garlic
black garlic – a labour of love
Last year I saw a post on Instagram talking about black garlic. My initial thought was EWW. How could this be a good thing and how could chefs rave about it? Surely this was some sort of crazy food fad. For me, if veggies look dark, then they’re most probably rotten. But a quick glance…
Read MoreHomemade Pesto
Almost every cuisine on our planet has found an important role for garlic and is among the oldest known horticultural crop. Egyptian and Indian cultures referred to garlic 5000 years ago and by the Chinese 2000 years ago. Pesto hails from the northern region of Liguria and is a Ligurian superstar! Pasta isn’t the only…
Read MoreGrilled Garlicky-Herbed Shrimp
Grilled, poached, fried, battered, roasted, sautéed, steamed – you name it I’ve tried it. Shrimp are one of my favorite crustaceans, they take little time to cook and there are health benefits, too. Shrimp is a nutritious alternative to meat proteins as it is low in calories and saturated fat. It is an excellent source of…
Read MoreRoasted Red Pepper Salad with White Beans and Anchovy Sauce
I enjoy listening to stories of the past and with my mother in-law visiting, it’s the perfect time to hear more. Aida was born on the tiny island of Gibraltor 89 years ago. She moved to England in 1946 and has what I call a lovely Spanish/English accent. We are never short on conversation, our…
Read MoreCedar Plank Grilled Mushroom Stacks
John and I barbeque all year round and when Spring and Summer arrive, it’s full on. Our barbeque gets used on a weekly basis so it’s not unusual to see me out on our back deck firing up the barbie. I love it…less mess for me to clean up! I’ve been noticing more and more…
Read MoreMy Husband’s Bolognese Sauce
Where to begin? When John and I were dating, the first meal he ever cooked for me was his bolognese sauce tossed with penne. I remember to this day how wonderful his condo smelled and how neat it was! My husband was and still is a neat freak…not that I am at all complaining. For…
Read MoreGrilled Broccolini with Garlic Anchoy Sauce
The tail end of Spring is drawing to a close and thankfully the warmer weather has arrived. And because of this, the air in our neighborhood is perfumed with food being cooked on backyard barbeques. If you don’t barbecue you almost feel left out. When I head out to our back deck to fire up…
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