Fresh blueberries, aren’t they great?! And this recipe is so easy to make, you’ll be using it a lot in blueberry season. It comes to you, courtesy of Andrea Giang (from her Cooking with a Wallflower blog, which I follow). I’ve made only a few minor changes to Andrea’s original recipe, which has a beautiful braided lattice on top.
Here’s my version:
This recipe will take about 90 minutes to make and bake, but then at least 3 hours to cool, so you’ll Continue reading
Mushrooms duxelles (pronounced duke-cell) is, honestly, not something I knew much about until going with my husband to a French restaurant for my birthday last week. His appetizer was crêpes stuffed with mushrooms duxelles, so naturally we looked this up.
Duxelles is finely chopped mushrooms, sautéed in butter with shallots and herbs until dry, then used either as a spread, a stuffing (omelettes, crêpes, etc.), or topping. It is said to be named by a famous 17th-century French chef for his employer, the Marquis d’Uxelles.
To make Mushrooms Duxelles, you’ll need Continue reading
Last week, at the end of posting Herbed Trout on the Grill, I suddenly realized that I’d never posted the recipe for Martha Washington’s Creamed Mushrooms, which we served along with our trout fillets. This is a lovely recipe, very simple but creamy and absolutely delicious.
Martha Washington Creamed Mushrooms
This recipe is modified slightly from its original version in a Colonial Williamsburg cookbook.
You’ll need Continue reading