entertaining
Chanterelle Mushrooms with Pasta
The glorious golden child of the mushroom world, chanterelles, have a short growing cycle and are only available July through to September. Their deep yellow color (think apricot), a trumpet-like shape, and hints of sweetness can be easily enjoyed simply by sautéing in butter and dressed with sea salt and freshly ground pepper. I did…
Read MoreHoney Garlic Chicken Kebabs
Kebab, meat on a stick, is a middle Eastern dish and the traditional meat was lamb but you can use just about any meat, chicken, fish or vegetable. Chicken kebabs are easy to make and are appealing to most. If you don’t have a barbeque, use the broiler in your oven.
Read MoreDuck Ragu
The origin of ragù sauce can be traced back to Bologna, Italy. Duck ragu is a Venetian dish where the focus is more on the meat and herbs rather than the tomatoes. This slow-cooked sauce can also be made with beef, pork, veal, lamb or boar.
Read MoreGrilled Peppers
We grill all year round but when the weather is warmer we use the barbecue weekly. We grill anything – bread, cheese, veggies, meat, fish, fruit, you name it we’ve most probably grilled it. A couple of years ago John and I were on a cruise around the Adriatic Sea and one of the ports…
Read MoreRoasted Carrots and Parsnips
Pop-up shops (temporary retail spaces that sell merchandise of any kind) have been around for a while and not limited to art or fashion. Farmers’ markets are getting on the band wagon and showing up in places you wouldn’t have thought. And why not? Last week I dropped my daughter off at Mic Mac Mall…
Read MoreGrilled Guacamole
There are oodles of recipes incorporating an avocado but the most familiar is guacamole and everyone has their own version. Grilled guacamole is a slight spin on an old favorite. The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado…
Read MoreCrudités with Blue Cheese Dip
Out of all the menu planning, food prep, and cooking I do, the one thing I enjoy the most is the presentation. It’s so easy to take simple ingredients and show them off. Look around your home for interesting containers that tend to only be used for certain things or special occasions. Crudités (raw…
Read MoreGrilled Pineapple
This is such an easy, no fuss, and delicious dessert to make. Grilled pineapple can be served on its own, with ice cream or a dollop of yogurt. I’ve been grilling pineapple for years and it’s always a crowd pleaser. I have been asked before how to pick a ripe pineapple. When we lived in…
Read MoreEndive Salad
I know, another salad but I promise this one is a keeper! Endive (pronounced on-deev) is a favorite of ours and because I don’t buy it that often it remains a treat whenever I serve it. This endive salad is bursting full of flavor and will have your taste buds doing a happy dance. Ok,…
Read MoreEton Mess
If you haven’t heard of Eton Mess, you’re in for a real treat! It’s an English dessert, served in the food hall at Eton College, and is a mixture of strawberries, broken meringue and whipped cream. It’s so easy to make and a perfect dish for those novices wanting to try baked meringue…and don’t worry…
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