Food, Travel, and Cooking!
For a printer friendly version of this recipe, click here. Ahh…ravioli, a labour of love filled with mushroomy goodness accented with a bit of prosciutto, finished with a butter-prosciutto sauce and a sprinkling of Parmigiano Reggiano. Makes Approximately 36 Ravioli One 3
For a printer Friendly version of this recipe, click here. Mushroom soup, mushroom pasta sauce, mushroom filled ravioli, so many ideas, so little time, especially for wild mushrooms! If you like, you could change things up a bit by adding
Known as orzotto in Italy, this is a delicious change from regular risotto. The orzotto would be great made in the early fall as well, when we can still get local zucchini. I have substituted leeks & peas for the
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. One of my favourite bosses, when I cooked for the executive dining room, loved pasta and he would ask me why I never cooked it for him. So, one day
For a printer friendly version of this recipe, click here. My take on traditional Coq au Vin is delicious why not enjoy it a fall or winter day or as a springtime dinner too, with warm, crusty French bread and an in-season
For a printer friendly version of this recipe, click here. Crepes do make such a nice brunch. The beauty of crepes is that when you make a batch you use what you need and freeze the remainder between sheets of wax
This dish makes a lovely, light supper dish served with a salad, or even a brunch dish. Although it may not leap off the page, it is very, very good & I cannot remember how many times I have made
For a printer friendly version of this recipe, click here. This is a delicious main course salad. Makes a wonderful late spring or summer meal using locally grown spinach from a market or from your own garden. The lemony dressing really adds sparkle
For a printer friendly version of this recipe, click here. Similar to my ramp (wild leek) tart but this one has nutmeg instead of herbs. Not only is it delicious in the spring, but also in the fall & winter when the new leeks become available. Makes an
