Baked
sprouted three-grain bread
Sprouted grains lend a nutty and very subtle sweetness to this sandwich bread. Sprouting releases enzymes that break down the complex starches found in the
April 27, 2023
Baked
whole wheat and spelt sourdough bread
A sturdy, rough-textured whole grain bread, this loaf requires no kneading. Gently handling the dough and leaving it to rise and develop its gluten structure
April 27, 2023
Baked
Salmon baked in cream with sweet bay, thyme, and dill
A rich and buttery fish, salmon pairs beautifully with cream. While heavy cream may threaten to overpower the delicate nature of most fish, salmon’s distinct
April 27, 2023
Baked
pollock and bacon cakes with green onion and young garlic mayonnaise
In springtime the gardens sprout with green onions, baby leeks, and young garlic. They arrive in heavy bunches, bundled in twine, from our CSA. I
April 26, 2023
Baked
baked anchovies with fennel, tomatoes, and basil
Anchovies, like sardines, are under loved by those who’ve yet to taste them prepared well. The small, silvery fish pair nicely with strong, robustly flavored
April 26, 2023
Baked
CHICKEN STUFFED WITH CHESTNUTS
Preparation: 1 hour Cooking: 1 hour Servings: 4 INGREDIENTS: 1 approximately 2 lb. 3 oz. (1 kg) chicken 14 oz. (400 g) sausage 3 1/2
April 25, 2023
Baked
DUCK BREASTS WITH HONEY
Preparation: 20 minutes Cooking: 15 minutes Servings: 4 INGREDIENTS: 2 boneless duck breasts 2 oz. (50 g) yellow onion, chopped 1 clove garlic 3 tbsp.
April 25, 2023
Baked
BECCAFICO SARDIN
Preparation: 30 minutes Cooking: 7-8 minutes Servings: 4 INGREDIENTS: 17 1/2 oz. (500 g) sardines 3 1/2 oz. (100 g) breadcrumbs, or about 1
April 25, 2023
Baked
SALMON WITH POTATOES AND EGGS
Preparation: 30 minutes Cooking: 7-8 minutes Servings: 4 INGREDIENTS: 1 1/3 lbs. (600 g) salmon fillet 1 lb. (400 g) potatoes 2 large
April 25, 2023
Baked
ALMOND AND PISTACHIO-CRUSTED AMBERJACK STEAK WITH ARTICHOKE SALAD
Preparation: 40 minutes Cooking: 5-10 minutes Servings: 4 INGREDIENTS: 1 lb. (500 g) amberjack steaks or mahi mahi 1 1/2 oz. (40 g) capers,
April 25, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
Follow me on Social Media
