cinnamon rolls

Pear and Caramel Tart

This simple tart can be made in a cast iron skillet. Like most caramels, I found that there are seconds between burned and just right. Almost too simple for me. I just made the caramel, took bosc pears and peeled them, cooked then baked. I love cast iron and I love the design. Plus, it tastes good and is quite light. Bonus

Below, left is my foccacia before it hit the oven. The after picture did not make it to this post. I used herb roasted tomatoes from my garden, olive oil, fresh spinach, red onion, grated parm and carmelized onion and shallots.

Butternut, leek, bleu cheese and herb gallette

Just for Katie. I roasted butternut squash, sauteed the leeks, some onion, garlic and herbs, then added bleu cheese and put it all in a pastry with fresh sage. Turned out nicely, I think.

January post

Well, as I make more and more food. my posts seem to grow less frequent. Wonder why. Made a chocolate ricotta pie (right) with pine nuts in the crust and to top and semi sweet chocolate and milk chocolate along with ricotta and a small amount of cream cheese. Tastes quite light and the crust is excellent.

Ricotta is really easy to make--just a gallon of whole milk, some lemon, cheesecloth, strainer or slotted spoon. . . .

The dinner started with a hot artichoke spinach dip and some of my lavash crackers, then a cassoulet with eye of round, garlic sausage, white beans, bacon, and veggies. I made some Parker House Rolls from scratch last night. That was kind of fun. Until I toasted them instead of warmed them for dinner. Nothing like turning 2 + hours of work into toast. But that's the way I roll. . . ha