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Slender, delicate, refreshing English cucumbers. Beloved in cucumber sandwiches. Adored in Salads. Admired in pickles. And wonderful lavished on burgers. English cucumbers piled in glorious green pyramids at the vegetable markets. I fill my shopping basket with them. Cucumbers … Continue reading
PRESERVED LEMONS The other day my favourite local grocery store featured organic lemons – twenty five cents each. A bargain. I filled my shopping bag with a couple of dozen of these little darlings to make PRESERVED LEMONS. PRESERVED LEMONS … Continue reading
I will never forget the first time I tasted home made marmalade. I was visiting relatives in Scotland. They lived on a sweet farm just outside Dumfries. A behemoth, ancient Aga stove dominated their kitchen. Several large pots simmered … Continue reading
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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
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 … Continue reading
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We all love appetizer recipes that go together quickly and have easily obtainable ingredients – preferably already in your pantry. Rillettes de Sardines (sardine pâté) fills the bill to a T. I found this recipe in a cookbook by David … 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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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
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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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