Food, Travel, and Cooking!
There is simply nothing like your own or purchased local tomatoes in the summer. I am a confessed tomato junkie and I adore these bruschetta. Tomatoes and basil…a combination sent from the gods! Makes 4 Servings 4 – 6 tomatoes,
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,
A “guest article” for Oracibo…..me? I sent an email to Phyllis extolling the wonders of the Internet for finding recipes and she suggested I write an article so here goes. Do you travel? My husband and I spend a couple
For a printer friendly version of this recipe, click here. C’mon, give this a try! Brussels sprouts are my husbands’ favourite vegetable I think and this recipe is a hit at our house! This is a really excellent way to prepare
For a printer friendly version of this recipe, click here. This recipe for tacchino alla cacciatora is from Julia della Croce’s cookbook “Umbria.” The book explores the foods and traditions of that region of Italy and is filled with great
For a printer friendly version of this recipe, click here. This is a lovely soup that I like to make with veggies from the Farmer’s Market and herbs from the garden. It’s nice to serve as a first course or
There’s something so yummy & comforting about barley no matter how it’s cooked! A couple of months ago at a restaurant in London, I had a “rice” pudding made with barley instead of rice. It was wonderful! I could eat
For a printer friendly version of this recipe, click here. I am a huge fan of both shortribs & oxtails. They have such a delicious unctuous texture when braised in a sauce made with stock, wine & chopped vegetables. They
Traditionally a gratin is a layered dish topped with either grated cheese or a mixture of breadcrumbs & melted butter. I decided to forgo both in this case, but feel free to make this with using either a ½ cup grated Gruyere
Noel Richardson and her partner Andrew owned Ravenhill Farm in Saanich on Vancouver Island for a number of years. I know, it may sound weird to use blue cheese in a biscuit but these are absolutely divine savory biscuits! Makes 14
