Food, Travel, and Cooking!
A terrific summer pasta on a hot day; freshly cooked pasta tossed with a room temperature sauce. So perfect! We grow Sun Gold, Red Cherry Tomatoes and San Marzanos for summer cooking. I love the idea that the sauce sits and marinates on the counter until dinner time! Makes 4 Servings ¼ cup EVO 1 […]
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 […]
Why bother doing this on top of the stove if you have a microwave was what I asked myself? This method is so much easier and quite frankly, it would be almost impossible to scorch it! 4 Tbsp butter 3 Tbsp flour Bay Leaf, piece of onion, 2 whole cloves (opt.) or pinch of nutmeg […]
It is important to use a youngish Pecorino and not Pecorino Romano for this dish. I’d recommend Pecorino Fresca, Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find it. Consider yourself lucky if you’ve got a good cheese shop in your area. Now’s the time to use that excellent young […]
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 […]
Knowing how to blanch vegetables is a very good thing for us cooks and is so useful in so many recipes. Fill a large pot with cold water; bring to a boil. Add 1 – 2 Tbsp. salt. Place the cut, trimmed veggies into the boiling water for 2 – 5 minutes, depending on the […]
Being able to turn out a decent pie crust is not that difficult, really! Follow these steps and I think you’ll like the results whether you’re a newbie or an old hand at pastry making. My Mom’s Pastry For Pie’s – For 2 or 3 Double Crust Pies, depending on the size of the pie pan. I […]
Just a simple, quick way to prepare a steak. The steak would be delicious served with a flavoured butter of Roquefort, gorgonzola, tarragon or parsley. A good steak deserves a simple treatment, it’s about the beef! Bone in porterhouse, T-Bone or rib steaks, 1” thick minimum EVO (opt.) Salt & freshly ground pepper (there are many […]
So simple to make but adds so much oomph to a piece of grilled fish, meats or poultry. Citrus & Mint Compound Butter for Fish 8 oz. unsalted butter, room temperature 1-2 tsp. each finely grated lemon, Meyer lemon if you can & orange peel Finely chopped mint, minced, to your taste Mix ingredients together. […]
I seem to use a lot of nuts in my cooking and baking so I thought I should include my methods for toasting them. Hazelnuts: Preheat oven to 275 F. Spread shelled nuts in a shallow baking pan and roast for 20 – 30 minutes, until the skins crack and the meat turns light gold. […]