Ham is nice. Most of us like ham. But in my family, it's not the ham that gets the attention, it's the mustard sauce. There was a hotel in the area I grew up (...)
I'm getting braver with my pressure cooker. Admittedly, I didn't use it for months. It was summer, after all, and in summer we cook outdoors not indoors. (...)
Did you know that drying tobacco helps prevent moths? Or so we were told when we bought this house. The upper floor, which we are in the process of building (...)
Summer grilling is all about the marinades. Well, unless of course one is doing barbecued chicken or ribs…. then it’s about the barbecue sauce. Which reminds (...)
Grilled turkey cutlets with mustard and soy marinade
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When we lived in the US I could get ground turkey and whole turkey tenderloins.I can’t get either here…..But I can get these wonderful, thin turkey cutlets. (...)
Some things need to be cooked over charcoal: beef steaks, pork ribs and lamb chops to name my favorites. We eat lamb in the winter, too, but I don’t bother to (...)
Baking / roasting times for hams (and turkeys) are all over the charts…. And I’m not doing a chart. For a ham the number of minutes per pound depends on (...)
My mother always told me that if I couldn't say something nice not to say anything at all. So I won't divulge the name of the blog I'm quoting…. I doubt that (...)
I’ve posted this before, but it’s worth repeating for two reasons: First – it really is the ‘Very Best Mustard Sauce’. It’s made be almost everyone in my (...)
Even though we continue to have warm days I can tell winter is coming. We saw the first mouse of the season run across the floor the other night. And we’ve (...)
There are over 40 different types of dry-cured ham in the display case at my supermarket: Prosciutto from Italy, Serrano from Spain, Westphalian from Germany, (...)
I’m trying something new…. And I need your opinions. I’m using a new service from Edamam that adds nutritional information to my recipes. (update: service (...)
Nutella brioche flower recipe by bread baking babes
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To their childhood, that is. Well, maybe not all of them. I didn’t discover Nutella until well into my adulthood, long after I moved to this side of the pond, (...)
The theme for Monday posts in December is Holiday Food. Making the holiday dinner for family and / or friends can be both gratifying and terrifying. Trying to (...)
Mon mari doesn’t really like tuna….. And he’s not overly fond of pasta. But, every now and again, he agrees to let me make something I really like just to be (...)
Pork tenderloin is our favorite meat for grilling. It’s always moist and tender plus it’s the perfect size for two. Miso is my new favorite ingredients for (...)
It’s official: grilling season has started.Can summer be far behind? (I sincerely hope not….)My herb garden was a disappointment this spring.The fat row of (...)
This is a traditional French dish that is normally done with beef. I made it with beef lots in the US and have the recipe here. Now that I’ve found a reliable (...)
My supermarket is being remodeled. Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging? Yes, I (...)
Bear with me as I patiently wait for spring and inspiration for warm weather cooking. In the fall, when the weather is grey and cold, I love lighting the fire. (...)
Chicken breasts savoyard with wine sauce and artichoke bottoms
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This is one of those dishes that I have been making since the beginning of time. It’s a lovely party dish that expands easily. Boneless chicken and artichoke (...)
Summer cooking, men and barbecues. Somewhere, deep in the bowels of history, there must be a buried document that stipulates that women slave over the hot (...)
Our friends that raise deer gave us a venison roast.We’ve had venison from them in the past. Last year I made a fantastic Roast Venison Tenderloin. I cooked it (...)
Chicken thighs in white wine and balsamic vinegar sauce
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It’s been a strange spring.The first two weeks of April were very warm with brilliant sunshine everyday. I planted the onions, shallots, radishes and chard and (...)
We get wonderful pork here at very good prices. I can often buy a 'value pack', around 15lbs, of chops, tenderloin, and loin for less than $2.00 per pound. In (...)
