The X FACTOR, in the most general of terms, is the unknown factor which adds a certain something. It’s a quality that you cannot describe which makes something special. I call “taste” the X Factor in cooking. A faithful blog … Continue reading
Monthly Archives: November 2011
HOW I LEARNED TO “COOK FROM THE HEART”
MY FATHER’S LITTLE BLACK BOOK MORE ABOUT LEARNING TO COOK FROM THE HEART I learned to cook in the traditional way. At my Father’s knee; literally. I was seven or eight years old and I loved to get up early … Continue reading
FRESH TOMATO PASTA … RECIPE FOR A TRULY SPLENDID PASTA DISH
MICHAEL’S FRESH TOMATO PASTA for 4 people This is my son-in-law Michael’s signature pasta dish. It is simple to make yet complex in flavour. You can make it for one person or for six. Give yourself a treat and whip it up … Continue reading
BOEUF BOURGINGNON … beef bourgingnon
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I review I KNOW HOW TO COOK I KNOW HOW TO COOK by Ginette Mathiot’s has been the best-selling cookbook in France for three generations. Now it is available in English. The book first published in l932 has been regularly … Continue reading
STICKY CINNAMON BUNS
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A heavenly, sublime recipe that takes cinnamon buns to new heights. This recipe started out as classic cinnamon buns more than fifty years ago. Then I discovered the syrup recipe in an old Time-Life cookbook. I combined the two recipes … Continue reading
CORN GLORIOUS CORN ON THE COB CORN!!!
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Corn the cob. Corn on the cob eaten in gorgeously mess fashion. Pick up and gnawed while butter smears over your fingers and cheeks and runs off your chin. This is eating at the trough and it is socially acceptable. … Continue reading
LEMON SHERBET … SORBET AU CITRON
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Lemon sorbet is an explosion of citrus flavour; a lemonade stand on a hot summer day, a lemon pie without the crust, a sour-lemon candy dissolving like a snow flake on your tongue, a dessert of ephemeral delight. It is … Continue reading
BEEF KEFTEDES .. a delectable Greek appetizer
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Keftesdes , delicious little Greek “fritters” can be made with lamb or beef, zucchini, tomatoes or chickpeas. They are “can’t stop eating them” starters. So many wonderful fresh vegetables are available that dinner tonight will be heavily weighted on the … Continue reading
BABY DUTCH BABIES
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Petite Dutch babies are a delicate, delicious close relative of popovers. This recipe cradles a savory filling of cream cheese and chutney in the crisp, tender popover. Serve them warm or at room temperature. They may look a little lop-sided … Continue reading
SOPPRESSATA AND CHEESE IN PUFF PASTRY
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This starter is so delicious, so easy to make, I can’t rave about enough. If you want a starter that will WOW the crowd this is the one. It has just three main ingredients. It goes together quicker than you … Continue reading
