Food, Travel, and Cooking!
New crop cauliflower season has arrived this summer! And General Tso’s has become part of our summer repertoire. I usually marinate some chicken or pork to cook on the bbq. to have with the cauliflower…with or without steamed rice. Get your chopsticks ready! Summer is one of the few times we deep fry things. But […]
I’m a dyed in the wool tomato lover, in case you didn’t already know! Recently, Marlena Spieler, passed away. She was a well loved and admired writer of 70 cookbooks, a broadcaster, columnist and on top of all of all those amazing achievements, a true tomato lover like me. This recipe is to celebrate dear […]
When fall looms ahead of us we are often a bit down…but as soon as we go to the first Fall/Winter farmer’s market at Riley Park we are totally blown away by the vibrant colours of all the vegetables. It certainly lifts the spirits of this cook! This is a long time favourite of ours […]
A typical Italian vegetable preparation, except we don’t cook our veggies for as long! Italians have a way with veggies and that’s a fact! I’ve used pancetta, guanciale and double smoked bacon, all were good. If you like young collard greens, you might like to try cooking them this way. When I did, everyone liked […]
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” so I needed to come up with something for dinner. There’s leftover barbecued corn from the night before…hmmm. Kind of macaroni and cheese without the macaroni using zucchini and corn instead! We made […]
For years, when I was the in-house corporate chef, due to their popularity, we made these every couple of weeks. Now, for old time’s sake and because I love pickled beets, I make them at Christmas. My Mom made hers from scratch from beets she’d grown! This method seems a whole lot easier to me! […]
You just gotta love summer! Fabulous, really fresh, in season vegetables makes this so very special. It makes quite a lot, but it keeps very well, for up to 1 week. I won’t deny that it’s a bit time consuming but I think the end result is well worth it and you can cut up […]
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 onion, sliced 1 medium size whole head of garlic, roasted For the Sauce: ¼ cup […]
A recipe from the Hawksmoor At Home cookbook that’s become an absolute must when red cabbages begin showing up at our farmer’s market. The recipe is a definite two thumbs up from us! The restaurant “Hawksmoor” is a London Steakhouse just around the corner from the Guildhall. The next time we are in London, we […]
Absolutely fabulous served alongside a delicious prime rib roast of beef and gravy! I’ve been known to serve them with beef stew made with red wine. Rosemary goes so well with beef! The puddings are crisp on the outside, soft inside and stay puffy! Now I want some! Preheat the oven to 350 F 1 […]