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AMARETTI COOKIES . . .

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An Amaretti cookie is a cookie with attitude.    It is an elegant bite of crunchy, chewy wonderfulness,   heady with the perfume of almonds,  perfect with exactly the right amount of sweetness. Amaretti cookies are definitely not your common, home-baked … Continue reading

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ZUCCHINI AND SWISS CHARD GRATIN

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All through the long and glorious summer the garden  rewarded us with fresh, fresh vegetables.  I  walk from the kitchen across the long stretch of grass and into the garden.  It is another world of vegetables going quietly about their … Continue reading

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ZUCCHINI FRITTERS WITH FETA

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I have a magic  zucchini factory in the garden.   One minute beautiful yellow flowers, then POOF elegant slender zucchini. .  They can be served as an hors d’oeuvre or a starter course.  They don’t need a sauce.  Simply sprinkle some … Continue reading

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DECADENT DATE SQUARES … aka MATRIMONIAL SQUARES

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I will never forget the first time I tasted date squares.  I was still in public school.    My best friend’s Mom was an excellent cook and baker.   One day after-school she served us a treat that  had me over the … Continue reading

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PORK RIBS ASIAN STYLE

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More than forty  years ago ROXY’S BISTRO served French cuisine with a decided Asian flavour.  Today they call it fusion.  We called it “Andy’ style”.   WHERE TO EAT IN CANADA listed ROXY’S BISTRO in the one hundred best restaurant … Continue reading

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CRUNCHY SPICED CHICKPEAS

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This is a Mediterranean version of Japanese wasabi peas.  Perfect for serving with cocktails.   They are salty, spicy, lemony and loaded with fresh herbs.    My herb garden is lush with these aromatic herbs, a perfect time to make … Continue reading

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FRENCH LEMON TART

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This traditional dough recipe for French tart is not difficult to make.  You must use a stand-mixer.  A hand-held mixer is not heavy enough to mix the dough.  The buttery dough makes a  delicate,crisp cookie-like crust.   The recipe makes enough … Continue reading

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BOLOGNESE SAUCE

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BOLOGNESE SAUCE The secret ingredient professional chefs use when cooking meat dishes is the addition of Hoisen sauce.   Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce.  For a Bolognese sauce with … Continue reading

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A SPECTACULAR ONE DISH CREATION . . . BASQUE CHICKEN WITH CHORIZO

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Take some brilliant red peppers, add a red onion, toss in tomatoes and garlic and create alchemy with chicken and chorizo.  The combination is rich and welcoming and fills your kitchen the most delicious aroma.   This spectacular recipe is one … Continue reading

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CELEBRATE THE APPLE SEASON WITH A RUSTIC FRENCH APPLE TART

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It’s not always easy to find the right apple for cooking.     For pie you need an apple that will hold it’s shape, such as Cortland, Red Spry, Golden Delicious and Empire.  You can use all of one kind, but in … Continue reading

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