Food, Photography and Bon Mots
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a Roquefort Salad Dressing You will find the recipe here. Want to dive deeper into our…
This would be a delightful soup to serve on New Year’s Eve. It’s delicious. It’s beautiful. The Roquefort cheese and butter mixture stirred into the soup at the list minute adds a subtle and unexpected flavor that should wow your guests on that special…
Quiche: Let me count the ways. I’ve made my share of quiches—some of them wonderful, some of them “meh.” One of my all-time favorites was a deep-dish asparagus quiche served at a women’s charity event I attended with my friend Sarah. I’m still working on…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a Holiday Cheese Ball–perfect for a party or a personal indulgence. Here is the link: Bits and…
You know that little piece of gorgonzola sitting in the back of the cheese drawer in your refrigerator? Take it out along with that piece of lonely cheddar you’ve been putting off using? Add in other bits and pieces of leftover cheese from your cheese…
I’m not a sports person. Football. Yawn. Baseball. Yawn. And on and on. Oh sure, when I was in high school I had a brief flirtation with baseball and the Dodgers. Mostly, though, my baseball interest was because I thought I was in love with…
I usually march to the beat of my own drummer, but the crush of interest in recipes for Burnt Basque Cheesecake has piqued my interest. It turns out that Burnt Basque Cheesecake originated in the 1990s as a Tarta de Queso at La Vina Restaurant…
Ahhh, potatoes! Let me count the ways. Today’s potato is the upmarket Yukon Gold. The history of these potatoes is interesting. Yukon Gold potatoes have only been available commercially since 1980. Developed at Canada’s University of Guelph by legendary potato breeder Gary…
So…if polenta and lasagna had a baby… …it would be this glorious polenta lasagna. (Or, is it lasagna polenta?) What’s not to love here? There is gooey mozzarella, creamy ricotta, piquant marinara and the delightful texture (and flavor) of Parmesan-infused buttery polenta. Did I mention…
I still haven’t figured out whether it’s scone (rhymes with phone) or scone (rhymes with dawn). (Heck! As far as elocution goes, I’m still trying to learn how to pronounce Kamala. But I digress…) So, I found this delightful clip from a popular British/Irish…
