Food, Travel, and Cooking!
I came across this recipe last year and have made it a few times since. So far, everyone who has eaten it has given it two thumbs up! And as Swiss chard is available for most of the year I think a good recipe to keep handy! For the Filling: 1 Tbsp. EVO 1 onion, […]
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 lavoro (much work); this seems a whole lot easier to me! I love pickled beets! […]
Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia, a small town in Chianti. I had read that the mother of the family who own […]
Having picked up an armload of rhubarb on the weekend, it was time to get busy and cook up our annual batch of rhubarb ketchup! Don’t remember where I got this recipe but we liked it a lot the first time I made my version of it. I’ve even used it in making homemade barbecue […]
Ramps are a rite of spring if you’re lucky enough to find them! A simple braise with just a few ingredients. For The Chicken: 1 (3 lb) chicken, cut into 8 pieces Salt & pepper 2 Tbsp. unsalted butter 2 Tbsp. EVO 1 cup Pearl onions (I used frozen ones) or just a small chopped […]
I like to serve a big, bowl of crunchy greens with savory tarts dressed with lemon vinaigrette, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell.** I prefer to use a glass pie dish because it gives a crisper crust. However, you can also use a 9″ rimmed, fluted 1 1/4″ […]
The batter for these waffles can be made the night before, an especially good thing for brunch entertaining! I have included two fruit sauces that are delicious on waffles and we often add a few dollops of yogurt. We also like using fresh fruit and some maple syrup. Make the Waffles: 2 cups sifted unbleached flour** 2 tsp. […]
My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking” has evolved. I figured adding some demi-glace to enrich the […]
An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! Like I said before, I love barley. If I have leftovers, they will become part of a soup. You […]
Here’s another do ahead brunch dish for a stress free host, you can be enjoying your Blood Orange Mimosa while brunch is baking! I don’t know about you, but around the holidays when entertaining can get crazy, we need all the do-aheads we can get our hands on. This can be made vegetarian by leaving out […]