Tag Archives: Randy Graham
Open face sandwiches consist of a single slice of bread with one or more food toppings. They are popular in Europe where, in the Middle Ages, thick slabs of course bread called “trenchers” were used as plates. At the end … Continue reading
According to a popular foodie website, “Puff pastry is a light, flaky pastry made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven.”
There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina.
You might very well ask whether veggie meatballs is an oxymoron.
This recipe was inspired by memories of eating fried ravioli in the mid-1980’s.
Onions are naturally sweet. When you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.