This is a quick, no knead way to enjoy English muffins. They are baked in loaf pans, not in individual rings, making things much easier. Maybe not totally traditional but, I’m OK with that. When we were at Borough Market in London, we bought some freshly made English muffins; had them for breakfast the next […]
Tag: Vancouver
Colcannon (Mashed Potatoes And Cabbage)
There are any number of versions for this “Irish” potato dish. Here’s my take, I hope you like it. My Mom was a great one for add-ins to mashed potatoes. She liked to use veggies like carrots and turnips but I don’t think she thought of using cabbage, even though she liked cabbage. She had […]
Baked Polenta With Onions And Bacon
Joe likes it! That’s what the note at the top of the recipe says! The polenta is prepared in the microwave then finished in the oven. I think it would be excellent with chicken, perhaps Joe’s Tuscan Chicken or chicken with barbecue sauce & a nice salad. Makes 2 Servings 3 slices of lean bacon, chopped crosswise […]
St. Patrick’s Day “Irish Lamb Chops”
A very easy dish to enjoy on St. Patrick’s Day or any other day! I’m a big fan of Colcannon and think it would be an excellent accompaniment to the lamb. Makes 2 Servings 4 lamb chops For the Sauce: 1 Tbsp. unsalted butter 2 Tbsp. chopped shallots 2-3 Tbsp. Irish Whiskey 1/2 cup beet […]
Butterflied Leg Of Lamb With Spinach Stuffing
I’ve made this for Easter Dinner but think it would make a lovely “company” main course anytime of the year! Makes 6-8 Servings 3 lb. boneless butterflied leg of lamb, ask your butcher to do this for you. ½ tsp. freshly ground pepper ¼ tsp. salt 1 tsp. dried oregano 3 cups chicken stock(see below) […]
Cheese Herb Biscuits
These are so tender and flaky they’re best eaten as soon as they are baked. However, you can make them ahead and reheat until hot at 350F without any problem. You can also freeze, thaw then heat until hot. I like to serve them with salads or soups. It impresses the hell out of people […]
“Official” Bolognese Sauce
This is it! “The official” sauce from Bologna and their Chamber of Commerce. Buon appetito! 400 grams fresh (never use spaghetti) pasta dough made with 4 eggs 300 grams minced beef – the recommended cut is thin flank (aka skirt or finta cartella in Italian) but any good quality mince will do. 150 grams unsmoked […]
About Bolognese Sauce
I am not a Bolognese Sauce snob, really! Here’s a little crash course on the sauce in question. There are many ideas on how to make a “proper” Bolognese sauce and the “correct” pasta to be used. Firstly, the sauce is a rather refined and delicate one. However, over time, it has become rather corrupted. […]
Piselli alla Romana (Green Peas Roman Style)
I’ve stopped counting how many times I’ve cooked these peas! I have even reheated the leftovers for lunch and eaten them with a piece of crusty bread! The peas are a delicious accompaniment to Veal or Roast Chicken. Makes 6 Servings 3 lbs. fresh green peas (about 3 cups), don’t use large peas as they […]
Carrot Soup With Ginger & Lemon
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 […]