Sharing delicious recipes from our kitchen to yours.

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Crème Fraîche

Crème Fraîche

Crème fraîche is an amazing and versatile cooking ingredient.  It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. The higher fat content of crème fraiche means you can boil it in soups, sauces and simmers without it separating.  Try it in potato salad or alongside some fresh fish or fruit.  Use crème fraîche in cakes and desserts to bring a new level of flavor, and for an authentic Mexican meal serve it in place of sour cream.  (more…)

Coquilles St.-Jacques

Coquilles St.-Jacques

Tender bay scallops with mushrooms in a rich creamy sauce, spiced with a hint of curry under a blanket of golden bread crumbs and cheese create Coquilles St. Jacques.  This easy version of the classic French dish is a perfect way to dazzle your family and friends.  Great for dinner parties and guests, the casseroles can be prepared a day ahead and simply popped in the oven when your company arrives allowing you time to spend with your friends.  Serve with a side of fresh green beans or salad for a perfect dinner. (more…)

Mushroom & Gruyère Galette

Mushroom & Gruyère Galette

Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.    (more…)

Marinated Cheese ~ Nakladany Hermilin

Marinated Cheese ~ Nakladany Hermilin

Creamy and smooth with an almost velvet-like texture, this marinated or “pickled” cheese is a favorite appetizer found in most any local restaurant in the Czech Republic.  Garlic, onion, herbs, and a some hot peppers give this treat an amazing depth of flavor.  Served with some dark rye toast and a cold Pilsner Urquell, it is easy to see why this treat is a local favorite.

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My Diary

Grilled Blue Cheese & Bacon Stuffed Onions

Grilled Blue Cheese & Bacon Stuffed Onions

 

stuffed onion 10I love onions. All kinds and in almost any application, however I must confess I was a bit leary about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to trying it, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame. The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.

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