I have been making this fresh tasting soup for many years and it’s always a welcome first course for dinner or as a main course with multigrain bread or soda bread (recipe below), some cheese, perhaps an English cheddar or Scottish cheese. The addition of ginger & lemon gives the soup a nice zing. Our local … Continue reading Carrot Soup With Ginger & Lemon
One of the most useful and indispensable things to have is a pepper grinder. Peugeot is a good brand. Having two small electric coffee grinders. One for spices, one for grinding a large amount of pepper. Another extremely useful tool is a rasp (Microplane) for grating citrus zests and for grating cheeses such as Parmigiano … Continue reading Phyllis’ Kitchen/Cooking Tips
I have seen many recipes that ask for the ribs to be pre-cooked before finishing on the barbecue. The recipe asks that the ribs be separated and then boiled for some time. Oops…I think this method not only toughens the meat but a lot of flavour goes into that water. I use an alternative method that keeps the … Continue reading Pre-Cooking Spareribs
BEEF (Rib, rolled rib, ribeye, tenderloin) 120 – 125 F Rare 125 – 135 F Medium Rare 135 – 145 F Medium 155 – 160 Well Done, If You Must But… VEAL (Leg, Loin Rack, Boneless Shoulder) 155 – 160 F Medium Well 170 F Well Done LAMB (Leg, Shoulder, Rib) 135 … Continue reading Chart For Cooking Meats And Poultry
I know, I know, everyone has their method. This is the way my Mother always did them. Place “large” fresh eggs in a pot of cold water; cover & bring to the boil. Remove pot from the heat and let stand from 9 – 12 minutes, depending how hard you like your hard boiled … Continue reading How To Hardboil Eggs
Using this method means no soaking overnight. There’s a theory that if you do soak overnight; fermentation begins to take place, hence stomach issues can arise. Since finding this method, I never soak overnight. Sometimes you just don’t know “what’s for dinner?” the day before! Place the beans in a large pot with water to … Continue reading Pre-Soaking Beans
Because I really hate the mess that frying bacon on top of the stove makes, I use this method when I need cooked bacon. On a dinner plate, place a piece of paper towel. Lay the bacon slices on top. Cover with another layer of paper towels. Place in the microwave & cook on … Continue reading Cooking Bacon In The Microwave
For a printer friendly version of this recipe, click here. Feeding right into my tomato addiction, these! I use them for pasta, pizza sauce, crostini, soup or anything else I can think of. Yum, Yum. 20 ripe plum tomatoes 4 cloves garlic, minced ¼ cup fresh basil, chopped ¼ cup EVO ¼ tsp. each salt … Continue reading How To Roast Tomatoes
When it comes to cooking, this is a very useful bit of information to know. Bring a large pot of water to a boil. With a very sharp knife, cut an “X” in the skin on the top of the tomatoes. Plunge into the boiling water for 30 seconds & up to a minute, … Continue reading How To Peel And Seed Tomatoes
For a printer friendly version of this recipe, please click here. This is the pizza dough I have used for a number of years. I like the idea that, for the most part, the rising takes place in the fridge the day before. Once, I made dough that required punching down a couple of times … Continue reading How To Make Pizza Dough
