Brie en Croute – oozy cheese in a crispy buttery crust – I had you at oozy! It’s critical, during the holidays, to have one show-stopping snack up your sleeve for entertaining. A round of brie makes serving hors d’oeuvres … Continue reading
French Onion Soup never gets old. No matter where I am in the world, if I see it on a menu and after an encyclopedia of questions for my poor unsuspecting server, I order it. I need to know it’s … Continue reading
NAKED RAVIOLI or as they say in Italian, ‘gnudi’ has a bad rap. It has a reputation for being difficult to make, presumably, because it has no covering. The truth of the matter is naked ravioli is a snap to … Continue reading
If I had to choose one meal that my kids loved and now my grandson loves, it’s one pot MAC n CHEESE. I love it too! No fuss, no muss. The longest part of making this delicious dish is the time … Continue reading
About forty years ago, I returned from a European school holiday understanding that there was more to Italian food than red sauce and pizza. Growing up on the east coast of Canada limited my opportunity to eat ethnic food. My knowledge … Continue reading
I’ve mentioned to you several times that I can’t resist a new food thing to play with. It’s happened again. I was flying through the produce section at my local grocery store when, from my peripheral vision, I caught … Continue reading
SAY ‘CHEESE’ Making your own homemade herbed boursin is super easy. Room temperature cream cheese, a little whipping cream, garlic, a mixture of fresh herbs and you’ve got an irresistible tangy cheese spread for crackers, vegetables or to melt over … Continue reading
Pommes Anna is such a posh title for this oh-so simple potato dish. In my last post I whispered that I was creating a new menu for a local restaurant. A ‘not Italian’ restaurant. I’ve been hired to write a … Continue reading
Ricotta Nosh aka Grammy’s madly in, head-over-heels, love! In the past, when I visited Meg and Theo I spent half of my time shopping for food that I can’t find in New Brunswick and the other half cooking it. Fast … Continue reading
One of the things that I find difficult about cooking professionally is feeding myself. I’m not a breakfast person so that meal consists of two cups of coffee. Prepping for the evening service happens during lunch which leaves me wolfing … Continue reading
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