Ready for the July edition of the Secret Recipe Club?
This month I explored Mother Would Know.
Indeed…. she would. But that’s another subject entirely.
Laura, the author of Mother Would Know is both a mother dispensing culinary advice and a daughter requesting culinary advice.
The name fits, doesn’t it?
She has so many delicious-sounding (and looking) recipes … Continue reading.....
Apparently, I’m slowing down.
Well, at least when it comes to cooking.
These vegetables take 1 1/2 hours in a 400F (200C) oven – which is a long time for me. Usually, my veggies are done in a half hour or less.
These vegetables were worth every minute.
I made them for my dinner party last weekend – and they … Continue reading.....
We have ‘pork fairs’ here often. I usually buy whole pork loins, then slice them into nice, thick ‘chops’. Normally, one end of the loin is really not suitable for the chops and that gets used in stir-fries or risotto.
The last time I did all this I decided a nice pot roast would be good, it still being winter … Continue reading.....
The holidays are over, almost…..
The cookies are gone, we’ve finished the liqueur-filled chocolates….
Time to get back to the real world.
I got the notice in the mail the other day that I’m being scheduled for my physical exam.
It’s done every five years here.
Long-time readers will remember that it was during my last physical (which was also … Continue reading.....
If you cook the rice with water or vegetable stock and make the sauce with vegetable stock, you have a lovely vegetarian main course.
The rice adds ‘substance’ to the egg although you really can’t tell that it’s there.
The shredded carrots add a bit of crunch.
This goes together quickly if the rice is cooked in advance.
Another modest success in my effort to be more creative with fish.
Fennel and tarragon are always a good pairing with salmon…
Wrap it all in phyllo and toss it in the oven – easy as well as delicious.
Even mon mari was pleased…
Total time: 30 minutes
Ingredients:
Sub Gum Chow Mein.
Back in the beginning of time, when I was installing a computer system in a Chinese Restaurant, one of the items on the menu was Sub Gum Chow Mein.
I knew it was a Chinese American dish, rather than a Chinese dish and it appeared to be whatever kind of meat or seafood was chosen … Continue reading.....
This is what happens when one does the shopping the day before one gets sick….
One ends up with a refrigerator full of food that needs to be used up as all of the planned cooking was replaced by chicken soup.
Meat can be frozen for later…. Veggies become soup.
But, one can never have too much soup, and, when … Continue reading.....
