Roasted Butternut Squash Polenta with Smoked Gouda and Sauteed Mushrooms

Andrea Meyers - Roasted Butternut Squash Polenta with Smoked Gouda and Sauteed Mushrooms

Polenta isn’t typically the first dish I think of for Thanksgiving dinner, but after tasting this baked polenta with the roasted butternut squash and smoked Gouda, I’ve changed my mind. This dish would make a delicious substitute for traditional stuffing and has a lovely rustic appearance. The combination of the roasted squash, smoked Gouda, and… 

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Cheese Torta with Basil, Olives, and Sundried Tomatoes and a Giveaway

Cheese Torta with Basil, Olives, and Sundried Tomatoes - Andrea Meyers

We are very fortunate to live near DeBaggio’s, a truly wonderful herb farm and nursery that’s been growing beautiful healthy plants since 1975. One of the ladies in the neighborhood told me about them the first year we lived here, specifically mentioning their wonderful tomatoes, so I made a point to check it out and… 

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Asparagus Quiche with Mushrooms and Shallots

Asparagus Quiche with Mushrooms and Shallots - Andrea Meyers

If I had to choose a favorite spring vegetable, it would be a tie between asparagus and snow peas. Pencil-thin asparagus stalks look so pretty on a plate and like snow peas it tastes delicious either fresh or cooked. Though we don’t yet grow our own asparagus, the thought has crossed our minds on several… 

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Eggplant Gratin (Gratin D’Aubergines, Provencal)

Eggplant Gratin (Gratin D'Aubergines, Provencal) - Andrea Meyers

The upcoming release of the movie Julie & Julia (August 7, 2009) has ignited discussions about cooking and blogging and caused me to reflect on my own cooking journey. Cooking always seemed like a big mystery to me when I was growing up. My grandmothers were both talented Southern cooks and seemed to hardly measure… 

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Zucchini and Tomato Gratin

Zucchini and Tomato Gratin - Andrea Meyers

We’ve reached that magical point in the summer where the tomatoes are starting to ripen. For a couple days we brought in only a handful of sweet cherry, grape, sun gold, or yellow pear tomatoes, but in the last few days we’ve brought in almost nine pounds of tomatoes and have more on the way…. 

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The Daring Cooks Make the Zuni Cafe Ricotta Gnocchi

The Daring Cooks have begun! An offshoot of The Daring Bakers, group members strive to hone our skills by tackling one cooking challenge each month. For this inaugural challenge, our founders Lis and Ivonne chose the Zuni Cafe ricotta gnocchi from The Zuni Cafe Cookbook, by Judy Rodgers. I was thrilled to try the challenge… 

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