Hummus is one of those dishes that carnivores and vegans can agree is a little chunk of heaven… in a dippable and spreadable form. I’ve been known to make a pretty mean and delicious Hummus (aka houmous, hommus, or humus). Everytime I get asked for the recipe people freak out that it is so easy to make. Continue reading
Oh the blushing, ripe and supple Mango, with its soft orange flesh just dripping of sweet nectar. It is hard to contain myself… Mangoes are delicious, succulent and down right sexy. I do not think I have ever met a Mango I did not like. Continue reading
Looking to gain favor with the Easter Bunny this year? Well, I’ve got a little treat in store for you and it is even Gluten Free. Oh yes, my GF friends I have some springtime cookie love that is right up your alley. Continue reading
Here comes March filled with Corned Beef & Cabbage, but we are not going to go down the traditional road. Oh no, my friends, we are taking a little beefy-boozey filled detour with a good ole pot roast and a bottle of wine. Oh yeah… that’s what I’m talking about, folks, Comfort Food at its best and simple to boot. Continue reading
I want to start this out by sharing a little about my past. I did not come from a life of privilege or wealth. My Father was a hard working man, my Mother a homemaker and while we didn’t have alot as kids we were never short on love. During my childhood the country was in the throes of the recession of the 70s. Jobs, money, oil and food were all things in short supply. My Father’s job was hit hard and he found himself out of work. Unemployment was enough to pay the bills, but that was it.
When we went to look for help the Food Banks were dry, our Church was tapped, our family and friends were in no better shape than we were. It was hard times. I remember watching my Parents not eat for 3 days just to give my Brother and Myself the last can of beans. My parents sat where they thought we could not see them crying in each other’s arms. They were wondering what they were going to feed us tomorrow and hoping for some kind of help. This made a lasting impression on me as a child and I vowed that if I were ever in a position to help people… I would. I did not want other kids or their parents to ever be sad over the last can of beans.
The early days of my food styling & photography with Gourmet’s Apple Pie… so much still left to learn. circa 1993
It is with a very heavy heart that I, along with many others, bid farewell to a magazine that threw open the doors of an exciting culinary world for me to explore. You can read more about the shuttering of Gourmet Magazine here.
Lately, I have been trying my hand at Danish cuisine. Why? Well this summer I will be going to visit my other home in Copenhagen for the very first time. You see I imported myself a hubby from Denmark and I have been wanting to give him a little taste of home. Also, to practice cooking Danish food so I can (hopefully) impress our friends and family in Demark.
What the heck is a Vineyard Pie!? It’s grape laden wonderful bliss, that’s what. Recently, I entered a pie contest for which I will share pictures and stories at a later time. Since the contest, I have had numerous requests for the recipe of my Vineyard Pie and so everything else must take a back seat while I share the secrets of my unusual grape pie with my friends. This recipe is entirely original and my own.
I am in “Hurry-Mode” today, so this post is going to be quick and to the point as I have to scoot out of here in just a few minutes… but not before I steal a moment share this recipe with you. Although it’s fast, it has a lovely complex layer of smoky flavors. The smoke hits you first, then the sweet of the tomatoes, then the richness of the chicken and beans and it finishes with a nice little kick of heat from the chili flake. Quick, healthy, cheap, delicious comfort food folks!
Oooh this Summer has been a busy one, and now we are already in to Fall. Good thing we preserved some of Summer’s gorgeous basil. So what to do with all that lovely Basil Paste we just made a few weeks back? I’ve got a little something up my sleeve that puts an answer to that very question. This time we are going for a bit of an unconventional twist on the classic Gremolata. Continue reading
