Gremolata of Egg, Parsley, Anchovy & Lemon

Gremolata of Egg, Parsley, Anchovy & Lemon

This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift,

Read more ›

Posted in Salsa, Sauces & Stocks
Tags: , ,

Bloody Mary’s by the bucket load

Bill’s Bloody Mary’s by the bucket load.

I love Bloody Mary’s and although one is usually enough they are perfect for brunches and great for chasing away the gremlins that might be haunting you from the night before’s festivities.

This is 3 recipes for 1 drink, 10-12 drinks,

Read more ›

Posted in Drinks (alcoholic)
Tags: ,

Caesar Salad Dressing

Caesar Salad Dressing

An original Caesar Salad is simply the dressing, Parmesan cheese, young crispy Romaine lettuce and crispy croutons. Thats it – it’s that simple.

There seems to be a hundred recipes for Caesar Salad. The recipe actually comes from Mexico and was invented in 1924. It was created by restaurant owner Caesar Cardini an Italian immigrant.

Read more ›

Posted in Salad Dressings
Tags: , ,

Hollandaise Sauce

Hollandaise Sauce

Hollandaise is one of the most classic of sauces and is one of the most famous from the French kitchen. Buttery and tangy with a little lemon its perfect for most fish dishes, most vegetables and is particularly good on green and white asparagus. My favorite is Eggs Benedict.

Read more ›

Posted in Sauces & Stocks
Tags: ,

Salmon Cakes

Salmon Cakes

This is a lovely recipe and the fish cakes can be made large or small depending on whether or not they will be served as canapes, or burger size for brunch, lunch or dinner. It will double very well and using left over poached salmon is perfect.

Read more ›

Posted in Fish
Tags: ,

Cinnamon Buns

This recipe will produce super yummy cinnamon buns – these are wonderful, moist sticky. I make these often and they don’t hang around long. Truly worth the effort.

Posted in Baking, Bread, Buns, Scones & Muffins
Tags: , , ,

Poached Pears in Red Wine

This makes a great desert for when you have company. The pears have a glorious color and looks really festive. It can be made the day before and refrigerated. Serve each pear individually or place then all on a large serving dish, swimming in their syrup with sweetened whipped cream on the side.

Read more ›

Posted in Fruit Deserts
Tags: , , ,

Lemon Custard Tart

This is an all time French classic and is the perfect ending to a meal regardless of the season. This recipe will produce a thick creamy filling that is very lemony and nicely tart.

Posted in Baking, Custard, Pies & Tarts
Tags: , ,

Eggs Benedict

Eggs Benedict – The best brunch dish you could ever hope to be served. What to drink? Bloody Mary’s, Kir Royal or Mimosas anyone?

One of the classic sauces, Hollandaise is wonderful on steamed asparagus, most grilled or poached fish and is to die for when used for Eggs Benedict.

Read more ›

Posted in Eggs
Tags: , , , , ,

Recipe Search





A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

    Optimization WordPress Plugins & Solutions by W3 EDGE