Man’oushe, Za’atar Flatbread

by Heather Harris Brady Man’oushe is a Lebanese flatbread, spread with olive oil and the spice blend za’atar then cooked quickly on a stone or clay. Not that there’s anything wrong with pulling some pita bread out of a bag to have with your hummus or baba ghanoush, but there’s no comparison once you’ve had…

California Rolls

by Heather Harris Brady Sushi originated sometime before the second century A.D., when people in parts of China started wrapping fish in rice to preserve it via fermentation for later meals. At first the rice was discarded, until some thrifty soul ate the whole thing.  This technique spread to Japan, and in the 1600s people…

Salted Butterscotch Pots de Creme

by Heather Harris Brady Salted caramel is one of my favorite flavor combinations and sadly most of the time I’m disappointed because it’s hard to transfer to desserts while keeping the strength. So, 2015 is shaping up to be my quest for the ultimate salted caramel dessert recipe. This pots de creme is a lovely…

Creamy Tomato Sauce

by Heather Harris Brady There are lots of creamy tomato pasta sauces on menus out there, but it’s super-easy to make your own, requiring little more than a can of well-balanced tomatoes. I’m using San Marzano tomatoes here, but if you are loyal to another brand or type that’s between you and your saucepan. There’s…

Cassoulet, Leelanau Style

by Heather Harris Brady These are desperate times people. The snow has reached depths on my person that should obligate it to buy me dinner. The term “polar vortex” is now bandied about in everyday conversation in place of “partly sunny” or even, “partly cloudy”. Desperate times call for desperate measures, and desperate measures call…

Cheese Fondue

by Heather Harris Brady I decided to post this fondue now because it is so nice with all of the beautiful crisp apples coming into the markets. While I’ve used an extra sharp cheddar here, the method is the same for any melting cheese. Just adjust the seasonings to your taste. You don’t need a…

Heirloom Tomato Pizza

by Heather Harris Brady This is a really simple recipe but it’s one of my favorite ways to enjoy the last of the summer tomatoes. Since there are so few ingredients it’s important that you use quality here. You can mix up the crust before you leave for work and let it rise in the…

Midsummer Night’s Dinner: Fallen Chocolate Cakes

by Heather Harris Brady These cakes are somewhere between a cake and a fudge, barely set, deep dark and delicious. You can throw them together in five minutes while the ribs are on the grill and have them warm for dessert. They are gluten free as well! Fallen Chocolate Cakes, Two Generous Servings or Four…

Champagne Sabayon

by Heather Harris-Brady A midweek Valentine’s Day is always kind of a bummer. If Aphrodite spent all day in the middle management ring of Hades even she would be looking for some shortcuts. Luckily, I have one for you: champagne sabayon. Just have your honey bring home dinner. You can still have an elegant –…

Warm Goat Cheese Salad

by Heather Harris Brady The leaf lettuce is nearing its end in my garden (at least until fall) so I wanted to give it a fitting finish. Leaf lettuce takes me back. It was always one of the first things out of our garden each year – big, green, ruffly black seeded simpson. My grandma…