Tart apples, flavorful gorgonzola cheese and a sherry shallot vinaigrette put this salad over the top!
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In 1988, I took my mom out for dinner at the Union Square Cafe. We had Apple Tart for dessert, and the restaurant became out favorite special occasion restaurant. I haven't seen the Apple Tart on the menu in a while, but the recipe is in the Union Square Cafe cookbook. I made smaller tarts and used Lady apples, a beautiful tiny apple that appeared on my husband and my wedding cake and also tastes delicious. The crust is puff pastry, which the U.S.C. brushes with apple butter. I used orange marmalade instead (not an apple butter fan). The "clever" things about this recipe are using store bought puff pastry, which means you can make them for an unexpected guest or occasion, and cutting out the pastry with a biscuit cutter so that you have tiny, cookie sized tarts.
I've had friends in town, which has allowed me to make dinner a few times. I made this soup one night and it was requested again two nights later. The sweet taste of the parsnips against the tart, crisp apple makes this soup a sure fire hit with a smooth and velvety texture. <br /> <br />http://knifestylesofthefitandfabulous.blogspot.com <br />@ChefShanaRachel
Maple and cinnamon-roasted butternut squash and sweet Honeycrisp apple liven up the creamy ricotta cheese to make a luscious filling in these buttery turnovers. The crispy fried sage ties everything together for a mostly sweet but slightly savory hand-held dessert!
This is a delicious and savory breakfast casserole starring Stacy’s chips. It has a bready pita chip base, mushrooms mixed with the chunks of melted cream cheese, and bacon. This one’s a keeper for me.
These eggs are my go-to dish on mornings when the hunger hits me hard around 9 am—when I’ve been up since five and haven’t eaten. When a doughnut or a Ding Dong just won’t cut it. And the best thing is, they take about five minutes to whip up.
Unless you’ve visited or lived in the Southwest, you probably haven’t heard of Migas, a delightfully flavorful scrambled egg dish made fabulous with the addition of bell peppers, jalapenos, onions, cheese, and—the best part—fried, chopped corn tortillas.
Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. I use sour cream instead of cream or half and half—I like the “noodle kugel” quality of the finished dish, (I should have been Jewish, I love kugel so much.) and I love the smell of lemon and garlic emanating from the oven.
