Posts Tagged ‘Uncategorized’
Shrimp in Filo with Tomato Chutney
The other day I picked up a package of phyllo/filo pastry as it’s been a very long time since I had a recipe that called for it. After surfing the web, I found this recipe from a Canadian company called, Produits de Pâtisserie Orientale. Phyllo, Filo or Fillo dough is paper-thin sheets of raw, unleavened…
Read MoreOxtail Ragú with Handkerchief Pasta
A slow braised meal packed full of flavor and the meat was oh so tender! This was a Father’s Day dish I made and was a big hit with my husband. Ragú is the epitome of home cooking and yet can be the pride of a restaurant. Oxtail did come from oxen, but today they…
Read MoreBaked Eggplant and Ricotta Rolls
An easy midweek meal to make. Eggplant is a vegetable I try to incorporate into our meals as it contains a host of vitamins and minerals. Choose eggplants that are firm and heavy for their size. The skin should be smooth and shiny, and their color, whether it be purple, white or green, should be…
Read MoreVeal Polpettone
These little meatballs are so delicious and are good on their own, on top of spaghetti or as a side dish. Polpettone are large meatballs (like meatloaf). In Italy, different versions of Polpettone are made in different regions and even differ by city. Serves 4recipe from Better Homes and Gardens 2 egg yokes, lightly beaten3/4…
Read MoreLamb Manti with Yogurt and Harissa
This stuffed pasta takes on a Middle-Eastern flavor with the lamb and harissa. Harissa is a red hot sauce or paste used in North African cooking and is made from chili peppers (often smoked or dried), garlic and olive oil. It may also have ground cumin, caraway or coriander mixed in it. Harissa can be…
Read MoreSpaghetti with Slow Cooked Cauliflower and Broccoli
I have a recipe that’s similar to this using orecchiette and anchovy fillets. The thought of adding anchovies to anything used to bother me until I took a cooking lesson from my Italian friend, Francesca. She would tell me, “my dear, you haven’t lived or experienced Italian food if you haven’t tasted anchovies!”. That was…
Read MoreBilly Kwong, Chinese Eating House
Last month my husband and I ate at Kylie Kwong’s restaurant, Billy Kwong. We were in Sydneyvisiting our friends, Nicola and Anthony, and Nicola wanted to know if we’d like to eat at Kylie’s restaurant as she knows I’m a big fan of hers. I first heard about Kylie Kwong from her cooking show, ‘Cooking…
Read MoreSquid and Bulgur Pilaf
Bulgur is a quick cooking form of whole wheat which has a pleasant, nutty flavor. Bulgur is what’s left after wheat kernels have been steamed, dried, and crushed. Bulgur holds a place in recipes similar to rice or couscous but with a higher nutritional value (it’s low on the glycemic index). Most know it as…
Read MoreRoast Pork with Fennel, Citrus & Olive Salad
Whenever the word salad is mentioned, some people cringe or turn their nose up at the idea. However, a salad does not have to be lettuce, tomato and cucumber smothered in some form of prepared dressing. These days, a salad takes on many forms and more substantial than aforementioned. In the last few decades the…
Read MoreLinguine with Artichoke Hearts
Yesterday was a bit of a hectic day running around town doing errands so I wasn’t in the mood to be in the kitchen for any length of time. I had in my mind that I wanted to make something with linguine and artichoke and my search on the web came up with this recipe.…
Read More