Sunday, March 6, 2011

Mascarpone Stuffed French Toast

I was in the mood for some serious breakfast. We had a container of mascarpone sitting in our fridge for way too long that needed to be used. I had originally bought the mascarpone to make tiramisu cookies but never got around to doing so.

Awhile back (years ago?), I made this mascarpone stuffed french toast ( and it came to mind. This time I used canned peaches because it's nearly impossible to find good peaches right now. Other modifications included not stuffing the bread - we just cut pieces of french bread into 1/2" pieces and spooned the filling in between two pieces. I'll definitely skip the "stuffing" again but I'll use fresh peaches. Even Owen liked it!

Mascarpone Stuffed French Toast

Saturday, March 5, 2011

Friday (errr... Saturday) Night Pizza

We've been trying to keep up our Friday Night Pizza tradition but it has been to throw together a great pizza without much fresh produce around. It's also a little challenging to make pizza dough on Friday afternoons with two reluctant nappers. So, this week it was a Saturday Night Pizza. I looked for some inspiration this week and found a Sausage and Grape Pizza from A Good Appetite. We paired it with a simple spinach side salad. It was mighty tasty.

Sausage and Grape Pizza (AGA)

Wednesday, March 2, 2011

PS - Photos

A photo organizing project went haywire and I broke all the blog photo links. I'm slowly fixing them but it will take me awhile...

Cooking Club

I'm baaaaaaaaaaack! Well, sort of. I'm getting anxious for spring and fresh produce. I've had my share of winter food and want arugula, spinach, radishes, ramps, etc. I can barely contain my drool just writing those words. So here I am, hoping to get back into blogging about food. I don't really want to post photos of my slow cooker corn chowder or my mexican casserole so stay tuned until we something blog worthy.

Recently, my knitting/playgroup friends and I agreed to start a cooking club. The plan is to get together once a month around a food theme. The host chooses the themes, prepares the main dish, and provides beverages. We all get along quite well and are really hoping our men-folk will get along, too. Last Friday was to be our first cooking club night and Mike and I were the hosts. We chose authentic mexican and planned to make Turkey with Red Mole (Rick Bayless), serve margaritas, Mike's homebrew, and mexican hot chocolate. We began preparing the mole on Wednesday. We washed all our china (because honestly it was super dusty from not being used) and our stemware. And then Friday came and I woke up and felt like I had been hit by a truck. Hello sinus infection. We ended up canceling cooking club (whimper) but Mike finished the turkey dish because we couldn't keep partially-cooked turkey around. The turkey with red mole was served with white rice and vegetables (frozen, because we're sometimes fancy like that). It was seriously tasty. Smokey, spicy, deep, and rich. And, cooking club is rescheduled for March so we get to try this all over again! Luckily, we have a batch of red mole in the freezer because it was quite a bit of work.

Turkey with Red Mole