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…
Stone Fruit Cobbler
Are we bypassing Spring this year? The weather has been up and down like a toilet seat at a mixed party! I made this cobbler in the hopes that it was going to be warm soon. The winter wasn’t particularly harsh but the cooler temperatures with a few spikes in heat has made it feel…
Baked Avocado with Egg, Tomato and Bacon – Happy Mother’s Day!
I don’t think there’s an avocado recipe I haven’t enjoyed and this dish is so easy to make. 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 paste can be applied to the skin to help with rashes and…
Roasted Acorn Squash and Beet Salad
If you’ve been following my blog you know how much I love a salad. For me a salad can be as simple as leaves such as rocket (arugula) gently tossed with extra-virgin olive oil and seasoned with salt and pepper or dressed up where the veggies are grilled such as this zucchini ribbon salad. Salads…
Yorkshire Pudding
Our Sundays typically consist of a quick breakfast, chat on skype with John’s sister and mom in England and then off to church. I’m usually thinking about what to serve for dinner when all of this is going on and I have to thank Angie, my sister in-law, as she was having roast beef and…
Pistachio Purée and Fresh Mozzarella Pizza
Tandoori Naan bread is one of my favorite go-to flatbreads. Not only is it perfect for mopping up the sauce from an Indian dish it’s just the right size for personal pizzas. This pistachio purée has a buttery, rich flavor and might seem odd to spread on a as a pizza base, but let me…
Radish, Carrot & Edamame Stir-Fry
A stir-fry is a perfect excuse to use up odds and ends in the refrigerator. I’ve had some carrots laying in the bottom crisper for what seems like a long time and wanted to use them before they reached their expiry date – you know they are near the end when the carrots start to…
Citrus Sugar Cookies
Sugar cookies aren’t high on my list…they just never have been until now. I find them to be, quite frankly, boring! However, add some citrus juice and zest and you have a sugar cookie that won me over. According to The Oxford Companion to Food, the American habit of making up rolls of cookie dough…
Avocado and Cheddar Quesadilla
Looking for an easy dish to whip up for dinner? Quesadillas are a cinch to prepare and take minutes to cook. Brie and mango quesadilla was one of the first ones I ever made and it stands as a family favorite to this day. Quesadillas are perfect as a snack or party food. Dress them…
Grilled Eggplant and Tomato Pizza – hello wordpress!
I’ve been ‘meaning’ to switch from blogger to wordpress for ages and finally I decided to take the leap! I’m not technically inclined – I think that logical side of me is buried deep within. I don’t, though, hesitate to take on new projects except when it comes to computers and software. There’s something far…
Bulgur Salad with Cannellini Beans, Feta & Mint
Whenever I feel as though we’ve eaten too much red meat, we take a break and consume loads of veggies and ancient grains such as bulgur. It’s this sort of balance that keeps us healthy…I can’t recall the last time I had a cold or the flu. Bulgur is made from precooked wheat berries. It’s…
Roasted Chicken with Bacon & Sweet Paprika – Fifty Shades of Chicken
Suddenly the fridge door I’m resting on swings open, and I find myself rolling off the shelf and falling toward the kitchen floor. Crap. My plastic wrapper bursts as I land, and my giblet bag slides halfway out. Double crap. Damn my cheap packaging. Instantly I feel hands on me, lifting me carefully from the…
Fennel Risotto with Lamb Sausage
Fennel is one of those vegetables you can use alone or as a spice, garnish or herb. Its subtle anise flavor pairs well with apple and cheese; shellfish (lobster or crab); asparagus and garlic; orange and mint; potatoes and onions and so forth. It’s deliciously light served as a salad, in a pasta, or in…