Of all the reassuring comfort food there is nothing better than a perfectly executed, divinely crusty- brown meatloaf. Severed with a generous pitcher of rich gravy and mounds of creamy mashed potatoes it takes comfort food to dazzling new … Continue reading →
When I’m cooking or baking I think of my blog readers. Is this something Patricia in Quebec would enjoy? Is Ping in Thailand still making my apple tart? This recipe is good for Jill. She cooks for one. Dellis … Continue reading →
I have been making this Panettone recipe every Christmas for more than thirty years. Our son would not consider it Christmas unless this gorgeous bread appeared on the breakfast table December 25th. Panettone is an Italian sweet bread that originated … Continue reading →
A double Chocolate Truffle Brownie is a creation so rich in chocolate, butter and cream that one taste gives you shivers of delight. You melt the butter and chocolate and carefully stir it into the richest, darkest bowl of delight. … Continue reading →
This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry. Each one bite portion is an explosion of wonderful favour and texture. The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights.
The recipe is easy to make, but it helps if you have follow the preparation tips.
Use a 5/1/2 or 5/8 inch plan tip to pipe the sausages. Anything larger and you’ll run out of filling . Use a narrow pastry brush for the egg wash. It gives you more control.
A ruler is handy to measure the size of your rolled puff pastry strips and to cut your rolled pastry.
Leave your rolled out pastry on the original wrapping paper. Measure and cut into portions.
While I’m swanning around having a beatific time decorating the house for Christmas my alter-ego Mrs. Butterfingers is puttering about in the kitchen. There is panetonne set to raise . Mince pies to roll out. Short bread to bake. The kitchen is filled with delicious aromas of Christmas.
Mrs. Butterfingers keeps a few easy recipes for dips in her apron pocket. Add the basic ingredients to your grocery shopping list and keep them to hand. They are refreshingly different and delicious rift on some old friends.
This CAESAR DIP leaves the salad bowl and takes on a new role as a great dip. Use the pale green heart leaves of romaine or roll the large leaves lengthwise into tight cylinders.
CREAMY CHÈVRE DIP combines herbs, hot pepper sauce and sun-dried tomatoes for a creamy dip for crunchy fresh vegetable sticks. They are deceptively easy but the precut vegetable trays are not always the freshest. For the crispest possible vegetables create your own from carrots, celery ,fennel, red pepper and green beans. If you use broccoli blanch and refresh it in ice water for the bright green appearance and tender stalks
Carrot salad is on the top of my list for nostalgic food. In those long- ago- by- gone days fresh produce simply wasn’t available in the bitter winters of Northern Saskatchewan. However, hiding away in our dark root cellar in boxes of sand were carrots and parsnips from our garden. We ate carrot salad, liberally sprinkled with raisins, almost every day during the winter months.
It’s late November and these outrageously orange and deliciously sweet carrots were pulled from my garden. I will continue to harvest carrots from our winter garden until we get a killing frost. I added a few tender parsnips to my basket because they were growing next to the carrots and called my name.
This minimalist French recipe for carottes ràpées is a sophisticated version of the old fashioned carrot salad. It’s one you can vary every time you whip it up. You take some grated carrots. Organic carrots are a must but from there the variations are endless. Then a couple of generous handfuls of various herbs, add a few nuts or seeds, and lavish it with different oils and vinegar.
The deep orange coloured GRATED CARROT SALAD combined with a sandwich or even a perfectly boiled egg makes a lovely lunch.
FRENCH STYLE GRATED CARROT SALAD . . . CAROTTES RAPEES
GARLICKY CAESAR SALAD – 6 servings 1/4 cup Hellman’s mayonnaise 3 tablespoons freshly grated pecorino, parmesan, or grano cheese , plus thin shavings of cheese for serving (optional) 2-3 anchovy fillets drained plus more fillets for serving (optional) or two … 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 food you have prepared yourself. Once you’ve made your first batch of pickles it is often the beginning of a wonderful, addictive relationship with all kinds of pickles and relishes.
It’s really not complicated. You prepare your vegetables. Wash and sterilize your jars. Fill the jars. Process the jars, That’s it. If you haven’t a canning pot and rack simply follow the instructions in the recipe.
This recipe for oh so addictive pickled green dilly beans is quite simple. You cut your beans to fit into the wide-mouth canning jars. Mix up your vinegar, water and salt. Put a little red pepper flakes, some mustard seeds and lots of dill seed into each jar. Tuck in the beans. Pour the hot vinegar mixture over. Seal the jars and process them in boiling water for 15 minutes and you’re done. You can cut the recipe in half if you just have a few beans picked up at the farmer’s market, or double the recipe if you’ve plundered your garden.