This is another dish that we have been making since the beginning of time. I say ‘we’ because there are discussions as to which one of us makes the better version.
It’s mon mari’s favorite pasta dish.
Before he became a T1 diabetic and … Continue reading.....
This is a Secret Recipe Club special event: Bunnies and Leprechauns.
I am told that these special days happen whenever there are five Monday’s in a month – as the Club is meant to have an event every Monday.
And I’m not telling you any … Continue reading.....
I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped wilt it so that it wasn’t higher than the sides of the baking dish.
You can uncover it for the last 5 minutes if you … Continue reading.....
I cook orzo the same way I do rice, in just enough stock.
It gets very creamy and is a nice change….
Parmesan Orzo with Fresh Herbs
Total time: 25 minutes
- 1 tsp butter
- 1/2 cup (4.5oz, 130gr) orzo
- 1 1/4 cups (10oz, 300ml)
… Continue reading.....
This is another dish from my French gratin cook book – so the original recipe was a bit rich…
And it served four.
I tweaked and substituted and cut back…..
I added quinoa, reduced the salmon, added smoked salmon and substituted yogurt for heavy cream….… Continue reading.....
I may have mentioned in the past how much mon mari enjoys our weekly fish dinner.
He fondly refers to it as ‘Fish Hell Night’.
Occasionally, I make something that resembles comfort food a lot more closely than it resembles fish.
He also, just to … Continue reading.....
Fresh fava beans and risotto.
Another classic Italian dish for spring.
It would normally be served as a first course (as are all pasta and rice dishes in Italy) but I like it as creamy side dish.
The season for fava beans is fleeting – … Continue reading.....
Still rather jet-lagged.
Still wrapping my mind around stuff and getting used to the new reality.
And absolutely enjoying the brilliant sunshine and warm air that greeted me.
Spring arrived while I was away. Hyacinths are blooming, tulips are up, fruit … Continue reading.....
I got slammed!
I've been lucky as a blogger over the years. I've rarely received negative comments or any remarks that could remotely be construed as rude or hateful.
I was chastised, rather severely, a few years ago for a rant on US politics. … Continue reading.....
There are times when I wonder if I'm missing something regarding certain techniques and / or recipes.
I started making risotto before the craze hit the US and it was officially declared difficult / tricky / complicated / doomed to failure.
It's easy – at … Continue reading.....