Good Dinner Mrs. Mellen

Ah delicious deviled eggs! I remember my mother making wonderful deviled eggs when I was young and I loved eating these eggs ever since. I used to make basic stuffed eggs, mayonnaise, died mustard, paprika etc, boring! I started experimenting with different ingredients to spice up my eggs. For Easter dinner I used Gorgonzola cheese and I must tell you these eggs were a hit. Everyone, even people who claim not to be stuffed egg eaters(they didn't know what they were missing) loved these eggs. I am happy to share my recipe with you and hope you convert some non stuffed egg eaters with these wonderful treats.  You can find lovely egg plates that are functional as well as decorative! Gorgonzola Stuffed Eggs 12 eggs, hard boiled 2 teaspoon gourmet mustard 1 teaspoon capers, minced 1/4 teaspoon black pepper 2 Tablespoons Gorgonzola cheese 1/2 cup mayonnaise 1/4 cup milk 6 Kalamata olives, slice in fourths making 24 pieces Cut eggs length wise and remove yolk.  Place yolk i

I can't decide, torn between my cooking and my garden. During the dreary New England winters I am definitely Good Dinner Mrs Mellen, but once the spring is here, I am torn between two loves.  The sweet promise of beautiful blooms all summer long pull me into my garden. But wait the smells of wonderful dinners alfresco coupled with fresh produce and fruit. Did I say fruit, fresh strawberry short cake, mouth watering blueberry, peach and nectarine pies. Stop what is a gardener/cook to do. This year I think I am successfully blending my two loves into a wonderful long summer season. In my backyard right off my deck I have a herb and flower garden. Just a short walk from my kitchen down the deck stairs to an abundance of fresh fragrant herbs and flowers. I love using fresh herbs to add the extra pizza to any recipe. During one of the snowiest winters ever I started thinking how I could integrate my love of gardening and cooking even more.  I decided to tweak this garden to make a t

Oh it's that time of year when I love to get out in the garden seeing all the spring bulbs pushing up through the cool earth.  I have said it before that in addition to loving to cook, I love to garden. It's a toss up which is my favorite but I can garden for hours not realizing how long I've been in my garden. Time just stops when I am in my garden.  I am truly in the present moment when I garden. The weather hasn't been cooperating in New England this past winter and also this spring.  Spring so far has been cold except this past weekend. Picture perfect spring days sunny with temperatures in the sixties. Did I mention just a nice light breeze gently blowing.  Yes  perfect spring days to clean out all the flower beds. In New England because our winters are so snowy and harsh, I find it best to leave the leaves in my flower beds as an extra protection of winter mulch.  In the spring I clean out all the leaves and debris from the winter letting sun, air and water  wake

I've been searching for a perfect light and fluffy yellow cake recipe and I think that I found it. I found this recipe on the box of King Arthur Cake Flour. If your not familiar with King Arthur I suggest you check the flour out. I always used their wonderful unbleached flour for cookies, breads etc but did not like the results for a cake. Now with they have a cake flour I am in heaven.  On their web site they have wonderful recipes for all kinds of delectable baked goods.  Go to http://www.kingarthurflour.com/recipe/.  Getting back to this cake, I just loved the results. The cake is high and light with a wonderful flavor with the addition of vanilla and almond extra.  The milk chocolate frosting that I made is rich and complements the light and delicate texture of the cake. Tender White Cake* 2 3/4 cups King Arthur Unbleached Cake Flour Blend 1 2/3 cups superfine sugar is best 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup (12 tablespoons) unsalted butter, softened 4