This carrot cake is flawless as-is. People literally lined up for one of these beauties when my Mom Mom made them to sale at church bazaars. It really is the best carrot cake you will ever eat. I cut down on the sugar and oil and added a healthy cup of spent grain because I had it on hand.
I took out my handwritten recipe archive the other night searching for my dad’s handwritten blue cheese dressing recipe because his you can eat by the spoonful (and shellac your arteries while you’re at it). I wanted to add my own zsa zsa zsu by adding a palmful of chopped fresh rosemary, and that I did. And like everything I test in my kitchen, it works or it doesn’t. This one happened to work beautifully!
This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.
Clean-out-the-freezer week. Don’t you love it?! It’s like a meal-time lottery ticket. You dig to the bottom or to the back of your freezer and pull out Lord-knows-what; it’s a lose-win situation. My favorite is the unlabeled ziploc filled with the freezer burned mass of something. Once it thaws, it goes through a not-so-selective process to…
These scalloped beets are an amazing side dish or could easily work as a main course with a side of quinoa and fresh, green salad.