I keep a Word document with recipes that are waiting to be posted. If I see something that looks interesting to make I add it to the page with ‘to try’ next to it. The document is the equivalent of scribbling on a scrap of paper: I type fast, don’t correct mistakes and assume I’ll remember what I meant. I usually do. This recipe was added as a ‘to try’ … Continue reading →
Cauliflower, in my opinion, is not the most versatile vegetable. We love it, but it’s uses are limited. It tends to be, for want of a better word, crumbly. That attribute makes it perfect for cauliflower rice (or so I’m told, never having tried it) but challenging for other things. I would not add it to a stir-fry, for example, or a skillet hash. I have never tried it in … Continue reading →
Lemon and capers were just meant to be together. Sometimes I add black or green olives, sometimes feta cheese, sometimes not. I’ve added lemon and capers to pork and lamb and salmon and meatballs. I’ve never tried them with a grilled steak, but summer is coming. It’s a quick skillet sauce requiring very little work. Lemon is the only fruit I like in savory dishes…. and I really, really like … Continue reading →
Happy 2021 ! I got my seed catalog the other day. That’s always a positive sign. Being able to grow things to eat always makes me feel very…. productive. Now that we have a feral cat on the property my tender new plants should have a better chance of survival. And it reminded me that I really should get some new masks for spring – tulips, maybe. Any type of … Continue reading →
This is another one of our favorite summer grilled dishes. Maybe, because we’re spending all of our time at home, we tend to be seeking out all of the old favorites this grilling season. This is not made with proper aioli, which takes too much time and effort to make to then ruin it by adding mayonnaise. You do know that garlic mayonnaise is not the same as aioli. In … Continue reading →
We eat a lot of chicken. I rarely buy a whole chicken, and buying a whole ‘cut-up’ chicken, which I used to do in the U.S., is not an option here. I can get boneless, skinless chicken breasts, chicken thighs with legs, which we then cut apart, and, occasionally, chicken wings, or just chicken thighs. Even more rare, and only in summer, are just chicken legs. When I was a … Continue reading →
I can’t believe I’ve never posted this recipe. I’ve been making it forever. I make it with both chicken breasts and turkey cutlets. It’s quick, easy and we love it. I use hot Dijon mustard and freshly grated Parmesan, but you could use any mustard and pre-grated Parmesan.. When I lived in the U.S. I used the Parmesan that came in the green cardboard tube.(Don’t tell the food police.) A … Continue reading →
