Roasted Tomato and Garlic Bolognese Sauce

Roasted Tomato and Garlic Bolognese Sauce

It is so much fun to see how Kristina has surpassed me – by light years – when it comes to cooking. She is creative and instinctive, and possesses the natural ability to invent adventurous (and wonderful!) culinary combinations.

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Chicken, Artichoke, and Cannellini Spezzatino

Chicken, Artichoke, and Cannellini Spezzatino

My mother-in-law was not a fan of stew. She told me on several occasions that stew is for people who are “too lazy to make soup”. I (respectfully) disagree with her opinion, and believe that stew is more practical for those days when I don’t have time to cut veggies into dainty little pieces to be gracefully slurped along with copious amounts of broth. Give me something thick and hearty. And sooner, rather than later!

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Chicken and Mushrooms in Creamy White Wine Sauce

Chicken and Mushrooms in Creamy White Wine Sauce

Julia Childs once said, “I enjoy cooking with wine, sometimes I even put it in the food…” In reality, it seems like all food is better when cooked with/in wine. Water and broth just don’t cut it. In order to achieve layers of flavour, some form of alcohol needs to be included. That’s just the way it is.

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Creamy Smoked Gouda Chicken and Mushrooms

Creamy Smoked Gouda Chicken and Mushrooms

Inspiration can come from the most unusual places. While on the phone last evening with a fantastic customer service representative, conversation gravitated towards food – no surprise, as it was supper-time. If you’re reading this, Anthony, your suggestion of modified chicken alfredo prompted this amazing dish. Two batches later, I’m still hoping for leftovers!

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Minnesota-style Manhattan Clam Chowder

Minnesota-style Manhattan Clam Chowder

I can’t help it. I’ve never been to Manhattan, and any time spent on the East Coast was when I was very young. BUT I have wonderful memories of making friends in Maine, eating fresh seafood every day, and Dad coming back with huge stories after spending a day on a lobster boat. My take-away from that trip? CLAMS. Steamed, stewed, or chowdered. Clams are the best.

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