Lemon Drop Martini
Some cocktails have a way of taking you back to a particular place and time. For me, the Lemon Drop Martini will always be Hong Kong. I first made one in 2004, when we were living there. Hong Kong nightlife was buzzing.
Mousse de foies (duck or chicken liver mousse)
Charcuteries (pâtés, terrines, rillettes, head cheese etc.) used to be widely available in gourmet and butcher shops but the cost of even the simplest terrine is never cheap so this combined with health worries about fat has led to the demise of many charcuteries. Even France had countless charcuteries 50 years ago. Homemade versions, if…
Pistou Soup
Pistou is a sauce made from cloves of garlic, fresh basil and olive oil. It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread. Some recipes incorporate the pistou into the soup just before serving or it can be offered at…
Turkey Fajita Wraps
There’s always a dilemma as to what to do with leftover Christmas turkey. Each year I try to come up with some new ideas that the family will enjoy and since we love Mexican food, what better way to dress up turkey you’ve been eating for a couple of days? Everyone has their favorite fajita…
Red Curry with Meatballs
It seems so long ago since the last time I prepared an Asian dish and when I saw this recipe, a floodgate of food memories came rushing through. Lemongrass is a favorite herb of mine as it can be used to refresh and lift a dish up with its subtle lemony and citrusy flavor. It’s…
Chicken Breast Stuffed With Roasted Red Peppers, Feta and Pistachios
This recipe is from my foodie friend, Peter Minakis, from Kalofagas – Greek Food & Beyond. I love reading Peter’s blog which highlights all things Greek. Pistachios are a favorite of mine and they’re a nut that I feel adds a special flare to any dish. Perhaps it is their Persian roots coupled with the…
Pecan Puffs
For me, the Christmas holiday season always reminds me of how much work and effort my Mom put into baking goodies at least a month away from Christmas. She made fruit cakes, plum puddings, cookies of many varieties, pies, chocolates, savory tidbits. It seemed the house was forever enveloped in beautiful cooking aromas. This season…
Whole Baked Romanesco Cauliflower with Tomato and Olive Sauce
Cauliflower is one of those vegetables that you either love straight away or it becomes an acquired taste. I always thought it was on the bland side especially when cooked too long but I have used many recipes that spice up this humble vegetable. Cauliflower is nutritious and can be eaten raw or cooked (roasted,…
The Victorian Kissing Ball
Christmas is just around the corner and many are busy preparing their favorite holiday food and decorating their homes. I’m sure we’ve all seen a kissing ball or mistletoe hanging over open doorways but do you know why? Originally, during England’s Middle Ages, “holy boughs” (made from interlocking evergreen branches) graced passages. The holy bough…
Rugalach
Rugalach (other spellings: rugulach, ruggalach, rogelach, rugalah, rugala) is a Jewish pastry and the name is a Yiddish diminutive form of the Hebrew meaning “creeping vine” perhaps because of the rolled-up shape of the cookie. It can be made with a cream cheese dough, though the dough is more typically pareve (no dairy ingredients), so…
Entertaining and By The Glass
This is the time of year when people tend to socialize more, attend parties etc. The art of entertaining takes organization, planning and execution skills. The event or party could be a formal dinner party, a casual backyard barbecue, a birthday party or a wedding reception. Entertaining is about having a good time and should…