May 11, 2017

Arugula Quiche with Ricotta and Lemon

May 11, 2017/ Brenna Kramer

// When I worked at a catering kitchen and bakery a few years back, one of the first jobs I had in the morning was to make all of the quiche and frittata for the day. Often times it was still dark outside, as the sun had not risen yet, and the kitchen was quiet. It was my favorite moment of the day. I would put my apron on, turn on music, and methodically prepare the ingredients. I delighted in coming up with different variations. This quiche was birthed out of those peaceful mornings. Light and fluffy, with a zing of lemon, this is an elegant addition to any brunch menu.

March 15, 2017

Guinness Pot Pie

March 15, 2017/ Brenna Kramer

// An end of winter pie. Flakey, buttery crust atop a vegetable and beef filling that has been deepened by the richness of a Guinness. A healthy-ish addition to your St. Patty's Day festivities.

February 08, 2017

Nigel Slater's Very Good Chocolate Brownie Recipe

February 08, 2017/ Brenna Kramer

//Nigel is right: these are very good chocolate brownies. There was no need to try to discover my own recipe in this regard, as his already suits me. Not too sweet, but just rich, fudgey, chocolatey goodness. A delightful treat for this Valentine’s Day.

December 30, 2016

Prosecco Superiore

December 30, 2016/ Brenna Kramer

Season’s Greetings to you all and I hope you had a lovely holiday filled with wonderful memories and plenty of delicious wine! As we begin to look forward to transitioning into a brand new year, it is time for me to find yet another opportunity to drink wine in its most exciting form: Sparkling. I believe in bubbles for any meal and any occasion (including no occasion at all), and I would like to shed some light on what I believe is an underappreciated style of sparkling wine; Prosecco, and more specifically, Prosecco Superiore.