GARLICKY CAESAR SALAD – 6 servings 1/4 cup Hellman’s mayonnaise 3 tablespoons freshly grated pecorino, parmesan, or grano cheese , plus thin shavings of cheese for serving (optional) 2-3 anchovy fillets drained plus more fillets for serving (optional) or two … Continue reading →
Pickling is a state of mind. Ask anyone who pickles. There is something rather atavistic about preparing food to be stored away for the coming winter. Not to mention a wonderful feeling of accomplishment as you tuck away jars of food you have prepared yourself. Once you’ve made your first batch of pickles it is often the beginning of a wonderful, adictive relationship with all kinds of pickles and relishes.
It’s really not complicated. You prepare your vegetables. Wash and sterilize your jars. Fill the jars. Process the jars, That’s it. If you haven’t a canning pot and rick simply follow the instructions in the recipe.
This recipe for oh so addictive pickled green dilly beans is quite simple. You cut your beans to fit into the wide-mouth canning jars. Mix up your vinegar, water and salt. Put a little red pepper flakes, some mustard seeds and lots of dill seed into each jar. Tuck in the beans. Pour the hot vinegar mixture over. Seal the jars and process them in boiling water for 15 minutes and you’re done. You can cut the recipe in half if you just have a few beans picked up at the farmer’s market, or double the recipe if you’ve plundered your garden.
This really is comfort food at it’s very best. It’s easy to make. One generally has all the ingredients in the kitchen. You combine the simple flavours of a great tomato sauce with irresistible bacon. You can use … Continue reading →
The secret to good cookie making is to always cream your butter and sugar really well. At least five or preferably ten minutes. Then beat in the eggs thoroughly one at a time. Stir in the flour briefly – just … Continue reading →
In my large repertoire of soups there are several that I return to time and again. Heading the list is this sublime, exotic tasting soup. It is not complicated to prepare but has such outstanding addictive flavours and … Continue reading →
There is nothing more divine than a perfectly executed pâté. It is heaven on a plate. You can make a lunch out of it. Serve it before dinner. I have even been known to spread this buttery rich … Continue reading →
This is a very different recipe for CHICKEN POT PIE. All the ingredients are roasted before being assembled into the pie. The results are a deep, rich chicken vegetable filling that takes chicken pot pie to new … Continue reading →
This traditional dough recipe for French tart is not difficult to make. You must use a stand-mixer. A hand-held mixer is not heavy enough to mix the dough. The buttery dough makes a delicate,crisp cookie-like crust. The recipe makes enough … Continue reading →
Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast. It’s the kind of dish I keep in my apron pocket for those times when I want to whip up a dessert on short notice. … Continue reading →
CASSOULET is a hearty combination of beans baked with meats. The list of ingredients is long but it is not hard to cook. You need to start preparations at least two to three days in advance of serving and … Continue reading →