Now that we’re finally done with the winter squashes I can buy other vegetables. But I’m still ‘cooking for two’ so I only get to buy one of the big vegetables each week – like cauliflower (3 – 4 meals) or cabbage (3 – 4 meals). They’re just, well, so big…. much bigger than what I used to buy in the U.S. Or maybe I just wasn’t so conscious of … Continue reading →
Think of these as Ginger Snaps (old-fashioned cookie) meet Chocolate Chips and fall in love. I can’t get chocolate chips, of course, but you get the idea. When one can’t buy chocolate chips one makes chocolate chunks. One of the first kitchen utensils I bought at mon mari’s favorite DIY store was a chocolate hammer. I have since bought other tools – for grating, shaving, etc. but the hammer was … Continue reading →
Fresh scallops are rather expensive here, and only available during certain months. Lucky for us the frozen food store has them at a more reasonable price. Even luckier is the scallops without the coral (which I really don’t care for) are even cheaper so we can indulge often. If using frozen scallops, thaw completely. Scallops cook quickly on the barbecue. You can use a grill pan or mat to cook … Continue reading →
Hot and spicy can be difficult terms when it comes to describing food. Or, at least, they seem to be for me. I recently had a conversation during which I said I didn’t eat ‘hot’ food. The conclusion was that I preferred my food to be lukewarm or cool in temperature. That would be incorrect. In another conversation, different person, different time, I said I like spicy food. The conclusion … Continue reading →
These 2 breads have been part of my holiday tradition since I was in charge of my very first kitchen. It never occurred to me (one knows so little about what one doesn't know) that they would become an annual quest when we moved across the pond. For our first Christmas, in Ireland, I found cranberries without even looking – much as one would in the US. No Libby's Pumpkin … Continue reading →
Everyone has a favorite barbecue sauce. This is mine. Even when I lived in the US, with all of the bottled sauces available, I made my own. The recipe has changed over the years, based on taste and availability of ingredients. And it varies depending on what I’m basting with it. At first glance it seems like a lot of ginger in this recipe – both on the chops and … Continue reading →
We had Slow-Roasted Moroccan Lamb last weekend. Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb. I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I’ve been somewhat reluctant to eat it again. So I decided I a compromise might work. It’s not really a curry…. … Continue reading →
