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Baking power biscuits so light and flaky they drift off the plate and into your mouth. To have a good biscuit hand is to have a light touch and restraint – a biscuit dough is so soft that it invites … Continue reading
Monthly Archives: November 2011
OLD FASHIONED CARROT CAKE
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This is the carrot cake recipe we made in our first restaurant. We called it our special occasion cake. The recipe makes a fine crumb and is perfect for layer cakes. We made it for a country wedding. It … Continue reading
HOW TO BE A GREAT COOK, NOT JUST A GOOD COOK … it’s all in the details
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We have people who tell us they want to cook like a chef. By definition a chef runs a kitchen, hires staff, orders food, costs and creates dishes, writes menu’s, cooks on the line – you get the picture. You … Continue reading
THE PERFECT SOFT POLENTA
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When I was growing up dishes made with cornmeal were “winter dishes”. The wood-burning stove crackled. The kettle always steamed. Out of the oven came “toad-in-the-hole” – plump little sausages baked in cornmeal bread, johnny cake – cornbread squares … Continue reading
RUBY RED GRAPEFRUIT MARMALADE
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This is the time of year to make marmalade. Bottle a little sunshine while grapefruit are so well priced. This recipe was given to me by my gardening guru Dellis. She is an enthusiastic jam maker. RUBY RED GRAPEFRUIT MARMALADE … Continue reading
ROSEMARY AND GARLIC ROASTED PORK TENDERLOIN
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This is a terrific recipe. You can have a gorgeous dinner on the table in less than thirty minutes. The red wine sauce is spectacular. You’ll make it often and serve it over lamb, beef and even salmon. My dear … Continue reading
HOW TO COOK WITH HERBS
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I’m not sure what I enjoy most about herbs. Growing them, cooking with them, or gently brushing their fragrant leaves for the sheer enjoyment of their fragrance. I use fresh herbs when ever I can. With dried herbs you don’t … Continue reading
ASIAN-STYLE CORN CHOWDER
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This is a deliciously different spin on the American classic. You can find lemongrass and Thai chili paste in most large supermarkets. It’s an easy soup to whip up and most of the ingredients are generally in your freezer or … Continue reading
YOU ARE WHAT YOU EAT
I’m a label reader when I shop. How much sugar, how much salt and so on, in the items I take off the grocer’s shelves. In the produce department I head for the organic section. Problem is one can’t … Continue reading
OLD FASHIONED JELLY ROLL … REMEMBRANCE OF THINGS PAST
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Proust dipped a madeléine into his tea and wrote about the all-powerful joy of remembering the past. I paged my stained and wrinkled family cookbook and “the memory revealed itself”. I discovered my own exquisite pleasure, my own magic, “the … Continue reading
