9 Comments

Spicy, Peppery Shrimp with Lemon-Soy Garlic Dip



While it may sensible to plan your main course first, especially when entertaining, it is still important to give plenty of thought to the appetizer. Divinely crisp and naughty, those spicy and peppery shrimp are great on their own or served with a lemon-soy garlic dip on the side.


10 Comments

Chocolate - Coffee Christmas Cut-out Cookies



"History does not tell us when, where, or by whom the first cooky was made. However, we credit the Dutch - famous for their honey and nut cookies - with having introduced the name to America, since cookie derives from the Dutch Koekje, meaning "little cakes." The early Dutch settlers brought their family recipes along with them, thereby endowing America with a wide variety of these delicacies.

9 Comments

Still life - The Lilies



I love to photograph Still Life compositions. I would like very much to hear your opinion.

Have a wonderful week!

9 Comments

Egg Meatloaf and Coleslaw with Cranberries



Nothing says "comfort food" like a good old-fashioned meatloaf, and this recipe with eggs is no exception. Serve this highly flavored meatloaf with a glass of Pilsner beer for a change from wine.

5 Comments

Wednesday Morning Walk on Lavender Farm


Sometimes we just get in the car and go to the Carousel Lavender Farm
It is only 20 minutes drive and you feel like you are in Provence.
Enjoy the walk!

Lavender Farm 9

5 Comments

Mashed Turnips with White Truffle Oil



Mashed Turnips with White Truffle Oil - healthy side dish for Thanksgiving dinner!

Turnips having a strong flavor, are considered by some highly complementary to meat and game. In some regions mashed turnips are traditional in Thanksgiving menus. Other prefer rutabagas with certain game.

9 Comments

French Pot Roast - Boeuf à la Mode



NUTMEG and MACE are Sister Spices.

Mace resembles nutmeg, but is more pungent. It is the traditional spice for pound cake, but is also enhances the taste of cherry pie, chocolate dishes, and whipped cream. It is very good, indeed, in seafood and fish sauces, or in chicken fricassees, or French pot roast. But since it is on the potent side start - as with all spices - with a pinch when experimenting, adding more if a fuller flavor is desired.

8 Comments

Whisky-Laced Mince Tarts - Holiday Tradition



Very few cooks make good pie crust. This is unfortunate, because a fine pie is one of the most delicious desserts, while a pie with a tough or soggy crust is one of the worst. The technique for making a perfect crust is comparatively simple, once you have acquired the knack.If you follow the tools, you should achieve good results every time.

  • The mixing of the dry ingredients is simple. Just sift them together.
  • The mixing a butter and flour, using two knives or a pastry blender. The bowl and knives should be dry to prevent lumping of the flour.
  • Add the minimum amount of cold water required to just moisten, not wet, the flour.
  • If shell is to be baked and then filled, prick the surface with a fork to release air bubbles.

2 Comments

Hearty Beef Stew with Lingonberries



Stews are ideal foods for party service - informal parties, of course - because continued cooking doesn't seem to hurt them. Use any of the less tender cuts for stew, but you will find that if you use very fat, gristly cuts you may have a less pleasing result than if you use good cuts of less tender parts. Chuck, round, rump, and shin all are good stewing cuts, and one should remember not to have too much fat on the meat. Three pounds of beef will serve six people amply and should leave some for the next day.

About 40 minutes before the stew is ready for the table, the vegetables can be added and allowed to cook with the meat. Almost any combination of vegetables may be added. Small onions, celery, peas, green beans, lima beans, potatoes, salsify - practically any vegetable is good.

Many people like dumplings with stew. Some prefer boiled rice, other noodles. I hope you like my recipe for this holiday beef stew with lingonberries.

Bon Appétit!

5 Comments

Mushroom, Leek Soup with Yellow Cauliflower



A good mushroom soup makes the most of the subtle and sometimes rather elusive flavor of mushrooms. white mushrooms are used here for there pale color; cremini or, better still, portabello mushrooms give a fuller flavor, but turn the soup dark brown. Mushroom, Leek with Yellow Cauliflower Soup  is a delicious and nutritious soup, which should be served with crusty bread.

7 Comments

Sesame Chicken Stew with Shiitake Mushrooms



Sesame Chicken Stew with Shitaki Mushrooms

The Shiitake (Lentinula edodes) (from Japanese 椎茸, シイタケ (Shiitake)) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world.

12 Comments

Cranberry Curd Bars & Walnut Shortbread Crust



One more idea what to do with cranberries for Thanksgiving day or any other day.

24 Comments

Cranberry Curd



The cranberry curd is so smooth and easy to make. You can imagine this spread over crepes, or buttery toast, or you may use this curd in a twist on lemon meringue pie for Holiday dinner. I think that’d be amazing!

4 Comments

Panforte, a Nougat-like Cake Dessert, have a Sweet Weekend!



Panforte is a nougat - like cake, rich in nuts and fruit. It is a speciality of Siena in Italy. Visit this beautiful country and you’ll find hundreds of variations of this Christmas-feeling sweet treat.

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