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In the fall, as the rains come, the ground dampens, and the leaves fall, the farmers’ markets start brimming with wild mushrooms. I bring home a bagful, clean and chop them, and then sauté them in butter or olive oil. I first made … Read More
With all the cooking you’ll be doing, save yourself some time and buy the packaged, pre-washed and trimmed baby spinach. The greens stay fresh for several days in the refrigerator.
I prefer the taste of … Read More
Roasted chestnuts are a winter’s treat. Although peeling 2 pounds of chestnuts seems tedious, it can be done up to 2 weeks in advance. The peeled roasted chestnuts can be frozen, and then thawed at room temperature for 1 hour before … Read More
These are a good stand-in for croutons and quite addictive on their own. I always keep logs of this dough in my freezer so I can whip these out on short notice.
Visit thebubblygirl.com for more champagne recipes and tips