JANUARY The citrus obsessed that I am decided away with diets and and that pink grapefruits were way underused: Red Grapefruit Curd Filled Donuts Every winter likes the cold and every winter I battle it with something extra warm:...
Dinner, oh dinner. Yeah, this is the big one. It's also the one that by experience has proven that planning ahead, pop it in the oven kind of dinners are waaaay more enjoyable than missing out on events while slaving away in the kitchen. Plus, ...
You think I would have learned after my adventure with a basket of peaches last year. Yet, here I go again with another overflow of peaches and posts. I like peaches, I really do. Sweet ...
Eons since I've visited the south of France, I was whisked to my memories of the Mediterranean first, by a post by David Lebovitz and again by this book. The books recipe missed elements, like being tested apparently, but it reinforced ...
I know that Mother's Day has come and gone, but I just had to share this perfect everyday, great with tea or Coffee Cake. One of the many things that I've learned through my Nana and her baking is that men love coffee cake. It's a ...
Yesterday was my daughter's birthday. It's become a bit of a tradition and now her birthday dinner consists of her year's list of favourite things. Apps, entrée, sides, beverage, heck, even the dinner music is chosen by said truly. Amazing thing is that the family ...
1/2 Cup Unbleached All Purpose Flour 1/2 Cup Semolina Flour 1/4 teaspoon Salt 1 Tablespoon Extra Virgin Olive Oil 1 Head Roasted Garlic*, squeezed to remove the skins 1/3 Cup HOT Water * To roast garlic, preheat the oven to 350ºF and cut off the top of the bulb to reveal the attached cloves. Placed in aluminum ...
As I sat, thinking what the ultimate food for Sunday would be, it actually took me a bit to come to the chili conclusion. Crazy, yes, I am aware of this. Coming from an advertising background, I have to honestly admit that the majority of my Superbowl viewing experience takes place during half time. Perfect for cooking for a crowd, the chili is a dash of this and a can of that - and then you leave it. So quick and easy, you won't even miss the commercials.
I love latkes. It's almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I've had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one. Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there's something about the salty grease that goes so well with a little tartness. For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish. It was pretty good. I ate the whole plate. ... But after I was done, I thought I might just make another batch, maybe even double it - to share. The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.
Talk about an early Christmas present! Although I haven't won anything yet, Margot, over at Coffee and Vanilla has nominated ME, in her Inspiring Food Photography contest this month. Although the competition is quite steep with the the utterly talented Matt and Chicka, I almost feel like filler, ...
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