One of my favorite hors d’oeuvres that I never tire of making. This recipe is from Tartine but I made some changes in the baking time and temperature over the years. Allow yourself one hour from start to finish, after you have prepped the ingredients.

Makes about 30-36 cocktail size puffs, I use a 1 1/4″ scoop

1 1/4 c. water (or nonfat milk or half regular milk and water) Water works fine
5 oz. unsalted Butter
1 t. Salt (I used 1/2 t. Himalayan salt)
1 c. (5 oz.) Flour
5 large Eggs
5 oz. grated Gruyere cheese
1 t. Black Pepper, freshly ground
1 T. fresh Thyme leaves, minced
large Egg
pinch of Salt
finely grated Gruyere cheese for sprinkling the tops

Preheat oven to 425 degrees. Line a two baking sheets with parchment paper.
Combine water(or milk mixture) with butter and salt in a heavy saucepan. Place over medium heat until butter melts and mixture comes to a full boil. Add flour all at once and stir constantly with a wooden spoon for 3 minutes. Mixture will be a smooth mass and pull away from the sides of the pan.
Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing on medium speed, incorporating each egg before adding the next egg. When all the eggs have been added, the mixture will be smooth and shiny. Remove bowl from mixer and stir in the cheese, pepper and thyme with a rubber spatula. Transfer to a pastry bag with a plain tip or use a small scoop. Pipe into 1″ mounds.
To make topping, in a small bowl, whisk the egg and salt together and gently brush the tops of each pastry. Sprinkle with cheese. Bake both pans at the same time, alternately shelves midway through the cooking process. Bake for 10 minutes at 425 degrees, reduce heat and bake for 15 more minutes, until they have puffed and are nicely browned.
You can poke each pastry with a skewer when cooked and let sit 10 minutes in the oven, turned off-it helps so they don’t deflate!
Delicious served hot or warm or are also good at room temperature. You can reheat in a 350 degree oven for 5 minutes.


Blueberry Crumb Cake

This is a simple cake from Williams Sonoma blog that is easy and delicious! I made it in a springform pan rather than a cake pan but the choice is up to you. It is perfect for breakfast or as a snack in the afternoon.
Blueberry Crumb Cake
For the crumb topping:
1 cup (5 oz./155 g) all-purpose flour
2/3 cup (5 oz./155 g) sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted

For the cake:
1 3/4 cups (9 oz./280 g) all-purpose flour
1 cup (8 oz./250 g) sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
3 eggs
1 cup (8 fl. oz./250 ml) sour cream
1 tsp. vanilla extract
2 cups (8 oz./250 g) fresh blueberries

Preheat an oven to 350°F (180°C). Grease and flour a 9-inch (23-cm) round cake pan.

To make the crumb topping, in a small bowl, stir together the flour, sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.

In the bowl of a stand mixer fitted with the flat beater, combine the eggs, sour cream and vanilla and beat until well blended. With the mixer on low, slowly add flour mixture. Beat on medium until smooth, about 2 minutes.

Spoon the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Serve warm or at room temperature. Serves 8.

Irish Brown Bread

From the Wall Street Journal, this recipe is so easy once you get the ingredients, all of which I found at Whole Foods. I wasn’t able to find the Irish Style Flour but used whole wheat. It is a dense and crunchy bread, perfect for toasting with Irish butter and jam or a poached egg.
Irish Brown bread
3½ cups King Arthur Irish Style Flour or stone ground whole-wheat flour
1¾ cups all-purpose flour
1½ cups natural bran
1¼ cups steel-cut oats
4 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons dark brown sugar
2 teaspoons sea salt
½ cup wheat germ
1 quart plus ½ cup buttermilk at room temperature
1. Preheat oven to 400 degrees. In a large bowl use a large spoon to mix all dry ingredients until well combined. Add buttermilk and stir until dry ingredients are evenly moist.

2. Divide dough equally between two greased loaf pans (approximately 9 or 10 inches by 5 inches).

3. Bake in middle of oven until golden and crusty, 50 minutes. Unmold and cool on a wire rack.

Goat Cheese Rosemary Biscuits

This recipe is from a local chef, Jennifer Jasinski in her book The Perfect Bite. You will need a kitchen scale to make this as you weigh the flour and cheese. The dough makes quite a few biscuits but it refrigerates or freezes well. Don’t be overwhelmed by the amount of dough-it is a little messy but press it into a lump and start rolling it out. You can use all of the scraps to make more biscuits.
1 1/2# all purpose flour
2 T. baking powder
1 t. kosher salt
1/4 c. sugar
1 1/2 T. chopped fresh rosemary
6 oz. cold butter, diced
8 oz. goat cheese, crumbled small
1 1/4 c. buttermilk, plus extra for brushing
3/4 c. whole milk

Preheat the oven to 400 degrees.
In a bowl, mix together the dry ingredients including the rosemary. Add the cold butter, rubbing it into pieces with your hands so it is pea sized. Do the same with the goat cheese. Add the buttermilk and milk all at once, mixing enough to make the dough come together. Turn the dough out onto a floured surface and roll it out about 1″ thick. Make a 4 fold by turning the 2 outside edges together into the center and then fold up like a book. Roll out again to 1″ thick and do a 3 fold (like a trifold wallet). Roll out one more time to 1″. Using a 3″ cutter, cut the biscuits. Transfer to a parchment lined pan. Brush with some buttermilk and sprinkle the tops with salt.
Bake until puffed and golden brown-about 19-20 minutes.

Welsh Tea Cakes

A wonderful recipe from Saveur This is a very nice dough you roll out to 1/4″ thickness and cut 2-3″ rounds. They cook on a dry griddle inn 6 minutes and are divine. Recipe yields about 3 dozen tea cakes. Delicious with tea or coffee!
Welsh tea cakes
5 cups flour, plus more for dusting
1 tbsp. nutmeg
5 tsp. baking powder
¼ tsp. kosher salt
2 cups sugar
16 tbsp. unsalted butter, softened
2 eggs
½ cup milk
5 oz. currants
Whisk together flour, nutmeg, baking powder, and salt in a bowl; set aside. Combine sugar and butter in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Slowly add dry ingredients and milk; beat on low speed until just combined. Fold in currants. On a lightly floured surface, roll dough out into a 14″ circle, about ¼”-thick. Using a 3″ round cutter, cut out cookies and place onto baking sheets. Heat a griddle over medium-high and cook cookies, flipping once, until golden, 6 minutes.

Walnut Bread

This is an easy quick bread that makes two loaves. It comes from the Rancho Bernardo Inn in San Diego. The bread is delicious on it’s own or toasted with butter or jam!
Walnut bread
8 oz. butter
2 c. sugar
4 eggs
4 c. flour
1/2 t. salt
2 t. baking soda
2 c. sour cream
1 1/2 c. chopped nuts
Cream sugar and butter together until light and fluffy. Add eggs, one by one. Mix flour, baking soda and salt together. Add flour mixture alternately with the sour cream. Pour into two buttered and floured loaf pans. Bake at 350 degrees 45-60 minutes. Cool in pan 20 minutes.


My Aunt Sue is obsessed with popovers and I finally decided it was time for me to revisit them. I ordered a pan (a must!) online and made them this morning. This is my aunt’s recipe that I combined with one from Cook’s Illustrated. They did not disappoint! This recipe makes 6 large impressive popovers! You really need 6 people or neighbors to share them with as I don’t think they will hold. I may try making some chicken hash and putting into a heated popover for dinner tonight!
Popovers hot
2 eggs (you can use 3-for super puffy popovers)
1 c. whole milk
1 c. unbleached all p. flour (about 5 oz.)
1/2 t. salt
1 T. melted butter
approx. 1 T. vegetable oil for popover cups
In a large bowl, whisk the eggs and milk together for 20 seconds. Whisk the flour and salt in a medium bowl and add to the egg mixture. Stir just until the flour is incorporated. Whisk in melted butter until smooth, about 30 seconds.

Let the batter rest for 30 minutes.
Popover breakfast
While batter is resting, measure 1/2 t. vegetable oil into each popover cup. Adjust the oven rack to the lowest position. Place the popover pan in the oven and heat to 450 degrees. After the batter has rested, pour into a 4 c. measuring cup with a spout. Working quickly, remove hot pan from the oven and pour mixture into 6 popover cups. Return to the oven, bake 20 minutes. Do not open oven door! Lower heat to 350 degrees for 15-18 minutes. Invert pan onto a wire rack and cool for 2-3 minutes. Serve immediately with good butter and jam!

The perfect bun

I was desperate for a lobster roll and resorted to ordering the special New England Hot Dog Rolls that are split on the top. I ordered two dozen on line and paid about $24 including shipping. The rolls arrived with a price tag on the outside that said 2 for $3!! I basically paid $1 a roll but I think they were worth every penny! I splurged and bought lobster meat at Whole Foods and made the traditional lobster roll. We have also loved these perfect buns with bratwursts or hot dogs.
NE Hot Dog Rolls

Grilled NE Hot Dog roll

Lobster Roll

Lemon Blueberry Bread

This is a winner and simple to make. From the wonderful blog Taste from Williams Sonoma!
Blueberry Lemon Bread Sometimes I do not use the glaze as it is a little too sweet for me but most people love it. I recently tried adding raspberries too! Often I cook this for a full hour, depending on how it looks.
Lemon-Blueberry Drizzle Bread

1 1/2 cups (7 1/2 oz./235 g.) plus 1 tsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup (4 oz./125 g.) unsalted butter, at room temperature
3/4 cup (6 oz./185 g.) granulated sugar
1 Tbs. finely grated lemon zest
3 large eggs
1/2 cup (4 fl. oz./125 ml.) whole milk
1 tsp. pure vanilla extract
1 cup (4 oz./125 g.) fresh blueberries

For the syrup:
3 Tbs. fresh lemon juice
3 Tbs. granulated sugar

For the glaze:
1/2 cup (2 oz./60 g.) confectioners’ sugar
3 tsp. fresh lemon juice

Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) loaf pan.

In a bowl, sift together the 1 1/2 cups flour, baking powder and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon flour. Gently stir into the batter.

Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack.

While the bread is baking, make the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup.

To make the glaze, in a small bowl, stir together the confectioners’ sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top. Makes 1 large loaf.

Irish Soda Bread

This recipe comes from Canal House Cooks Everyday-one of the most dynamic duos in the cookbook business. These two women have worked on the best cookbooks published and many of them! This is a nice quick bread that is delicious warm and fabulous toasted-with Irish butter of course!! Do not be intimidated by the caraway seeds-they add an interesting dimension with the currants.

Irish soda bread

Makes 1 large loaf

4 c. all purpose flour

2 T. sugar

1 t. baking soda

1 t. salt

4 T. butter

1 c. dried currants

1 t. caraway seeds

2 c. buttermilk

1 large egg, lightly beaten

Preheat the oven to 425 degrees. Butter a 10″ cast iron skillet. In a large bowl, whisk the flour, sugar, baking soda and salt together. Blend in the cold butter with a pastry blender or your fingers until it resembles cornmeal. Add the currants and caraway seeds. Make a well in the center of the flour mixture and add the buttermilk and beaten egg. Stir until you cannot mix any longer and then add some flour to your hands and knead the dough in the bowl until you can form it into a ball. Transfer to a floured surface and shape into a rounded loaf. Put into buttered skillet and with a serrated knife cut a 1/2′ deep x on the top of dough. Bake until bread is golden and sounds hollow when tapped with a knife-about 40 minutes. Cool briefly and serve warm.