Classic Plum Tarte

Plum Torte

Classic Plum Tarte

The NYTimes published Marian Burros’s recipe for Plum Torte years ago and regularly reprinted it. I found this recipe only a few years ago and its wonderful. Marian Burros’s recipe for Plum Torte was reprinted every September from 1983 through 1989 until the editors determined that enough was enough.



Cherry Tomatoes filled with Pesto

Cherry Tomatoes with Basil

Cherry Tomatoes filled with Pesto

These are super easy and most of the preparation can be done hours ahead. If the tomatoes are ripe and you have a good brand of pesto you guests will love them. They are a particular treat during the summer months when you can get really fresh and ripe tomatoes.

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Challah Bread

Challah Bread Loaf

Challah Bread

According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. (Source Wikipedia) Traditionally its a braided bread and is mostly sold that way.

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Zucchini Soup

Zucchini Soup

You wouldn’t think that zucchini would have much flavor as a base flavor for a soup! But surprisingly enough it makes a beautiful silky, light and tasty soup.

This is one of those quick, easy and inexpensive recipes 30 minutes from start to finish.

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Cavatelli Pasta Recipe

Cavatelli

Cavatelli Pasta Recipe This is one of my favorite pasta’s. It was a real rarity when I was growing up and served always on a Sunday or holiday. I love this so much that I actually bought a cavatelli maker from the states,

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Spinach Soup / Cream of Spinach Soup

spinach soup / cream of spinach soup

Spinach Soup / Cream of Spinach Soup

Making many soups is so easy and this one is no exception. It’s quite a luxurious one and has a beautiful texture, almost like velvet on the tongue. You can add small things to it to dress it up,

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Florentine Chicken Meatballs

Florentine Chicken Meatballs

Florentine Chicken Meatballs

They are light, crispy on the outside and have a lovely gentle flavor that tastes quite luxurious. I don’t take making meatballs lightly! They have to be really good to make it on to this site. These are coated with Panko and baked which gives them a beautiful crispy outside and lovely texture inside.

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Italian Seasoning

Italiain-Seasoning

Italian Seasoning

Why buy Italian seasoning when you can make it at home with dried herbs you most likely have in the cupboard. Making this with dried herbs means it will keep for months and can be used to make a lovely Italian salad dressing or sprinkled over chicken for or any large roast,

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Lobster Stock

Lobster Stock

Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce.

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Pate Brisée 2

Pate Brisée 2

Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.

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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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