Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make).
Banana Chocolate Chip Raspberry Muffins
Who hasn’t made banana bread or cake? It’s the easiest way to utilize ripe bananas that are not only gross to look at, but emit a smell that says overripe and to be honest don’t taste good either. I used to make banana bread but after living in Asia for 11 years, the humidity does…
Chimichurri Sauce
What an amazing and versatile condiment! Chimichurri sauce hails from Argentina – a country on our travel wish list of must places to visit. Use the sauce as a marinade for beef, chicken, fish, seafood, or perfect drizzled on vegetables. If you have time, leave the sauce overnight at room temperature as this will intensify…
Hasselback Potatoes
Years ago I would take potatoes, slice them (not all the way through), place thinly sliced onion rings and butter in between the slices. I would season with salt and pepper, wrap in tin foil and bake in the oven. I never knew slicing the potato in this way was referred to as Hasselback. Hasselback…
Lava Cake
When we plan a dinner party, there’s careful consideration as to the flow of the evening especially towards the end. We want our friends to be able to walk away feeling satiated but not stuffed to the gills and about to go into a food coma! Choosing the right dessert makes for a fitting end…
Coleslaw with Asian-Infused Dressing
John and I are the outdoorsy-type. We get out as much as possible even when conditions tell us we should stay in. Provided the temperatures don’t fall below -12c (10f), we’re happy to take our brisk, 40 minute walk around our neighborhood. The city of Dartmouth is known as the ‘city of lakes’ and for…
Molasses Cookies
North Americans call it molasses and the Brits call it treacle. Molasses has been in North America since the 1600’s when it was first used to make rum. Back then, it was a preferred sweetener and cheaper than refined sugar. Refined sugar prices after World War 1 dropped and therefore became cheaper than molasses. I…
Warmed Marinated Feta Cheese
Cheese lovers take note…this dish is a cinch to make and unbelievably delicious! Marinating and then warming the feta cheese in olive oil topped with roasted tomatoes and herbs makes for a winning appetizer. Serve this individually and let your friends dig in. Their taste buds will be greeted by a touch of heat from…
Baked Mozzarella Cheese Sticks
Sometimes it’s a photo or description of a photo that makes me stop in my web-surfing tracks. Such was the case when I wondered onto Averie Cooks site. It was her 2 ingredient, 110 calorie baked mozzarella cheese sticks that grabbed my attention. egg roll or wonton wrappers low-fat mozzarella string cheese sticks 1. Preheat…
Fennel-Parmesan Shortbread
When we lived in New York, I would come into the city once or twice a week and began my outing by meeting Mr. S. for a cappuccino at Blue Bottle coffee in Rockefeller Center. We always shared a cookie as part of our java ritual. Fennel-Parmesan shortbread, a savory twist, quickly became a favorite…
Slow-Roasted Tomatoes
Slow-roasted tomatoes are about the closest I’m ever going to get to sun-dried. The ones available here are mass produced and to be honest, aren’t that appealing. According to TLC, the practice of drying tomatoes for use throughout the winter began in Italy, where tomatoes were placed on the tile roofs of houses until the…
Pear Clafoutis
Clafoutis (kla-foo-tee) is a cross between a flan and a soufflé with batter similar to that of crepes. Clafoutis is a rustic breakfast/brunch food that hails from France and the traditional recipe calls for fresh cherries but you can add whatever fruit you like. I bought Forelle pears last week and they were taking the…
Roasted Squash & Apple Soup with Goat’s Cheese & Bacon
Soup. It needs no explanation – everyone knows what it is and it’s been around for a millennia. There are so many variations. I love the combination of vegetables and fruit. There’s something so opposite about the two that you’d think there’s no way they belong together in the same pot…but trust me, the two…