Food, Travel, and Cooking!
I’ve been making this fresh tasting soup for many years and it’s always a welcome first course for dinner or a main course with multigrain bread or soda bread (recipe below), some cheese, perhaps an English cheddar or Scottish cheese. The addition of ginger and lemon gives the soup a nice zing. Our local carrots […]
This pudding is always welcome at our house! It’s makes a delicious light ending to Spring dinner or any other dinner for that matter! We love it! It calls for Meyer lemon juice and rind. If you can’t find Meyer lemons, save making the pudding until you see them. I buy them at Costco and […]
The pasta is infused with the wonderful fragrance of fresh lemons. A small serving is perfect with a main course of fish, spot prawns, chicken, veal or lamb. Although a bit rich it could be a main course with say, an asparagus vinaigrette for starters. If you can find Meyer lemons, they are wonderful used […]
Whenever I made this soup, there were always compliments forthcoming from one of the executives I cooked for, which is why I named it after him! He loved it! It’s an easy soup to do and I have substituted cooked, pureed butternut squash for the pumpkin when I happen to have it on hand. Soup […]
I adore brioche. There are croissants and then there’s brioche! If you are a little wary of baking with yeast, this dough is for you, all that’s required is a food processor. Brioche is a sweet dough and is wonderful lightly toasted with jam or whatever you choose. I made a delicious shrimp salad sandwich […]
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 […]
An oldie but goodie! My Dad loved this salad and turned me onto it a long ago. I think in those days it was dressed with Thousand Island dressing. It’s the perfect way to use up some of that leftover Christmas turkey and ham if you have some! The salad goes over a treat anytime […]
Once we’ve managed to get through January and February, I start thinking about foods from warmer climates. Go figure! There are so many variations for guacamole; ones that include chopped tomatoes, salsa, etc. etc. I prefer my guacamole with a less ingredients and also find that tomatoes can make the guacamole watery . There are […]