My sister Julia lived in the UK for many years and has intimate knowledge of their Cauliflower Cheese Casserole recipe. The British one, a staple in those parts, only has cauliflower as a vegetable; Julia’s version has much more. In fact, her version is very moreish (definition: causing a desire for more) so you might…
Instant Pot Beijing Style Hot and Sour Cabbage
My good friend, Lorry Silver, cracked a joke about her multi-cooker having a faxing option, if only she could locate the instructions. Ha-ha! But did you know that if you get food stuck to the bottom of your Instant Pot, you can pressure cook a little dish soap and water to make it clean as a whistle? Thank Hip Pressure…
Honey Roasted Brussels Sprouts – Watch Them Disappear!
What do you get when you mix honey, spice, garlic, salt, pepper and olive oil with healthy Brussels sprouts? Honey Roasted Brussels Sprouts — a treat you won’t soon forget. Kudos to Apron’s Publix Cooking School for introducing us to Roasted Garlic Olive Oil, tangy Creole spicy mustard and these irresistible Honey Roasted Brussels Sprouts. Serve them as an appetizer with toothpicks, as a side…
Multipurpose Mushrooms – Dinner Party Fare
Mushrooms are one of my favourite foods. I love them on pizza, in pasta or salads, in soups and stews, grilled, sautéed, marinated, stuffed with stuff. Mushrooms please my palate — so earthy, succulent, satisfying. Today’s take on mushrooms is also versatile. You can serve these Multipurpose Mushrooms on grains, pasta, with a main, or in little…
Baked Sweet Corn Niblets
Eating engages all of our senses. We devour with our eyes and noses even before we taste. We hear slurp, crunch, mmmmm. And what about touch? The tongue senses, too — succulent or granular, slippery or crispy. New word: rheology. What do you know about the science of mouthfeel? Every time you bite into these Baked…
Baked Corn Off the Cob
There are some childhood tasks that linger in memory: husking sweet corn, among my favorites. I’d be sent outside with a bag to strip each cob and collect the torn off leaves and silky hairs. We ate our piping hot corn with butter and salt — two or three per man, woman or child. There was…