The Accidental Epicurean

School has been in session now for a month and a half and this house fallen into the breakfast blahs.  When I go grocery shopping and ask what everyone wants I am met with blank stares and  "I dunno know".  Here are two tried and true recipes that can be made ahead for an easy morning breakfast that even the kids can serve themselves.  Vanilla Bean Yogurt Parfaits   16 ounce Plain Greek Yogurt 4T local honey 1 Vanilla bean 4 cups fresh blackberries, blueberries, and strawberries (feel free to mix up the fruit especially when the tree ripened peaches are available) Fresh granola (this can be homemade or store bought) Mix yogurt, 3T honey, and contents of vanilla bean and refrigerate for approximately one hour.   In separate container mix berries and 1T honey.    In four glass dishes layer yogurt and fruit and top with granola.   Homemade Granola   Nonstick vegetable oil spray 4 cups old-fashioned oats 1 cup chopped buttered pecans 1/2

It's  the time of year for fresh local blackberries, and although I have not been able to go berry picking this year I can still reap the benefit from my local farmers market.  This recipe is a creamy cool light dessert perfect for the sweltering summer days we have been experiencing recently.  This is a Greek version of Panna Cotta.  If you have not tried it before it's a creamy cross between a custard and a gelatin dessert.  Vanilla Bean Panakota with Blackberry Sauce   1 quart heavy cream ½ cup of sugar 1 vanilla bean split lengthwise and seeds scraped 2 ½ teaspoons unflavored gelatin 3 tablespoons of water In a medium sauce pan combine heavy cream, vanilla bean and seeds, sugar.   Heat until simmer over medium heat.   Remove and let stand covered for 20 minutes. In small bowl sprinkle gelatin over water and let stand about 5 minutes Remove lid from cream and bring back to simmer.   Remove from heat and add gelatin and stir until completely dissolved.   Pour int

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe.  Grab a glass of sweet tea and enjoy! Buttermilk Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves 2 tablespoons fresh dill 1 tablespoon  fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/2 cup buttermilk In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and pulse unti

Back from a trip south and stuffed full of local seafood I thought I would post this recipe for fish tacos. It's a great dish for both summer entertaining and quick week night suppers. If you use it for a casual dinner party it's great to set up a taco bar and grill your fish right before serving. My dinner party menu would be Margarita Shrimp Cocktail, Fresh Guacamole and Salsa, Fish Tacos, and Fried Ice Cream. The entire menu is an easy do ahead party so you can enjoy your guests and not be stuck preparing food all night. Mahi Mahi Fish Tacos 2 pounds Mahi Mahi Char Crust Smokey Spicy Southwest or Blackened Seasoning Vegetable oil to oil grill Spicy Cream 1 cup mayo ½ cup sour cream 1-2 chipotle peppers in adobo Cilantro Lime Slaw ½ head green cabbage Juice of two limes Zest of ½ limes ½ cup olive oil 1 T honey ¼ cup chopped cilantro Salt and pepper to taste 12 Corn Tortillas Monterey Jack Cheese, grated To prepare Spicy Cream mix mayo and sour cream

It's almost summer so let's get a head start on our summer grilling line up. This recipe allows you to step out of that grilling rut that we all get ourselves into and use all of those farmer's market goodies calling our names. Herbed Chicken Piadine   One recipe for grilled pizza dough prepared Grilled chicken 2 large boneless skinless chicken breast Juice of 1 lime 1/3 cup olive oil 1 garlic clove minced ½ teaspoon each oregano, rosemary, thyme Mix lime juice, garlic, olive oil and herbs and marinate chicken for at least one hour. Grill on medium heat and slice thinly diagonally. Baby greens with Citrus Dressing 4 Cups baby greens or baby spinach 1 cup cherry tomatoes 1 cup diced fresh mozzarella cheese 1 cup shaved parmesan cheese 1 orange juiced 1 lemon juiced 1 shallot minced 1 cup olive oil Salt and pepper to taste Mix orange and lemon juice with olive oil, minced shallot, and salt and pepper. Toss cherry tomatoes, cheeses,

Spring weather is here and Easter is right around the corner.  This recipe would be a beautiful addition to your Easter Brunch.   Recently, my grocer had Meyer lemons (which they don't usually have) and I had to get them.  This recipe originally called for standard lemons, but the Meyer lemons made it even better! They are less tart and just offer a smooth lemon flavor.   Meyer Lemon Poppy-Seed Cake 1 1/2 cups whole-wheat flour (pastry) 1 cup all-purpose flour 1/4 cup poppy seeds 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 2 tablespoons freshly grated Meyer lemon zest 2 tablespoons Meyer lemon juice 2 large eggs, at room temperature  2 large egg whites, at room temperature 1 1/4 cups sugar Lemon Glaze 3/4 cup confectioners' sugar, plus more for dusting 3 tablespoons Meyer lemon juice 1 tablespoon water Preheat oven to 350 degrees Prepare bundt pan (or individual mini bundt pans) with