There are two things that I’ve become obsessed with this year: ginger and goat cheese. I haven’t yet found a way to combine the two, but have made a lot of recipes calling for one or the other. Here’s a dinner with both.
Yum.
Dinner:
Roasted Tomato Soup (w/ goat cheese)
Toasted Sourdough Crustini
Gingerbread with Ginger Cream Cheese Frosting
Okay, so my mama never cooked anything with rhubarb in it in her life. I don’t think. But rhubarb is something that you *hear* a lot about as a kid in the South even if you have absolutely no idea what a rhubarb looks like.
BTW, it looks like a pink stick. The pinker the better.
If you have access to decent rhubarb (God, I miss The Berkeley Bowl being 2 blocks from my house), this is the perfect Valentine’s Day dessert, especially if you’re not absolutely crazy about chocolate. And don’t get me wrong, I am. Sometimes I just want something a little different.
Baking has definitely always been my MawMaw’s domain. Every holiday each member of the family got their own favourite dessert, and not just a slice: whole cake or pie. It was very impressive. And intimidating. How will I ever match that!?!?
Until this cake, I’d always settled for a fairly easy cakes that could be done in one layer. Or cookies. I’m good with cookies. But, for my birthday last month, I decided to bake my own cake. I was never going to learn if I didn’t try, you know?
I was just slightly ambitious, because I set out to make two cakes: one chocolate and one vanilla. Yea, that didn’t work out as well as I’d hoped. But despite my lack of experience in baking, I thought the strawberry shortcake turned out rather well. I found the recipe on my favourite foodie blog: Smitten Kitchen. Hers turned out, of course, much, much prettier than mine. But I was happy to have successfully baked a cake…and with only a few problems with deflating egg whites.
Monday Night Dinner 