Food, Travel, and Cooking!
This is a terrific side dish for my Citrus Spiced Grilled Chicken or fish. I think it would be pretty amazing with some big grilled prawns or shrimp. You can easily cut the recipe in half which is what I mostly do for the two of us. (Makes 6-8 servings) 1/4 cup EVO 1 lg. […]
Such a good salad! I have used varying amounts of veggies and herbs when I make it, so feel free to play around with the quantities to suit your tastebuds! If you choose to add the optional ingredients, it would become more of a main course than a side dish, or maybe not! Oh, there’s […]
Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was when I ordered Ribollita (a thick soup) at La Bottega, a little restaurant in Volpaia, a small town in Chianti. I’d read that the mother of […]
An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! If I have leftovers, they will go into making a soup. You can easily make half the recipe if […]
Ramps aka wild leeks/wild garlic, can be found growing wild in the Northeast and Midwest of Canada and all the way down the U.S., into the Appalachians. if you are lucky, you may find them at a Farmer’s Market in the spring. They are really, really tasty and why cooks wax poetic when they find them […]
Known as Orzotto in Italy, this is a delicious change from regular risotto. The Orzotto would be great made in the early fall when local zucchini can still be available. I have substituted leeks & peas for the zucchini & carrots too, adding a few tablespoons of snipped chives & perhaps a bit of fresh […]
There’s something so yummy and comforting about barley no matter how it’s cooked! A couple of months ago at a restaurant in London, I had a “rice” pudding made with barley instead of rice. It was wonderful! I could eat it every day for breakfast but it would be a guilty pleasure if I did. […]
This is an excellent “risotto” made using farro, an ancient grain that’s become popular again. It’s a terrific starter (or primo) or side dish in the winter or fall, perhaps followed by a roasted bird or meat of your choice. Not that long ago I simply could not find semi-pearled (perlato) where we live so […]
Baked “risotto” might be a slightly unusual way of preparing. But It’s nice not to have to be stirring it almost constantly when cooking on top of the stove, making things a little easier for the cook. However, feel free to change it up and use the traditional method ! I love the addition of […]
A version of polenta that requires very little stirring; a good thing in my eyes! 4 cups water 1 tsp. salt 1 cup polenta (not quick-cooking) 2 Tbsp. unsalted butter (Opt.) If you like you can put a bit of fresh thyme in the polenta while it is cooking. In a 3 quart heavy saucepan […]