When I was 13 years old I could not WAIT to turn 18. It took forever, but as you may have noticed, I made it. Now that I feel like setting the brakes on time, days pass flying by, turn into weeks, months, so here we are at the end of May, and I find myself with quite a few years added to those eighteen. Unreal. Anyway, the last Monday of May brings with it the formidable joy of Reveal Day from The Secret Recipe Club.  If you don’t already know about it, a food blogger is paired with another one in secret, has about a month to pick a recipe and cook from it, then the whole group blogs about their chosen dish at the exact same time.  Nothing is cooler than this, you must admit. I was paired this month with Life on Food, hosted by Emily, a 31-year-old woman with stunning blue eyes and a food blog that is a stalker’s dream! She’s been blogging since 2008, and her index of recipes is quite extensive. At first I decided to make something sweet, and almost settled on her Blackberry Oat  Muffins.  But then, I flirted with Carrot Cake Pancakes and with Pistachio Dark Chocolate Toffee.  Not sure what happened to my sweet tooth, but the outcome was nevertheless perfect:  a fantastic dish of juicy meatballs laying on top of toasted orzo. Life on Food means life is good!


(slightly modified from Life on Food)

1 quart chicken stock
2 slices white bread, crusts trimmed
Milk, for soaking
1 pound ground lamb
1 egg, lightly beaten
1/2 cup finely chopped fresh parsley
1 tablespoon grated onion
1 clove garlic, finely chopped
1 lemon, juiced, plus 2 tsp zest
1 teaspoon dried oregano
Salt and pepper
olive oil, for drizzling
3 tablespoons butter
1 cup orzo
3 cups fresh baby spinach, coarsely chopped
1/2 cup crumbled feta

Heat the oven to 400 degrees . In a medium saucepan, heat the chicken stock over low heat; keep warm. In a small bowl, soak the bread in the milk.

In a large bowl, combine the lamb and egg. Wring out any excess milk from the soaked bread and crumble the bread into the meat. Stir in 1/4 cup parsley, onion, garlic, lemon zest, oregano, 1/2 tsp salt and 1/4 tsp pepper. Drizzle with olive oil; mix. Roll the mixture into 20 meatballs and arrange on a nonstick or parchment-lined baking sheet. Bake until browned, 15 to 18 minutes.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the orzo and cook until golden, about 5 minutes. Stir in a few ladles of the warm stock and allow it to absorb before adding more. Keep adding stock a little at a time and cook until the orzo is al dente.

Stir in the spinach to heat through in the last-minute of cooking. Remove from the heat. Stir in the lemon juice and feta. Serve the orzo in shallow bowls. Top with the meatballs and remaining 1/4 cup parsley.


to print the recipe, click here


Comments: In the opening paragraph of her post on this recipe, Emily says… I plan my meals, snacks, grocery lists days in advance.  I don’t want to be unprepared. Currently I have only about 2 cups worth of flour. I want to make muffins that require 3 cups. I am stressed.  That gave me such a big smile, because I am exactly the same way. With the added quirk of often forgetting what I have hidden deep inside in the pantry, so I “think” I have only a cup of flour, but two unopened bags will be found when I bring yet another from the store. I never fail to amaze myself.

This was a great meal, my main change was to use a gluten-free bread which I had in the freezer begging to be used up. The bread was made with almond flour and some ground nuts, I thought it would go nicely with the lamb meatballs, and indeed it worked well.  The toasted orzo was super creamy, more like a risotto with all the starch of the pasta as part of the sauce.  It did not take that long to cook, we like our orzo very al dente. 

Emily, I hope you had a great time with your assignment!  And, as usual, I invite my readers to go poke a blue frog. Said frog will take you to a collection of goodies made by my fellow friends on The Secret Recipe Club for today’s reveal day…

ONE YEAR AGO: Dulce de Leche Cheesecake Bars

TWO YEARS AGO: Penne with Trapanese Pesto


FOUR YEARS AGO: Spring Pasta

FIVE YEARS AGO: Ice Cream Melts for Mango


It’s shocking but we are arriving at the end of April. Hard not to use a beaten up expression like “time flies”. It simply does. But, birds are singing, owls are making a ton of noise in the middle of the night, sun is shinning, and I am a happy camper, having stored all my sweaters, coats, and boots far away from my sight. As usual, the last Monday of the month brings with it Reveal Day: a showcase of posts made by food bloggers who participate of The Secret Recipe Club, and are paired in secret.  My assignment was the blog by Julie, Confessions of a Cooking Diva.  Don’t you love that name? Made me wish I had named my blog The Drama Queen Cooks…. Tongue in cheek, of course. As regular readers know, I am a level-headed, composed, unflappable individual. Julie is originally from Idaho but lives in Utah with a cuddly cat and a basset hound, a type of dog I find very cool with its incredibly sharp sense of smell. Julie shares with me a deep fear of baking, but admits that nothing scares her more than spiders. I’d have to settle for cockroaches as my number one fear, but we are basically virtual sisters.  I assembled quite a few recipes on my list of possibilities, like her One Pot Green Chile Mac & Cheese… her Caribbean Jerk Salmon Tacos… her Turkey Sausage….her Black Bean Burgers…. and her Apple-Pecan Cheesecake… But, my love for spices spoke loudly, so here I am to share with you an AMAZING recipe for cookies that marry a traditional gingersnap with chunks of white chocolate. Heaven. Pure heaven in cookie shape.

Gingersnaps White Choc Chips

(from Confessions of a Cooking Diva)

1 cup unsalted butter, room temp
1 cup sugar
1⁄2 cup molasses
2 tbsp. canola oil
1 tsp. pure vanilla extract
2 + 1⁄4 tsp. baking soda
1+1⁄4 tsp. cinnamon
1 tsp. salt
1+1⁄4 tsp. ground cloves
1 tsp. ground ginger
2 eggs
3+1⁄2 cups flour
1⁄2 bag of white chocolate chips (I used 3/4 bag)

Heat oven to 350 degrees. Prepare baking sheets by spraying them with cooking spray or line them with parchment paper.

In a large bowl, cream butter and sugar together. Mix in the molasses, oil, vanilla, baking soda, salt and spices until well combined.

Add eggs, one at a time, and beat until smooth. Slowly add in the flour, half a cup at a time. Mix well. Stir in the white chocolate chips. Scoop the dough into balls and roll them in sugar. Place on cookie sheets about 2 inches apart.

Bake for 10 minutes. Then allow to cool on the cookie sheet for 5 minutes before removing and placing on a cooling rack.


to print the recipe, click


Comments: Recently I read a book I’ve had for a long time but stayed sitting on a shelf, patiently waiting for me.  It is called BOUCHON BAKERY, a masterpiece of a pastry book, written by Thomas Keller & Sébastien Rouxel. My only criticism is its coffee table format, not very user-friendly.  But if you don’t mind that, it is well worth getting. The book goes well beyond recipes. In fact, it offers a deeper view of what it takes to start and maintain a bakery of the level of Bouchon. A lot of merit goes for the man in charge, Sébastien Rouxel, and his almost compulsive attention to detail. In Sébastien’s opinion, you cannot be a good pastry baker unless you are neat and organized, to the point that your bench is spotless clean at the end of the day, and as clean as humanly possible while you work.  As he says, being neat and organized doesn’t start when you get to work, it starts when you wake up.  That is quite a statement!  So, let’s say that I was under the spell of the book when I worked on this assignment.  My kitchen looked very professional, all ingredients lined up, detailed prep work.  I am afraid it won’t last, but it felt great…


As to the cookies, they are FABULOUS. It is important not to over-bake them, so 10 to 11 minutes and you are done. I baked them mid-afternoon on a Sunday and took them to the department next morning. They were still soft, with a bit of moisture and chew, which is the way I like a cookie. If you prefer a more snappy creature, bake longer.  The white chocolate goes very well with all those fragrant spices, that made our kitchen very inviting.  Too inviting, maybe?


 The ball can wait. I rather fetch a cookie!

 Julie, it was nice to “meet” you through this month’s adventure, our students and colleagues in the department sure appreciate your recipe very much, and so did I!  Have a great Reveal Day! And, if I may offer you a little gift, here it is. Print it and stick it on your fridge in case you need it.


As usual, my readers are all invited to dive into the collection of delicious recipes featured by my fellow virtual friends from Group D of  The Secret Recipe Club by clicking on the cutest blue frog in the world, right at the end of the post.

ONE YEAR AGO: Turkey Chili with Almond Butter

TWO YEARS AGO: Secret Recipe Club: Leek and Cheese Tart

THREE YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies

FOUR YEARS AGO: Shaved Asparagus Salad

FIVE YEARS AGO: Indonesian Ginger Chicken




Last Monday of March, a month that makes me happy for several reasons. I was born in March, Phil and I got married 15 years ago in March, and the month also welcomes the beginning of Spring.  Can you fully grasp the unmeasurable joy associated with it? It means I survived another winter, and here I am, alive and kicking to share with you one more adventure as part of The Secret Recipe Club.   You know, that event that pairs two food bloggers in secret, and then the whole group posts about their chosen dish at exactly the same time. My assignment this month was the blog Without Adornment, hosted by Bean. She has a degree in Chemical Engineering, and her hobbies are cooking/baking, and photography, so of course her blog is a perfect venue to showcase her talent.  I was thrilled by this assignment, because Bean is a very accomplished baker who must make exclusively gluten-free recipes. Those of you who have gluten allergies know how tricky it can be to try and mimic the delicious cookies, breads, pies, and muffins that rely on gluten for perfect texture and taste. Browsing her blog really opened my horizons and the list of goodies I wanted to try was extensive.  To name a few, I was inclined to bake a batch of her White Chocolate Oatmeal Cookies with Cranberries,  then almost chose her Gluten-Free Pear Clafoutis, Another amazing option that I will bake soon: Dairy Free Creme Brulée (using coconut milk, how sweet is that?). As usual, savory stuff appeals a lot to me, so I also saved her Vegan Walnut Zucchini Crackers for final consideration. After a little bit of a mental struggle,  I went with her Raspberry Bars, in part because they use quinoa flakes and I had a box sitting in my pantry begging to come out and play.  I could not miss the opportunity…


(from Without Adornment)

1/2 cup almond flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup coconut flour
1 tsp. baking powder
1/4 tsp. salt
1 cup oats
1/2 cup quinoa flakes
3 tbsp. palm sugar
1/2 – 2/3 c. coconut oil
3 cup thawed raspberries, with as much of the liquid drained as you can.
3 – 4 tbsp. honey
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cardamom
1/2 tsp. pure vanilla extract

Heat oven to 350F.

Whisk together flours, baking powder and salt. Add oats, quinoa flakes and palm sugar and mix until evenly distributed. Add in unmelted coconut oil. Using your fingers, work the coconut oil into the flour mixture until there are no lumps remaining and the mixture is crumbly.

In a separate bowl, stir together raspberries, honey and spices. Add more sweetener to reach desired sweetness. Press over half of the crumb mixture into a greased 8″ square pan. Scoop the raspberries onto the pressed bar mixture and distribute evenly. Sprinkle the remaining crumb mixture on top of the raspberries and pat lightly.

Bake for 30 – 40 minutes or until topping is light brown.

Cool completely before cutting into squares.


to print the recipe, click here


Comments:  I changed the recipe slightly by using a mixture of raspberries and blueberries, as the price tag on the raspberries was a little high. I don’t think it hurt anything, it just made the color of the filling darker than Bean’s concoction, and also a bit more chunky, as the blueberries retain their shape. The cute box of quinoa flakes was one of those classic impulse buys that I am often a victim of. But I knew the flakes would come in handy, and was glad to be able to use them in this recipe.


Gluten-free baking is really a huge challenge, because without gluten to provide that nice, elastic structure, baked goods tend to be dry, and much less pleasant to eat. However, using the right mixture of flours and grains, one can get close enough to the “real thing” and these bars are a perfect success story.  I took the squares to the department and did not mention they were gluten-free. Nobody seemed to notice, and they were inhaled in a little over one hour.  I call it a success story indeed.

Bean, I hope you had as much fun with your assignment as I had with mine!  And for those reading my blog, make sure to click on the blue amphibian smiling at you at the very end.  She (or he, who knows?) will take you to a new page showing all the tasty concoctions made by my virtual friends of The Secret Recipe Club.  Enjoy the collection!

ONE YEAR AGO: Lasserre, a French Classic

TWO YEARS AGO: Sourdough Bread with Walnuts and Dates

THREE YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FOUR YEARS AGO: The Real Vodka Sauce

FIVE YEARS AGO: Pork Tenderloin and Blue Cheese


Biscotti Baby ShowerToday I have a special post for you!  We are throwing a virtual baby shower for a great food blogger I got to know through the Secret Recipe Club, Tara,  from Tara’s Multicultural Table. We are all baking biscotti for this party. Why biscotti, you may ask? Well, it is her second baby, and these are twice baked cookies: a natural choice!  Wanna see what I came up with? Here they are:


I was quite excited to participate, because – believe it or not – I’d never made biscotti from scratch. But first, let me share a story. My first time enjoying biscotti was in 1991, during a visit to Italy. The best possible place to get acquainted with this delicacy, if you ask me.  I had given a seminar in a big vaccine biotech company, and they took me out for a fantastic dinner later that evening. After dinner, where vino was flowing freely, someone insisted that we should all head to a bar so that I could try biscotti dunked in grappa. I knew nothing about either entity, but quickly realized that they complement each other perfectly. The biscotti are hard, but the grappa softens it. And the sweetness of the biscotti masks quite well – maybe too well –  the alcohol in the grappa. Of course, after dunking, you’re supposed to drink the leftover grappa with the little tiny bits of biscotti that found their way to the bottom of the glass. Great food, vino, grappa, all framed by the beauty of Tuscany! Good thing I had already given my talk at that point, and was in full “dolce far niente” mode. At any rate, it was a magical evening. I remember a complete sense of awe as I walked back to my hotel under the most amazing full moon shining over the streets of Siena.  One of those perfect moments that stay with you forever. Since biscotti are so dear to my heart, I spent quite a bit of time debating which kind to bake for Tara’s baby shower. Of course, keeping it all baby-friendly, I’ll ask you to skip that dunking in grappa.  Unless there’s a full moon outside, then all bets are off… ;-)


(from Susan Russo, for NPR)

Makes about 36 biscotti

for the biscotti:
2 cups unsalted walnuts
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
2 large eggs, plus 1 egg, lightly beaten, for brushing tops of loaves
3 tablespoons maple extract

for the icing:
1/2 cup confectioners’ sugar
3 tablespoons maple syrup

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper. Place walnuts in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Transfer to a cutting board and coarsely chop. Set aside.

In a large bowl, hand mix toasted walnuts, sugars, cinnamon, baking powder and flour. In a small bowl, whisk eggs. Add maple extract and whisk until well blended. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. Keep squeezing the batter with your hands, until a dough starts to form. Shape as a ball and divide it into 4 equal pieces.

On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it’s sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing, using a large serrated knife. Cut 3/4-inch-thick slices, using a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies.

Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container.

To make the maple icing, mix the confectioners’ sugar and maple syrup in a small bowl and whisk briskly until the icing is smooth and opaque and clings to the back of a spoon. Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp.


to print the recipe, click here


Comments: I was a bit nervous about this baking adventure, because I know that biscotti can be tricky to make, and that very few things are worse than bad biscotti, right?  I fell in love with the flavors of this recipe because anything with maple makes me all warm inside, and walnuts only make it better.  I suppose most people go crazy for chocolate, but I usually opt for other flavors in sweets.  The recipe called for maple extract, because it has a more concentrated flavor, so I was “forced” to place an order for some. It smells amazing!

One of the tricky things about biscotti is slicing them after the first bake. You are supposed to wait for 20 minutes, and use a good quality serrated knife for the job. Worked great, I had no problems. By the way, I made half the recipe, and ended up with 18 biscotti, some quite small, cut from the edges. They are also called “sacrificial biscotti”. Honest. Not making that up.

I went for a double type of icing, the maple called for in the recipe, and then a drizzle of chocolate for cosmetic purposes.  But, after tasting them, I do think the chocolate drizzle did more than beautify them. The taste complements the maple and walnuts quite well.


Now that I am older, not necessarily wiser, I dunk my biscotti into a steaming hot cup of cappuccino… Great way to start any day!

Tara, I hope this virtual Baby Shower brought a big smile to your face, we certainly had a great time planning and making sure it was kept secret until today…

And here I share  the collection of biscotti from all virtual secreters who joined this party:

Biscotti Bites from Nicole at I am a Honey Bee

Blueberry Pecan Biscotti from Renee at Magnolia Days

Cinnamon Biscotti from Lauren at Sew You Think You Can Cook

Cranberry Pistachio biscotti from Stacy at Food Lust People Love

Dark Chocolate Orange Biscotti from Amy at Amy’s Cooking Adventures

Green Tea Biscotti Cookies from Rebekah at Making Miracles

Jam-Filled Mandelbrot from Kelly at Passion Kneaded

Maple Walnut Biscotti from Sally at Bewitching Kitchen

Nut-Free Anise Biscotti with Chocolate Chips from Susan at The Wimpy Vegetarian

Orange and Dark Chocolate Biscotti from Lynsey at Lynsey Lou’s

Orange, Date, and Almond Biscotti from Karen at Karen’s Kitchen Stories

Parmesan-Peppercorn Biscotti from Camilla at Culinary Adventures with Camilla

Spa Water from of Dorothy at Shockingly Delicious

Biscotti Baby Shower

ONE YEAR AGO: Barley Risotto with Peas

TWO YEARS AGO: Oatmeal Fudge Bars

THREE YEARS AGO: Cauliflower Steaks

FOUR YEARS AGO: Soft Spot for Chevre

FIVE YEARS AGO: Quick sun-dried Tomato Crostini



Herbed Goat Cheese Souffle
Last Monday of February, a month that used to be my favorite. Summer in Brazil, carnival (not that I was that much into it, but still, a big break from work in the height of the summer was always well-received). That all changed 23 years ago, when I first moved to France and then, a couple of years later permanently to the US.  February is now a month I do my best to survive. I count the days for it to be over to get some hope of life percolating back into my veins. ANYWAY, I am sure you are not here to read me whine and pout. Instead, you are here for the reward of a revelation: which blog was my assignment for this month’s adventure with The Secret Recipe Club: it was the The Wimpy Vegetarian!  I literally screamed with joy when I got the email notification, because as a regular reader of Susan’s blog, I felt totally at home “stalking” it.  You should visit her “About” page, but let me just say that when she decided to become a vegetarian, or as she put it “to focus more on a plant-based diet“, her husband was not exactly thrilled. He went along with it for a while, but at some point started referring to “farro” as “horse food“. No bueno, folks. But Susan fought back using all the culinary skills accumulated from her classes at Tante Marie Cooking School, and turned veggie dishes (horse food included) into concoctions her husband could not resist. She succeeded big time, and her blog is there to show us how. There were so many dishes I bookmarked as tempting possibilities, but I narrowed them down to these:  Rustic Cauliflower and Tomato Gratin, Arepas Rellenas (I even have the special flour to make them, so I must get to this recipe at some point), Skillet Baked Corn Pudding, Farinata (another recipe I’m always dreaming about), Sweet Potato Biscuit Pillows (excuse me, I need to wipe drool off the side of my mouth), Broccoli-Cheddar Quinoa Casserole Tart. Susan is a fantastic cook and often enters – and wins – cooking contests, so pretty much anything on her site feels quite special.  Pay her a visit, and become a subscriber, even if you are not a strict vegetarian.

For my assignment, I went with very elegant Herbed Goat Cheese souffles. They turned out amazing!


(from The Wimpy Vegetarian)

1/2 teaspoon dried lavender
zest from 1/2 medium lemon
3 tablespoons finely grated Parmesan cheese
pinch of salt
freshly ground black pepper
3 ounces fresh soft goat cheese
1 ounce ricotta cheese
1 tablespoon fresh thyme leaves
1 tablespoon honey
3 eggs, separated
1/4 cup low-fat milk
2 teaspoons all-purpose flour (I used 4)
butter for the ramekins

Heat the oven to 375 degrees F. Prep the ramekins by smearing them with butter and sprinkling grated Parmesan cheese on the bottoms and around the sides. Set aside.

Rub the dried lavender between your fingers to reduce as much as half of the buds to a powder. Combine this with the lemon zest, 1 tablespoon of Parmesan, salt and pepper in a small bowl. Set aside.

In a medium bowl, combine the goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk and flour together. Stir well to completely combine. Add to the reserved lavender mixture.

In a small bowl, whip the egg whites just to a firm peak. Be careful not to get them too firm, or they’ll be difficult to fold into the cheese-yolk mixture. Fold the beaten egg whites into the cheese-yolk mixture in thirds using a large spatula. It’s fine to have lumps of egg whites in the mixture – it will not be smooth. Place the ramekins in a baking dish and fill the dish with hot water one-half the way up the sides of the ramekins. Carefully spoon the cheese-egg mixture into the ramekins, filling them 2/3 full.

Bake for 20 minutes, or until browned on top and springy – firm to the touch. Remove and allow to cool in the ramekins for 15 minutes. The souffles will collapse and start to pull away from the sides of the ramekins. Run a knife around their edges and turn the ramekin upside down. The souffle should slide right out.


to print the recipe, click here


Comments: What I loved the most about the recipe was the inclusion of lavender. It gave the souffle a sort of unusual component, Phil could not guess what it was, but once I told him it was lavender he could detect it. You need to add just a small amount, it is quite potent, don’t go crazy with it.  I was also surprised by the method of preparing the base, as I always make a bechamel type sauce. For this recipe, you mix it all and do not pre-cook, it goes straight into the oven, in a water-bath environment. Because I was afraid the mixture was a bit too liquid, I added double the amount of flour.  Not sure it was necessary, but they ended up with a very nice texture, and un-molded easily.


This is the type of recipe that would be perfect for entertaining, or for that special dinner for two, candlelight and all… a first date, a first year anniversary, you catch my drift.  Any meal will be special when these are part of the menu!

Susan, it was a great pleasure to indulge a little more deeply into your blog, I hope you also had a blast with your assignment this month…

For my readers, the usual reminder to poke the blue frog at the end of my post. She will take you to plenty of great recipes made by my fellow virtual friends at The Secret Recipe Club.

ONE YEAR AGO: Barley Risotto with Peas

TWO YEARS AGO: Jammin’ Blueberry Sour Milk Pancakes

THREE YEARS AGO: Scallops with Black Pasta in Orange Cream Sauce

FOUR YEARS AGO: Stir-fried Chicken with Creamed Corn

FIVE YEARS AGO: Potato, Cheddar, and Chive Torpedo (one of the best breads I ever made!)




It seems like FOREVER since we’ve had a Reveal Day of The Secret Recipe Club, but finally here we are, having the greatest time together…  My assigned blog for the first month of 2015 has such a cute name, makes me smile:  A Calculated Whisk… Becky, the cook behind the blog is a teacher of English to young Spanish-speaking kids, and next year will be starting to work on her master’s degree in Speech and Language Pathology. Impressive!  Her site focuses on Paleo-friendly recipes, but is  not restricted to them. For those interested in the Paleo life-style,  I recommend reading her series of posts starting in January 1st, 2014, in which she shares her experience doing the Whole30 thing and blogging daily about it. That is endurance on several levels!  ;-)   Becky has two incredibly cute cats, Cupcake (a butter-addict) and Furpaws (prefers to hang inside the kitchen sink hoping for a sip of water straight from the faucet).  I say we pet lovers have our share of idiosyncratic creatures to deal with…    I am quite fond of Paleo recipes because they are usually moderate in carbs and high in protein, which is my preferred way to eat, so I had no problem finding stuff in her blog that pleased me. In fact, I intend to enjoy in the near future her Chicken Meatballs with Garlic Kale Marinara, her Chickpea Mushroom Spread (this one not Paleo), her Pumpkin and Pecorino Souffle (pretty intriguing gluten-free version), and her Spicy Cocoa Chili.  But this recipe won my heart to share with you today: Mini-Quiches with Duxelles and Broccoli.  As I expected, they were cute and absolutely delicious!


(slightly adapted from A Calculated Whisk)

makes 12 mini-quiches

for the duxelles:
2 tablespoons ghee
1 large shallot, minced
1 garlic clove, minced
1 cup minced mushrooms
Salt and freshly ground black pepper to taste

for the mini quiches:
2 cups finely chopped broccoli florets
4 whole eggs
2 egg whites
1/2 cup coconut milk, full fat
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper to taste
olive oil, for greasing the pan

Heat the oven to 350 degrees F, and grease a 12-cup muffin pan with olive oil.

To make the duxelles, melt the ghee in a medium skillet over low heat. Add the shallots and garlic and saute, stirring frequently, until softened but not browned, 3-4 minutes. Add the mushrooms and raise the heat to medium. Cook, stirring frequently, until the mushrooms have released their liquid and most of it is gone, about 10 minutes. Season the duxelles liberally with salt and pepper, then set aside on a plate to cool.

Return the skillet to medium and add the chopped broccoli. Cook, stirring frequently, until bright green and crisp tender, about five minutes. Set aside to cool.

In a large bowl, whisk together the remaining ingredients. Stir in the duxelles and broccoli. Divide the mixture among the 12 greased muffin cups, filling each one about 3/4 full. Bake for 15-20 minutes, or until just set in the middle.

Gently run a knife around the edge of each quiche, and carefully scoop them out with a spoon. Enjoy hot or warm. Leftover quiches can be stored in the fridge for 3-4 days and reheated.


to print the recipe, click here

Comments:  I turned this recipe into a Neolithic version by adding feta cheese, my apologies to all modern cave men out there.  But some pieces of leftover feta were staring at me from the fridge JUST as I was grabbing the eggs, and they actually screamed when left behind: “Please, take us, take us!”. I could not ignore them, I’m sure Becky will forgive me for the tweak.  Those of you on a strict Paleo kick, simply omit the feta, but adjust the salt accordingly.

These were so tasty and convenient both as a side-dish at dinner or as a snack. Of course, you can think of all types of goodies to add to the mixture, keeping it Paleo with diced roasted butternut squash, shredded zucchini, or stretching a bit its limits with a little Roquefort or other yummy cheese.  However, this version joining broccoli with mushrooms is going to be hard to beat.


Becky, as soon as this post is public, I am going to subscribe to your blog, as I don’t want to miss any of your future recipes. I truly enjoyed secretively exploring your site, and look forward to more…

As usual, my readers are all invited to go poke a blue frog. There is one waiting for you at the end of the post, and once poked, you will be able to see what all my fellow Secreters have been up to in the first month of 2015! And if you are curious about who had my blog, take a look at this beautiful post by Tara.  She made brigadeiros!  Clever girl!

ONE YEAR AGO: Quinoa and Sweet Potato Cakes

TWO YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

THREE YEARS AGO: Citrus-crusted Tilapia Filets

FOUR YEARS AGO: Bran Muffins, not just for Hippies

FIVE YEARS AGO: Flourless Chocolate Cake



I have been a member of The Secret Recipe Club for a little over 3  years, and never get tired of it! Getting assigned a food blog every month to cook from is so much fun, because it exposes you to different styles of cooking and of course opens the horizons to new sites that could otherwise go unnoticed.  Every year,  the club takes a break for the holidays, so groups C and D do not post in December. However, instead of taking a break this year, Sarah, the club’s Owner – and Resident Saint who keeps our boats sailing smoothly – came up with a different twist: both groups would be joined in a single event, a Cookie Carnival Swap. Participation would not be mandatory, so that those who prefer to sit back and relax could do so. Me? Sitting out?  No way.  So, this month we have a huge event with 60 food bloggers! As usual, we were assigned a blog in secret, and had to pick a cookie recipe to make and blog about.  My assigned blog, Culinary Adventures with Camilla, was a ton of fun to stalk!  One of the things I loved about her site is that she designs all her recipes. Nothing from cookbooks or cooking shows. That is beyond impressive. Camilla describes herself as a “tree-hugging, veggie-crunching, jewelry-designing mean mommy who loves to cook but hates to clean”.  She is also a freelance writer and photographer for Edible Monterey Bay.  Is that cool or what?

I had a tough time deciding between three cookies: Faux-reosSalted Mayan Chocolate, and Spiced Honey-Ginger Cookies.  You must stop by and read about her Oreo Cookie experience, she was sort of challenged to make them from scratch, and admitted she had never even tried a Oreo until then. Talk about a challenge!   Still, my love for spices made me choose the last one. Plus, since the recipe called for ginger syrup, it gave me the opportunity of making it myself, something I’ve been meaning to try for years.


(slightly modified from Culinary Adventures with Camilla)

2 cups white whole wheat flour
1 teaspoon ground ginger
2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
3/4 C butter, at room temperature
1 cup raw turbinado sugar
1 egg
1/4 cup ginger syrup (recipe follows)
2 tablespoons honey (I used acacia honey)

Heat oven to 350 degrees. Place flour, ginger, baking soda, and spices into a mixing bowl. Cut the butter into the dry ingredients. Add in the sugar. Beat in the egg, honey, and ginger syrup. Mix together until a soft dough forms. Pinch off small amounts of dough,  and roll into balls. Place the balls 2″ apart on an ungreased baking sheet, flatten slightly. Bake until the tops are rounded and slightly cracked, about 13 minutes. Cool cookies on a wire rack.
to print the recipe, click here

(adapted from many sources)

4 ounces fresh ginger, unpeeled
2 cups water
1 cup sugar
pinch salt

Cut the ginger into small pieces.   Place the ginger pieces with water, sugar, and pinch of salt in a saucepan. Bring to a gentle boil, reduce to a low simmer, and cook for 50 minutes, stirring occasionally.

Let cool, then strain the syrup through. Store the strained syrup in the refrigerator, covered. It should keep for a couple of weeks.

to print the ginger syrup recipe, click here



These cookies were absolutely delicious, and perfect for this time of the year. If you like gingersnaps, they will please you because they are similar, but the cardamon takes them in a slightly different direction. On a side note, every time I open the bottle of cardamon I get mesmerized by its intense, delicious smell. Truly addictive for me. I reduced the amount of ginger powder called for in the recipe because my syrup seemed very powerful.  Do not be alarmed by the amount of sugar in the recipe: one cup of sugar plus the syrup, and honey.  The cookies end up with a perfect balance of spice and sweetness.


I took the full batch (about 35 cookies) to our department, and once again they were a huge hit. They  seem pretty humble and harmless, but once you grab the first one it is impossible not to go back for more.

The ginger syrup was a fun culinary project that made our home smell terrific on a gray Saturday afternoon.  You will have more than you need for the cookies, so consider making homemade ginger ale: just add a little syrup to a glass with some ice cubes, squirt a little lime juice, and fill the glass with carbonated water or club soda.  If the temperature outside was not so polar-bear-friendly, I would have a glass right now.

Camilla, you have a great food blog, and I’ll be visiting you often from now on.  I hope you also had a blast with your assignment… As a note to my readers, at this time of the year cookies are in everyone’s mind, so click on the blue frog for a serious collection of goodies made by my fellow virtual friends from The Secret Recipe Club.

Sarah, thanks for organizing this event, saving me from a horrible SRC withdrawn episode!

ONE YEAR AGO: A Simple Taco to Remember

TWO YEARS AGO: Celebrate Wednesday with Homemade Calzones

THREE YEARS AGO: Plum-Glazed Duck Breasts

FOUR YEARS AGO: Holiday Double-Decker

FIVE YEARS AGO: New York Deli Rye