Welcome to another month of the Secret Recipe Club – I chose and make a recipe from another food blogger.. .
This month I got to explore My Hobbie Lobbie.
Trisha lives on the other side of the world from me – almost.
She’s in Sidney, Australia and she cooks and bakes and crochets and does all sorts of … Continue reading.....
If, like us, there were only two of you enjoying the Braised Veal with Garlic, you have enough left over for risotto. The Garlic Sauce made a very thick, extra creamy risotto.
If, like me, you have a hard time buying only enough Brussels sprouts as you need, you have some, but not enough for another meal, lurking in … Continue reading.....
Mediterranean cuisine uses a lot of garlic.
The Spanish like it raw, rubbed on bread.
The French like it left whole as in Chicken with 40 Cloves of Garlic where the cloves cook to a beautiful, smooth creamy purée – just pinch the cooked garlic out of the skin to eat.
For this dish, they’re peeled as they are part … Continue reading.....
Remember the Two Fat Ladies?
Clarissa Dickson Wright and Jennifer Paterson were gregarious, joyful cooks that rode around the the UK on a motorcycle (with a sidecar), taking over kitchens and cooking feasts. They only used fresh, local ingredients but, with a liberal use of lard, butter and heavy cream, their dishes rarely qualified as healthy.
Today we had sunshine, rain, sleet, hail and high winds…. all repeated several times.
I know spring is coming. The calendar assures me it will be here soon.
And I found snow peas.
Total time: 25 minutes
Ingredients:
The tomatoes are still producing but not as prettily as in the height of summer.
With the cool weather they are ripening more slowly and unevenly, with splits on the shoulders.
Some have stopped completely… The Ananas never got started; it only produced one tomato.
And the Noir de Crimea, with it’s dark greeninsh black shoulders, has given up.
Summer means pickling and canning.
Or it used to for me.
When I lived in the US I made 3 or 4 different kinds of pickles, tomato juice, brandied peaches and cherries and canned lots and lots of tomatoes.
When I lived in the Vendée, with all of our fruit trees, I added jams, jellies and fruit butters to my … Continue reading.....
The smell of garlic slowly cooking in butter is only improved by the addition of shrimp, lemon and parsley.
You could substitute 1 tbs of olive oil for 1 tbs of the butter if you wish – or use all olive oil. But we don't (usually) eat a lot of butter, so we indulge in this recipe.
And, as long … Continue reading.....
