Month: February 2018
This was inspired by The French Slow Cooker cookbook by Michele Scicolone. I modified the recipe to adhere to stove top cooking time. It can be served over noodles or rice for dinner. Or it can be served over toasted brioche rolls lined with arugula for lunch.
Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol. I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.
Originally posted on the fashionista cook:
A few years ago a friend of mine gave me a Creme Brulee kit, I finally opened the box and decided to this dessert. Unfortunately I could not get the torch to work so I put it back in the stove under broiler to carmelize the sugar. As I mentioned before I’m not much of a baker but…
An easy delicious recipe from Diane Kochilas, My Greek Table TV Series. I modified it from a Meze (starter) dish to a main course. I also took the shells off the shrimp to make it easier to eat, but you can certainly leave them on. Get recipe here.