Catering
Amador Vintage Market
Beth’s Foodie Friends Blog
Macaroni and cheese

“Light” Macaroni and Cheese

This is a basic béchamel with most of the fat stripped away. The potato flour (or rice flour or cornstarch) gives the sauce a rich texture.

  By Beth Sogaard

  • Yields: 8 servings (2 1/2 cups)
Apple Tarte Tatin

Apple Tart Tatin

The Tatin sisters get credit for creating this inverted apple tart - I've given it a spin with the addition of herbs

  By Beth Sogaard

  • Yields: 8 servings
Sour Cream Coffee Cake

Sour Cream Coffee Cake

This is the real thing, moist and full of cinnamon and nuts. Make one the morning of (or night before) your next brunch and your guests will rave!

  By Beth Sogaard

  • Yields: 10 servings (1 10
Caponata

Caponata

This sweet and savory relish is particularly good with fresh goat cheese and a hearty red wine.

  By Beth Sogaard

  • Yields: 16 servings (1 quart)
Summer Peach Crisp

Late Summer Peach Crisp

Summer is not complete without juicy peaches and this rustic country dish celebrates that sunshine-sweet flavor.

  By Beth Sogaard

  • Yields: 6 servings
Duck confit

Duck Confit with Lentil Ragout

A traditional French bistro recipe that is perfect for fall.

  By Beth Sogaard

Cherry Clafoutis

Cherry Clafoutis

French cherry pudding is easy to make in the oven and is guaranteed to "disappear."

  By Beth Sogaard

  • Yields: 6 servings
Balsamic-Roasted Whole Chicken

Balsamic-Roasted Whole Chicken

This classic chicken dish from Modena showcases balsamic vinegar.

  By Beth Sogaard

Homemade Chicken Stock

Basic Roasted Chicken Stock

Home made stock always tastes best and roasting the ingredients beforehand is even better.

  By Beth Sogaard

  • Yields: 2 quarts
Chicken Pot Pie

Chicken Pot Pie

Chicken pot pie is one of the ultimate comfort foods. Shredded chicken, sliced mushrooms in a creamy sauce covered in puff pastry ~ what's not to love?

  By Beth Sogaard

  • Yields: 6 servings