Meyer Lemon Mousse is a superb dessert. “Why?” you ask. Because it’s everything you could want in a dessert. Its flavor and texture are sensuously satisfying. It’s both sweet and tart. It’s creamy and rich, yet light and fluffy. It’s easy to make, but looks like you slaved over it in the kitchen. Your dinner guests are sure to be…
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I have a confession to make and I realize it may send some of you running, screaming from the room. Here goes: I don’t bake pie crusts from scratch. Oh sure, I could. I have. But I just don’t think it’s worth it.
Milkweed florets are a delicious vegetable. They are obligingly bite-sized and when used in a quiche (or frittata, or omelette, or timbale) their mild, green, vegetal flavor contrasts nicely with the rich mixture of eggs and cheese. It’s a balanced dish, and one that’s easy to throw together in just a few minutes. Not to mention, the vegetables are free!
Just like yia yia used to make. That’s what I think every time I make a make a batch of purslane à la Grecque. It’s simple, healthy, and seems to come together almost from nothing.
It’s been unseasonably warm and dry here in Santa Fe. Yes, it’s always dry, but usually we get enough snow for a few cross-country treks to Longmire’s cabin and the surrounding caldera. Sigh. On the bright side, I can forage for wild greens in January! So yesterday I dug up some musk mustard from the edge of the yard, and…
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