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I keep a collection of baskets by the kitchen door. A trip to the garden requires one carry the right basket for the occasion. A small square basket for strawberries. A very deep basket for kale. Something larger and round … Continue reading
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Take the classic ingredient for Puttanesca sauce. Deconstruct the recipe. Now it becomes an extraordinary salsa perfect for everything from grilled sausages and fish to grilled bread. Using this basic recipe you can joyful indulge in your own favorite … Continue reading
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She rose early. Waited for the sun to dry the dew on the emerald basil leaves. Then before its rays could steal their fragrance she filled the basket. The heavy perfume of basil filled her kitchen. Mozetich’s music – Postcards … Continue reading
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There’s something magical about a working river. It’s the romance of watching towering ocean going ships heading to exotic destinations. The pure delight of the skill of a tug boat captain shepherding enormous log rafts down the river. The small … Continue reading
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To quote a favorite cookbook author, Patricia Wells, “Young, tender green beans and basil are a Provençal marriage made in heaven.” The pungent, glorious basil combines beautifully with the sweetness of fresh, tender green beans. When you have … Continue reading
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How can anything that looks this good, tastes so delicious, be so easy to create. It took me just ten minutes and a few ingredients to make these pickled red onions that last for several weeks in your refrigerator. Pickled … Continue reading
The lemon filling in heavenly LEMON CLOUD TART naturally separates into two distinct layer when baked – a fluffy top layer lightened by the whipped cream, and a bottom layer of creamy lemon curd. Use my Blue Ribbon pastry … Continue reading
Garlic bread is so retro, so seventies, so easy to make, that we forget why everyone enjoys it. Home-made garlic bread is the first thing everyone reaches for at the table. Five ingredients, three steps, that’s all you need … Continue reading
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My dear friends. For some reason this recipe has developed major glitches. The good husband made it twice (and he is a brilliant baker) with disastrous results. The cake didn’t seem to assimilate the oil properly. As well the centre … Continue reading
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In 1988 Paula Wolfert’s cookbook, WORLD OF FOODS, introduced me to PRESERVED LEMONS. The dishes in this book share common elements: deep, earthy flavours; richness without heaviness; and “big” flavour. Paula Wolfert is probably America’s most outstanding food writer. This … Continue reading
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