Saturday, February 28, 2015
Friday, February 27, 2015
Side Dish - Merritts Butternut Squash Gratin
Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
Thursday, February 26, 2015
Monday, February 9, 2015
Saturday, February 7, 2015
Breakfast And Brunch - Southern Grits Casserole
Grits are a must for breakfast in some parts of the world. They are baked with sausage, eggs, and cheese in this fantastic breakfast casserole.
Friday, February 6, 2015
Fruits And Vegetables - Rose Hip Freezer Jam
The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.
Thursday, February 5, 2015
Tuesday, February 3, 2015
Side Dish - Make Ahead Mashed Potatoes 2
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Monday, February 2, 2015
Sunday, February 1, 2015
Subscribe to:
Posts (Atom)