French Vanilla Pear Cake

This French cake is a special autumn treat when pears are firm and juicy. A whisper of warm spices and vanilla compliment the delicate taste of the pears. There are more pears than cake in the final product. The batter enrobes the pears just barely so that the cake plays a supporting role. The pears are the star. This lovely cake has a caramelized top and a moist center. I'm always happy to have this classic cake sitting on my counter.  

Corn Cakes with Wasabi-Lime Dipping Sauce

Yesterday, Ellie and I bundled up to do our three mile walk around the river path. The sky was slate gray.  After our trek in the arctic tundra, which is wintertime in New England,  I whipped up something deliciously summery. I needed sunshine on my plate.

Potato Leek Cakes With Peas & Dill

My mother was from a small town in Pennsylvania which had a large Lithuanian population. During the summer, people loved attending the church picnics. Huge fryers cranked out endless orders of potato pancakes to hungry customers. The cakes were always served with sour cream or applesauce on the side.

Moroccan Eggplant Tagine

Lately, I've been doing more cooking than stitching. Moroccan cuisine is making its way into my kitchen regularly too. 

This warmly spiced stew is what's for dinner tonight. Eggplant is the star here. If you love eggplant then this recipe is for you. I'm half Middle Eastern, which makes me a genetically programmed eggplant lover.

Lemon Scallion Couscous Cakes

These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my  Moroccan Eggplant Tagine or a Persian Salad (recipe below). But, they're equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies.

Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.