Food, Travel, and Cooking!
The first time I made this salad was for the chairman of the organization I worked for. Later in the day he made a point of taking me aside and thanking me for “the best salad I have ever had”.
Saturday mornings in late October and November means a trip to Nat Bailey Farmer’s Market in search of seasonal fruits and vegetables. The colours are awesome! With the backdrop of the Coast Mountains on occasion receiving a snowfall, it’s simply
Simply a wonderful combination of flavours for a delicious fall appetizer. Local pears, some fresh rosemary and a bit of melted brie. I make a stash of the Honey Pear Preserves to have on hand for a quick appetizer. 1
While at the Saturday Farmer’s Market, I bought local pears, grapes and hazelnuts. When I got them home I thought “I have some Gorgonzola in the fridge and I’ll bet it would be fabulous with the pears, grapes and hazelnuts.”
For a printer friendly version of this recipe, click here. Sometimes you just don’t have the time or feel like making a traditional Christmas cake and although they are a wonderful addition to Christmas, sometimes you want something different, which
For a printer friendly version of this recipe, click here. In my “former life” as a private chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever
As I look outside my window, I can see that the warm weather has definitely left us for a while! We had a gorgeous October and spending a few days in Portland where it was quite warm and really sunny
Well, you might ask! At this time of the year I seem to go into overdrive with baking! It really takes me back to my days of all those sandwich lunches but mostly all the baking for the goodie trays that
For a printer friendly version of this recipe, click here. An excellent, light dessert with pears poached in wine and spices. Love the juices! Makes 4 Servings 4 Bosc pears, peeled & cored, seeds removed (a melon baller is a
By now, if you have made some of my salads, you can see I like pears & apples with blue cheeses! You can get duck confit at Oyama Sausage**. Makes 4 Servings 1 tsp. Dijon mustard 1 Tbsp. Sherry vinegar
