Tuesday, December 18, 2012

Simple, yet Luxurious ~ Oeufs en Cocotte

Breakfast recipes
 -- this is my latest find. It looks and tastes amazing and takes very little time and can tweaked to include anything you may have on hand or be in the mood for. Happy Holidays!! xx's

Oeufs en Cocotte (Eggs in Pots)
Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.


  • 5½oz crème fraîche
  • salt and freshly ground black pepper
  • pinch nutmeg
  • handful of chopped dill
  • 4 free-range eggs
To garnish
  • red lumpfish or salmon  roe
  • small sprigs of dill

Preparation method

  1. Preheat the oven to 350F .

  2. Season the crème fraîche (homemade recipe below)  with salt, 

    freshly ground pepper and a pinch of nutmeg.

  3. Place a heaped tablespoon of crème fraîche in the bottom of a 

    ramekin or cup, followed by a little dill.

  4. Crack an egg on top, add a second tablespoon of crème fraîche 

    and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat 

    with three more ramekins.

  5. Place the ramekins in a baking dish and pour enough lukewarm 

    water into the dish to come halfway up the sides of the ramekins.

  6. Bake for 15 minutes or until the egg yolks are set to your liking.

  7. If you like, finish each serving with a teaspoon of red lumpfish roe 

    and a sprig or two of dill.

    Serve in cup and saucer for a prettier effect.

    Homemade Crème Fraîche

    1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.
    2. Combine well in glass jar and cover.
    3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
    4. Stir well and refrigerate.
    5. Use within 10 days.


    1. Use as a thickener for soups or sauces.
    2. Spoon over fresh fruits, puddings or warm cobblers.
    3. Can be used in boiled recipes as it will not curdle.

    Recipe via - http://www.bbc.co.uk/food/recipes/eggs_in_pots_93154
    Photos Copyrighted to Sabina DeShazo @ barefoot in the orchard

Monday, November 26, 2012

'Tis the Season of Gratitude and Generosity

According to the Department of Agriculture approximately 17 million people had trouble putting food on the table this year in the US - 1/2 million of those individuals were children. While you're out buying all the goodies for your Holiday table this year - toss a few items in your basket for your local Food Bank, or go to "Find A Local Food Bank" to find out other ways to donate. Let's have a blogging, facebooking, twittering food drive!! The faces of hunger may surprise you!! Spread a little HOPE & JOY!!

(Some of the above photos courtesy of Jupiter Images)

Monday, November 19, 2012

Looking For The Perfect Thanksgiving Kids Table?


I made this Thanksgiving kids table (from Martha Stewart's Living magazine) for the my two nieces back in 1999, before I knew I would have a second set of youngsters to raise and again in 2007. It was a big hit! What can I say except -- it is just a perfect kids table!! 
A miniature Mayflower sets sail on a map tablecloth, while Paper-Boat Place Cards guide young guests to their seats. Paper boats mark each place at a special table just for kids. With some assistance, kids can assemble the boats and write the names on the name-tag sails.
Directions on how-to are listed below or can be found on the Martha Stewart website.
1. Fold a 5-by-7-inch piece of construction paper in half along its width, with the folded edge away from you.
2. Mark the middle of the folded edge. Fold the two top corners in so they meet at the middle and form a triangle with a double-layer flap at its base.

3. Fold the front flap up to the front; fold the back flap up to the back.
4. Take hold of the center front and back of the triangle, and pull apart, pushing in the opposite corners so they lie flat against each other to create a diamond shape.

5. Fold the front and back bottom corners of the diamond up the front and the back, respectively, to meet at the top corner. You should now have an open-bottomed triangle.

6. Pull the triangle open, flattening the opposite sides against each other as in step 4.

7. Pull the top layer out on both sides to form the hull of the boat.
8. For a mast, weave a toothpick through a white paper name-tag sail; insert in the center of the boat.

Trace one boat bottom and two boat sides onto thin cardboard, and trace the sails onto white paper; cut out all the shapes. Form the hull (the body of the boat) by attaching the sides to the bottom with masking tape placed on the inner seams. To make the hull look wooden, trace two additional side templates onto a piece of veneer, and cut them out with a utility knife. Brush the outside of the cardboard hull with white glue, and affix the veneer panels. Glue lengths of 3/8-inch-wide satin ribbon over the seams at the bow and the stern. For the mast, cut a thin wooden dowel to the desired height. Punch holes in the sails (as indicated on the template), and weave the mast through the holes. Fill the ship with fruits and nuts, and insert the mast and sails.To print templates go to the link below:


Monday, May 7, 2012

New Recipes ~ Via One Of My Fav Bloggers

I've been on a serious cooking jag. I was inspired by, Cannelle et Vanille (nominated for a James Beard 2012 Award for Individual Food Blog).  My husband said, that the Fish Tacos with Yogurt-Dill Sauce, Avocados, and Cherry Tomatoes (below) and  Gluten-Free Apple and Strawberry Crumb Cake  (recipe below) were some of the best dishes he has ever had (courtesy of me) under our roof. A high compliment indeed -- and I'll take it! The recipes are healthful with beautiful photos and stories!! Aran, over at Cannelle et Vanille, has a cookbook coming out sometime in the near future and I will be -- not so patiently -- waiting for my copy.

Happy Monday -- everyone!!

Apple and Strawberry Crumb Cake
makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan
Crumb topping
1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced
In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.
Apple and Strawberry Cake
2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract
Preheat the oven to 350F (180C). Oil the inside of a 9×4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.
Toss the apple and strawberry slices with the lemon juice and set aside.
In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.
Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.

Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.

Wednesday, April 18, 2012

Mid-Week Pause - Reflection


“Luxury is not a necessity to me, but beautiful and good things are.”
~ Anaïs Nin
Above Painting: Blossoms by American Impressionist Theodore Robinson 1852-1896
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