Swiss chard tart with Fontina Val d’Aosta and pine nuts

It’s a given that Swiss chard is delicious when sautéed; but pair it with the famed Fontina Val d’Aosta from the Italian Alps, and the humble green veggie becomes absolutely delectable.

[read more…]

{ 2 comments }

Sherry-roasted butternut squash and brioche bread puddings

Bread pudding is usually thought of as a dessert, but it can easily be turned into a savory dish that is most satisfying. Today’s bread pudding is made with butternut squash that has been roasted in Sherry. The Sherry brings out the sweetness of the fruit, while the roasting deepens its flavor – a marvelous balance is achieved!

[read more…]

{ 7 comments }

Broccoli and clothbound cheddar torta

A torta (not to be confused with a tortilla, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious.

[read more…]

{ 3 comments }

Frittata with fingerling potatoes and roasted tomatoes

This humble frittata is so delicious and satisfying that you don’t need to wait for Sunday brunch to indulge. Indeed, it makes for a wonderful light dinner!

[read more…]

{ 2 comments }

Corn tarts with smoked Gruyère and cherry tomatoes

Here’s something unique to do with sweet corn: gorgeous, delicate tarts that taste as good as they look!

[read more…]

{ 6 comments }