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…
Conchiglie with Braised Pork Belly and Radicchio
Bacon lovers take heed as this dish will knock your socks off! Braised anything in my books is a good thing with mouth-watering aromas filling the kitchen as the food is cooking. Braising the pork belly means fork tender deliciousness. What’s the difference between pork belly, bacon and pancetta? Bacon and pancetta are made from…
My Homemade Granola
Last Fall, With Love From Brooklyn, opened a new kiosk at Grand Central Terminal (in the Graybar Passage) offering a revolving roster of gift sets with products made locally in Brooklyn. From this kiosk I sampled Farmhand’s Choice granola from Early Bird Granola and another product – David’s Famous Pistachio Crack…soooo good! After buying…
Swordfish Ravioli (ravioli di pesce spada)
John and I were in Europe on a cruise last summer with John and Anne, good friends of ours. Whenever we book a holiday I always do the research on places to visit, things to do and of course where to eat! We had planned to meet J&A during our second night in Venice. I…
Baked Barbecue Onion Rings
Fried onion rings have been around since the early 1900’s and it was in 1933 that a Crisco ad appeared in the New York Times Magazine for deep fried onion rings. This recipe is kinder to the arteries, less fuss than deep fried, and has a crispy texture on the outside. A perfect snack for…
White Chocolate Cheesecake Squares with Raspberry Glaze
There’s a very good reason to read through a recipe before making it! I skimmed the recipe and then proceeded to bake. When it came time for the glaze, I didn’t read the part – briskly stir the jam until it is very smooth. Then spread evenly onto top of cheesecake. – I only saw…
Prosciutto-Wrapped Leeks
Leeks are a lovely substitute for those who don’t like onions or can’t tolerate a lot of them in a dish. They are delicate and sweeter in taste than onions (buttery flavor when chopped and sautéed) and are an excellent source of vitamin K and B. Store unwashed and untrimmed leeks in the refrigerator, where…
Salsa di Parmigiano
When I think of salsa, two things immediately come to mind: salsa the dance – olé! – and salsa used in Spanish sauces. It usually refers to a tomato-based sauce but if you dig further, you’ll find that salsa (Spanish for sauce) is not restricted to Latin American countries and can include France, Italy…
Meyer Lemon Sorbet
Sorbet (sɔrˈbeɪ) is a frozen dessert sweetened with water and flavored with fruit juice. The first time I made sorbet was when we were living in Bangkok and I served it as a palate cleanser…what a treat on a sticky, hot day! The next time was last year in the humid heat of New York. …
Super Bowl XLVII Food
The 47th Super Bowl happens this Sunday, 3rd February and food is always at the top of the list. Here are my suggestions. Enjoy! Chipotle and Rosemary Spiced Nuts Calamari with Sea Salt & Chili Classic Barbeque Ribs Red Pepper and Artichoke on Belgium Endive Barbequed Pizza Barbeque Chicken…
Quinoa Salad with Bacon and Lemon Vinaigrette
I love cookbooks and I have an eclectic mix which I have collected over the years as gifts or ones I purchased. My husband and kids all know that if they’re in doubt as to what to get me for Christmas or birthdays…a cookbook will be happily received! I like the ones that are unique,…
Baked Beans & A Tribute To Lunch Hour NYC
Last Fall, after walking by the New York Public Library numerous times, I decided to explore this magnificent-looking building and I am glad I did! On the main level was a tribute to the Quick-Lunch an exhibit you can still see until February 17th. New Yorkers in the early 1900’s were focused on time,…
Oatmeal Molasses Brown Bread
The smell of homemade bread cooking in the oven brings back a floodgate of food memories for me. My mom was always baking and homemade bread was a staple in our house. It’s been years since I made any white bread and even longer for brown. Bread making in my family goes back four generations. …