Saturday, March 26, 2011

Saturday Night Clue

Colonel Mustard in the Kitchen with the....uhhh....pastry brush?

Had a good evening with the colonel making Poached Pear and Ricotta Turnovers in celebration of his 30th birthday.

The filo dough was a little past its prime, but a little extra butter ...yeah not so good for me, but it worked - it was all we had. And we didn't have fresh pears, so a can of pears with a dash of vanilla, worked for this Saturday night endeavor.

Wrapping them up and enjoying the treats....birthday boy kept the leftovers.

To wash it down, we enjoyed some Thai tea I had brought back from Cambodia. Delicious!

The Colonel may have gotten the leftover turnovers, but I took home my black tea dust, so he will just have to invite me over if he wants some Thai tea.

Saturday, March 12, 2011

Parmesan Black-pepper Bread with Swiss Cheese

I am not sure you can call this cooking, but ohhh was it good.

I went into the grocery to pick up some toilet bowl cleaner and walked past some artisan bread - Parmesan Black-pepper, and was sucked into an impulse buy. Then of course I needed some swiss cheese to go with it, so I bought some of that also.

I found that the bread is quite tasty toasted in the oven and then I even melted some swiss cheese (Guggisburg) on top.

Mmmmm! Mmmmm!

Thursday, March 10, 2011

Cream of Carrot and Swiss Soup

All this rainy, slushy gray weather is making me wish for soup, soup, and more soup.

Today's soup turned out to be one step down from a stew- a carrot and potato soup made with home grown veggies. That is, since I don't have a garden, some of the carrots and potatoes mom was nice enough to bring down when she came to visit last weekend. The potatoes for certain and the carrots, perhaps, were from their garden last fall. I shredded them and added them in to my stew pot with a bit of thyme and other seasonings.


Then when they were nice and tender I added in some milk and a pile of slivered swiss cheese.


Wonderful and filling on a cool spring night. The soup was a modified version of the Cream of Carrot-Cheddar Soup in the More with Less cookbook.