Monthly Archives

August 2016

Breads, Breakfast/Brunch, Sweet Snacks

Blueberry Buttermilk Breakfast Loaves

I came back from a weekend in Maine with lots (and I mean lots!) of Wild Maine Blueberries. I find them about a million times better than the culivated high bush kind from New Jersey or Michigan or where ever else they are grown. In addition to the better flavor, I think that because they are smaller, they distribute better in muffins and such. So I made this “coffee cake” like blueberry loaf. Oh so good. Extremely light and fluffy and I am trying not to eat it all at once.
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Blueberry Cheesecake Muffins

I few weeks ago, I had run out of frozen blueberries (this is unusual) and wanted to make blueberry muffins before the shops opened so I couldn’t buy any fresh ones, so I resorted to using blueberry jam. Turns out: best. blueberry. jam. ever. And you don’t have to worry about having the berries. This would also work with other jam, so use whatever you’ve got!
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Dinner, Lunch, Pasta, Salads, Sides

French-style Herb Potato and Egg Salad

So, I’m pretty famous for my potato salad, but normally I make my Southern German (Bavarian or Swabian variety). Today, I thought I’d try a new and different kind for the BBQ that I am going to: French-style Herb Potato and Egg Salad. A little sweet, a little dill, very herby and turned out really really well, for a recipe that I made up on the fly. The eggs are semi-soft boiled (“7 minute eggs”) so their yolks actually mix well into the dressing, making it very creamy.
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Late Summer Fruit-Berry Pie (Blueberry Blackberry Plum)

As promised, there is more pie. 🙂 Last week, I made a blueberry pie with this flower like pattern, made with a small, circular cookie cutter. I’d never tried that before, but loved the way that it turned out, so I made another pie this week along the same lines. The filling also involved blueberries, but also plums and blackberries — very late summer-ish. Note the little heart with wings in the middle … it’s all in the details, eh?
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Appetizers/Starters, Desserts, Lunch, Salads, Sides

Caesar Salad Dressing

October 19, 1999 is a date that will forever remain in my memory. Why, you say? What is so important about that very day? It is the day that I ate the most perfect Caesar Salad salad ever made in the history of Caesar salads.

Yes, I remember the date. I remember the place (it was a restaurant attached to a Holiday Inn between Sausalito and Mill Valley, CA) and I remember the salad as if I ate it yesterday and yet it is almost 17 years later. That is how good this salad was. Think that I am crazy now? Yes, I remember the date of a salad. 🙂 Ever since then, I have tried Caesar Salads often, in the hope that maybe, just maybe I could find one just as good. Either the dressing doesn’t taste quite right, or there is too much of it (nothing like dressing with a side of romaine [shudder]) or (more often than not) it is just bad.

This salad doesn’t come close to the 1999 Salad, but I have found this dressing to be pretty awesome. As you know, the base of Caesar salad is egg yolks, but dealing with raw egg yolks can be a little problematic at times, so I thought of what else I could use as a base and came up with mayonnaise, which is in essence … eggs! This dressing should stay fridge-stable for a couple of days, if you don’t end up using it all at once.
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