Food, Travel, and Cooking!
I personally don’t believe you can have too many recipes for meatballs! From serving as appetizers or a main course or whatever else you can think of! These recipes have all received 2 thumbs up! Perfect party food to my mind! My friend Domenica Marchetti has an excellent eggplant version…no meat and totally delicious bathed […]
I am always looking for an easier way to do things and also a way not to dirty more dishes. That probably comes from running a corporate kitchen, trying to cut down on dishes to be washed. Whew, there sure were loads of them! Whoever invented the dishwasher deserves an award! Place the desired amount […]
When I worked at the corporate dining room, we made bucketful’s of these meatballs for receptions,coated with a sauce made from grape jelly, chili sauce and a squeeze of lemon juice; probably sounds a bit odd, but tastes pretty good! They were always a hit. We also like to make them for a main course, making them larger and serving with different […]
As the Italians say, “simplice ma buono” (simple but good). This dish delicious, easy to do and doesn’t require a lot of ingredients. This is my adaptation of the recipe from Ristorante Da Gino in Rome. They use a 2 – 2 ¼ lb. rabbit and it what’s called for here. You can use chicken legs […]
When my sage bush is turning out it’s new leaves is when I like to cook Saltimbocca. Checchino dal 1887 Trattoria in Rome has it on their menu. Having tried a number of Saltimbocca recipes, I find this one to be really simple and have rated it to be the best Saltimbocca I’ve made so […]
I put together this list of information as a helpful source for a cook. I hope you will find some things that are of interest to you to keep on hand. One of the most useful and indispensable things to have is a pepper grinder. Peugeot is a good brand. Having two small electric coffee […]
When the first, sweet cauliflower of the season appears at our Farmer’s Market, I look forward to making this slightly spicy pasta. I really like whole-wheat pasta with vegetable sauces, especially with the crunchy breadcrumb topping. Very rustic and really yummy! Makes 4 Main Course Servings 1 cup coarse fresh bread crumbs (from 2 slices […]
I like to pick up a copy of EAT MAGAZINE and read about new happenings in the foodie world, from restaurant openings to farms. So, it came as quite a shock when going through the July/August 2011 issue to read of the passing of a favorite author of mine. I first became aware of Noel […]
Making these is pretty easy! You can make them a few days ahead storing them at room temperature in an airtight container. Have fun coming up with any number of Asian inspired fillings that you like! A couple of my favourites are Asian Barbecued Pork and Picadillo. 1 package square wonton wrappers Canola or other […]
When planning to make your own puree, it’s best made with a Sugar pumpkin, not a Jack ‘O Lantern/Halloween pumpkin. Sugar pumpkins have a lot more flavour and are not watery when cooked. Cut your pumpkin in half, scoop out the seeds and stringy bits (a ice-cream scoop works well), place cut sides down on […]