I am a big fan of food that delivers showy results with a reasonable amount of effort. I like food that scares people even better. I don't mean "scares" like some of the stuff that Steve eats - that just weirds me out - but rather stuff that scares the cook, not the eater. Like soufflés.
Soufflés can definitely be intimidating, even though they consist of two dead simple parts: a simple white sauce that functions as a base and a mound of stiffly-beaten egg whites. The base provides all of the flavor and the whites elevate the dish, literally, above the simple ingredients. Combine the two, however, and even experienced cooks cringe.
Continue reading "Canadian bacon, cheddar and souffle recipe" »
When I was a kid, I was not exactly enamored with lamb. It wasn't common fare around my place and, when it was served, it was one of the few meats that got the utterly unimaginative preparation of salt/pepper/garlic, grilled and with mint jelly on the side. It wasn't bad, but it certainly was not the usual, creative dinner I was spoiled enough to expect. Fast forward a few years, errr, decades and lamb is rapidly becoming one of my favorite meat choices.
I am lucky enough to have friends, like Farmgirl, who have sheep and they have introduced me to many ways to prepare lamb - with nary a hint of mint jelly in sight. The only downside to this is that Susan lives halfway across the country and, try as we may, we have not yet figured out how to shove a rack of lamb through the tubes of the internets. Must be coming in the next version of Windows...
Continue reading "Lamb Burgers with Feta Cheese Recipe" »
Just a couple of weeks ago, I wrote that there was a "distinct nip in the air and a slight crunch to the grass. Fall was creeping in on little cat feet."
Um yeah, whatever. What a difference a fortnight makes.
Can you say 129 mph winds, boys and girls? How about 3 inches of rain in six hours? I knew you could.
Seriously, in the last few weeks, we have gone from start of fall to first time they used the word hurricane to describe a northwest storm. The main interstate between Seattle and Portland is closed, probably for days, (But remember, global climate change is a myth.)
Along with the overnight shift in seasons comes a shift in menus. Grills have been stored for the winter while tomatoes and basil have given way to winter squash and sage. Mmmmm! I love fall! It is all about warm comfort food around my house.
Continue reading "Stuffed Acorn Squash with sausage and two rices recipe" »