Baking / ANN OGDEN GAFFNEY

RECIPES

Happy PizzaBy Ann Ogden GaffneyHappy pizza happened when I was looking for a quick lunch and decided to repurpose into pizza a leftover naan bread with some tomato and mozzarella I had in the fridge. It was an epiphany. Naan is a fabulous foil for all kinds of savory toppings.

Twice Cooked Delicata SquashBy Ann Ogden GaffneyTwice cooked potatoes turns a humdrum baked potato into something special. The same thing happens when you make twice cooked Delicata squash. This recipe from my James Beard nominated cook book has proved a crowd pleaser.

Simple Roasted SalmonBy Ann Ogden GaffneySimple Roasted Salmon is an easy, delicious way to cook this wonderful fish. You’ll need to allow a little time for the salmon to sit in the marinade, but after that it cooks in no time at all

Bread and Butter PuddingBy Ann Ogden GaffneyBread and Butter Pudding is a favorite British nursery food, nursery food being the food we Brits typically turn to for comfort. This is basically a bread pudding made with a milk based egg custard and if you follow the directions you’ll see that it’s easy to do.

Anise Scented Whole Wheat BreadBy Ann Ogden GaffneyI came up with the idea for this Anise Scented Whole Wheat Bread after chatting with a friend about Greece. I have found that adding a little anise seed to my basic no-knead bread recipe takes it to another level.

Creamy Roasted Carrot SoupBy Ann Ogden GaffneyCreamy roasted carrot soup is completely vegan, but it’s so smooth and rich you’d never know. The recipe uses roasted carrots made specially for the soup, but I’ve found it to be a great way to repurpose leftover roasted veggies too.

Corn Custard & Tomato TartBy Ann Ogden GaffneyA true late summer treat, this easy corn custard & tomato tart is the epitome of the season, putting the combo of sweet, fresh corn and ripe tomatoes to delicious good use.