Warm weather is finally gracing us here in Denver. All the snow has now been replaced by thunder, lightning, gale force winds and pounding rain. We can't seem to catch a break! Spring time in Colorado is something to behold; it's an adventure in itself, it is Mother Nature wreaking havoc; it is The Rockies keeping us on our toes and it is the sun and the moon playing hide and seek. Wonderful thing is that all this moisture is much needed and appreciated by our parched earth and everywhere you look now, the restless blossoms are eagerly bursting forth, the green grass is finally blanketing the naked gardens, the cottontail bunnies are basking in the sunshine and the robins are busy pecking for worms (now that they can see the ground) My favourite season has always been fall because of the beautiful colours of the shrubs and the trees, and also because after a scorching summer, the temperate days of fall are a wonderful reprieve. However, lately I've been really enjoying spring time. There is something very soul lifting to see new life all around you. I am amazed that only a few weeks ago the fields and gardens were bare and gloomy; now, they are a lush and vibrant green. One of the ... continue reading...
Chicken and Slicks
I wanted to post this recipe before it got too warm and everyone was searching for salads. Our weather is finally beginning to warm up but the nights are still quite cool and this makes for a nice warming dinner. I love soul food or comfort food like this. My mother used to make an Indian version of this dish especially for me because I loved it so much as a youngster too. It was a lot spicier and had Indian spices but it was just as comforting and satisfying as this Southern and Mid Western one. I have yet to make her version and when I do I will share it. My usual recipe for chicken and dumplings is made with the fluffy biscuit dough balls. Then I saw Cooks Country on PBS one weekend and their version with the flat noodles. It looked SO good and more than anything, it reminded me of my mother's. In true Cook's Illustrated fashion, it's an involved recipe with many steps to get the best Chicken and Slicks ever. The first time I made this, I didn't have time for the Cook's Illustrated version. I needed to make dinner and quickly, so I took a few liberties. It turned out really well and now, I just make it my way. If you would like to try the Cook's Country version, you can ... continue reading...
Belgian Waffle Benedict with Roasted Tomatoes
Here is the last post in the Mother's Day series. After this one I am taking the weekend off! I thought a savoury dish was in order to finish off the brunch/afternoon tea ideas I have been posting. This is also great because, remember the egg yolks leftover after making the Cherry Madeira Financiers? They can be used up here in the Hollandaise sauce, so don't throw egg yolks away! There is always great use for them. Eggs Benedict is such an elegant and sophisticated dish. When I see it on breakfast menus, I always feel like I should order it just to feel like I am some high ranking lady of leisure; elegance and grace just dripping off me. Of course, I hardly ever do and almost always end up with 2 eggs, over medium with potatoes and fruit and so, continue to feel like a middle aged, desperate, housewife from the suburbs. I am also a lover of waffles, more so than pancakes. I especially love the true, yeasted Belgian waffles and those are the ones I make regularly at home. To kick the waffles up a couple of notches and dress them up for Mother's Day, I decided to use them in place of the English muffin in an Eggs Benedict. I chose to make just plain waffles not the yeasted ones, ... continue reading...
Cherry Madeira Financiers | Mother’s Day
Continuing with menu ideas and treats for the upcoming Mother's Day, I have another perfect addition to a brunch or tea time table; Cherry Madeira Financiers. Deliciously rich with browned butter and ground almonds; fun and festive with maraschino cherry confetti. Why maraschino cherries you may ask? As much as I avoid preservatives, sulphides, HFCS and all the other no-no's, I can't resist maraschino cherries, I adore them. Loaded with sulphides, preservatives and an insane amount of red food dye, I should be running the other way, but it's my one vice and I allow myself some occasionally. One of my family's favourite tea time cakes back in London, was one that a big department store carried. It was just a packaged cake but oh, it was so good. My mother wasn't a baker so we made do with these rich, buttery cakes from the shop or fancy bakery tortes and cakes. As kids we didn't complain, we had cake! The big department store stocked, back then, various fruit cakes and this madeira cake that my family loved. On a recent trip to London, my father brought back all kinds of treats including our favourite fruit cakes, madeira cakes and cherry madeira cakes. I fell in love with the ... continue reading...
English Scones with Rhubarb Curd | Mother’s Day
Mother's Day will soon be upon us; only a week to go. Do you have any special plans for your mums? Perhaps you will be going out to brunch, lunch or dinner and fighting the crowds for a table like we did last year. I actually prefer to not eat out because I am an impatient being and waiting for a table in a crowded restaurant with poor service is not my idea of a fun Mother's Day. What I would like is my family to make me brunch or an afternoon tea. However, since I really don't like them messing up my kitchen and using my expensive equipment, I probably won't get it. You wonderful readers have come here looking for ideas because you are going to make your mums something special and I can at least help with that. I hope to post a few new recipes and link a couple of old ones this week that can be incorporated into a beautiful brunch or an elegant afternoon tea for your special mother or grandmother. First up is this wonderful recipe for rhubarb curd. Gorgeous, pinkish red stalks of this tart and irresistible vegetable (often mistaken for a fruit but rhubarb is a close relative of garden sorrel) should be hitting your stores and markets now. I have been wanting to make this ... continue reading...
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