BIZZY BAKES

This week, WWDH made  Yorkshire puddings.  This recipe can be found in of   Modern Classics I on page 120.  I was excited about making these because this would be something new for me.  Unfortunately, I ended up with flat burnt hockey pucks.  I don't know if it was because of the gluten-free flour or the use of oil in place of lard.  All I know is that they went straight into the garbage. Fortunately, I only made 6 of these so I had batter left and I decided to use it on eggplant, mushrooms and onions.  It worked beautifully for all three but particularly for the eggplant.   Ingredients: 1 egg 5 ounces of milk 1/2 cup gluten-free flour pinch of salt olive oil ---- 1/2 cup salsa 1 few tablespoons Parmesan Method: Heat oven to 375 degrees. Mix all ingredients except oil together. Heat oil in large skillet.  I used an electric skillet. Peel and slice eggplant, about one half of an inch th...

Mushrooms Stroganoff  adapted from  Bon Appétit | June 1996 Ingredients: 1 tablespoon butter 2 large garlic cloves, chopped 1 large onion, thinly sliced 2 pounds mushrooms, sliced 1 tablespoon all-purpose flour 1/2 cup dry white wine 1 cup nonfat sour cream (I used Tofutti sour cream because it was being served with chicken and we do not have meat and dairy together) 1/4 teaspoon ground nutmeg 12 ounces linguine, freshly cooked Method: Melt butter in heavy large skillet oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes.  Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes.  Reduce heat to medium. Add flour and stir 1 minute.  Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.  Mix in sour cream, then nutmeg.  Season mushroom mixture to taste with salt and pep...

When I took a break after the death of our daughter, I made a very good decision which was not to blog until May.  In that way, I did not go through the conflict of should I blog today or should I wait longer.  Since today, our Donna Hay group shares, I thought it would be a good and happy starting place. I must admit, I had no desire to blog during this entire time.  I could not connect to food in the same way, I used to do.  I made meals and for the longest time, I took no photos.  For those of you who know, a meal does not start without a camera handy, you understand how alien that should have been.  It wasn't.  I started leaving the camera on a shelf in the kitchen, hoping I would take some pictures and slowly I would remember and take a shot.  Now, I have a bunch of pictures and I am not sure what the recipes are that should match them. The loss of anyone has a strong impact on a family but the loss of a child is bewildering.  There ...