As winter begins to recede and spring slowly emerges, thought I’d give one last hoorah to the winter squash. Am so grateful to the winter squash, such as butternut, kabocha, delicata, hubbard, Queensland Blue, kuri, etc. Winter squash, one of the few vegetables to withstand the cold temperatures and to consistently make its presence felt … Continue Reading
This frozen dessert can best be described as raspberry cheesecake in a glass. As an alternative to your traditional root beer float, this version uses Framboise Lambic, a Belgian beer that is fermented with raspberries (they also make a cherry, peach, and black currant version). This lambic has a rather low alcohol content, coming in … Continue Reading
Brandade is traditionally made with rehydrated salt cod. However, I decided to go with one of my favorite oily fish, (Boston or Atlantic) mackerel. Given that I used mackerel in lieu of cod, not sure you can technically call it a brandade. That’s okay. How about we just call it smoked fish spread or salad. I … Continue Reading
This dish is the epitome of fast food (or at least what most other parts of the world call fast food). Took about 5 minutes of cooking time in a hot wok from start to finish (how’s that for fast?). Although, there is a huge difference between this dish and what we traditionally think of … Continue Reading
Fear not chicken liver… They’re exceptionally good in pasta, with cippolini onions, fresh sage, and Parmesan — earthy goodness… There’s a great wine shop near my house that I frequent from time to time (okay, quite a bit). If you ever find yourself in a wine shop that doesn’t carry bottles you are familiar with, … Continue Reading
