Category Archives: Recipes

  This is a deliciously tangy and colourful relish.   It is the go-to condiment for hot dogs, burgers and any cold or cured meat that could do with a little relish.   It is simple to make.  You simply chop your … Continue reading

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THAI RED CURRY WITH CHICKEN AND GREEN BEANS

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  The dog days of August.  Hot, gritty,  rift with boring burgers.   Chicken masquerading as burnt offering.      Over-done steaks.  Our heart and soul cries out for something different.  A little exotic.     A culinary creation that has your taste … Continue reading

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CHERRY CLAFOUTI . . . CLAFOUTI AUX CERISES

One has a rather small window to make this classic French dessert.     It’s a bit of a waiting game.  First you wait patiently for the first of the dark, sweet cherries to make their grand appearance.    I shop almost daily … Continue reading

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LEMON BUNDT CAKE . . . A STUNNING CAKE WITH THREE LAYERS OF LUSCIOUS LEMON

If dreams were make of cake it would be this stunning  LEMON BUNDT CAKE.   I love any dessert made with lemon  – tarts, bars, loaves, cookies.   This cake is at the very top of my list of favorite lemon … Continue reading

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CLASSIC SOUR CREAM COFFEE CAKE

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  This is the type of sour cream coffee cake you’ll make over and over again.  You’ll love the way it’s heavenly cinnamon  smell will fill your kitchen.   It has a beautifully  tender and fine crumb.  It keeps very … Continue reading

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HUMMINGBIRD CAKE

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This is a dream of a cake to make.  Just two bowls, one for the wet ingredients and one for the dry.  If you don’t have a standing mixer you can make the out-of-this world cream cheese icing in your … Continue reading

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CHICKEN WITH MUSTARD AND RED PEPPER . . . a.k.a. Picnic Chicken . . . POULET GRILLE A LA DIABLE

My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells.  Her book, THE PARIS COOKBOOK.  To read or cook from it  is pure delight.   I use French Dijon and coarse-grain French Dijon, … Continue reading

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OLD FASHIONED CHERRY ALMOND CAKE

  The most loved, most used  of all my many baking cookbooks is tattered, torn, mended and scribbled.  More than fifty years ago it came free with a bag of Robin Hood Flour.     I adore anything  baked with cherries.  This … Continue reading

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CHEDDAR AND GRUYERE CRACKERS . . . Frozen assets for holiday entertaining.

I like to make a splash  with holiday hors d’oeuvres.     Step out of the ordinary.  Conjure up the unexpected.   There is nothing more wonderful.  Nothing more special than freshly baked homemade crackers.  These are a snap to make.    A double … Continue reading

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SALTED CARAMEL SAUCE

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It is the attention to detail.  The little extra that pushes something over the top that take it from very good to extraordinary.    And when that extraordinary itself is truly magnificent you have pure gold. During our restaurant years every … Continue reading

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