Now, believe me, I’m not suggesting you should have a wall of Proscuitti in your pantry but there’s something definitely reassuring about a well stocked larder or pantry cupboard! For me, seeing the beauty of shelves lined with homemade jams, jellies and relishes is a sight to behold. The jewel like reds, purples and golds […]
Tag: YVR
Citrus Spiced Chicken
I often make this tasty, citrusy chicken with bone in chicken thighs, but bone-in chicken breast halves are just as good! A nice side dish would be my Saffron Rice With Chorizo (see below). Marinade: Grated rind & juice of 1 orange Grated rind & juice of 1 lime 1 Tbsp. Dijon mustard ½ tsp […]
Marinated Tomato Pasta Sauce
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 […]
Blender Hollandaise Sauce
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 […]
Microwave White Sauce Or Béchamel
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 […]
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 […]