No, this isn’t gorgeous, creamy ice cream; it is actually homemade Greek yogurt. (Yes, I am a food geek.) After making the yogurt, I drain off the whey, reducing the total yield by half to yield all that creamy goodness. And then, we use that whey to make the next batch of yogurt.
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Bechamel (bay-shuh-mehl) is an incredibly useful base for many dishes. Luckily it is also incredibly easy to prepare. Just treat it like you would a good friend and give it your full attention.
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Baby spinach is wonderful. Growing up, the only place we could find it was in our garden. Thankfully, it is now available at any grocery store, and so unless I am making a Ceasar salad, I typically ignore the iceberg lettuce and head straight for the “real” greens. The feta plays satisfyingly well against the crunch of the peppers and the roasted onions. Serve it as a light lunch, or as a tasty side.
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I’m not sure this bleu cheese pignoli salad actually counts as a recipe… it’s more of an inspiration. I love to grow alfalfa sprouts, and they crown this salad beautifully. Great flavor doesn’t have to be complicated. Know what you like, and bring together those combinations. If you love bleu cheese, a few crumbled ounces can add a burst of flavor to a salad, a burger, or even open-faced sandwiches. Get creative!
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Our friend Bobbi shared her Kahlua cake at our Habitat for Humanity fundraiser meeting in October 2013. It was incredible! So, I asked her for the recipe, which I used to adapt my Devilishly Dark Chocolate Cake. Oh, my.
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Mark loves creme brulee. Years ago, I tried making it at home but was overwhelmed by the quantity the recipe produced. Then I started experimenting with downsizing and discovered that it is incredibly easy. What’s the key? A teeny, tiny pan. It makes two servings in traditional shallow ramekins, or four if you use little tempered glass serving containers. I use heat resistant votive holders. It’s an innovative way to offer bite-sized portions to friends at gatherings.
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