by macadamdesign_ooa6ed | Aug 30, 2019 | TGS News
While it may sound like something complex, a clafouti (pronounced kla-foo-TEE, and also spelled clafloutis) may be one of the easiest desserts to make from scratch. In her book Mastering the Art of French Cooking, Julia Child explains it simply as “pancake batter...
by macadamdesign_ooa6ed | Aug 23, 2019 | TGS News
It may take a little while to make, but it is always worth it! Really the extra time is mostly waiting for the tomatoes to drain and the onion to cool. There’s not a lot of prep work, especially if you’re not making homemade pie crust. Make sure those...
by macadamdesign_ooa6ed | Aug 15, 2019 | TGS News
This is one of the best salsa recipes— so much different than what you find in the store. The secret (again) in this recipe is the method of roasting which brings out the sweetness of those cherry tomatoes. You can also throw a couple extra ears of corn on the grill,...
by macadamdesign_ooa6ed | Aug 9, 2019 | TGS News
Sweet beets, tangy cheese, crunchy nuts, fresh herbs & balsamic glaze, a perfect balance of flavors and textures. You might think you don’t like beets, but fresh ones are so much different than those canned ones from your childhood. Roasting them caramelizes...
by macadamdesign_ooa6ed | Aug 3, 2019 | TGS News
This is a nice change from the traditional sweet zucchini bread. We used the fresh herbs we had on hand, basil and parsley, and they tasted wonderful. You can also use up that standard, 8 ounce container of ricotta. The extra ounce doesn’t seem to hurt the...
by macadamdesign_ooa6ed | Jul 31, 2019 | TGS News
This summer vegetable recipe is always a big hit. We especially love the use of Japanese eggplants which are less bitter than the bigger, spongier eggplants tend to be (therefore they do not need to be salted aggressively before cooking). The best part, though, is...
