We had the great fortune to be able to spend some time in Paris recently. One item on my youngest child's wish list of things to do was to eat crepes. And we did. And they were heavenly. And I wonder why I had not been making them on a regular basis at home.
Well, now I am going to start.
I made a batch the other day, honestly, I think I made four dozen from one recipe. They are ridiculously easy to make and are so much fun to eat and the choice of fillings is great.
I made a white sauce with chicken (leftovers from a roast the night before) and brocoli. I found the recipe in Julia's Mastering the Art, red copy.
Everyone loved them and then I made dessert crepes with chestnut filling...unbelievable!!!
Thursday, March 3, 2011
Friday, February 25, 2011
Tuna Casserole
Our town was actually hit with a snow storm this week. I think we saw 25 cm fall with temperatures well below freezing. Big news for a town that is not used to it. Best part was a snow day full of tea, popcorn and brownies!
And another first was an attempt to make tuna casserole. An updated 2011 version. My husband really does love everything I make, he is my biggest fan. So he was delighted with this plan for dinner. I was not so sure but wanted to try another recipe from a new book I was given for Christmas.
Ok, are you ready? Tuna Casserole with Quinoa. Sounded promising. Basically you use quinoa instead of noodles. It was fine. Two of us liked it, one thought it was fine and two not so much. Not enough flavour which could be tweaked, but definitely easy and can be made and popped in the oven when you are ready, also a good thing. Overall a great new/old idea and that is always fun.
And another first was an attempt to make tuna casserole. An updated 2011 version. My husband really does love everything I make, he is my biggest fan. So he was delighted with this plan for dinner. I was not so sure but wanted to try another recipe from a new book I was given for Christmas.
Ok, are you ready? Tuna Casserole with Quinoa. Sounded promising. Basically you use quinoa instead of noodles. It was fine. Two of us liked it, one thought it was fine and two not so much. Not enough flavour which could be tweaked, but definitely easy and can be made and popped in the oven when you are ready, also a good thing. Overall a great new/old idea and that is always fun.
Thursday, February 17, 2011
What do you do when...
I made this Lucy recipe last night, half of my family liked it, the other half did not, including me.
Loved the name of it, provencal chicken. All good things, olive, red onions, zucchini, just was not happy with the end product.
So, in to the bin went the recipe.
Because the reality is, if it was not a huge family hit, the chances of making it again are pretty much next to zero.
I am determined to build up my choices to a selection that everyone likes. Drastic or maybe lazy on my part for not trying the recipe again, but also true. There are far too many things to make in this world!!!
Loved the name of it, provencal chicken. All good things, olive, red onions, zucchini, just was not happy with the end product.
So, in to the bin went the recipe.
Because the reality is, if it was not a huge family hit, the chances of making it again are pretty much next to zero.
I am determined to build up my choices to a selection that everyone likes. Drastic or maybe lazy on my part for not trying the recipe again, but also true. There are far too many things to make in this world!!!
Tuesday, February 15, 2011
Pizza
Honestly, every time i make pizza my husband says, this is so good, why would we ever go out or order? They do taste better because you know what is in them. And I do buy the dough, my one help in this. Sometimes I get really creative but end up being a real pig. So tonight I made a traditional pizza, tomato sauce, pepperoni, mozzarella but added black olive tapenade and grilled red peppers...and there were six pieces leftover so hello lunches!!! With a big green salad and strawberries that actually tasted ok from California, it was a good dinner!!!
Monday, February 14, 2011
A Ha Moment
I seem to be having a lot of these lately...and the one today has brought me back to my blog.
Even though it is not about what I am making for dinner tonight (leftovers in the freezer, love that).
My a ha moment came this afternoon upon our return after an extraordinary weekend away skiing. We were up north, remember, we can drive to snow out here on the west coast, having a long weekend of skiing and fun with friends. We arrived and it was winter with lots of snow and a very impressive base. Saturday afternoon the snow started and by Sunday morning we had an additional 64 cm...today we woke up to what some described as a blizzard. Sadly for the skiers in my family we had to leave.
Happily for me I had an a ha moment. It came when we turned down our driveway and were met by our pink rhododendrons bursting with colour. Can you believe it? It was spectacular!
They have reminded me that a ha moments happen all the time, you just have to keep your eyes open because you do not want to miss one!!!
Back to the kitchen or thereabouts tomorrow, have tried some new recipes and new ideas lately, look forward to sharing them with you.
Even though it is not about what I am making for dinner tonight (leftovers in the freezer, love that).
My a ha moment came this afternoon upon our return after an extraordinary weekend away skiing. We were up north, remember, we can drive to snow out here on the west coast, having a long weekend of skiing and fun with friends. We arrived and it was winter with lots of snow and a very impressive base. Saturday afternoon the snow started and by Sunday morning we had an additional 64 cm...today we woke up to what some described as a blizzard. Sadly for the skiers in my family we had to leave.
Happily for me I had an a ha moment. It came when we turned down our driveway and were met by our pink rhododendrons bursting with colour. Can you believe it? It was spectacular!
They have reminded me that a ha moments happen all the time, you just have to keep your eyes open because you do not want to miss one!!!
Back to the kitchen or thereabouts tomorrow, have tried some new recipes and new ideas lately, look forward to sharing them with you.
Monday, October 25, 2010
A Change
A few weeks ago I was attempting to update my photos on the blog and I discovered that there is a new template...sadly I pressed one too many buttons and voila, my old page is gone and now we have a new one...desperately needs work and I desperately need a patient soul to help...will work on it!
For now I must back track.
Thanksgiving has come and gone and with it a lot of turkey. I tend to buy big birds simply for the fun of leftovers afterwards. In fact, sometimes the leftovers are even better than the actual dinner!
I did make the turkey casserole in this months Fine Cooking and loved it. Here it is:
4 tbsp butter; 3/4 c dry breadcrumbs; 2 tbsp olive oil; 1 tbsp parmesan; 1tbsp freshly chopped sage; 1lb assorted fresh mushrooms; cleaned andsliced to 1/8 inch thick; 3 tbsp minced shallots; 2 medium cloves of garlic, minced; 1/2 c flour; 6 cups milk; 1 1/2 c grated old cheddar; 3 tbsp chopped flat leaf parsley; 8 oz pappardelle pasta; 3 cups shredded or diced turkey.
Heat oven to 350.
Butter a three quart baking dish. Bringe a large pot of well salted water to a boil over high heat.
Mix the breadcrumbs, 1tbsp o fthe olive oil, parmesan and sage in a bowl with a little salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the remaining tbsp of olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about ten minutes. Reduce the heat to medium and add the shallots and garlic; cook, stirring until softened, about two minutes. Season to taste with s and p. Set aside.
Melt the butter in a four quart saucepan over medium heat. Add the flour and whisk constantly until it colours a little, 2-3 mins. Remove the pan from the heat and gradually whisk in enough of the mild to form a thick smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add t tsp of salt. Bring to boil and whisk constantly. REduce the heat and simmer for three minutes, whisking constantly. Turn off the heat and stir in the cheddar and parsley.
Cook the pasta until al dente and drain.
Spread the pasta in an even layer on the bottom of the buttered baking dish, sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top, using a fork to distribute it evenly.
Sprinkle the breadcrumbs over the entire casserole. Set the dish on a baking sheet to catch drips and bake until it is golden. About 50-60 minutes. Let it rest for 15 or so minutes before serving.
While writing I realized that everyone is done with their birds..I think this could work well with chicken or if you buy a turkey breast you could use that too...just bake and roast and then slice or dice!!!
For now I must back track.
Thanksgiving has come and gone and with it a lot of turkey. I tend to buy big birds simply for the fun of leftovers afterwards. In fact, sometimes the leftovers are even better than the actual dinner!
I did make the turkey casserole in this months Fine Cooking and loved it. Here it is:
4 tbsp butter; 3/4 c dry breadcrumbs; 2 tbsp olive oil; 1 tbsp parmesan; 1tbsp freshly chopped sage; 1lb assorted fresh mushrooms; cleaned andsliced to 1/8 inch thick; 3 tbsp minced shallots; 2 medium cloves of garlic, minced; 1/2 c flour; 6 cups milk; 1 1/2 c grated old cheddar; 3 tbsp chopped flat leaf parsley; 8 oz pappardelle pasta; 3 cups shredded or diced turkey.
Heat oven to 350.
Butter a three quart baking dish. Bringe a large pot of well salted water to a boil over high heat.
Mix the breadcrumbs, 1tbsp o fthe olive oil, parmesan and sage in a bowl with a little salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the remaining tbsp of olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about ten minutes. Reduce the heat to medium and add the shallots and garlic; cook, stirring until softened, about two minutes. Season to taste with s and p. Set aside.
Melt the butter in a four quart saucepan over medium heat. Add the flour and whisk constantly until it colours a little, 2-3 mins. Remove the pan from the heat and gradually whisk in enough of the mild to form a thick smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add t tsp of salt. Bring to boil and whisk constantly. REduce the heat and simmer for three minutes, whisking constantly. Turn off the heat and stir in the cheddar and parsley.
Cook the pasta until al dente and drain.
Spread the pasta in an even layer on the bottom of the buttered baking dish, sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top, using a fork to distribute it evenly.
Sprinkle the breadcrumbs over the entire casserole. Set the dish on a baking sheet to catch drips and bake until it is golden. About 50-60 minutes. Let it rest for 15 or so minutes before serving.
While writing I realized that everyone is done with their birds..I think this could work well with chicken or if you buy a turkey breast you could use that too...just bake and roast and then slice or dice!!!
Wednesday, October 6, 2010
Just when...
I was ready to pitch twenty five cook books the other day...I have too many that i just do not use any more. And that is for a variety of reasons. Some I bought to support a charity. Some are low-this and low that...not great either. And some are just dull. The smart thing would be to go through all of them and remember what is good, because there are some treasures buried in there but the reality is that I am not going to do that any time soon. And I am not going to pitch them either, I am way too sentimental to do that.
But I have not felt inspired to cook anything new and interesting from these books for a long time so when I was given the most beautiful new cookbook today from my very dear friend I nearly cried.
It is beautiful and full of interesting food, that is carefully prepared with the simplest of methods.
Stay posted!
But I have not felt inspired to cook anything new and interesting from these books for a long time so when I was given the most beautiful new cookbook today from my very dear friend I nearly cried.
It is beautiful and full of interesting food, that is carefully prepared with the simplest of methods.
Stay posted!
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