This Brie and Bacon Tart was sold from our take out shop. The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. Not only does it reduce the calories from cream which is usually used, but this combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream. Continue reading
Cuccidati Coffeecake came about because of my love of this Italian cookie. When I was researching cookies for my cookie book, a co-worker told me about Cuccidati cookies. I have loved them ever since. Continue reading
Twice Baked Brioche is a wonderful way to use a loaf of stale brioche, although for the life of me I don’t know who would keep brioche that long. So, I just used day old brioche and pretended it was stale. Also known as Bostok, this breakfast treat was created by a clever baker who had too much brioche on his hands. Lucky for us! Continue reading
A Vegetable Tart should be on everyone’s menus. Forget the fact they are good for you. How can peppers, squash, red onions and artichokes be anything but inviting?
This is my favorite combination of veggies. I use it on flatbreads, quesadillas, and pasta – not all the same week but often. Continue reading
These Quick Breads are two of the easiest you’ll ever make. It takes longer to gather the ingredients than make these different, really flavorful breads. A whisk, a few measuring utensils, a bowl, a spatula and some cans or 9×5” pans and you’re ready to go. Continue reading