Brussels sprouts have become so trendy that it seems like every restaurant has them on the menu, usually roasted and often with some sort of sweet glaze like balsamic or maple. But I never saw them raw, and began to wonder if you could serve them that way. They do after all resemble tiny cabbages….
Tag: Cheese
Deviled Eggs
My uncle makes these deviled eggs with bacon and cheddar cheese. They are fantastic. I’ve added a bit of Sriracha, which gives them an extra little kick. The deviled eggs are a hit at parties. People are always asking what’s in them. So here it is. Guessipe 12 eggs, boiled and peeled 1/2 cup mayonnaise…
Breakfast Toasts
I am torn about the fact that “Toasts” have become a thing in LA restaurants. On the one hand, I quite enjoy them. On the other hand, I think it’s absurd to pay $12-$15 for what really amounts to a dressed-up bit of something on a slice of bread, especially when that something is often…
Galettes au Fromage; Oranges Glaces
Cookbook Club – Mastering the Art of French Cooking For our first Cookbook Club, we used Julia Child’s Mastering the Art of French Cooking. I chose the Galettes au Fromage and the Oranges Glaces. Go to my Cookbook Club site to see all the cheesy, buttery goodness we consumed. For now – my dishes! This…