. Enjoy !
25 May 2020
It's humble. It's a modest housewife's sweet response to the ethos of Mom's Depression Era generation - 'waste not, want not'. It's one of the first baked quick breads that Mom showed me how to make. Granted, Mom came from the generation of bottled lemon juice and walnuts only at Thanksgiving time or for very special baking holidays. She came around in later years ... and now, her legacy lives on and continues to grow in her kids and grands, and great-grands.