When I lived in the U.S. I did a lot of canning (bottling to the Brits). I would order bushels of tomatoes and pickling cukes, pick up a few flats of peaches, take a few days off from work, and happily spend time in my kitchen preserving and pickling.
I made mustard pickles, sweet pickles, hamburger pickles and a few … Continue reading.....
First one sees a few flowers on the tomato plants.
Then the cherry tomato starts with a few tiny green orbs.
A week or 2 later there are the first cherry tomatoes but the big, full-size tomatoes seem such a long way off.
A week or 2 after that the freezer is full of soup, sauce and chopped tomatoes for … Continue reading.....
I’ve posted this before, but it’s worth repeating for two reasons:
First – it really is the ‘Very Best Mustard Sauce’. It’s made be almost everyone in my large, extended family and, for some, it’s the only reason to have ham. I actually make it without the requisite ham. We like it on chicken, turkey, pork, meatballs….
It’s easy to … Continue reading.....
Okay, not really…. but my pretty Christmas tree napkins were noticed on my Christmas table:
And a request was made for instructions.
As a picture speaks more than a thousand words…..
1. Start with a square napkin folded in half, then in half again.
2. Turn the four loose (not folds) corners up.
3. staggering them
Another Christmas tradition is this easy cranberry sauce.
Naturally, the recipe is lost somewhere in the mists of time…. which seems to be happening a lot lately.
It’s easy, keeps well and the ginger adds a bit of spicy interest to the cranberries.
If you have any cranberries lurking in the fridge – try this!
Total time:
I rarely see fresh beets (beetroot) here.
It’s not a vegetable I really liked when I was younger, but I have always loved pickled beets.
What I remember most clearly about the first time I made pickled beets is the mess.
Red beets, the most common, leave a lovely, wine-colored stain on everything they touch.
Fresh beets have to be … Continue reading.....
I have a confession to make….
All the times I have raved about Pesto Rosso, and we love Pesto Rosso, it’s been a store-bought Pesto Rosso.
Barilla to be exact.
When I did the Pesto Rosso Pizza one of my readers asked if I could post the recipe for the Pesto Rosso.
Hmmmm…..
Pride dictates that I can’t just send … Continue reading.....
Almost Traditional Home-Made Pesto….
Traditionally, pesto would be made with a mortar and pestle.
I used a blender.
But the ingredients are traditional and in the traditional proportions.
I didn’t use spinach or walnuts or canola oil or chard or cilantro or any of the other things that many cooks use so creatively.
Don’t get me wrong…. I love all … Continue reading.....
