All posts filed under: recipe

A pot of meatballs

Leave a comment
cookbook / cooking / Italian / pasta / recipe

Cooked a *huge* pot of 80+ meatballs for a pre- Game of Thrones “recap” dinner (watched the last two season 6 episodes of GoT before season 7 begins next Sunday). Recipe adapted from “Meatballs in Tomato Sauce”, from Katie Caldesi’s book Cook Italy. I make the meatballs with good quality lean ground beef, and add 2-3 Italian pork sausages (from Cumbraes in Toronto). This recipe is for a party batch, enough to feed about 10 […]

Danish fish cakes

Leave a comment
cooking / fish / food / recipe

It’s summertime, so maybe some fish cakes? Specifically I made these Danish fishcakes, which have coarser pieces of fish, from a recipe I modified slightly from that epitome of Nordic fare, The Nordic Cook Book. I used haddock for this recipe, but cod, some other white fish, or salmon would work too. INGREDIENTS 500g white fish, coarsely chopped 2 tbsp flour, or potato starch 2 tbsp breadcrumbs ½ cup cream 1 egg 1 sweet onion, […]

Rhubarb and strawberry shortcake

comment 1
baking / cake / recipe

Spring brings rhubarb, and that means looking for new ways to do something with it. This recipe, rhubarb and strawberry shortcake, is popular in New Zealand. This rhubarb is home grown. INGREDIENTS 3 cups rhubarb, cut into 2-3cm pieces 1 tbsp sugar 500g strawberries 225g butter (room temperature) 1 cup sugar 2 eggs 2½ cups plain flour 2 tsp baking powder 1. Pre-heat oven to 350°F. Line a jelly roll tin with parchment, and roast […]

A humble cabbage soup

Leave a comment
food / recipe / soup

Often when you use the word “cabbage” as it relates to cooking, people cringe. You can feel the “ooooh yuck!”, in their facial expressions. But cabbage is one of those inherently winter ingredients. Cabbage soup of course can be quite a refined affair. INGREDIENTS olive oil ½ green cabbage, cored, and shredded ¾ cup white wine 2 large potatoes, chopped 2 brown onions, chopped 1 pinch nutmeg 1 smoked pork chop salt and pepper to […]

Swiss Spätzli

Leave a comment
cooking / dumpling / food / recipe / Switzerland

Even though summer has not yet ended, cooler wet weather heralds the time of stew, and what better accompaniment for stew than Swiss Spätzli. Spelled in many different ways: spätzle, spätzli, spaetzli, spaetzle, this is almost a kind of tiny dumpling, or half dumpling, half noodle, commonly found in Swiss, German and Austrian cuisine. In Switzerland, they are also known as Knöpfli. There are numerous different forms of spätzle, some made by hand, others by hand machine. Spätzli are […]

A tale of two pickled red onion recipes

Leave a comment
cooking / preserving / recipe

Summer is slowly approaching, although you would hardly know it by the weather which is dipping down into the single digits again this weekend. There is nothing better for burgers and even potato salad, than pickled onions. Here I have two different recipes for pickled red onions, although variations abound. PICKLED RED ONIONS with red wine vinegar and lime juice This is an interesting recipe because it includes lime juice, in addition to vinegar. Ingredients: 2 […]

Guinness stew

Leave a comment
cooking / recipe

Winter, such as we have had it in Ontario this year, is the time for stew. This is a classic stew that I have been making for over ten years. The number one, ingredient is of course the most magical of stout beers: Guinness. Now I have also made this stew using Russian Gun Imperial Stout, from Grand River Brewing, and it turned out great too, so you don’t have to limit yourself to Guinness, but it should […]

A quick banana bread

Leave a comment
food / recipe

Many people are intimidated by baking. Baking does require a certain preciseness, you can’t just mix together things in the hope that something tasty will emerge. For instance, you can’t add more baking powder to make a cake rise more. Books on baking have done the hard grind of testing, to bring you a recipe that *should* work. I say should because sometimes there are slight differences in ingredients such as flour, and oven temperatures that […]

A Kashmiri curry

Leave a comment
cookies / food / recipe

Making homemade curry for beginners can be challenging. Ingredient lists can be long, and people can get scared of the myriad of spices needed. Yet there is nothing quite like a homemade curry. So this week I made a Kashmiri curry from the Hairy Biker’s book “Great Curries“. The result was a mild, exceptionally tasty curry. Si and Dave have an infectious appetite for creating great food, and their books are as good as their TV […]

Bacon and egg pie

comment 1
cooking / food / recipe

The bacon and egg pie is a British classic, which has many representations. It is easy to make, and can be eaten both hot, or cold. It can be flat in a jelly roll pan, or in a loaf-type pan. This pie differs somewhat from more traditional recipes, such as the “deep egg and bacon pie“, from Angela Boggiano’s book pie. That recipe is more a quiche-with a lid, and also incorporates pork loin, cheddar, and […]