Lemon Posset
It’s almost impossible to believe that lemon posset, a silky soft dessert, shares a name with a medieval cure-all of hot curdled milk and ale. Prescribed as a cold remedy throughout the 14th and 15th centuries, the original posset was more medicine cabinet than dessert bowl. Thank the ingenuity of 19th-century British chefs for rescuing…
thumbprint cookies
I’ve been going through some of my vintage cookbooks. One of my all-time favourites is the Purity Cookbook. This cookbook was one of Canada’s earliest printed collections of recipes. The first edition was in 1917 and my edition is from 1967. My mom, paternal and maternal grandmothers all had this in their repertoire of cookbooks.
lemon crinkle cookies
Crinkle cookies have been around since the early 1950s and were initially made with chocolate. Helen Fredell invented crinkle cookies in St. Paul, Minnesota. In Betty Crocker’s book, “Cooky Carnival,” Crocker talks about being served these cookies at Mrs. Fredell’s home and begging for the recipe.
fried chicken
According to Wikipedia, the origin of fried chicken in the southern United States can be traced to Scottish and West African cuisine. Scottish fried chicken was cooked in fat, but unseasoned. West African fried chicken was seasoned, battered, and cooked in palm oil.
creamy butternut squash papperdelle
Thanksgiving has come and gone and I am always looking for interesting ways to enhance leftover food. Most years, I usually have turkey leftovers but this year it was my squash casserole. Recently, I was at an Italian market and purchased a package of pappardelle rigate. This pasta was begging to be used! 🙂 The…
green bean casserole
Canadian Thanksgiving is always celebrated on the 2nd Monday in October. In the US, the tradition of celebrating Thanksgiving is on the last Thursday of November. Every family has its own tradition which typically honours passed down recipes from mothers and grandmothers. I have always liked casseroles.
taramasalata dip
Twenty-six years ago, Mr. S introduced me to a Greek fish dip called taramasalata. We had recently begun to date and at a restaurant, he ordered the dip. I was, at first, turned off by the ingredients. However, when one is in a new relationship, one tends to be more adventurous. 🙂 But how on…
french omelette
Last month Mr. S and I were heading back home after fourteen days in Italy and Greece. I don’t mind the travel and look forward to some cooking shows on the plane’s entertainment system! Selena & Chef was one of the programs I watched and her first guest was Chef Ludo. He showed her how…
the easiest no-churn ice cream
I scream, you scream, we all scream for ice cream. Rah! Rah! Rah! I’m an artisanal kinda gal when it comes to ice cream. The other day I bought a small container from the farmers’ market; salted caramel with brownie chunks. It didn’t take long to consume and I was left wanting more.
fruit galette (rustic easy-to-make pie)
Want to make a pie but not sure if you can? Let’s start with a galette; it’s a perfect introduction to making one. Because it is a freeform shape it does not require a pan. And, to make things even easier, purchase the pie crust. Galette (Norman word meaning flat cake) is a term used…
spicy chicken rice bowl (sans the rice)
For the love of carbs! Rice is my comfort food…yep, not potatoes. The thing is, though, I am more conscious of carbohydrates than I was years ago. My recipe does away with rice and piles on more veggies. The spices help steer you away from any carbohydrate cravings. When we lived in Asia (the early…
grilled peppers with tapenade dressing
We eat first with our eyes. Our senses are closely interconnected. Colour is a valuable player in the impressions we form of our food. If something looks pretty, our eyes tell us to go ahead and try that first bite. And, if the food presented looks pretty or inviting, our eyes have already given us the…
pickled asparagus – quick & easy!
Asparagus is available year-round but when in season, you’ll find it at local markets and grocery stores. April and May are the peak months for this emerald green beauty. Last week I was at our farmers’ market and was delighted to see local asparagus.