Food, Travel, and Cooking!
There’s something so yummy and 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 it every day for breakfast but it would be a guilty pleasure if I did. […]
This is an excellent “risotto” made using farro, an ancient grain that’s become popular again. It’s a terrific starter (or primo) or side dish in the winter or fall, perhaps followed by a roasted bird or meat of your choice. Not that long ago I simply could not find semi-pearled (perlato) where we live so […]
An oldie but goodie! My Dad loved this salad and turned me onto it a long ago. I think in those days it was dressed with Thousand Island dressing. It’s the perfect way to use up some of that leftover Christmas turkey and ham if you have some! The salad goes over a treat anytime […]
Once we’ve managed to get through January and February, I start thinking about foods from warmer climates. Go figure! There are so many variations for guacamole; ones that include chopped tomatoes, salsa, etc. etc. I prefer my guacamole with a less ingredients and also find that tomatoes can make the guacamole watery . There are […]
We love Osso Bucco! We’ve even made it using turkey drumsticks! You can easily double the recipe if you have a bigger crowd or if you want leftovers to store. Using red wine and beef broth will make a more intense, richer sauce; depending on your mood! Both are excellent served with either polenta or […]
The fall and winter, when you can buy locally grown celeriac (also known as celery root), is the time for this salad. Have a bowl of acidulated water ready to place the julienned celeriac in once cut. Makes 6 – 8 Servings 1 large celeriac, peeled, julienned 3 large celery stalks, thinly sliced at an […]
In the fall and winter this salad has it all; local celeriac (also known as celery root), celery, fennel, apples and hazelnuts all at our Farmer’s Markets. What luck! You know what they say “eat your roots”. Celeriac may not be beautiful looking but it has a lovely delicate celery flavour that is terrific in […]
A Hungarian type “stew” in the winter feels like a big hug. It’s a good idea to use good quality Hungarian paprika for an authentic flavour. This goulash would be great with spaetzle or medium egg noodles both of which you can find dried at most grocery stores if you don’t want to make your […]
Baked “risotto” might be a slightly unusual way of preparing. But It’s nice not to have to be stirring it almost constantly when cooking on top of the stove, making things a little easier for the cook. However, feel free to change it up and use the traditional method ! I love the addition of […]
There’s an excellent reason for this photo! It’s probably the best blue cheese I’ve ever eaten, hands down. We discovered it at Neal’s Yard in London and were completely blown away! There are many fabulous artisanal blue cheese available at fine cheese shops. If you’ve made some of my salads, you’ll see I like combining […]