Author Archives: admin

Here at ARTS&FOOD®… the idea hit us–if we use all of the ingredients in a Quiche Lorraine, but grilled it between that cheesy mixture between two slices of bread, we would have a great, quick, fast and tasty lunch quiche. What we ended up with did not taste like a quiche, but it was one […]

Vanilla Crème Brûlée French Toast – Imagine–Brioche dipped in a sweet vanilla egg custard, then cooked in butter, and finally brûléed with superfine sugar flame melted on top. The French Toast can be served with berries and (although additional sweetness is not needed) it can be finished with natural maple syrup.  

EGGS IN CREAM w/ HEARTY VEGGIES – Fancy eggs are mostly a matter of presentation. Here we sautéed some veggies and placed them in the bottom of an oven-proof ramekin, along with a knob of butter, a splash of cream, and two eggs… with cheese on top–then baked the ramekins at 400-degrees until the cheese […]

Baked Chicken Thighs Stuffed With Pesto – YUM! We planted a Victory Over Inflation Garden this year. This afternoon I went out and harvested some fresh 🌿 basil. Back in the kitchen, I minced it along with some fresh garlic, then mashed both together with some salt, olive oil, and fresh lemon juice—until I had […]

ITALIAN CAULIFLOWER STEAK FOR ONE – When home alone and you want a great Italian meal, cut a slice out of the middle of a head of cauliflower (3/4“ thick) . Rinse it off, dry it, place it on a oil lined pan. Pour your favorite tomato sauce on it, and some fresh basil leaves, […]

If you want a vegetarian version of pan-fried scallops try Cauliflower Steaks, pan searing one side, flipping, then oven roasting uncovered at 400* for 45 minutes. Before cooking coat the cauliflower with olive oil and season with Montreal steak seasoning. The cauliflower sears up just like a scallop and 45 minutes in the oven softens […]

LA JOIE DE VIVRE! – That is ARTS&FOOD’s goal – to make your life joyful and aesthetic, everyday! . This morning… went to the fridge and pulled out these ingredients, then a few short minutes later, this omelet with basil, tomato, ham, a muffin, and fresh brewed, rich, black coffee became my breakfast. AH! Embrace […]

HOME-MADE ICE CREAM (small batch for two people). When growing up, home-made ice cream happened only about 10 times during those 18 years. We had a hand crank ice cream maker which used crushed ice and salt around the central tube, to freeze the custard. – With ARTSandFOOD’s simple method you can make it every […]

“LOBSTER” SHRIMP – Argentinean Red Shrimp taste a lot like lobster, but much less expensive. RECIPE – We boiled them in Old Bay Seafood Seasoning (thawed the shrimp in cold water right in the package—changing the water several times—boiled some slightly salted water, added two tablespoons of old bay, put the whole package of thawed […]