Life is an incredible adventure
There are as many variations of a Stir Fry as thee are Spaghetti Sauce recipes. The idea is not to overcook the vegetables and marinate thinly cut meat before a fast dip in the wok. The prep time is definitely the timely factor, the wok …
New England Clam chowder may be the most popular chowder, and even though associated with Massachusetts; French, British and Nova Scotian settlers brought the recipe with them.
The first time I had ever heard of Braised Pork Ribs is while thumbing through Marcella Hazan’s Classic Italian Cookbook. Marcella Hazan is considered one of the best Italian cooks and cookbook authors. She changed the way North American’s cooked Italian.
Cucmbers, tomatoes and onions are a salad combination throughout the world. Kachumber is unique because of the dressing – fresh squeezed lemon juice, salt pepper and sometimes cumin. No oil.
It is always nice to entertain during the Christmas Season, and we love serving little tastes of a nice hot soup. The soy sauce adds a bit of Unami flavour and fresh ginger adds the depth. Any left over coconut milk freezes really well.
Pasta Primavera certainly sounds Italian, but it was first made popular by an Italian Chef in New York. Our recipe most often only uses chicken stock for a lighter approach, but many recipes add an equal amount of cream; and that is delicious as well.
Most often we grill tender Lamb Loin chops, but they are also remarkable when braised. succulent and falling off the bone tender in a rich sauce; perfect with Elsie’s Potatoes or Rosemary Garlic Roasted Potatoes.
Fire Roasted Tomatoes and paprika simmer for an hour, showcasing their smokey flavours in this hearty soup. A small portion easily makes a light lunch or make it a quick week night meal with a pasta sized dish portion. Some of the frozen Parmesan rinds …
The great debate between Manhattan Clam Chowder made with tomatoes and New England Clam Chowder made with cream have their purist fans. We love both! And mostly the clams!
Delicious on its own this stock is full of flavour. It also usually shows up New Year’s Eve in a Fondue with Broth.