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Mango Chutney
Mango Madness On Saturday, I was invited over to a friends house to make mango chutney. I must confess, that I have never made it before. I learned many things, mainly about canning. The only problem is that you are supposed to wait 2 months before eating it!!! Mango Chutney Makes about 4 cups 4 […]
Continue ReadingMochi
I think I’m turning Japanese, I really think so…… Mochi is a Japanese sticky rice cake and is an important food in Japanese culture. For example, people eat zoni (rice cake soup) during Japanese New Year’s holidays. Mochi is traditionally made on New Year’s Day for luck. This style of mochi preparation includes roasting the […]
Continue ReadingEnglish 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. […]
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