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Rhubarb with Molten Marshmallow

June 14, 2013 By Jittery Cook 17 Comments

wedding menu, Rhubarb with Molten Marshmallow

Here is the question: Can you fear what you love? I say “yes.” I love cream–but I also fear what it can do to my midline. So I search for alternatives. “Seek and you shall find,” as they say. While in Paris, I had the most delicious rhubarb dessert. The base was a shortbread cookie,…

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Lobster Salad to Inspire Chihuly

June 8, 2013 By Jittery Cook 9 Comments

Lobster is one of my favourite foods. All by it’s lonesome, it’s irresistible. So the most important thing you can do when preparing lobster is to avoid making it less than the perfect it is when nothing is done to it. This salad does the trick. It is simple, fresh and low cal. It will…

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Chilled Ginger Carrot Soup with Marching Poppy Seeds

June 5, 2013 By Jittery Cook 2 Comments

The only thing more luxurious than time is time well spent. You can quote me; I just made that up. My son laughed at me this morning as he saw me smashing garlic and chopping onions at 7 am. I was determined to make a fresh, homemade vegetable stock for this Chilled Ginger Carrot Soup with Marching…

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Grownup Serious Chocolate – Problem Dissolver

June 1, 2013 By Jittery Cook 8 Comments

According to The Lust Quotient, we are supposed to separate from our partners, albeit temporarily, to keep romance alive. I could say that’s why I just returned from a trip to Paris with a girlfriend, but it’s not the whole truth. We went on a culinary quest. Slowly, but surely the details will emerge on…

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Wild Garlic Omelette – Ramp it Up!

May 27, 2013 By Jittery Cook 8 Comments

What if you had 8 names and no one knew what to call you? Wild garlic aka wild onion, wild leeks, ramps, ramsons, spring onion, wood leek, Allium tricoccum has that exact problem. While I like the name “wild garlic,” I have to agree with my chef-sister Julia Richardson: These ramps by any name don’t share…

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Pulled Pork Wrap – with Spicy Slaw

May 24, 2013 By Jittery Cook 10 Comments

For you, pork may not be even remotely treacherous. For me, it’s a guilty pleasure. I grew up enjoying Chinese spare ribs in sweet, sticky garlic sauce. Bacon was a treat; black forest ham, as pleasant as Black Forest cake. The Québécois cuisine at Au Petit Poucet was a family favorite. So even though I very rarely eat pork these…

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