Rhubarb has the power to evoke wonderful childhood memories for me. I have always loved it and find all kinds of ways to use it while it is in season. This classic cake boasts a whole pound of spring rhubarb on top of a fluffly moist honey cake. Although the original recipe on Delish.com was a vanillla cake, I changed it to be a honey cake with cardamom spice which I find such a winning pairing of flavors with rhubarb. Enjoy rhubarb season!
The French Gardener Kitchen has been a little quiet as we are getting ready to move to temporary housing during some construction work in our home. This recipe for a very unique and flavorful soup comes to you from one of my favorite bloggers, Jenna@ The Painted Apron. Enjoy!
A double treat’s in store today, a lightened up chowder made with roasted yellow squash and corn, topped with crispy bacon
AND Parmesan Squash Croutons!
Let’s make the croutons first so we can nibble on them while the soup simmers
All you need is some tempura batter mix, the old fashioned Parmesan cheese in the signature green bottle, or any finely grated Parmesan, and some oil for frying
Dip in batter, coat with Parm, and fry!
Sprinkle with kosher or sea salt
Try not to eat them all while you’re making the soup 😋
Roast squash slices on a parchment lined sheet until done, 20 minutes or so at 400
Give it a rough chop
While the squash is roasting, fry bacon until crispy and saute the onion and celery in bacon drippings until soft
Stir in flour making a thick roux, and then add 2 cups of the broth…
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With fall around the corner, thoughts turn to comfort dishes. Nothing like mac ‘n cheese for the quintessential comfort dish. With the addition of roasted poblano peppers, bacon and a crumb topping this dish will appeal to adults and kids alike. The poblanos add very mild heat to the dish. To kick it up a notch, use hotter peppers such as Italian or Hatch peppers. The mac’ n cheese is rich and creamy with layers of smokey flavors. Easy to make, it is a perfect marriage of creaminess and depth of flavor imparted from the smokey bacon and peppers. Using a larger corkscrew pasta rather than traditional macaroni really increases the ratio of creamy cheese sauce to pasta. In mac’n cheese, that is a very good thing! This mac’n cheese is fancy enough to serve to company, if you’re willing to share!
When Bon Appétit magazine declares the best pizza in America is in your backyard, you’ve got see for yourself if it lives up to the hype!
At Pizza Beddia there is no phone, no preorders, no chairs, no slices, no restroom. Cash only. Whole pies only. One size only. Maximum of 2 pies per party. 40 pizzas per night sold. 2 small tables for stand-up dining. BYO. Open Wednesday to Saturday 5:30 pm-10:30pm. On several recent summer days, my husband determined to get one of these pizzas and see why it was declared the Best Pizza in America. And days it took!
The dreaded sign that turns hundreds of hungry customers away!
The recipe for this quiche was born from what was available in the fridge at the time, the way most of my cooking usually goes. Caramelized shallots layered in the bottom of the quiche add a depth of flavor which does not over power the tender spring asparagus. Continue reading
Fall is my favorite season to decorate. The rich colors in nature and the bountiful pumpkins, gourds, mums and kales available everywhere just make it so easy to bring fall’s flourishes into your home décor. When temperatures start to dip a bit, it’s time to start entertaining outside again. Near our patio table we have a window box that is filled with annuals all summer. By now the flowers are spent and ready for a refresh. A no-maintenace window box bursting with fall’s bounty is what I set out to create. No mums, grasses or kale were used to avoid having to water or deadhead. Continue reading
Look at all the apples in this cake! If you are an apple lover this is the apple cake for you. More apple than cake, it is just bursting with fruit. Using different varieties of apples brings in subtle layers of flavor and texture: apples that are more tart than sweet or softer than harder give the rather simple cake some complexity. There are none of the spices more traditionally used in North American apple baking such as cinnamon and nutmeg. The flavoring comes from rum and vanilla. Continue reading
“Earth’s crammed with heaven,
And every common bush afire with God;
But only he who sees, takes off his shoes –
The rest sit round it and pluck blackberries.”
– Elizabeth Barrett Browning
Blackberries are in season and chock full of nutritious benefits. After being inspired by the blog Une Gamine Dans La Cuisine, I thought I would try them in my go-to scone recipe. Did you know blackberries have the highest level of antioxidants than any other food? They are also a good source of anthocyanins, which have a protective effect against Alzheimer and dementia as well as against GI cancers such as colon cancer. Of course having them just plain is best, but who can resist having them in a scone with white chocolate? Continue reading
Wreaths are a signature welcome at our front door and I like to keep them seasonal and change them often. With ongoing glorious weather and plenty of blues, pinks and greens in my garden, I wanted to refresh the summer wreath but was not yet ready for pumpkins, mums and fall colors. Continue reading
Summertime and the living is easy. A salad featuring summer’s bounty is a great meal option. This orzo salad topped with succulent fish and a fresh, bright and aseasonal nectarine salsa is a little different. Peaches, nectarines, cherries, apricots could all be substituted. The pasta, salsa and fish can all be made in advance and assembled just before serving. Fresh summery bursts of flavor in every bite. Not a fish lover? Substitute chicken. Continue reading
French Gardener Dishes 