With mint taking over my townhouse garden, I’m looking for new ways to use the fragrant herb – minty cold pea soup that is a delicious start to a warm weather dinner and hot zucchini and mint soup that is a tasty meal on its own. Continue reading “NEWLY MINTED FAVOURITES”
GENTLEMAN’S PORTION VIDEO LAUNCHES
Leading up to the publication of Gentleman’s Portion: The Cookbook, a new video series launches today.
SUMMER DESSERT PERFECTION
There are literally hundreds of recipes for parfait, but I think my simple version tops them all. And for the first time, a companion video has been launched – a simple way to share cooking ideas and techniques.
MORE SALMON TRICKS
Served hot or cold, baked, poached or grilled, even in a soup, salmon is one of the easiest fish to prepare. Continue reading “MORE SALMON TRICKS”
PERFECT PAVLOVA PARFAIT
This meringue concoction may have been named after the famous ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s, and which both claim to have invented the dessert, still popular there. Continue reading “PERFECT PAVLOVA PARFAIT”
Like the prolific author Stuart Woods’ protagonist Stone Barrington, when in New York I was a great fan of Elaine’s, once located on the Upper East Side. Stone favoured red meat, Stuart liked the osso bucco, but I always indulged in a Caesar salad followed by Fettuccine Alfredo. Continue reading “CELEBRITY PASTA”
I’ve enjoyed two new discoveries, Portuguese custard desserts. Now I’m digging back into my past to find childhood custard favourites. Continue reading “CUSTARD EVERYWHERE”
Yorkshire fishcakes differ from those in the rest of the world: they consist of a sandwich of fish between two slices of potato, battered and deep fried. From Portugal to Barbados to Newfoundland, fishcakes come in a dazzling and delicious variety. Continue reading “FISHY BUSINESS”
With snow still falling in mid-May in Toronto and our dreams of spring in England and Portugal up in smoke during lockdown, airline disruption and quarantine, my thoughts turn to some of the delicious sweet treats we are missing. Heavenly cream melts in your mouth. Custard tarts are crunchy and sweet at the same time. Bring on these Portuguese desserts and to heck with the waistline! Continue reading “SWEET PORTUGUESE”
The image of the scallop shell is steeped in history and heraldry, but since my beloved loves scallops themselves, I recently made her the traditional shellfish in a white wine sauce, known as Coquille St. Jacques, without worrying about any of the deeper meanings. Continue reading “SCALLOP LEGENDS”