Food, Travel, and Cooking!
We’ve headed into fall and the remaining Romanesco zucchini need to be used…now what? I’d pretty much run through the “zucchini repertoire” and I needed to come up with something for dinner. There’s that leftover barbecued corn from the night before…hmmm.
When I was working in the executive dining room, we made these every couple of weeks and now, for old time’s sake, I make them at Christmas. My Mom always made pickled beets from scratch which included growing her own beets! Molto
A couple of ideas to slather on fresh, fantastic, local corn! Lime-Chive Butter ½ cup (4 oz.) unsalted butter, room temperature 1/3 cup finely chopped fresh chives 2 tsp. fresh lime juice 1 tsp. finely grated lime peel ½ tsp.
Crusty, creamy layered potatoes scented with roasted garlic and fresh herbs. Simple flavours but totally addictive! We even like the leftovers with eggs for breakfast! Makes 6 Servings 6 Yukon Gold potatoes (approx. 2 – 2 ½ lbs.) 1 small
A recipe from the Hawksmoor At Home cookbook that’s become a standard fall thing at #5! We are giving this recipe a definite two thumbs up! The restaurant “Hawksmoor” is a London Steakhouse just around the corner from the Guildhall
Not that long ago, kale was not part of my repertoir. But after travelling to Italy the first time, I realized what I we were missing! I actually started growing Lacinato kale just to make this absolutely scrumptious veggie side
We call them turnips, other countries call them rutabagas and the Scots call them neeps! Whatever they are called, I like ‘em! Makes 8 – 10 Servings 1 ½ lbs. turnip, peeled, cut into 1” pieces 3 lbs. baking potatoes
For a printer friendly version of this recipe, click here. Totally delicious with roast chicken, pork or if you like, as a vegetarian meal along with a salad. Makes 4 Servings 1 squash (either butternut or delicata) ¼ cup chopped
For a printer friendly version of this recipe, click here. Absolutely delicious with just about anything you can think of! You can always cut the recipe in half! Makes 8 – 10 Side Dish Servings 5 baking potatoes (russet) 2
For a printer friendly version of this recipe, click here. One of my go to veggie dishes in the fall and winter! Creamy and delicious! I use the tan coloured sweet potatoes. Goes very well with chicken, turkey or pork.
