Frittatas are popular here because they provide dinner, leftovers and, usually, breakfast the next day. This one had three baking-size russets, caramelized and raw onion, a whole can of the fire-roasted roasted green chilis stirred into the five eggs, cubed pepper jack cheese pushed into the seasoned hot potato and onion mix here and there … More Green Chili n Pepper Jack Frittata
My eight year-old kitchen companion yesterday is heading off today to a family vacation where there will be boating and fishing and friends. Such occasions need cookies, she and I agreed. We discussed some possibilities before settling on this cookie which has no butter or margarine or shortening or oil and is made in a … More In the kitchen with juliyya: Butterscotch Chewy Bars
My cookies-and-cream companion yesterday was an eight year-old natural kitchen artist, as will be seen in a separate post. She was here the previous afternoon doing a craft project while I was cutting black cherries in half and excising the pip. (The cherry stoner doesn’t work on cherries the size of these.) She watched me … More In the kitchen with juliyya: Black Cherry Ice Cream
My daughter is not alone in the world of those who like some chocolate with their raspberry. Someone who reads this blog and has a birthday soon comes to mind. In any event, I recently had a go at decreasing the fat content of the summer fruit ice creams which I make and share after … More Raspberry Fudge Ripple Ice Cream with Blackberry Diversion
Somebody gave me some lemons today. I couldn’t help myself from that point forward, even though the lavender and castor sugar have been together for a mere week, I was determined to try regular old lemon bars prepared with lavender sugar. A couple weeks ago at the ice cream social, one of the younger girls … More Lavender Lemon Bars
Two brothers, one is 9, and the other, 12, have been visiting for a few days in the neighborhood. The 12 year-old likes to bake and, with his younger brother’s birthday upcoming, I thought it might be a good time to teach him how to make a cake that he will be able to bake … More In the kitchen with juliyya: Passing on a Favorite to a new generation of bakers: Crazy Cake
My mother’s birthday is tomorrow and my acknowledgment is always something that I make for her. I do the same thing for the other holidays. Some years I paint a card; she likes and saves them. Other years I bake a goodie of some sort. She’s very fond of crispy butter cookies and I had … More Lavender Butter Cookies
One of the neighbors missed out on the first of the summer fruit ice creams, so today I told him the next would be blackberry or Bing cherry (or Lambert) if I can find some good cherries. So far none have met my tests, i.e., not woody, not grainy, not mushy and plenty of flavor. … More Rainier Cherry Ice Cream, V.1, F1
Broccoli was well used tonight as the star of a souffle and in the old-fashioned pickle- marinated form along with yellow onion and baby grape tomatoes. There was leftover Chicken and Eggplant Khoresh* with Persian-Adwiya seasoned basmati rice from the freezer for the main course, and for dessert, a slice of a neighbor’s yummy Mexican … More Broccoli Souffle with Sharp Cheddar n Chipotle Sauce
One of my brothers served this mildly spiced, dense and delicious bread to guests for an occasional dessert at a hunting and sporting lodge he built and sold in northwestern Montana. Today I gathered up the season-ending stalks of rhubarb from three neighborhood gardens, chop chop, used white whole wheat and just-roasted pecans along with … More Rhubarb and Pecan Tea Bread
Ms Chef in Seattle 