95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38

95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38

The recipe
This is a funny recipe, it’s a play on the old standby of lox and cream cheese on pumpernickel. In this version you bake your own crackers, use dill infused crème fraîche, and dress them up with fresh dill and orange zest. I’ve never made crackers before, and my first experience suggests it’s exactly [...]

27 September 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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92. Baked Eggs and Mushrooms in Ham Cups p.634

92. Baked Eggs and Mushrooms in Ham Cups p.634

The recipe
The eggs are really pretty, taste great, and come in manageable individual sized portions. It’s not really practical to do fried eggs for a crowd, you end up spending all your time at the stove, and the toast gets cold. The solution is often scrambled, or poached eggs. Scrambled are nice, but a bit [...]

15 September 2007 | Breakfast and Brunch, The Book | 5 Comments
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41. Orange-Poppy Seed Cake p.706

41. Orange-Poppy Seed Cake p.706

Sorry, no recipe.
I made this cake for a friend’s birthday party. The best way I can describe it is as a brunchy coffee-cake dressed up for dinner. During the day it works down at the espresso shack as that cute poppy seed loaf in the counter. It’s moist and rich with sour cream, and has [...]

20 June 2007 | Cakes, The Book | 3 Comments
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