Due to a glitch in a third-party firewall, access to the online version of Gentleman’s Portion: The Cookbook is currently on hold. The publisher’s IT department has promised a speedy response. We’ll […]
COOKBOOK OFFLINE
SCALLOP LEGENDS
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 […]
GIVING THANKS
In two weeks it will be Thanksgiving in Canada, and for the third year in a row, I’m going to miss all the fun and festivities, but some outstanding holiday recipes follow […]
SALMON VARIATIONS
I’ve been exploring different ways to serve salmon, as we move away from red meat in our diet.
BEST. EGGS. EVER.
In 250 articles written since this blogging adventure started in December 2012, the top, top, top post has been EGGS: BENEDICT, FLORENTINE AND ROYALE in January 2013 with nearly 40,000 readers.
A GOOD CAPON
I first became aware of capon at Oundle School, many, many years ago, but it was not until recently that I tasted it. Now I’m a fan.
BUBBLE AND SQUEAK
In the mundane wilderness of ideas that is February, I’ve been searching for better and better comfort food. Bubble and squeak, a traditional English dish, made from left-over potatoes and greens, tempts.
WEIRD ENGLISH BREAKFASTS
I’ve just returned from a quick visit to the old country and been re-introduced to pasta for breakfast and discovered deep fried poached eggs. Weird but delicious.
OYSTERS AS RICH AS ROCKEFELLER
The authentic recipe for Oysters Rockefeller was developed at Antoine’s in New Orleans in 1899 and remains a secret to this day, but we come close with our own delicious version.
IMPROVING ON PERFECTION
It’s hard to believe that one can improve on perfection, but sometimes inspiration strikes. When my beloved tells me she is craving thick and creamy macaroni and cheese for supper, I rush […]
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