Recipe Index: Gruyere
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My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.
Ever wake up in the morning with a craving for a specific food? This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I...
Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don't get much snow or cold weather in the California central valley, but that doesn't mean we...
Years ago, a French friend of mine introduced me to Croque-Monsieur, the French version of a toasted ham and Swiss sandwich. I remember it being loaded with butter and cheese, and absolutely the most delicious sandwich in the world. My...
A few months ago I had the pleasure of accompanying Amy of Cooking with Amy and Brett of In Praise of Sardines for a light bite to eat at the Arlequin deli in Hayes Valley, San Francisco. Amy highly recommended...
I used to love grilled cheese sandwiches growing up; cheddar on wheat bread is what we usually had, using plenty of butter to make the toast tasty and crispy. Here is a variation of that classic theme, but using aged...
Now I see why people use frozen pie-crusts to make quiche. It's a lot of work to make the crust from scratch, especially when you "blind bake" (pre-bake) the crust. But there is nothing better than a real butter crust...
I recently observed my friend Suzanne whip up a couple onion tarts for a family meal and was so impressed by the wonderful flavor of the caramelized onion, I decided to try my hand at it. I've deviated a bit...
After several years of observing the results of my feeble gardening attempts, my next door neighbor Pat (76 and still going strong) graciously responded to my pleas for help and has been guiding me this spring with soil amendments, starter...
There are many ways to make delicious scalloped potatoes. For this version, I consulted several books - Kitchen Sense, two James Beards, and the Joy of Cooking. Basically you layer thinly sliced potatoes with any number of extras - cheese...
