Delaware Girl Eats

Strawberry Rhubarb Cake

Today I am guest posting over at Noshing with the Nolands while its author Tara is away on vacation. She asked for a spring themed dish and nothing could suit me better as here in Delaware we are weary of endless winter. At the market I was inspired by the pairing of strawberries and rhubarb. A less familiar spring fruit, rhubarb is bracingly tart, but combining it with the strawberries mellows that assertiveness and yields a refreshingly bright dish. The pudding-like cake I created can grace a brunch buffet as easily as the dessert tray. Give a try. Read more →

Swiss Chard & Sausage Pasta Bake #SundaySupper

Bitter greens such as Swiss Chard show off with taste & visual appeal In the dead of winter, bitter greens are the saviors of flavorful dinners. Italian greens such as swiss chard, kale, broccoli rabe and escarole, or American southern favorites such collards, dandelion or turnip greens offer a vibrant bite just waiting to liven up a winter supper. It can be a challenge though. We love these greens for deep, complex flavors that have everything to do with their bitterness, but they need to be tamed for their wonderful essence to emerge. The go-to favorite winter green for my... Read more →

Mardi Gras Savory Beignets

Quick – name three historical figures connected to New Orleans and Mardi Gras. Can’t guess? I’ll bet none of these would be the writer and humorist Mark Twain, but indeed Twain often wrote about the foods of New Orleans, recalling the lands and waters that he knew as a riverboat pilot on the Mississippi. New Orleans was the polar star of his Mississippi journeys and he declared that the city was home to more beloved dishes than any other American place. He and the other pilots enjoyed many a languorous lunch drawn from the bounty of the swamps and wetlands... Read more →