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 […]
Tag: Phyllis Knudsen
How To Trim Asparagus
Spring means a few things, including the arrival of fantastic, locally grown asparagus! Wash the asparagus. Snap off the bottoms of the asparagus where they seem to want to break. This will be an inch or more from the bottom. Discard the trimmings as they are fibrous. Good for the compost though. Or, you can […]
Bresaola “Carpaccio”
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 […]
3 Simple, Tasty Crostini
I can’t help but think that a cold glass of Prosecco would be a great accompaniment to any of these! In Italy, a choice of more than one type of crostini is normally offered. Use slices of baguette or ficelle, or mini Market loaves from Rise Artisan.** The bread can be lightly toasted, if you […]
Phyllis’ Eggs Benny
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 […]
Trimming and Cleaning Wild and Domestic Leeks
To Clean Domestic Leeks: Trim root end, remove outside layer of leek, trim leek keeping only the white and light green parts.. Save the dark green parts for making stock. They can be frozen. Cut down the length of the stem and holding each half under cold running water, rinse thoroughly, making sure you open up […]
Blanching Vegetables
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 […]
Making Pie Dough
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 […]
Grilled Bone In Steak
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 […]
Seasoned Butters
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. […]