Hippity hoppity…

March 23, 2013

Easter’s on its way. Now’s the time to gather some sweet treats while the store shelves are packed with your childhood favorites…malted milk eggs ( the original sweet & salty), jelly beans and ( they better only be yellow and shaped like chicks) Peeps… and start getting your list together for Easter brunch, lunch or dinner. Simple glass cylinder bowls filled with sprouted wheat grass will make modern and cost-effective centerpieces with the addition of  cracked egg shells and a few pastel jelly beans and a leather handled galvanized bucket would be the perfect Easter Basket if not otherwise put to use keeping wine chilled. Shake up your usual deviled egg recipe with a touch of cornichon or capers and consider a simple dessert of spring berries and Italian Almond Cookies.  That was easy. You have a look,  the ” befores and afters”…all you need to do now is decide on the main course. grssEgg5FgrssEgg10FgrssEgg8rbneggsFCopy of pnkhyacFpeepsFmain_hero_fullwidth_height_casa-midy-orange-bucketdvleggs5Fstrwbrry2FCopy of easteralmndcookiesFitalianalmondcookiesLeather handled galvanized bucket byCasamidy@ CASAMIDY.COM photo of  bucket by casamidy.

Before you decide…

October 30, 2012

what you’ll be serving this with you’ll have pecked away at the whole bowl full. Really, it’s that simple and it’s that good….hot or at room temperature. Toss the cauliflower florets with a drizzle of general use olive oil and a little s & p . Place on a foil lined baking tray and roast at 450 degrees for approximately 25 minutes or until the florets are tender and golden. I usually give them a quick toss about halfway through. That’s it, dig in. If you have an extra five minutes you might try a quick light sauce of butter, garlic and capers…it’s a Martha touch so how bad could it be? And capers?  You may never eat cauliflower any other way again.

http://www.marthastewart.com/339283/roasted-cauliflower

sicilian potato gratin

May 11, 2012

I’ve adjusted this BonAppetite recipe using new potatoes with the skins on instead of the Russets. This simplifies the prep and gives it a slightly different texture which I love. Plan on serving this with grilled lamb chops and asparagus for the perfect Mother’s Day dinner.  

 http://www.bonappetit.com/recipes/2008/03/sicilian_style_potato_gratin