Today is the first full day of spring. The days are getting longer, the birds are getting chirpier and the everyday is getting a little more colourful thanks to the daffs, the tulips and the crocuses. And something else that always feels very springy to me are lemons, especially when they are made into lemon curd, which is quite the charming little kitchen basic to have in your back pocket. Maybe not quite as useful as onions or stock but what it lacks in practicality it more than makes up for in cheer and sass. It’s simple to make and…
Category: <span>EATING</span>
~The 91st Academy Awards are this weekend. Nominations here, if you’re in need of a reminder. ~I have yet to watch Roma which seems to be a strong contender for best picture. It’s on Netflix, so I’ll definitely be watching it before Sunday, but also hoping to squeeze in Green Book as well. ~Personally I’m a big fan of The Favourite and Olivia Colman, but I just read that Glenn Close has been nominated for an Oscar several times and has never won, so I wouldn’t be at all disappointed if she nabbed the statue this time around: she was…
Trader Joe’s. Everybody’s favourite place to shop. And because I love to see everyone else’s most-loved items, I decided to put together one of my own. ~Croissants These will in no way, shape or form be able to hold their own against a flaky, crisp on the outside, soft and fluffy on the inside croissant from a Parisian bakery. But they’re not half bad either and can happily hang out in the freezer until they’re needed. They do have to be left out overnight (a task which can sometimes prove elusive) but other than that they’re great for a quiet…
Aah…roasted garlic. So quick, so foolproof as to be almost unworthy of mention. Like caramelised onions, alchemy occurs in the cooking of it, taking something that has a bit of a bite and mellowing it into something milder and sweeter. And the humble garlic makes it look so easy, yet I, personally, am convinced that this little flavour powerhouse should be awarded medals and thanked at the Oscars. Once made it can be added to all manner of things: pasta, pizza, stews, spaghetti…or just spread on toast or a baguette for instant deliciousness. All you need to do is take…
Before the last of the warm weather hitchhikes south allowing us all to indulge in the comfort foods of winter, I wanted to share this quick and easy salad recipe. It came about mostly because I had arugula which needed to be used up and while I do love arugula for its peppery bite, any kind of greens would work. I also had these and these partying in the back of the fridge just longing for an occasion to show off. I added mozzarella balls because that’s what I had, but I bet goat cheese would be pretty fabulous too. I tossed…
~The unofficial end of summer is upon us. Of course if you live in the South summer doesn’t end until, oh, mid-Octoberish. No need to be jealous though, pretty soon we’ll all be experiencing long, hot summers. Some of us believe that. Some of us don’t. Some of us have known about it for a very long time. Crazy. ~Speaking of crazy, this is a great weekend to see Crazy Rich Asians if you haven’t already. It’s a gorgeous movie. Gorgeous people, gorgeous settings, gorgeous parties. And then there’s Awkwafina who slices right through all that gorgeousness with her slightly…
The onions are at it again. And this time they don’t even require cooking. Complete and utter show offs I tell you. Slice them, throw them in a bowl with a bit of vinegar, a soupçon of salt and sugar and what you have is the heavenly pickled onion. I hate to be without these in my fridge these days. They taste amazing in so many things. Sprinkled on top of avocado toast? Uhhmm, yes please. Or how about in tacos? Or thrown into salads? Fabulous with pulled pork to cut the richness. Or how about this…eaten straight out of…
Like caramelised onions, roasted tomatoes are another example of taking an already delicious fruit or veggie, adding a bit of heat and a couple of ingredients and catapulting the flavor out into the stratosphere. You can actually roast tomatoes in a variety of ways. You can simply toss with a bit of olive oil, salt, pepper, perhaps garlic, and roast at 425˚F, give or take 25˚F, for about half an hour. This will intensify the flavour and the tomatoes will be delicious. But my favorite way is to use grape tomatoes and roast them low and slow, which dries them…
Sweet and sticky caramelised onions are a flavor workhorse, lending a mighty punch to anything you add them to. Toss them into salads, frittatas, pastas, quiches, you name it. Caramelised onions are a perfect example of cooking alchemy and just like regular onions which have the grace and freedom to move in all sorts of circles, caramelised onions are also happy to mingle with a variety of ingredients, ratcheting up flavours a notch or two. If you cook up a batch at the weekend you can have them hanging around for anything that might be in need of just a…
Mirepoix is a fancy French word for a rather humble mixture of carrots, celery and onion. Like chicken stock, it’s a great thing to have on hand as it serves as the foundation for a myriad of soups and stews. I often cut up lots in one go and then freeze it in containers. When I’m ready to make soup, I can pull out a container of mirepoix, one of chicken stock and I’m halfway to dinner with very little on-the-day effort. There is one issue with freezing it. When you thaw it out it will give off a lot…