Recipes | Recipes
Jun.13.2010
This is a paella to die for! The aroma while it's cooking is incredible and the finished dish is a little peace of heaven. I wouldn't normally gush quite so much after eating something I cooked myself... as I'm as modest as I am brilliant... but I love this paella beyond words. It's moist,...
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Jun.05.2010
You know how sometimes you're not in the mood for standing over a hot cooker for hours on end, and all you really want is a quickie? I can see you nodding. Well, this evening was one of those times for me. So, tagliatelle with cheese sauce seemed like the perfect choice for dinner. The Riesling we...
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Jun.01.2010
Being half Italian, I was pretty much weaned on a tomato. My mother loved to cook Italian food when I was growing up, and the first thing I learned to cook was tomato sauce. That simple sauce has evolved over the years, as I've experimented and added my own little bits and bobs to the mix, and it...
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May.30.2010
La Tarte des Demoiselles Tatin is the classic French pudding that is served upside down. Tradition has it that it was created accidentally at the beginning of the 20th century, in the kitchens of the Hotel Tatin in the town of Lamotte-Beuvron, deep in the Loire Valley, when Stephanie Tatin (one of...
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May.29.2010
Today's was the most dramatic cooking experience we've had to date, on account of the power to our cooker going completely just as the vegetables were almost ready to come out of the oven. There were several exclamations of 'oh, heck!' and 'it's the end of the world!'... followed by shouts of 'the...
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May.27.2010
The preparation time for this dish is minimal, it's easy to make and tastes absolutely wonderful. And if you like watching things mutate in the oven, there's nothing more entertaining than watching puff pastry do its puffing. This recipe will serve four with a nice green salad as a main course and...
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May.23.2010
Did you know that asparagus is a member of the lily family that can be dated back to Roman times? 'Friends, Romans, countrymen, lend me your asparagus,' as Mark Antony was fond of saying every time Caesar ran out of the stuff. Anyway, British Asparagus is in season, so it would seem incredibly rude...
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May.16.2010
There are about eleventy-million recipes out there for Gratin Dauphinois. Some say you should wash the slices of potato in water to remove some of the starch, others say that you should not do this under any circumstances. Some include chopped garlic, others wave a clove about over the...
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May.15.2010
Yesterday I started writing a story. I’m not sure yet if it will end up being a novel, a short story, or a few scenes. Just like some of my recipes when I start cooking - I don’t know how they will turn out, but that doesn’t keep me from cooking!
I was previewing young adult literature when an...
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May.12.2010
I'm back in the kitchen already and it's only Wednesday. Taking time off work certainly does benefit the old taste buds. We decided to stay with Italian food and have lasagne, partly because I gave Ryoma the wrong shopping list earlier in the week and we ended up with an abundance of ricotta....
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