Monthly Archive: September 2015

How to make Peach Clafouti or French Peach Pie

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  PEACH CLAFOUTI (FRENCH PEACH PIE WITH CUSTARD TOP) I couldn’t resist: a peck of freestone peaches at a roadside stand for just a few dollars.  Perfecly ripe and juicy, they just about begged to be tucked into a fabulous, oh so gourmet, peach custard pie: a clafouti.  You can use fresh or  frozen peaches, …

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Video: What’s the deal with designer fruit?

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Grapes that taste like cotton candy? Apples that taste like grapes? They’re without genetic modification and are part of a “designer fruit” trend. I was a guest on Fox 19 and I shared some of my favorite “new” designer fruit. via Video: What’s the deal with designer fruit?.

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How to shuck an oyster

It’s on my UTube Channel – check it out. Really interesting and informative!

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Fried Green Tomatoes – in a BLT!

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When my daughter-in-law Jessie made this for supper it was a huge hit. Now that we have an abundance of green tomatoes, this will be a regular on our lunch and supper menu!   FRIED GREEN TOMATO BLT’S 8 slices bacon, thick cut For tomatoes: 1/3 cup cornmeal 1/4 cup finely shredded Parmesan or Romano …

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How to make easy artichoke and spinach curry

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  I couldn’t have been more pleased when my friend and Sri Lankan chef Triset De Fonseka told me she published her third cookbook “Easy Vegetarian Cooking with a Fusion Twist” in her healthy eating with herbs and spices series. Triset, a Mason, Ohio  reader, has been cooking most of her life, having learned the nuances …

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Happy Labor Day

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Just a note to say I hope each of you has a wonderful holiday today, filled with the blessings of friends, family and food.

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Easy German Potato Salad for Labor Day & Oktoberfest

Stovetop German Potato Salad - Labor Day Yum!

    Having married into a German family, this Lebanese girl was pretty overwhelmed learning to cook German food. One I did master pretty well was German potato salad. My German daughter-in-law, Inge, makes a version of this that’s baked with dandelion leaves and hard boiled eggs tucked in. Amazingly good! But my recipe is …

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