even in winter, frozen fruits, like raspberries and blackberries are abundantly available at grocery stories.
Category: recipe
Baked Fennel Au Gratin with Orzo and Onion
I ate fennel nearly fifty years ago when my husband and I were in Zurich, Switerland in the mid-seventies where we studied Jungian psychology. I didn’t like this vegetable much back then because of its potent licorice flavor. Also, I wasn’t familiar with how to cook it. I only baked it with a sprinkle of…
Spinach Muffin fritatta
Sometimes I like to switch up my breakfast routine. I often eat eggs, usually scrambled, sometimes oatmeal with a banana, maybe an opened grilled cheese sandwich, along with whatever yogurt, plain, vanilla, or with fruit, is available. My childhood was mostly eggs, bacon, and sugary cereals, which I haven’t eaten in decades. But lately, I…
Oven- Roasted Beef with Root Vegetables
Pot roast may be out of favor and fashion in many households, but still, occasionally it’s comfort food we desire, and enjoy…
Mushroom, Leek and Cheese Quiche
I leanred a little about how to make pie dough
The Whole Shebang: Chicken Noodle Vegetable Soup
My chicken soup verions is a mixture of fresh ingredients but leftovers play a role too.
Greek Roasted Chicken-Potato with Cherry Tomatoes, Black Olives and Feta Cheese
I relish creating dishes that I find in my many cookbooks, using techniques and ingredients I’ve gathered there, plus my own hunches to cook a new dish. These ideas kind of cook in my brain and I use them as jumping off points for fun, creativity, deep satisfaction, and fresh flavors. I’ve been a fan…
Skinny Paprika-Smoked Buttermilk Biscuits
Biscuits are easy to make, quick and luscious to eat. Magazines and books lately focus articles and recipes on biscuits, touting favorite combinations from well-known chefs and bakers. Biscuits run the gamete from classical, tall and fluffy, ( 3-4 inches high), to thinner, and to every combination imaginable! You can make big ones, baked separately…
Creamy Zucchini-Potato Soup
However, I developed a taste for zucchini early on in my marriage once my husband and I traveled to Zurich, Switzerland to study Jungian psychology.
Chewy Chocolate Chip Cookies
I love to bake cookies because of what they offer: quick, tasty gratification! And since my father was a baker with his own shops, as a kid, we always had sweets around. My sweet tooth traces back to my childhood. To turn out the best cookies, please read several suggestions on page XX to help…
Marilyn Raff 