Sunday, August 22, 2010


Basic Crepes filled with Nutella topped with fresh strawberries and a sprinkle of powdered sugar
filled with fresh strawberries and topped with a sprinkle of powdered sugar and a squeeze of lemon.
You decide but don't eat too many...

Tuesday, August 10, 2010

Brie Pasta

Ok, start by boiling your pasta. You want something large to be able to hold up to the Brie.
Slice your Tomatoes.

Make a double boiler and gently melt your cheese. Go slowly and make sure the cheese melts but doesn't break. You don't want gritty pasta.

Chopp your fresh Basil

Toss it all together then serve immediately with a side of Herb salad, some crusty bread (this is Rosemary bread) and a little vino.

Wednesday, August 4, 2010

Dilly Beans

Fresh Dill Smells Amazing.

Ok. Clean and prep your green beans. This is about two pounds, ends clipped and cut to length.
You're going to want to leave at least a quarter of an inch of headspace in your jars, so none of your beans should be longer than that.

Here's a few seasonings.
I think the dried chiles are pretty bland, so I talked Miranda into letting me put a quarter teaspoon of cayenne pepper in as well for a touch of heat. The cayenne is variable. Just depends on how hot you like it.

Here's another shot of the prep. Each jar gets a clove of garlic, a pepper/cayenne, a head of dill, and beans.
Speaking of which, you can use either pints or quarts...
We're using quarts.

Pack the beans lengthwise into hot jars, leaving the quarter inch of headspace.
Mix and bring to a boil 2.5 cups of vinegar, 2.5 cups water, and 1/4 cup canning/pickling salt. Pour mixture over beans, leaving a quarter inch headspace.
Remove any air bubbles and cap, then process ten minutes in a boiling water bath.

Cooling on the counter.