Spring is finally here ... daffodils are the first flowers that bloom in my 'garden'.


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I haven't made a pie in ages but the various flyer sales for stone fruits (nectarines, peaches and plums) tempted me and so I scoped out what was available. I ended up going to Food Basic and picking up a clamshell of nectarines cause I had a bad experience with last year's basket of peaches. They were firm but not as sweet as I would have liked ( Read more... )

I've made quiches with at least three different pie crust bases ( Zsuzsa's pie crust, Allison's Vinegar pie crust and Ann's No-fail pie crust, which I used here and posted below). I've even made a crustless version. But whatever the base, and whatever the filling you are using, quiche is a tasty, relatively inexpensive dish to make ahead, freeze and ( Read more... )

I must apologize for this less than inspired 'abc' themed post. I had planned to make the apple and quince tart, and thawed the package of puff pastry from my freezer, to use as a base, a few days ago. And then circumstances forced me to put things off. In fact, I wasn't going to make it this weekend after all, but I had kind of 'hinted' to a ( Read more... )

WARNING: Picture heavy post but I'm putting most under cutsBefore I continue, I'm curious. How much regular/all purpose flour can you get for $20? I mean, if you buy it in 'normal' amounts for your family ( Read more... )

I have made quiche over the years using everything from an aluminum cake pan to a glass pie dish but I always wondered how terrific it would look if I used a real quiche/tart pan with a removable bottom. So, I took a few dollars and made my merry way to my local dealer (kitchen supply dealer, that is ( Read more... )

Katherine of Rufus' Food and Spirits Guide recently posted a crustless broccoli quiche on their blog which reminded me that I had some leftover thawed spinach to use up so I made one of several "magic" pie recipes lurking on my hard drive with the ingredients I had on hand ( Read more... )