I would like to ask my cardiologist to forgive me for what I am about to do … When ever you see a show about ‘extreme’ cuisine, or read an article about the ultimate (Insert Food Item Here), there is a pretty good chance that the ‘extreme’ item will include some bacon. Bacon has reached [...]
Friday, March 26, 2010
Lately my life has been going at the speed of ‘AHHHHHHHH!!!” I work three part-time jobs, go to school two nights a week, I blog,I belly dance, and I have family obligations. Any way you look at it, I keep really busy. So, on those nights when I feel completely knackered this recipe makes it [...]
Tuesday, March 9, 2010
I love one pot dishes. Anything I can do to save washing up dishes after dinner is always welcome. Aside from making the washing up easier, building the dish in one pan gives you a unique opportunity to develop some pretty robust flavors. You never lose any fond, the caramelized bits that get stuck [...]
Wednesday, January 13, 2010
Don’t you just love meals you can make in the snap, but taste like you cooked all day? I work three part-time jobs at the moment (long story) and I also attend culinary school at night, so I understand and adore quick meals that do not taste quick. What makes this pasta sauce so tasty [...]
Friday, January 8, 2010
When the weather turns cold and the wind begins to howl, nothing warms me up faster than a bowl of creamy risotto. Shockingly, I have never had Risotto until last year! To be honest with you, it was always the last thing I considered ordering because I love pasta so much, but one night at [...]
Monday, December 21, 2009
When I was at the FoodBuzz festival back in November I had something that was life-changingly good. It is called porchetta. Porchetta is a pork shoulder with the fat and skin attached. It is slowly cooked so the skin becomes crunchy while the meat becomes ridiculously tender. The skin, attached to the fat cap, is [...]
Wednesday, September 16, 2009
I am not a very patient person. When I want something, I kind of want it now. That can be a problem when what I want is bolognese sauce. The trick to good bolognese is to take your time with each step, letting things get brown or simmer completely before moving on to the [...]
Thursday, March 31, 2011
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