Another recipe that I’ve been making forever. When we lived in MN I used to do the prep work on Sat. or Sun. afternoon, including cooking the pasta (but kept separately). Then we’d hit the links and play 18 holes of golf. When we got home it was a quick shower and a Gin & Tonic to relax. As the sun set I’d combine the pasta and sauce while mon … Continue reading →
This time of year we vacillate between the grill and the kitchen; barbecued chicken and stews. Mon mari is reluctant to give up the barbecue and I’m anxious to start the stir-fries and tagines. Ironically, in the spring it’s the opposite: Mon mari is reluctant to take over with the outdoor cooking duties and I’m tired of braises and roasts. I like to think it’s because I enjoy change, not … Continue reading →
This is a very boring title for a really good shrimp and scallop dish…. Unfortunately, fun creative names for recipes don’t ‘get found’. And it would be a shame if people didn’t find this. I could have called it ‘Sunset over the Mediterranean’. But I’m pretty sure Google wouldn’t have made the match. Butter and oil are used together – the butter for flavor and the oil to keep the … Continue reading →
I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here. Mon mari’s discerning opinion was that it was ‘dry and tasteless’. Naturally, I consider it my privilege and duty to prove him wrong. It really is just a matter of preparation. If it’s meant to be the base for a … Continue reading →
