about me:
I have been cooking since I was three and putting dinner on the table since I was thirteen. I view food as a universal language. A few years ago I attended culinary school to earn my diploma in French Pastry Arts. I am a Graduate of L Academie de Cuisine. Well prepared food is a true joy of life.
favorite foods:
Seafood, fish, chicken, beef, pork chops, ham and bacon. Pasta is a biggie. Must haves are garden fresh fruits and vegetables. I adore frozen treats, French pastry, cakes, cookies, chocolate and pies. I do not care for hot, very spicy or extreme, unique foods. My palate is simple yet profound.
Lemon Curd
Comments (10)
Lemon Curd is a paste which resembles a hot marmalade. It can be made into a mousse by folding it into freshly whipped cream. It is used in tarts and tartletts and may be eaten alone. It is also used on top of shortbread cookies dough before baking.
Bunny's Pasta with Lobster, Truffle Butter and Cognac
Comments (5)
This is a super quick, easy and delicious recipe that I whipped up in 10 minutes. Serve with a cold crisp glass of white wine.
Tortellini Salad with Prosciutto and Spinach
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This tortellini salad is great for an outdoor picnic or a light lunch indoors as well. The tangy dressing really gives it some kick, while the prosciutto adds some saltiness. Creamy ricotta tops it off and makes this a delightful salad that is quick and ready to eat in about 30 minutes!
Arroz con Pollo
Comments (3)
My Step-Mom, Cora, makes the best Arroz con pollo around!. unfortunately she won't give me the recipe! So I made my own, and tried to make it as similar as possible. Arroz con Pollo is a great meal to make when you have a large group to feed as it is really simple to make. Throw in some vegetables or seasonings that you like, or just make it as is. It will surely become one of your favorites too!
Banana Nut Muffins
Comments (3)
Every time I have a few overripe bananas, I whip these up. They are quick and easy to make, and are so moist and delicious that they don't last long. The recipe makes 18 muffins (fill muffin cups around 1/2 - 2/3 full) or four mini loaves. Today, we brought these to school for my son's birthday snack (we left out the nuts) and the kids loved them.
Apple Cinnamon Raisin Oatmeal
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Apples are in season right now and I\'m taking full advantage of it. I bought a 2 kilo bag and the first thing I made was my favorite Apple Cinnamon Raisin Oatmeal. I started making this oatmeal as an alternative to the prepackaged one that I loved but were to sweet for me. This tastes much better and is healthier than taking in all that sugar and preservatives. Some fun facts about apples: Apples are a member of the rose family , Newton\'s law of gravity came to be thanks to a falling apple, they are low in calories, high in dietary fiber, good for your heart, good for your lungs, they originated from central Asia, where brought to North America in the 1600s , there are over 7,000 varieties, the peel is full of antioxidants, you can play games with them, they are so cool that a computer company and a record company use their name, and you can also be tempted with them - well they are delicious after all !
Grandma Nucci's Meatballs
Comments (3)
The most delicious meatballs you will ever eat. With these babies, good cheese is everything. So toss your green plastic parmesan cylinder and buy some fresh grated romano, parmesean, or fontina! Sarah http://the-delicious-life.blogspot.com/
Wasabi Cheesecake
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Wasabi cheesecake is probably the first you've ever heard of! Interestingly, this experiment of mine turned out better than I thought - like another fusion food! I added lemon initially but I felt that the wasabi did not seems to go well with it, so I left the lemon (and also gelatine) out in the recipe here. (I used fresh Shizuoka Wasabi from a Japanese Supermarket but because it is seasonal, you may want to try the recipe with packaged wasabi in bottles instead) Side Note: 'd like you to know that because of the nature of wasabi, I did not make a baked-cheesecake. I personally believe that a baked cheesecake will taste better especially in terms of its texture =)
Sautéed Green Beans with Garlic
Comments (2)
Here is a simple side dish to make to go with any meal. These green beans are crisp and full of flavor. Toss in some other vegetables too, if you like. For those of you watching your waistband, this recipe is healthy as well. Fast and healthy, what a combo...try it tonight!
Roast Tomato, Onion & Pumpkin Seed Salad
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We’re still experiencing cold Winter temperatures here in Tanzania, so the other day I was inspired to make this delicious warm salad for lunch. It comes from the August copy of the South African “Essentials” magazine, and I discovered it one night last week when I was reading in bed, and decided that I just had to make it soon ! (See my version of the recipe below, as I did not have all the ingredients called for on hand so had to adjust it a little). I made it for lunch for my daughter & I one day last week when my husband was in the big city for the day (if I served my husband a SALAD for lunch, he’d turn his nose up and ask where the meat & bread was, for sure – ha ha !). I added some side items for my daughter but I thoroughly enjoyed this salad on it’s own and found it to be quite filling. I did serve the left over (cold) salad with supper and surprisingly, my husband rather enjoyed it !
Fried Zucchini Flowers
Comments (2)
There have been books written on the zucchini blossom. The forerunner of the ever-burgeoning mottled cylinder, is edible. More than edible, it's delicious in an Earth Mother kind of way. That which some just chuck away as waste, can in fact become a delectable antipasto, or be part of a pasta condiment or even a salad element (I never disdain fresh flowers tossed in with my salad greens). Now that they're blooming on farmer's markets everywhere, gather those blossoms while you can and prepare for a true Roman tastebud epiphany.
Pescado Vera Cruz
Comments (2)
A simple and delicious fish recipe I learned a few years ago. Can be eaten as a soup, or the sauce can be drained and you can enjoy moist fish fish and wonderfully flavored veggies on their own.
Keem's Koho (Salmon) Kookery
Comments (2)
My 11-year seasonal gig as the executive chef of the Driftwood Lodge in SE Alaska taught me a thing or two about cooking wild silver (coho) salmon. A very quick and easy way is to simply roast the fillet - bones in and skin on. Removing the bones from a fresh fillet can be cumbersome and rip the flesh. Eaters should be careful anyway because you might have overlooked any small bones. So, why not leave them all in for much easier removal at the dinner table. Fish cooking is easy because you can check on the degree of doneness without releasing any juices (as it is the case with a beef roast). Open the fillet with a fork or spatula and look for the very center to be still somewhat glistening and deeper in color than the surrounding flesh. That's when you remove the fish from the oven, cover loosely with foil, and let rest for 8 to 10 minutes before serving. The carry-over heat will finish the fillet to perfection. Never overcook fish, it will be dry and tasteless. Undercook it a bit and let the resting period do the finishing.
Pad Thai Noodle
Comments (2)
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! For a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version--you can start with that and add more ingredients to change the flavor as well.
White Chocolate Sugar Cookies
Comments (2)
This is a self created recipe. I wanted a special cookie that was easy to make and this was the result. It would be ideal for the Christmas season but it’s simple enough to be made at any time. There is a chill time so you’ll need to plan ahead just a bit. If your anything like me the waiting might make you a little nuts but the cookies are worth it.I wasn't able to enter that this recipe willl make 5 dozen cookies or that the baking time is 6-8 mins.
Pre-Season Favorite Dessert - Cleveland Brownies
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As soon as the football season starts our kitchen at Baker Babes Bakery is filled with the wonderful smell of chocolate brownies baking. These chewy delights are a favorite this time of year. Brownies are great for those late season picnics, school lunch boxes, and tailgating parties. The following brownie recipe is delicious with a scoop of ice cream and raspberry sauce. A perfect ending for any dinner party. Give this easy recipe a try and you'll never bake brownies from a box again.
Kentucky Butter Cake
Comments (2)
This cake, from a family friend, was made with oleo- a.k.a. margarine -but I've replaced it with real butter. This is absolutely sinful and a must try for anyone who loves rich cake.
Wild Mushroom, Spinach and Gruyère Frittata from Foster Harris House in Washington, Virginia, a BnBFinder listed inn
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Fancy looking, yet surprisingly easy to make. Breakfast eggs get a makeover as frittata with wild mushrooms, spinach and Gruyère cheese. Recipe courtesy of Foster Harris House in Washington, VA, a BnBFinder listed inn.
The perfect hard boiled egg, every time!
Comments (2)
Today's post is a back to basics cooking lesson, How to boil an egg. The perfect boiled or hard boiled egg is when the egg is cooked all the way through and the yolk is golden , there shouldn't be a grey/green ring around the yolk. To me if a hard boiled egg has that grayish or green tone, it becomes very unappetizing. (I can picture it, grayish yolk chunks in egg salad ,,,yuck ). I think eggs are one of those foods that seem like a fairly easy to cook food, but some how can turn into a difficult food to master. Many people have problems with either over or under cooking eggs and can quickly go from delicious to disgusting. This is a fool proof method and if you try it your hard boiled eggs will come out perfect.
Crispy Ginger Curry Chicken
Comments (2)
I just love this dish. It comes out perfectly every time, and only takes 15 minutes! Eliminate all prep time by doing all your chopping and mixing in the food processor. Sarah http://the-delicious-life.blogspot.com/
Cheese & Mustard Party Straws
Comments (2)
These light & crispy snacks are just the thing to serve with drinks before your meal. (They go exceptionally well with a nice glass of chilled Chardonnay !)
Pizza de verduras
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Esta es una variedad donde las espinacas son las protagonistas! De una manera sencilla incorporamos las verduras con mucho sabor.
Nutella Stuffed French Toast
Comments (2)
My boyfriend is a huge fan of french toast. As early on as our first conversations he’s been talking about french toast constantly. I hadn’t made french toast in such a long time so I had to re-learn the art of french toast just for him. I encountered too many recipes that were too eggy, others made the toast too soggy while others didn’t have enough flavour. After many trials and many people in the dorms coming up to me asking me what I was making that smelled so delicious, I finally came up with a recipe I could live with. Recently I adapted it to include Nutella stuffed inbetween. It's still a fairly simple process. French Toast can be very finicky sometimes. It takes some practice to find a recipe that works for you. If anything, use this as a guideline for your own version =)
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ShoutBox all shouts
First I go to bed at 7AM and everyone's sleeping and now I switched over and am up at 7AM, where are you hiding?
Going back to bed. (yawns and grabs her blankee) 
