Food, Travel, and Cooking!
We all have our little touchstones. With the whiff of fall in the air and as Thanksgiving approaches, my mind (or my stomach) turns to is pumpkin. OMG, here is a waffle recipe that is to die for! The cinnamon, the pumpkin, yum! I make them every Thanksgiving weekend (just gotta love those traditions). The […]
This makes a lovely brunch dish or served as a light supper dish along with a salad. Although the photo may not make it not leap off the page, it is very, very good! It’s been a keeper in my files for a number of years and it’s vegetarian! I prefer using the cheese instead […]
A much more attractive way to present sausages I think! The mustard baste adds a special note. Great for brunch! Best of all, they’re so easy! Makes 8 Servings 1 sweet red bell pepper 8 links of sausages, (approx. ½ lb.) Mustard Baste: 2 Tbsp. Dijon mustard 1 Tbsp. chopped fresh sage or thyme (or […]
This is a wonderful topping for waffles. I make it in the fall and winter when apples are in season. Although the recipe specifies dried sour cherries, it is equally delicious using dried cranberries. The cranberry harvest is a beautiful sight to see! Makes approximately 5 cups 3 medium Golden Delicious apples (about 1 ½ lbs) […]
An excellent way to feed a large-ish group brunch, with most of the work done the day before! Always a good thing in my opinion! You could serve the strata with oven roasted potatoes and/or sausage patties or sausages, for a hearty brunch; on the lighter side it would be nice to begin with some […]
These scrambled eggs are a must for breakfast /brunch entertaining! The method really works, trust me. I’ve served them with sausage and red pepper kebabs but you can use baked ham, gammon bacon, sausage patties or whatever else appeals to you! Begin With A White Sauce** 1 cup homogenized milk 2 Tbsp. unbleached flour ½ […]
Making Hollandaise using the blender method seems a lot easier than whisking away in a pot on top of the stove. A good thing in my opinion! 1 ¼ cups unsalted butter, cubed 2 large egg yolks 2 Tbsp. fresh lemon juice, plus more Kosher salt & freshly ground black pepper Method: Fill a blender […]
Here’s my rendition of Eggs Benny I enjoyed at brunch one day in Sydney, B. C. I think it makes a nice change from the usual versions and I really like that it’s vegetarian. The idea of making this for brunch and having it outside on the deck or patio on a sunny summer or […]
This delicious egg dish can be served for a brunch, lunch or a light main coarse. It’s very good! Makes 6 Servings 2 lbs. asparagus, trimmed (see below) 6 thick, large slices of country style bread 1 Tbsp. vinegar 6 eggs 6 Tbsp. eggs, slightly softened 1 cup Parmigiano Reggiano, shaved very, very thin Method: […]
Similar to my ramp (wild leek) tart but this tart has nutmeg instead of herbs. Not only is it delicious in the spring, but also in the fall and winter months when the new leeks become available. A citrus salad would go so well with the tart. Makes an 8″ or 9″ Tart Pre-baked pie […]