salted peanut shortbread from flavor flours

salted peanut shortbread #gluten-free/ Patty's Food

Alice Medrich’s latest award winning baking cookbook, Flavor Flours, has done more than capture my attention in the kitchen these past few months.  I have also been introduced to a whole new idea- baking with different flours, including a few I’d never even heard of, like Teff and Sorghum.  So, while I’ve been happily baking […]

Caramelized Pineapple Upside-Down Cake

This is not the pineapple upside-down cake that I used to make back in the day, you know the one with the canned pineapple and maraschino cherries from the Betty Crocker cookbook.  This cake is all grown up with a  vanilla bean scraped into the cake batter and a splash of brandy.  My pineapple upside-down […]

Bistrot Paul Bert Pepper Steak For French Fridays with Dorie

Bistrot Paul Bert is a family owned restaurant in Paris that serves up a great piece of beef.  Dorie Greenspan likes their pepper steak so much that she asked for the recipe and put it in her critically acclaimed cookbook Around My French Table.  The online cooking group, French Fridays with Dorie liked it so […]

Garlicky Crumb-Coated Broccoli Served With Halibut For French Fridays With Dorie

Spring has sprung in my garden, it’s now official as the big oak tree behind our house has leafed out.  We added soil to our garden plot and are planting vegetables and herbs this weekend.  Just for fun I’m adding a few sunflowers to go along with tomatoes, cucumbers, peppers, scallions, zucchini, tomatillos,sweet basil and […]

Sea Scallops With Caramel-Orange Sauce For French Fridays With Dorie

We love sea scallops but rarely make them at home so this simple but delectable recipe was ideal for us.  Just for fun I added candied orange zest which finished the dish with a little flourish. I used stalks of early Spring asparagus with thinly sliced raw fennel and fresh mint dressed in olive oil, […]

Salted Butter Break-Ups for French Friday

The three things I love about this recipe are, #1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted butter, #2 You get to pound the dough with your rolling pin and #3 You don’t have to be neat, oh and one more, Accuracy doesn’t count!!!!!   I played […]