Flaming Almond Roca

Brandy and I tried making Almond Roca for the first time. We got our instructions from the internet. Once it started flaming we realized they probably were not the best directions. The whole batch got tossed.

Gingerbread house

Every year when Brandy is over we try to mess up our blood sugar...

... and it's always worth it!

Quiche vs Frittata

This is a Quiche.

This is a Frittata.

Quiche wins, Hands Down.

Spinach and Pine Nut Quiche:

1 frozen 9-inch ready-made whole wheat pie crust
1.5 Tablespoon olive oil
2 large cloves garlic, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
¼ teaspoon fresh ground pepper
1 teaspoon dried sage or 1 Tablespoon fresh sage, chopped
½ cup pine nuts, toasted
1 cup mozzarella cheese, grated
¼ cup parmesan cheese, grated
1 cup milk
2 large eggs
1 large red potato, steamed until firm-tender, sliced ¼ inch thick

1. Preheat the oven to 350°F. Remove the piecrust from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove the crust from the oven to cool.

2. Heat the olive oil in a medium sauté pan. Add the garlic, spinach, salt, pepper and sage. Cook, stirring constantly, for about 1 minute, or until the spinach is just wilted. Stir in the pine nuts.

3. In a small bowl, mix the mozzarella and parmesan cheeses. In another bowl, whisk the milk and eggs together.

4. Sprinkle ¼ cup of cheese mixture on the piecrust. Top with half the remaining spinach mixture. Place the potato slices on top of the spinach. Add half the remaining cheese mixture and then the remaining spinach mixture. Top with the rest of the cheese.

5. Place the pie pan on a sheet pan. Carefully pour in the milk mixture. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.

Tapenade

1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil

Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

It's Autumn Again

The Saffron's Blooming!

Fried Green Tomatoes

Be Quick!
Before the Frost Hits!

Marinated Walla Walla Sweets with Tomato Wedges

One of my favorite summertime salads...