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English Colonial Curry with Turkey
A Pub Curry I love true English curry. This is Delia Smith’s recipe from the latest Sainsbury’s magazine, which my mother-in-law just brought back from England. I would probably make this curry with chicken instead of turkey. Now I feel like havng a luke warm pint! English Colonial Curry with Turkey Serves 4 It is […]
Continue ReadingIceberg Wedges with Creamy Blue Cheese Dressing
A Wedge of Water I was in a very “retro” mood and was thinking about iceberg wedge salads. The crispy, no nutritional “value-ness” or the nutitional valueless-ness or the vacuum of nutritional value, of the iceberg lettuce, juxtaposed against the bacon and blue cheese is wonderful! Iceberg Wedges with Creamy Blue Cheese Dressing Serves 8 […]
Continue ReadingSpinach & Watercress Sauce
A Super Sauce This is a wonderful sauce that is excellent for grilled or broiled seafood, chicken, pork or vegetables. Its rich thickness masks teh fact that it is virtually nonfat. It is also freezable, so you can always have some on hand. Spinach & Watercress Sauce Makes 2 cups ½ tsp olive oil 5 […]
Continue ReadingCod with Lima Beans
Poisson en Papillote (Fish Cooked in Parchment) I know I should have started out this week with a healthy recipe – sorry, but I had to share that fabulous appetizer. Anyway, I say Rachel Ray making this fish in parchment and I thought it was a brilliant idea. You can take any type of fish […]
Continue ReadingHoppin’ John
Happy New Year! Traditional New Year foods are thought to bring luck. Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes “coming full circle,” completing a year’s cycle. For that reason, the Dutch believe that eating donuts on New Year’s Day will bring good fortune. Many parts […]
Continue ReadingRoasted Pork in White Wine with Garlic, Fennel & Rosemary
Pork Out Tonight! I am catering a New Year’s eve party, which I do every year. It is for a very good friend of mine, so it’s half work and mostly fun. This year the guest list ballooned to 80 – 100, it’s usually around 50. I am making huge amounts of roast pork. I […]
Continue ReadingTarte Tatin
A Devine Dessert My daughter, Zoe, made Julia Child’s Tarte Tatin the night of our movie screening. It was wonderful. She made hers in a cast iron skillet. It’s especially delicious if you pour heavy cream on it! Yum! Tarte Tatin Serves 6 For the Tart Dough: 3/4 cups flour 1/4 cup cake flour 2 […]
Continue ReadingLavender Syrup
A Lovely Gift From Provence For Christmas, our good friends, Barbara and Tom, gave a a bottle of Lavender Syrup. I had never heard of it. I do use dried lavender on a few hors d’oeurves that I make, but I’ve never had the syrup. I immediately started to research it’s uses, mainly in drinks. […]
Continue ReadingLavender Martini
Serving Size 3 oz 1/2 oz Lavender Syrup 1 1/2 oz Premium Gin Ice Garnish Sprig of Fresh Lavender Combine ingredients in shaker. Shake vigorously. Strain into serving glass and garnish.
Continue ReadingBeef Bourguignon
Movie Night Last night we had a movie screening party and watched Julie & Julia. I think it is torture to watch the movie without eating and drinking with them. I made Beef Bourguignon and we drank gimlets, hence the later posting time. My daughter, Zoe, made a wonderful Tart Tatin. By the way, the following Beef Bourguignon recipe […]
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