Howdy, howdy everyone! It's been a few moons, but today I'm letting you enjoy this savory treat, courtesy of a friend of mine, Julia, who recently posted a photo of this delicious looking asparagus tart that she had found on FoodNetwork.com, and was kind enough to share it with me. So here below the jump-break is her blog post. Welcome to Off The Cuff Cooking, Julia!
Jeanette - Off The Cuff
- Off The Cuff
- Blogger at: http://offthecuffhome.blogspot.com and http://offthecuffcooking.blogspot.com -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.
Tuesday, January 10, 2017
Friday, January 6, 2017
Every year for Thanksgiving, I make a variation of the standard Cranberry-Citrus sauce recipe (that is often on the back of the bag of cranberries.) I inevitably end up with huge amounts left. Last year, I started adding it to my oatmeal as a way of using it up, and it was really good! You could also use this sauce as a condiment to roasted chicken or pork, or even grilled salmon. The standard recipe doesn't call for any seasonings but I find it satisfying to add fresh ginger and cinnamon to this sauce.