Garden Pepper and Cheddar Cheese Bagels

The summer is wending down, in fact, if I do get around to posting this today, it will already technically be Autumn, which means both the harvesting of the last of my vegetable garden and a return to regular bread baking, which had been set aside due to the warmer weather.  This recipe encapsulates both….

Humintas

I’m racking my brain for the best way to describe a huminta, and all that I can come up with is the Bolivian version of a tamale, but that seems like a tragically inefficient way of categorizing these wonderful cheesy pastry.  This Bolivian speciality consists of a sweet corn dough, stuffed with a salty white…

Radishes with Raw Honey

I planted radishes in my garden for the first time this year, and they have done extremely well.  Now, I am not a big radish lover, as a kid I was would always make the point of picking them off of my salads.  Actually, come to think of it, I still do that as an…

Papa a la Huancaína

Papa a la Huancaína is one of my favorite Peruvian dishes, and as Vermont tends to lack good Peruvian cuisine, it falls to me to recreate my own versions of Peruvian dishes such as this one.  Papa a la Huancaína, in its simplest form, is a potato smothered in a spicy cheese sauce.  I decided…

Cheese Empanadas

There are many, many types and forms of empanadas.  At its most basic an empanada just means something enveloped in bread or a wheat dough.  When I envision  empanadas, I think back to the empanadas of my childhood – the light, crisply fried pockets of melted cheese, dusted in powdered sugar – the hallmarks of…

Broccoli Cheddar Soup

My broccoli cheddar soup is made with a vegetable based, instead of the traditional cream based, broth for a slightly more heart healthy rendition of this velvety soup.  This does not mean, however, that I skimp on the cheddar cheese – that is, after all, the best part, no matter, how much you may claim…

Parmesan Gnocchi Sautéed in Sun-dried Tomatoes and Garlic

The parmesan gnocchi I made the other night turned out wonderfully – light, pillowy cushions of cheese and potato pasta sautéed in olive oil, sun-dried tomatoes, and  garlic.  I did not turn out the prettiest of gnocchi, the cheese made them a little chunkier then usual, but the flavors all checked out. I added more…

Ham & Cheddar Quiche

I realize that I have posted multiple quiche recipes on this blog.  This is your warning – I have no shame when it comes to my love for homemade quiche, and there will likely be multiple more quiche recipes coming down the pipe in future months.  As another note of warning, I like my quiches…