Recipes

fresh tomato tart

Fresh Tomato Tart

My fresh tomato tart is the result of an improvisation, and I vary the filling every time I make it. This one combined sweet onion, leek, and garlic/herb cheese. I’ve also used dry ricotta, plain Muenster cheese, even a bit of leftover Alfredo sauce. See what variations you might come

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beet salad with feta and walnuts

Beet Salad with Feta & Walnuts

Here’s a delicious beet salad with feta & walnuts: it uses summer produce along with easy to find ingredients. It can be made up to 2 days ahead of time, so plan your work to suit your schedule. It’s delicious, it’s easy to make, and it can be served either

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muffins with dried cherries 1200

Muffins with Dried Cherries

This past weekend, I indulged myself with a lazy Sunday morning brunch, including a pot of tea and a batch of freshly-baked muffins. Great muffins with dried cherries, that I want to share with you. They’re both easy and delicious, and I expect they’ll become a standard around here. Don’t have dried cherries? Use

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thumbprint cookies with jam 1200

Thumbprint Cookies with Jam

At times, I fear that I give the wrong impression. I put up lots of good things, including jar after jar of jam and fruit butter. But think beyond toast – these jars of fruity goodness are good for much more. Open jars flavor ice cream, smoothies, and cake frostings; spike salad

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Carrot Ginger Soup with Thyme

Carrot Ginger Soup

In the spring of 2018, I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example. It’s a simple soup: just carrots and onions with

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perfect chocolate chip cookies

Perfect Chocolate Chip Cookies

I’m sure there are people who don’t like chocolate chip cookies – it’s just that none of those people are in my family. By popular demand, when I bake cookies, about half the time it’ll be chocolate chip. We’ve become quite picky about our cookies, and these are perfect chocolate chip cookies.

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bagel with smoked salmon spread with dill closeup sq

Smoked Salmon Spread with Dill

Bagels are always a favorite in my house. Fortunately there’s a good bagel source nearby, so we often have them on hand. We also like to keep something we affectionally call “salmon glop” – a smoked salmon spread spiked with lemon and dill. It turns a plain bagel into a perfect

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Greek potato salad

Greek Potato Salad with Feta and Roasted Peppers

When you think of potato salad, do you think of the typical mayonnaise-based same old stuff? If that doesn’t appeal, go Greek: try a potato salad without mayonnaise at all. This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up

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honey butter pie crust

Pie Crust with Honey Butter

A note: I was sent, free of charge, a tub of ChefShamy Honey Butter with Vanilla as a participant in #CookoutWeek 2018. It was my own decision to make pie crust with honey butter: an experiment that I call a success.  I wanted to do something a bit beyond the

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Mushroom tart 1200

Mushroom Tart

Here in SE Michigan, Spring is an iffy season. One day the temperatures will hit the 80s, and the next, will sulk somewhere in the 50s. Springtime is hot and cold and wet and dry and we get all kinds of weather. This makes meal planning a challenge. Will we want something hot or cool? Light or hearty?

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Spanish Bar Cake

Spanish Bar Cake

I grew up in Michigan, and my mom was an A&P shopper. Sure, there were other grocery stores in town, but it was the A&P for staples. Every so often a little treat would find its way home in the grocery bags, and my favorite was a little snack cake

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Simplest Rhubarb compote

Simplest Rhubarb Compote

Today I made the simplest rhubarb compote. Winter has been hanging on forever. It seems like it’s January 115th, rather than more than halfway through April. Some of the plants know that springtime is almost here – there are buds, some flowers are pushing up their stalks – but we

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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