This bread pudding, breakfast casserole is a nice dish for a holiday breakfast or brunch. Especially if you’re having company in town. Cubing a loaf of French bread into a casserole pan, mixing in eggs, blueberries and cream cheese, letting it set overnight in the refrigerator, it’s easily baked the next morning for an indulgent breakfast. Let’s read more about its story.
The first time we ever heard of Eggplant Caponata was when we had it at the International Pinot Noir Celebration in McMinnville, Oregon. It was like nothing we had ever tasted. Sauteed eggplant and onions flavored with cinnamon and cocoa powder, crunchy with pine nuts and richly colored with balsamic vinegar. A combination of complex flavors that work very well together. It almost reminds me of a chunkier, richer and more savory version of a chutney. I made this after arriving home from our Oregon trip, and actually blogged about it in 2009. It was somewhat hidden in the post as an appetizer for a main course and accompanied by an unrecognizable photo, so we’ll just pretend it never happened.
Pork roast that’s been sprinkled with a chile-lime seasoning, slow roasted, shredded and then tossed in a spicy orange tomato sauce. So flavorful, all it needed was a dollop of sour cream and a slice of avocado.
A wonderful twist on traditional BBQ Sauce. It’s complicated in flavor. Savouring each bite, the palate sorts through a myriad of flavors as you start thinking about everything in sight that you could possibly drizzle this on. Tart, sweet, sticky AND savory, it would be a perfect pair with duck or pork. Our first introduction was on some cinnamon cured smoked chicken.
Carrots, what a great side dish for any meal. This recipe, which simmers sliced carrots in chicken broth, sugar and butter until a shiny glaze appears and then tossed with red grape halves and chunks of walnuts…Let’s just say there was a mummering at the table that this was a better side dish than the companion Herbed Mashed Potatoes. Can you imagine???
“Call up a couple of friends that share your love of wine and invite them over. Tell them that you have been waiting to open these bottles and that you couldn’t think of anyone that you’d rather share them with. Fine wine, like life, is meant to be enjoyed.” Loosely quoted from Matt Kramer, Wine Spectator, April 30, 2012.